This week’s box included: Japanese eggplant, garlic, kirby cucumbers, okra, yellow squash, zucchini, Italian pepper, spaghetti squash, delicata squash, turnip greens, butternut squash. You can see a photo that can help with identification on our Facebook page or check out our weekly video on Instagram.
And so the parade of greens begins. Today’s bunch of turnip greens are the harbingers of kale, mustard greens and collards to come. I trimmed the stems of our bunch and then the leaves went directly into a colander for a rinse and drain session. They were a little wilted and that bath perked them right up. Now they’re wrapped in a cotton produce bag that will keep them damp and they’re in the refrigerator until I decide how to cook them.
We’ve got a few recipe ideas for the greens buried in the midst of the recipes for the turnip roots, sure to come in a few months, but the best place to look is on the greens page where there are literally too many recipes to count. Many times the greens are interchangeable. Beet Green Strata can easily be a Turnip Green Strata. Or substitute turnip greens for the collards called for in this Butternut Squash and Greens Torte.
The delicata squash in our box was pretty substantial. I’m going to make the galette below, a recipe from King Arthur Flour. It’s pretty lengthy because baking recipes frequently are, but it’s worth it. And there are directions all along the way for making the various components and refrigerating them until you’re ready to serve the galette. You could use the butternut instead but I like taking advantage of the “no peel” aspect of the delicata for this galette. No za’atar? Add a mix of a little thyme, some sesame seeds and cumin or coriander.
And if you’ve been accumulating garlic but not putting it to use yet, maybe try the Gambas al Ajillo recipe below. It calls for the cloves from two heads of garlic.
If you’re looking for ideas for the other items in the box, here are links to our pages:
Summer squash
Spaghetti squash
Cucumbers
Peppers
Delicata Squash Galette with Cheese and Herbs
From King Arthur Flour
Crust:
1 1/2 cups all-purpose flour
1 tablespoon za’atar
1/2 teaspoon table salt
1/2 teaspoon baking powder
12 tablespoons cold unsalted butter, cut in 1/2-inch cubes
6 tablespoons sour cream
Filling:
Large delicata squash
Salt and pepper, to taste
3 tablespoons olive oil, divided
1 cup diced yellow onion
1 tablespoon white wine vinegar
1/2 cup goat cheese
1/3 cup sour cream
1/2 teaspoon za’atar
In a large bowl, whisk together flour, za’atar, salt and baking powder. Add butter and use hands to separate the cubes and toss with flour mixture. Work butter into flour with your fingers or a pastry cutter until mixture is crumbly. Add the sour cream and stir until large clumps of dough begin to form. Use your hands to knead and squeeze the dough together into a cohesive mass.
On a clean work surface, shape the dough into a square about 1″ thick and refrigerate it for 30 minutes or up to 48 hours. If you let the dough chill for longer than 30 minutes, allow it to rest at room temperature for 5 to 10 minutes before rolling. While the dough chills, make the filling.
To make the filling: Preheat the oven to 425 degrees and position a rack in the lower third.
Rinse the squash and pat dry. Cut the ends off, then cut in half lengthwise and remove the seeds. Cut each squash into 1/4″-thick half-moon slices and place them in a large bowl. Add 2 tablespoons olive oil and toss to coat. Season with salt and pepper to taste.
Arrange the squash in a single layer on a lightly greased or parchment-lined baking sheet. Roast the squash for 10 to 15 minutes.
Remove the squash from the oven and allow it to cool until you’re ready to assemble the galette. (The squash can be roasted ahead of time and refrigerated for up to 4 days.)
In a medium saucepan set over medium-high heat, combine the onion and the remaining 1 tablespoon olive oil. Cook the onions, stirring occasionally, for 10 to 15 minutes until browned. Turn off the heat, add the vinegar, and stir to combine.
Remove the pan from the stove and transfer the onions to a medium bowl to cool slightly. You should have about 1/2 cup of cooked onions.
To the bowl with the onions, add the goat cheese, sour cream, za’atar, 1/8 teaspoon salt, and a pinch of black pepper and stir to combine. (The goat cheese mixture can be made ahead of time and refrigerated for up to 1 week.)
To assemble the galette: When you’re ready to bake, preheat the oven to 425 degrees. Meanwhile, roll out the dough on a lightly floured work surface until it forms a rectangle about 11″ x 15″ in size. Transfer the dough to a parchment-lined baking sheet and poke (dock) the dough all over with the tines of a fork.
Spread the goat cheese filling evenly over the dough, leaving a 1/2″- to 1″-wide bare border around the edges. (A small offset spatula is a helpful tool here.)
Arrange a single layer of roasted squash on top of the filling, pressing gently to adhere.
Use a bench knife or chef’s knife to make a diagonal cut in each of the corners of the dough, about 1″ to 1 1/2″ long. Fold the long sides of dough up and over the filling, then fold the short sides of dough up and over the filling. At the corners, tuck any overhanging dough underneath the galette.
Brush the exposed edges of the galette with egg wash. Bake the galette for 30 to 35 minutes, until the crust is golden brown. Remove from the oven and allow it to cool for 5 to 10 minutes on the pan. Sprinkle with parsley, cut into slices, and serve warm or at room temperature.
Gambas al Ajillo (Spanish-Style Garlic Shrimp)
From seriouseats.com
The salt in the marinade helps keep the shrimp juicy and the baking soda helps the flesh turn a little crunchy.
12 cloves garlic
1 pound large shrimp, peeled, shells reserved
1/2 cup extra-virgin olive oil
Kosher salt
1/4 teaspoon baking soda
Pinch red pepper flakes, or a 1-inch piece dried guajillo chile
1 1/2 teaspoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
Finely mince 4 garlic cloves and place in large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside.
Add shrimp to bowl with minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.
Add shrimp shells to skillet with smashed garlic and add remaining olive oil and pepper flakes. Set over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red, garlic is pale golden brown, and oil is intensely aromatic, about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine-mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.
Return flavored oil to skillet and heat over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through, about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.