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Every week we will send several recipes that make use of the produce you are receiving in your bag. We also have a significant collection of recipes. Please send us your own recipes, too, either favorites from your cookbooks or your own concoctions.
This is the starting place for baking squash. Delicata are wonderful personal sized squash. Add brown sugar or honey, raisins, or stuff with rice, sautéed veggies and feta cheese. Delicata are also tender enough to slice and saute and the skin is good to eat too.
1 Tbsp. olive oil, or as needed
Salt and pepper to taste
2 Delicata squash, halved lengthwise and seeded
Preheat oven to 400°F.
Drizzle olive oil into the bottom of baking dish to coat. Season squash halves with salt and pepper; arrange into baking dish with flesh side down.
Bake in preheated oven until a fork easily pierces through the skin and flesh, about 25 minutes. Flip squash halves and roast 5 minutes more.
Carmelized Spiced Carrots with Honey and Orange
From Roots: The Definitive Compendium
I really like learning the history and lore of vegetables ... carrots originated in Afghanistan and were purple. They spread eastward to India, China and Japan and also westward into Arab-occupied Spain the in 12th century and then through Europe in the 14th century. The first carrots were purple and the orange that we know today were hybridized in the Netherlands in the 17th century.
¼ tsp. peppercorns
¼ tsp. coriander seeds
¼ cumin seeds (or use powdered cumin if you don't have the seed)
¼ tsp aniseeds
2 lb. carrots, trimmed, peeled and cut on a severe diagonal into slices ½ inch thick
1 Tbsp. olive oil
1 tsp. salt
1/8 tsp. Aleppo Chile (These are a dark red, sweet, sharp-flavored chile grown in Syria and Turkey and named after the town of Aleppo. Maybe pray for peace in that part of the world as you use the chile, or pray for peace here and use a pepper from the garden.)
2 tsp. freshly grated orange zest
1/3 cup orange juice
3 Tbsp. honey
Position a rack in the center of the oven and preheat to 400°F.
Place a small, heavy frying pan, preferably cast iron, over high heat. Add the peppercorns, coriander, cumin and aniseeds to the pan and toast, stirring constantly, until fragrant and lightly browned, about 2 minutes. Transfer to a plate to cool. Using a spice grinder of a mortar and pestle, grind the spices to a powder.
Line a large roasting pan with aluminum foil. Place the carrots in the pan and toss with the oil, ground spices, salt, chile, orange zest and juice. Cover tightly with another sheet of foil and roast, stirring once or twice until the carrots are crisp-tender when pierced with a fork, about 30 minutes.
Add the honey and toss to coat. Increase the heat to 450°F and continue roasting, uncovered until the carrots are tender and dark brown around the edges, about 25 minutes. Serve immediately, or let cool and serve warm, barely warm or at room temperature.
Roasted Beet and Carrot Salad with Creamy Goat Cheese
From The CSA Cookbook
For the roast
4 beets
¾ pound young carrots
3 Tbsp. olive oil, divided
¼ tsp. salt
A few grinds of black pepper
For the dressing
2 tsp. balsamic vinegar
1 tsp. stone-ground Dijon mustard
Scant ½ tsp ground black pepper
1 to 2 ounces creamy goat cheese
Chopped fresh parsley for garnishing
Preheat the oven to 425°F.
Roll out two sheets of aluminum foil, each about 8 inches long. Make two foil pouches and wrap the beets loosely in pairs. Place the foil pouches on a large rimmed baking sheet and roast until a fork easily pierces the beet flesh, about 40 minutes.
Meanwhile, in a large shallow dish, toss the carrots with 1 Tbsp. of the oil and the salt and pepper. About 15 minutes before the beets are done, spread the carrots in a single layer on the same baking sheet, around the beets, and continue roasting for the remaining time. The carrots should be fork-tender with a slightly wrinkled appearance.
Remove the baking sheet from the oven. Carefully unwrap the beets and let cool slightly for 5 minutes. Hold a beet in place with your hand and use a paper towel to rub the skin away. The skin should slide off easily; if it doesn't the beet likely needs more time in the oven. You can slice off any remaining skin with a paring knife. Rub the skins off all the beets, trim the stem and tail ends and cut them in to quarters (or eights, if your beets are very large). Combine the beets and carrots in a large bowl.
To make the dressing, stir together the vinegar, mustard and pepper in a small bowl. Whisk in the remaining 2 Tbsp. of oil and toss with the vegetables.
Divide the beets and carrots among four plates for serving. Add a few dollops of goat cheese to each plate and garnish with a small handful of chopped fresh parsley. Serve warm or at room temperature.
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Common Ground Garden is a CSA (Community Supported Agriculture) farm, where members purchase a share of vegetables and each week during the farm season receive a bountiful box of fresh produce. We pride ourselves on producing fresh, clean, healthful food picked at the peak of flavor and nutrition. As much as we are able, we grow our vegetables without the use of any chemical herbicides, pesticides or fertilizers. We use cover crops, rotations, compost and ingenuity to produce your food in a way that's healthy for you and for the community. When necessary for pest control or to combat disease, we use only products approved for organic gardening.