Crop Box Sunday! November 20th, 10:30AM to 1.30PM
Happy Thanksgiving, fellow Crop Boxers! I am thankful for you, the community we have built, and for all the volunteers who work so hard year round to bring us local fruits and vegetables. You will all get a leaf on our Thankful tree this year! Here are a few recipe ideas to inspire your Thanksgiving meal.
~ Molly
Produce List
- Green Beans - Raul & Family Farm
- Rainbow Carrots - Black Sheep Farm
- Celery - Black Sheep Farm
- Fennel - Black Sheep Farm
- Easter Radishes - Gaytan Family Farm
- Asparagus - Gaytan Family Farm
- Leeks - Gaytan Family Farm
- Brussel Sprouts - Gaytan Family Farm
- Potatoes - RUSD Food Hub
- Acorn Squash - RUSD Food Hub
- Onions, Yellow Jumbo - RUSD Food Hub
Not a member yet? Why not? Click here to join the co-op for a one-time payment of $100 for full membership. Be a member and a co-owner, bringing the power of economic independence to Riverside. Members can subscribe to our crop box too! $33/month with delivery available for $7/month. You benefit, your community benefits, and our partner farms and growers benefit.
Easter Egg Radishes
Easter Egg radishes are smaller, generally have a mild, peppery flavor suited for fresh and cooked preparations. The roots should be washed and can be consumed straight out of hand, or they can be sliced and layered on salted butter bread. Easter Egg radishes can also be used as colorful, edible garnish, displayed on crudité platters, tossed into salads or shredded into slaws. Try chopping the radishes as a topping for tacos, layering them into sandwiches, or eating them as a healthy snack with dips and spreads. In addition to raw preparations, Easter Egg radishes can be roasted to bring out their natural sweetness, braised or stewed as a side dish, or sauteed with fresh herbs. The radishes can be used in any recipe calling for globe radishes and are also pickled for extended use. Beyond the roots, radish leaves are edible and can be sauteed, steamed, boiled, stir-fried, or sauteed. Easter Egg radishes pair well with aromatics such as chives, garlic, shallots, and onions, cheeses including goat, parmesan, and cheddar, and spring ingredients such as snow peas, corn, asparagus, and pea tendrils. Whole, unwashed Easter Egg radishes will keep up to one week when separated from the greens and stored in a sealed container in the refrigerator. ~ Sue
Acorn Squash
How do you like to prepare acorn squash? If you're like me, you sometimes want something simple and sometimes want something a little more fancy. Well, here are two options for you. The first is as simple as it comes with only 3 ingredients. The second is a little fancier and would make a great vegetarian main dish for Thanksgiving! ~ Molly
Roasted Squash with Butter and Sage
By Country Living
~ Serves 8 ~
Ingredients
2 medium acorn squash
4 tbsp. butter, at room temperature
1/2 tsp. Kosher salt and freshly ground pepper
10 whole fresh sage leaves
- Heat oven to 400°F. Halve each squash, remove the seeds, and slice into 8 wedges. Spread the butter on the squash wedges and season with salt and pepper. Place the sage leaves around the insides of the squash and roast until the flesh is easily pierced with a fork, about 25 minutes.
Vegetarian Stuffed Acorn Squash
By Cookie & Kate
~ Serves 4 ~
Ingredients
2 medium acorn squash
2 tablespoons extra-virgin olive oil, divided
½ teaspoon fine sea salt, divided
½ cup quinoa, rinsed
1 cup water
¼ cup dried cranberries
¼ cup raw pepitas (hulled pumpkin seeds)
¼ cup chopped green onion
¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
1 clove garlic, pressed or minced
1 tablespoon lemon juice
¾ cup grated Parmesan cheese
½ cup crumbled goat cheese or feta
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
- Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
- In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.
- Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.
- If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.
- Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.
- Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.
Fennel
Are you a little freaked out when you find that frondy fennel in your crop box? Never fear! Here are two ways you could use your fennel to spice up your Thanksgiving menu. ~ Molly
Classic Herb and Fennel Stuffing
By Bon Appetit
~ Serves 8 ~
Ingredients
One 2-lb. loaf country-style bread, torn into 1"–1½" pieces
¼ cup extra-virgin olive oil
2 medium onions, finely chopped
1 fennel bulb, finely chopped
4 celery stalks, finely chopped
½ cup dry white wine
1 cup (2 sticks) unsalted butter
1 cup chopped parsley
2 Tbsp. chopped sage
1 Tbsp. chopped rosemary
1 Tbsp. chopped thyme
3 tsp. kosher salt
2 tsp. freshly ground black pepper
2 large eggs
2½ cups low-sodium chicken broth
- Place a rack in middle of oven; preheat to 250°. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°.
- Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8–10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
- Whisk eggs and broth in a medium bowl to combine.
- Pour over bread mixture; fold gently until thoroughly coated.
- Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down.
- Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30–35 minutes.
- Increase oven temperature to 425°. Uncover stuffing and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
- Do Ahead: Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
Roasted Brussel Sprouts with Fennel and Pomegranate Seeds
By One Green Planet
Ingredients
5 cups brussel sprouts
1 fennel bulb
Seeds from 1 1/2 pomegranates
3 tablespoons olive oil
Few dashes of turmeric powder
Sprinkle of sea salt
- Start by preheating your oven to 420°F.
- Then slice the brussel sprouts and fennel in half (lengthwise) and place in a large mixing bowl. Peal the first layer off the brussel sprouts and fennel to make sure they are really clean.
- Now sprinkle a few dashes of the turmeric powder, olive oil and sea salt.
- Mix well and then place the vegetables on a baking sheet and bake for 25-30 minutes.
- Half way through cooking, make sure to turn the veggies and drizzle with a little more olive oil.
- Once the brussel sprouts are crispy, remove from the oven, sprinkle with pomegranate seeds and enjoy this beautiful dish!
Leeks
I have finally learned the secret to getting all the grit out of those leeky layers. First slice it in half the long way and then slice across the stalk to make little semicircles. Submerge the chopped leeks in water and let them soak a few minutes. Swish them around with your hands in the water to get rid of all the grit. Drain in a colander, rinse, and you're good to go! ~ Molly
Traditional Stuffing With Leeks And Sage
By Cooking For Keeps
~ Serves 6 ~
Ingredients
16 slices day old white sandwich bread, cut into 1/4-inch cubes
8 tbsp unsalted butter
1 cup diced onion
1 1/2 cups chopped celery
2 leeks, split in half, cleaned and sliced
1/4 cup loosely packed fresh sage, finely chopped
1 1/2 tsp kosher salt, divided
2 tsp. poultry seasoning
1/4 cup chopped parsley
2 large eggs
1 1/2 cups warm chicken stock, plus more if necessary plus more if necessary
- Preheat oven to 300 degrees.
- Grease a 8x11 or similar sized baking dish with butter or non-stick cooking spray.
- Add diced bread to a large, rimmed baking sheet. Bake in the oven for 15-20 minutes or until toasted and stale. Cool completely. Increase oven temperature to 375 degrees.
- While the bread toasts, heat a large skillet to a medium heat. Add butter. Once butter has melted, add onion, celery, leeks, sage and 1/2 teaspoon salt. Saute until leeks and onions are soft, about 5-6 minutes. Add poultry seasoning and chopped parsley. Cook another minute. Remove from heat.
- Add chicken stock, melted butter, and eggs to a large bowl. Whisk to combine. Add toasted bread, warm veggies, and remaining 1/2 teaspoons salt on top. Toss until combined.
- At this point if you like a more wet stuffing, add a little bit more chicken stock. Season to taste with salt and pepper.
- Transfer stuffing to prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes or until golden brown and slightly crisp.
