In your farm share this week: Winter Squash, Sweet Potatoes/Potatoes/Celeriac, Carrots/Turnips, Head Lettuce, Peppers, Leeks/Scallions, and Garlic/Onions


It’s our last week of the summer share! It’s been an incredible season. We’re so thankful to all of our shareholders who have been a part of our community for these last five months. We’re grateful for the conversations we have had, the recipes shared, and the overall community built. As you enjoy your produce from our last pick up, here are a couple of recipes for you to enjoy. You can always come back to our blog and search for recipes by the type of vegetable you’re looking for. Each recipe has been tagged with categories, so if you are looking for “carrots” you can click on that tag or search for it and find all the blog entries that have recipes with carrots in them.
This week we have winter squash for the first time! We  will have delicata, butternut, and fairy squash.The fairy squash is the sweetest of three and is similar to a pie pumpkin. When roasted, the skin on the delicata squash becomes edible, which makes them unique. Delicata are great for stuffing, and would be perfect for the recipe below! Below that is a recipe for celeriac and potato mash (basically, mashed potatoes with celeriac added in, you don’t have to add the extra celery leaves like the recipe suggests). We hope you enjoy.


Stuffed Winter Squash
-courtesy of Alton Brown

4 small (or 2 medium)
winter squash
2 Tbsp. unsalted butter, cut into 4 pieces
1/2 lbs. ground pork
1 Tbsp. olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1/2 cup white wine
1 1/2 cups cooked rice
1/2 lbs. cooked spinach
1/2 cup toasted pine nuts
1 1/2 tsp dried oregano
To taste salt and black pepper

Preheat the oven to 400 degrees F. Cut 1-inch off the top of each squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside. In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine. Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.     


Celeriac and Potato Mash
-coutesy of bon apetit

1 pound celeriac, peeled, cut into 1/2-inch pieces (about 4 cups)
2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 61/2 cups)
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/2 cup (or more) whole milk
1/4 cup chopped celery leaves

Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper.

Additional Recipes for this Week:

Healthy Carrot Muffins

Carmelized Garlic Tart