Storage Share # 1 - Early November
Welcome to the 2015 Storage Share season! As a quick reminder, the three deliveries will be tomorrow (11/4), Wednesday 11/18 and Wednesday 12/9. We tried to design them so that they'd keep you good and full o' veggies through at least Christmas.
Typically, washing fall carrots is kind of a bummer. More often than not, it's overcast, mid thirties and drizzling, and we're wishing we had gotten them harvested and cleaned earlier in the season. Not so this year; what an amazing week to be harvesting and packing your first storage share. We're feeling especially grateful to you all for being part of our little farm, and for being able to spend some of our days doing what we love out in this beautiful part of the world.
This week, your shares will have the following (as always, subject to change based on availability):
- Greens (store in a plastic bag in the refrigerator)
- 1 head of red cabbage
- 1 bag arugula
- 1 bag frost-sweetened spinach
- Alliums (store dry - fine on counter in kitchen)
- 3 leeks
- 1 pound sweet onions
- 3 heads garlic
- Roots & radishes (store in plastic bags in veggie drawer of fridge)
- 4 daikon radishes
- 4 Beauty heart radishes
- 1 bag carrots
- 1 bag beets
- Potatoes (store cool and dark - basement in paper bag)
- 1 bag assorted potatoes (red and purple)
- Squash (store cool and dry - basement or porch)
- 1 buttercup squash
- 1 acorn or carnival squash
- Herbs (hang upside down to dry - use throughout winter)
- 1 bunch of sage
The spinach, arugula, radishes and carrots make a great salad - we've been having one almost every day the past couple weeks. The spinach is sweet and thick from the frosts we've been getting. Peel and thinly slice the beauty heart radishes to add a welcome crunch and splash of red.
Recipe of the week: Squash and carmelized onion galette (Smitten Kitchen)
The original recipe says butternut squash, but it's great with the buttercups we'll have in this share, or even the acorn or carnival. The sweet onions are perfect for carmelizing. And don't leave out the fresh sage leaves!
Butternut Squash and Caramelized Onion Galette
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
1/4 cup sour cream or yogurt
2 teaspoons fresh lemon juice (optional)
1/4 cup ice water
For the filling:
1 small winter squash (about one pound)
2 tablespoons olive oil
2 tablespoons butter
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina (or any cheese, really), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves
1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.
Take good care,
Amy, Eric, Frank and Wayde