The bounty of fall produce is replacing summer. We are in nature’s sweet spot while we have both seasons. Even the weather is mixed.
Pictured is a bonus recipe for Biryani-stuffed Pumpkin. Click here for the YouTube video from the Co-op Food channel out of the UK, where food co-ops and community gardens are culturally very well established. Pumpkins are also a reminder that October is National Cooperative Month! Celebrate by bringing in a new Member!
Gaytan Family Farm
Carrots
Bell Peppers - Mixed colors
Blackberries
Spinach bunch
Italian Squash
Brussel Sprouts
Green Beans
Broccoli
Pasilla Chili
Cherry Tomatoes Basket
Onions red white
Corona Farm
Butternut squash
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Here is my favorite butternut squash recipe. Worth waiting for the moment we have both butternut squash and tomatillos. I have shared this before, but always delicious.
Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce
From Pinch of Yum. Makes 12-15 enchiladas.
Ingredients
For the enchiladas:
small onion, chopped
1 large jalapeño, chopped, seeds and ribs removed
cup chopped bell pepper (2 peppers)
tablespoons butter
2-3 cups butternut squash, peeled and cubed
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
16 ounces fresh chopped mushrooms
12-15 corn tortillas
cups shredded cheese
Mexican toppings: cilantro, avocado, queso fresco
For the sauce:
lbs. tomatillos
4 cloves garlic
1/2 cup cilantro
cups broth
1/2 cup half and half or cream
salt to taste
Directions
Sauce: Remove the husks and place the tomatillos on a greased baking sheet. Roast for 20 minutes at 400 degrees, until the skins have brown or black spots on them and the tomatillos are soft. Place in a blender with the garlic and cilantro and puree until mostly smooth. Transfer to a saucepan and add the broth. Simmer for 20 minutes, until the sauce has thickened. Add the cream and season with salt.
Squash Filling: In a large nonstick pan over high heat, roast the jalapeño and bell pepper. Do not stir too often; let the skins get browned and roasted. Add the onions and saute for a few minutes. Add the squash, 1 tablespoon butter, cumin, chili powder, and salt; saute until the squash is fork tender. Set aside.
Mushroom Filling: Place 1 tablespoon butter back in the pan; add the mushrooms and saute until soft and browned. Season with salt and additional cumin and chili powder.
Assembly: Preheat the oven to 400 degrees. Wrap the tortillas in a moist paper towel and warm in the microwave. Stuff the softened tortillas with a little bit of squash and mushrooms. Roll and place seam-side-down in a baking dish. Repeat until finished; cover with sauce and top with cheese. Bake for 10-15 minutes until cheese is melted and bubbly. Serve with your favorite toppings.
Recipes for quick soups are wonderful to have in your back pocket. I think the second time you make this you will not need the recipe.
Spinach and Egg Drop Parmesan Soup
From Food52. Makes 1 ½ quarts.
Ingredients
8 cups chicken broth
2 large garlic cloves
4 gratings nutmeg with a microplane
5 ounces fresh baby spinach leaves, chopped finely
1/3 cup very finely grated Parmesan cheese, plus more for garnish
3 egg whites from extra large eggs
Salt and pepper to taste
Directions
Crack the garlic cloves, but keep them whole and intact. Combine the garlic, chicken broth, and nutmeg in a medium soup pot with a lid. Bring to a boil and then simmer gently for about 10 minutes. Turn off the heat and cover the pot, letting the broth steep for a minimum of 30 minutes (or make it early and let it steep all day).
When ready to serve, fish out the garlic cloves and bring the broth back up to a boil. Stir in the chopped spinach leaves and continue to simmer for a few minutes.
Combine the egg whites and Parmesan cheese in a spouted cup, then pour it into the simmering soup, stirring all the while. Season to taste with salt and pepper. Garnish each bowl with more grated Parmesan.
Maybe a last hurrah for zucchini as we move away from summer. Zucchini pankcakes seem more fall than summer.
Zucchini Pancakes
From Food52. Serves 2.
Ingredients
2 cups grated zucchini
½ cup grated potato1 egg1tablespoon chopped parsley
1 teaspoon lemon zest
1 pinch breadcrumbs
1 tablespoon unsalted butter
2 tablespoons sour cream or yogurt (optional)
Directions
Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously.
In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.
Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness.
Combine zucchini / potato mixture with egg mixture. Stir well and coat.
Turn on oven to 200, and place cookie sheet with foil in there to keep your pancakes warm as you make them.
Heat 13" skillet on medium high heat. Melt 1 tablespoon of butter. You can use olive oil if you prefer, but butter is delicious. When foam subsides, drop a spoonful of your pancake mixture in. You don't really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible -- it'll be more crispy that way.
Cook 2 at a time in a until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible, with a dollop of sour cream or (drained Greek style) yogurt on top for extra richness.
Melissa Clark’s Seared Broccoli and Potato Soup
From Food 52. Serves 4-6
Ingredients
½ cup olive oil, plus more as needed
2 pounds (2 heads) broccoli, separated into small florets, stems peeled and diced
2 ½ teaspoons kosher salt, more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
½ teaspoon black pepper, more for finishing
¼ teaspoon red pepper flakes
½ pound potatoes, peeled, and thinly sliced
½ teaspoon finely grated lemon zest
1 ½ tablespoons fresh lemon juice, more to taste
Grated or shaved Parmesan, to finish (optional)
Flaky sea salt, to finish
Directions
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
Caramelized Butternut Squash Wedges with Sage Hazelnut Pesto
From Food 52. Serves 4.
Ingredients
Sage, Hazelnut, Ricotta Salata Pesto
¼ cup sage, chopped
4 tablespoons olive oil (up to 5 tablespoons)
1 clove garlic, smashed1/3 cup hazelnuts, toasted
¼ cup plus 2 tablespoons ricotta salata, crumbled or chopped until a medium fine crumble1 pinch salt
Butternut Squash
2 butternut squashes [about 3.5 lbs total when unpeeled]
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon cayenne, depending on taste (up to 1/2 teaspoon)
Directions
Preheat the oven to 500 and place a rack in the lowest slot in the oven. Line a baking sheet with parchment.
Peel the butternut squash, cut in half lengthwise and remove the seeds. Cut each squash half in half widthwise, right where the slender part curves out to the bulge. Cut each quarter into about 1 inch wedges (see picture) and place in a bowl.
Toss squash with olive oil, sugar, salt, and cayenne. Place in a single layer on baking sheet.
Roast for 10 to 15 minutes until caramelized. Remove from oven and flip over. Bake another 10 to 15 minutes until caramelized on the other side and cooked through. The pieces on the edges of the baking sheet will caramelize first so you want to move around during the baking time.
While the squash is roasting, make the pesto: Warm 3 tablespoons olive oil, sage, and garlic in a small pan over very low heat just until the oil bubbles. Pour in a small bowl, reserving the garlic clove. Place the toasted hazelnuts in mini food processor along with the garlic clove and process until a fine crumble and add to the bowl (alternatively, you can do by hand or in a mortar and pestle). Add the cheese to the bowl along with 1 to 2 tablespoons more olive oil and stir until combined and salt to taste. This is not a traditional pesto -- more nutty than herby and not so much oil.
Once the squash is roasted, place in a large bowl and toss with pesto to taste.