October 29, 2019

What’s in this Week’s VEGGIE BOX: Eggplant, Zucchini, Turnips, Spaghetti Squash, Cilantro, Green Peppers, & Potatoes

What’s in your FLOWER BOUQUET: Globe Amaranth, Dahlias, Marigolds, Zinnias, Celosia, & Cockscomb

What’s in your FRUIT BAG? Apples, Persimmons, Pomegranates,

 

“When the Frost is on the Punkin”

When the frost is on the punkin and the fodder’s in the shock,

And you hear the kyouck and gobble of the struttin’ turkey-cock,

And the clackin’ of the guineys, and the cluckin’ of the hens,

And the rooster’s hallylooyer as he tiptoes on the fence;

O, it’s then’s the times a feller is a-feelin’ at his best,

With the risin’ sun to greet him from a night of peaceful rest,

As he leaves the house, bareheaded, and goes out to feed the stock,

When the frost is on the punkin and the fodder’s in the shock.

 

They’s something kindo’ harty-like about the atmusfere

When the heat of summer’s over and the coolin’ fall is here—

Of course we miss the flowers, and the blossums on the trees,

And the mumble of the hummin’-birds and buzzin’ of the bees;

But the air’s so appetizin’; and the landscape through the haze

Of a crisp and sunny morning of the airly autumn days

Is a pictur’ that no painter has the colorin’ to mock—

When the frost is on the punkin and the fodder’s in the shock.

 

The husky, rusty russel of the tossels of the corn,

And the raspin’ of the tangled leaves, as golden as the morn;

 

The stubble in the furries—kindo’ lonesome-like, but still

A-preachin’ sermuns to us of the barns they growed to fill;

The strawstack in the medder, and the reaper in the shed;

The hosses in theyr stalls below—the clover over-head!—

O, it sets my hart a-clickin’ like the tickin’ of a clock,

When the frost is on the punkin and the fodder’s in the shock!

 

Then your apples all is gethered, and the ones a feller keeps

Is poured around the celler-floor in red and yeller heaps;

And your cider-makin’ ’s over, and your wimmern-folks is through

With their mince and apple-butter, and theyr souse and saussage, too! …

I don’t know how to tell it—but ef sich a thing could be

 

 

As the Angels wantin’ boardin’, and they’d call around on me—

I’d want to ’commodate ’em—all the whole-indurin’ flock—

When the frost is on the punkin and the fodder’s in the shock! 

James Whitcomb Riley. 1853–1916

 

Ratatouluille

This dish from southern France used the summer garden harvest to make a garden vegetable stew with rich, satisfying flavors. Traditionally, the essential ingredients are eggplant, zucchini, and tomatoes with salt and pepper only. French chefs insist that each ingredient be cooked separately until just done, then reassemble and heated through. But the summer abundance always inspires me to add other vegetable to my Ratatouluille: I cook all the ingredients together and am always pleased with the results.

¼ cup olive oil

1 large onion, chopped

2 medium eggplants or enough to make 4 cups chopped into ½”cubes

3 cloves garlic, minced

2-3 cups chopped tomatoes

2-4 zucchini or other summer squash 4 cups chopped into ½ cubes

2-3 green peppers, diced or sliced

Salt and pepper to taste

1 cup chopped green beans optional

¼-1/2 cup chopped fresh basil optional

In a skillet, kettle or Dutch oven, heat oil and sauté onion until just starting to cook. Add eggplant and garlic, stir, and sauté for 3-4 minutes, stirring occasionally. Add squash, peppers, and green beans if desired; cover and simmer for 10-15 minutes. If using basil, add during last few minutes. If too much liquid accumulates, uncover pan and reduce. Serve hot or cold. Good with chicken, beef or lamb, with cheese melted over it, I crepes, quiche, or omelet’s, topped with poached for fried eggs, on pizza, or just eaten with a spoon. Rosalind Creasy from Cooking from the Garden.

 

Watercress Salad with Persimmons and Hazelnuts

Serve this light and delicious watercress, persimmon, and hazelnut salad -- it's a great meal on its own or as a starter.

1 teaspoon finely chopped shallot

1/4 cup plus 2 tablespoons freshly squeezed orange juice

1 tablespoon sherry-wine vinegar

1 teaspoon honey

Coarse salt and freshly ground pepper

1/4 cup hazelnut oil

1/4 cup safflower oil

2 bunches watercress, washed and well dried, tough stems removed

4 heads red endive, cut crosswise into 1/2-inch pieces

1/2 cup blanched hazelnuts, toasted and chopped

2 to 3 medium Fuyu persimmons, peeled and cut into 8 wedges

4 ounces soft, ripened goat cheese, such as Bijou, Humboldt Fog, or Buc

heron, cut into 8 wedges

In a large bowl, whisk together shallot, orange juice, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oils until mixture is emulsified; season with salt and pepper. Add red endive and watercress to bowl with dressing; lightly toss. Add hazelnuts and transfer salad to a large chilled platter. Place persimmon wedges and cheese around edge of platter; serve immediately. © 2013 Martha Stewart Living Omnimedia. All rights reserved.

 

Tokyo Turnip Salad

Tokyo Turnips are a mild, juicy variety of turnip. We eat the tender roots of this plant, as well as the delicious greens. Tokyo Turnips are tender, slightly spicy and taste like a cross between a radish and a turnip.  Any root vegetable like turnips or carrots will store better if you remove the leaves from the roots. Store both greens and turnip roots in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Try Tokyo turnips raw in salads, or thinly sliced on crudités plates or with crackers and cheese. You can also cook them in vegetable or miso soups, or steam or stir fry them, they’re quite versatile! Note that they do not need to be cooked for long. They are also delicious marinated or pickled in vinegar and salt. The greens are slightly spicy, tender and delicious, and can be prepared just as other greens.

1 bunch of turnips, sliced in 1/4″ rounds

1/2 cup rice or white vinegar

1/2 tsp salt + more to taste

Water to cover

1/4 cup sesame seeds, toasted (optional)

Combine the vinegar and salt in a shallow bowl and stir until the salt is dissolved.  Submerge the turnip slices and add more vinegar, if necessary, to cover. Allow to stand 15 minutes. Remove the turnips from the liquid, add toasted sesame seeds and toss. Serve over noodles or rice or alongside another dish. From Full Belly Farm Recipes

 

Delicious Cinnamon Baked Apples

"These baked apples taste simply great on a cold winter evening or any other evening. Plus the house smells just divine while cooking them."

1 teaspoon butter

2 tablespoons brown sugar

3 teaspoons vanilla sugar

3 teaspoons ground cinnamon

1 teaspoon ground nutmeg

6 large apples - peeled, cored, and sliced

3 1/2 tablespoons water

Preheat oven to 350 degrees F. Grease a large baking dish with the butter.

Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl. Layer about 1/3 of the apples in prepared baking dish; sprinkle with 1/3 of the sugar mixture. Repeat layers twice more. Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more.

 

Cilantro-Lime Rice

A stir-in of cilantro and lime juice transforms plain cooked rice into a lively side that's an ideal accompaniment for Mexican main dishes

1 cup long grain white rice

Coarse salt

1/2 cup fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 garlic clove

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork

 

Bell Pepper Salsa

A quick and easy, delicious salsa recipe to accompany steak and meat dishes is this bell pepper salsa, seasoned with red chile flakes, onions, and parsley, basil or arugula.

Prep time: 5 minutes

1 large bell pepper, stem and seeds removed, finely chopped

6 green onions, thinly sliced

3 garlic cloves, minced

2 Tablespoon chopped arugula, basil, or parsley

1/4 teaspoon red chile flakes

2 Tablespoon sherry vinegar or apple cider vinegar

2 Tablespoon olive oil

Salt and freshly ground black pepper to taste

Combine all ingredients into a small bowl. Serve with steak, carnitas, or carne asada. Simply Recipes