This week’s box included: sweet potatoes, apples, tomatoes, bell peppers, honeynut winter squashes, kale, eggplant, apples, Italian sweet pepper(s), daikon radish, carrots. You can see a photo that can help with identification on our Facebook page or check out our weekly video on Instagram.
Need storage instructions? Visit our fruit & veggie home pages. Click on the pic and a new page opens with storage instructions and a list of recipes curated by Conne over the years.
————————————–
We’re sad over here. Only three more weeks of CSA. 🙁
The big puzzler in today’s box is that big daikon radish. There are three in the “share” box at our CSA drop-off (that’s three out of eight people saying – “no thanks”), a clear indication people don’t really know what to do with it so they’re passing it along. We have about two dozen ideas at Riverview’s daikon radish page.
And if that’s not enough, down below is a recipe for pasta with roots and sausage. You can make it with the daikon and carrots from this week’s box, and if you happen to have any left from last week, some radishes. And Riverview sausage, of course.
I love that honeynut squash is back. Those little squash are so sweet! So also down below is a recipe for collard green salad that was originally made with delicata squash. I adapted it for the butternut and the only adjustment I needed to make was that you need to peel the honeynut where you would not have had to peel a delicata.
Pasta with Roots, Sausage, and Greens
Adapted from Dishing up the Dirt by Andrea Bemis.
1 pound pasta
2 tablespoons butter, divided
1 pound Italian sausage
1 bunch of root veggies- daikon, radishes, carrots …with greens (about 1 pound of roots)
Pinch crushed red pepper flakes
Salt and pepper
1/4 cup broth or water
4 ounces goat cheese, crumbled
Freshly grated Parmesan, for serving
Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup of the pasta water, and then drain the pasta and return it to the pot (keeping the 1 cup of reserved pasta water to the side).
Heat 1 tablespoon butter in a large skillet over medium high heat. Add the sausage and cook, using a wooden spoon to break up the meat, until it’s cooked through and lightly browned, about 5-7 minutes. Use a slotted spoon to remove the sausage from the pan and add it to the pot with the pasta. Keep the pan on medium-high heat and add the remaining tablespoon butter.
Cut the roots into small chunks (about 1/4 inch pieces). Stack the greens and thinly slice them. Keep the greens to the side.
Add the roots to the hot pan along with the crushed red pepper flakes, salt and pepper. Cook, stirring occasionally, for about 3 minutes. Add the broth and continue to cook until the liquid evaporates and the turnips begin to soften and brown. Add more butter if needed. Toss in the greens and cook until they wilt. About 3 minutes longer.
Transfer the mixture to the pot with the pasta and sausage and give it a good toss. Add the goat cheese and enough of the reserved pasta water to create a light sauce that coats to pasta. Divide between bowls and top with Parmesan and additional salt, pepper and crushed red pepper flakes if desired.
Raw Collard Green Salad with Roasted Honeynut Squash, Almonds and Parmesan
From Alexandra’s Kitchen
2 small honeynut squash, peeled, halved, seeds removed, and sliced into 1/2-inch thick pieces
6 tablespoons extra-virgin olive oil, divided
1 bunch collard greens, thickest ribs removed to yield about 1/2 pound
kosher salt
1/4 teaspoon granulated sugar
2 tablespoons white balsamic (or cider or other white) vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup sliced almonds
1/2 cup golden raisins or dried fruit of choice
shaved Parmigiano Reggiano or Manchego, to taste
freshly ground black pepper, to taste
Heat the oven to 400 degrees. Place the squash pieces in a large bowl and coat with 2 tablespoons of the oil and 1 teaspoon kosher salt. Spread out the squash, reserving the bowl, on a large baking sheet and roast for 15 minutes. Flip, and roast for another 10 to 15 minutes. Check. Continue to roast if necessary until slices are golden on both sides. Set aside to cool to room temperature.
Thinly slice the greens the way you would chiffonade basil: stack a few leaves on top of one another, roll into a tight coil, then cut straight down to create thin ribbons. Place the greens (you should have about 8 ounces) in the reserved bowl and toss with a scant 1/2 teaspoon kosher salt and 1/4 teaspoon sugar (if using collards). Toss gently — no need to massage. Set aside for 15 minutes.
In a small bowl, stir together 2 tablespoons oil, vinegar, lemon juice, honey, and 1/4 teaspoon kosher salt. Taste. Add the remaining 2 tablespoons oil, if it tastes too sharp for your liking. (Note: Dressing should taste sharp. You can also always add 2 more tablespoons of oil to the salad once it’s all tossed together if you think it still tastes too sharp.)
Set a small skillet on the stove over low heat. Add the almonds and toast until golden, checking often.
Add the raisins, toasted nuts, and some shaved parmesan to the bowl of greens. Toss with the dressing. Add the squash pieces and toss again. Shave more parmesan over top and crack fresh pepper over top to taste, as well. Serve the salad at room temperature.