We have an interesting assortment of local produce in this crop box. Excited to have spaghetti squash and Bok Choi. While we have the last of the fresh corn, not enough tomatoes for the box. We were hoping for avocados, but waiting for the oil to rise. November?
Gaytan Family Farm
Sweet Corn
Celery
Cabbage
Green Beans
Carrots
Spinach
OS Farms
Garlic
Sage Mountain Farm
Spaghetti Squash
Bok Choi
Fox Farm
Patty pan and Green squash
Green Peppers
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The list makes me think of vegetable soup: spinach, carrots, green beans, patty pan squash and celery. You can start with the broth of your choice: vegetable, chicken or beef. Create a mirepoix in your soup kettle by sauteing onion (2 parts), celery (1 part), and carrots (1 part), finely chopped. Add the protein of choice, Brown if needed, add the broth you desire, and vegetables. Start with the vegetables that need to cook longest like carrots and celery, chopped into similar sized pieces, then green beans, and last spinach.
Then I would decide what I want my soup to be. I like grains better in a beef broth, rice or noodles in chicken broth, potatoes in vegetable broth. Maybe a chicken broth soup would not need tomatoes.
You also have corn and Bok Choi if you want to add. Any other leftover veggies in the refrigerator? Throw them in! Broccoli, summer squash, kale, parsley, etc. Add rice, noodles, barley, or potatoes to make the soup heartier. Add a can of chopped tomatoes, and flavorings of your choice: salt, pepper, bay leaves. If I have a can of V-8 juice, in it goes.
Every soup might be a little different, but it is always pleasing.
Bok Choy is a natural in a stir fry. Again, not sure you need to follow a recipe, except for your sauce.
Shrimp and Bok Choy Stir Fry
From Food 52. Serves 6 with rice.
Ingredients
For velveting the shrimp:
1 large egg white
1 tablespoon cornstarch
2 teaspoons rice wine, dry sherry, or rice vinegar
1 teaspoon soy sauce
1 pound large shrimp, peeled and deveined
1 tablespoon peanut, canola, or vegetable oil
Water for poaching
For the stir-fry:
1 tablespoon peanut, canola, or vegetable oil
1 tablespoon minced fresh ginger
2 to 3 garlic cloves, minced
1 tablespoon chili-garlic sauce, or to taste
4 scallions, white and green parts separated and thinly sliced
1 pound baby bok choy, washed and thoroughly dried
1/2 pound snow peas
2 tablespoons rice wine, dry sherry, or rice vinegar
1 tablespoon soy sauce
1/2 cup toasted chopped cashews
Cooked white or brown rice for serving
Toasted sesame seeds for garnish
Directions
In a medium mixing bowl, combine egg white, cornstarch, wine or vinegar, and soy sauce, and whisk until smooth. Add shrimp and toss to coat. Cover the bowl and refrigerate for at least 30 minutes while you prep the other ingredients. (This step can be done a day ahead.)
While the shrimp marinates, separate the baby bok choy into leaves and, if desired, trim and de-string the snow peas. Set aside.
Bring a pot of water to a boil over medium-high heat. Add 1 tablespoon oil and reduce the heat to low so that the water is at a bare simmer. Add shrimp and cook, stirring constantly, for 1 minute. Drain the shrimp thoroughly, and set aside.
Place a large skillet or wok (not nonstick) over the highest heat the pan can handle. Heat until the pan is very hot: A drop of water flicked on the surface should sizzle and evaporate within a second or two. Swirl 1 tablespoon of oil into the hot pan, then add ginger, garlic, chili-garlic sauce, and the white parts of the scallions, and stir-fry for about 10 seconds.
Add the snow peas and bok choy and stir-fry for 2 to 3 minutes, or until the bok choy leaves are wilted. Add wine or vinegar and soy sauce and stir-fry for 1 minute more, or until the bok choy stems are starting to get tender. Add shrimp and stir-fry for another minute, or until the shrimp is cooked through, the veggies are tender, and everything is coated with sauce.
Remove from the heat, and mix in the cashews and the green parts of the scallions. Spoon over rice, garnish with sesame seeds, and serve immediately.
Spaghetti squash in one you may not have cooked before, or maybe never eaten. My first taste with it smothered in spaghetti sauce was meh! I don’t eat mushy pasta, and that is what this was. May be used as low carb, but it should not be low in flavor.
How to Cook Spaghetti Squash
1. Preheat Your Oven & Prep The Spaghetti Squash. Turn your oven to 400°F, to preheat. Prep a sheet pan by lining it with parchment paper. (Note: The parchment paper isn't totally necessary, but expedites clean up.)
2. How To Slice Spaghetti Squash. Meanwhile, back on the counter, slice your squash in two lengthwise. This is easier said than done—the method I like to use to avoid slipping is as follows: Use your heaviest, sharpest chef's knife to carefully trim about 1/2-inch from the top and bottom of the squash, so you can easily stand it up on its bottom. Then, from the flat top, cut down the length of the squash until it's in two pieces.
3. Clean It Up. Scoop out the squash-y guts and seeds from the center of each piece with a spoon.
4. Season. Drizzle each of the cut halves with about a tablespoon of olive oil (or a high heat–friendly neutral oil, like avocado oil, if you prefer). Season the cut sides liberally with kosher salt and pepper. If you like, you can add other accoutrement here as well (i.e., cut little slits into the squash and add pieces of garlic, sprinkle with cayenne pepper, etc.).
5. Roast Until Tender. Place each half, cut side–down, onto the parchment-lined sheet pan. Roast for 30 to 40 minutes (check closer to 30 for a smaller squash), until you can easily pierce the flesh of one of the cut sides with a fork, and the edges are getting caramel-y and golden. You don't want to overcook the squash, as it'll lead to limper strands once you shred it.
6. Shred Into Strands. Remove from the oven and let it cool until you can handle the halves. Grab a fork and, starting from the edge where flesh meets peel, shred the cut sides until it looks like spaghetti.
7. Serve. Top or serve as desired (see below for ideas). The squash will keep covered in the fridge for three to five days.
Of course, this isn't the only way to tackle a spaghetti squash. You might be wondering, "Can I cook it in the microwave? Or Instant Pot?" Well, former Food52er Ali Stafford has you covered:
"For a pressure cooker, cut the squash into big chunks—no need to remove skins or seeds first—place them in the pressure cooker, add water, and cook on high for 15 minutes," she says. "[And] for a microwave, cut the squash in half, scoop out the seeds, place face down in a buttered microwavable dish, add water to cover the bottom of the dish in a thin layer, and microwave on high until soft, 15 to 20 minutes."
Spaghetti Squash with White Bean Ragout
From Food 52. Serves 4.
Ingredients
For The Squash
1 large whole spaghetti squash
1 tablespoon olive oil
pinch kosher salt and pepper
1/2 teaspoon garlic powder
For The White Bean Ragout
1 1/2 tablespoons olive oil
1 white or yellow onion, diced
4 cloves garlic, minced
1/2 teaspoon crushed thyme
1 teaspoon dried oregano
1/2 teaspoon salt (more to taste)
1 dash crushed red pepper
1 (14 1/2-ounce) can fire-roasted, diced tomatoes
1 (8-ounce) can tomato sauce
1 ½ cups cooked cannellini, navy, or Great Northern beans (or 1 can white beans, drained and rinsed)
1 tablespoon organic sugar, or 2 teaspoons maple syrup
¼ cup chopped fresh parsley, for serving (optional)
Directions
To prepare the squash, preheat your oven to 375° F. Use a sharp knife to trim the top and bottom of the squash off, so that it can stand upright on a cutting board. Slice the squash in half lengthwise. Scrape out the seeds with a large spoon.
Line a baking sheet with parchment or foil. Brush the inside of the squash with the olive oil and sprinkle with kosher or coarse salt and pepper to taste. Place the squash, cut side down, on the baking sheet. Bake for 40 to 45 minutes, or until the squash skin is tender enough to pierce easily with a fork. Allow the squash to cool down enough to handle, and then use a fork to scrape out the flesh into a mixing bowl. Taste the squash and add more salt, pepper, and garlic powder to taste.
While the squash roasts, make the ragout. Heat the olive oil in a medium pot over medium heat. Add the onion and sauté for 5 to 7 minutes, stirring often, until the onion is soft and translucent. Add the garlic. Sauté the onion and garlic for another 2 minutes, adding a splash of water if the onions are sticking. Add the thyme, oregano, salt, pepper, tomatoes, tomato sauce, beans, and sugar to the pot and stir them well. Bring the mixture to a boil and reduce to a simmer. Simmer for 10 minutes, uncovered, or until the sauce has thickened up. Taste sauce and add seasonings as desired.
To serve, place a quarter of the squash into each bowl or plate and top with a cup of the ragout, as well as a bit of chopped parsley.