Blustery, rainy, chilling days are upon us. Just in from harvesting the hardy greens and wishing that the cook stove was lit right now. Despite the rain and wind I enjoyed my time in the fields. Noticing all the plants that are still thriving despite a few nights of freezing temperatures. The chard, kale, collard greens, mustard greens, spinach and romaine lettuce are green and tender. Also, the calendula flowers are still bright with sunny colors. Still time to make salves and oils.
This is the time of year when I crave hardy greens and it is no wonder. If we think about what we need with each season, especially in our particular climate, it makes sense right now that we would crave the greens full of vitamins A, B, C, E and K, plus riboflavin, calcium, iron, manganese, thiamin, niacin, magnesium, phosphorus, and potassium. Along with the beautiful golden oranges of the winter squashes, sweet potatoes and carrots, which are an important source of carotenoids and other key antioxidants, as well as vitamins A and C, potassium, manganese, folate, some omega-3 fatty acids and various amounts of B vitamins. All of this serves us well as we prepare for the long, dark winter months ahead.
Our 2nd Fall Farm Share
Recipes this Week
Chard with Sesame-Yogurt Sauce and Sesame Seeds
(from Vegetable Literacy by Deborah Madison)
freshly ground pepper
*separate the leaves from the stems. Select some of the better looking stems, cut them into similar size pieces about 1 inch long and set aside. Chop the leaves coarsely. Rinse and set aside in a colander to drain.
Heat the oil in a skillet over med. high heat. Add the sliced stems and cook for about 3 minutes. Season with a few pinches of salt, then add the chopped leaves, cover, and cook until wilted and tender, at least 6 minutes. Taste the chard to be sure it is as cooked as you want it. Serve with sesame yogurt sauce
Sesame Yogurt Sauce
1 lg. clove garlic
1 tbs. tahini
1/2 cup yogurt
2 tsps. sesame seeds
1 lemon quartered
Pound the garlic with 1/4 tsp. salt until smooth. Add the tahini and yogurt and work together to form a smooth sauce. Toast the sesame seeds in a small skillet over med. heat until fragrant, after several minutes, then cool. Add to the sauce. Serve chard with sauce and lemon.
Butternut Squash Soup with Coconut Milk, Miso and Lime
1 butternut squash
2 tbs. light sesame oil
1 large onion, diced
1 heaping tablespoon peeled and chopped fresh ginger
2 tsps. crushed pepper
1 tsp. ground turmeric
1/2 cup parsley leaves, chopped
1 (15 oz. can) coconut milk
juice of 1 lime
2 tbs. miso
Peel the squash, slice it in half crosswise, remove seeds then slice each length into slabs about 3/8 inch thick. Cut the lengths into strips and then into 1/2 inch cubes. Heat the oil in a soup pot over med. high heat. Add the onion, squash, and ginger, stir to coat, and cook, stirring occasionally, for a few minutes. Add the pepper, turmeric, and 1 1/2 tsps. salt. Cook for another 3 minutes, stirring occasionally, and then add the coconut milk and 3 cups of water. Bring to a boil, lower the heat to a simmer and cook until the squash is tender, about 25 minutes. You can puree with a hand blender or mash with a potato masher (simple and it works). You may need to add more water.
Taste for salt and season with the lime juice to taste. Just before serving, dilute the miso in a little of the soup liquid, mashing it until smooth, then stir it into the pot of soup. Add parsley to each bowl to garnish.