(half shares did not get collards, cauliflower, or broccoli rabe; but did get arugula)
black futsu squash
Notes on the box…..
The Black Futsu Squash was a new one that we tried this season. It’s an heirloom variety from Japan. It has a really nice nutty flavor and a creamy texture. Try washing it, cutting it in half, scooping out the seeds, and slicing along the ribs, then toss in a little oil and roast, stirring occasionally for about 1/2 hour (or till tender) in a 400 degree oven. You can cook your collards and mix it together and serve it, or you can let it cool and serve it with your salad greens and dressing. You can eat the skin of this squash.
The carnival squash is great washed off, cut in half and seeded, then roasted and stuffed with corn pudding or wild rice stuffing and baked some more. The skin of this squash is not edible.
The celery in the box probably looks a little different than the stuff you get from the store. It’s not quite as tender and large, but it actually has flavor! So while it’s not great for ants on a log, it is great cut into small pieces and added to tuna or chicken or tofu salad. It’s also great added to stews or gumbo or stir fry. The leaves at the top can be used in soup stock. Store celery in your crisper drawer in a plastic bag.
The collard greens have been through a frost and so they are extra tasty. The same bugs that like broccoli like collards, so there may be a hole in some of the leaves. As the old timers like to say, “Don’t worry, the holes don’t taste like anything!” Try making a soup with squash and collard greens, or try serving your collards with something sweet like bacon or a saucey barbecue.
You may be wondering about all these greens and why you are getting so many. Well, when we had the very wet spell and couldn’t get into the field, we missed our window of time to put in our second fall planting of broccoli and head lettuce. SO, when the rain stopped, we decided to plant some broccoli rabe and arugula that we knew would make a crop before the end of the season. We also planted lots of spinach which you will see in the remaining weeks. Hope you are enjoying the greens!
remember to remove the tops from your radishes so that they don’t get soft.
Celery Almond Pesto with Boiled Potatoes
Put the leaves and some of the chopped stems of celery into your food processor along with 1/3 cup blanched almonds, 2/3 cup extra virgin olive oil, 2 cloves garlic. Blend till smooth. Mix in 1/3 cup parmesan or romano cheese and salt to taste. Serve with boiled potatoes, pasta, roasted squash, as a topping for eggs, or as a sandwich spread. OR try making a spread for crackers by putting some cooked white beans in the blender and pulsing until it’s incorporated with the pesto. If you want a little more flavor in the pesto, you can add your broccoli rabe or arugula in along with the celery.
You can substitute collards for kale and onions for leeks in this delicious soup.