I was surprised to see a spaghetti squash in this week’s box, but it’s a great chance to share this recipe from Steven Satterfield of Miller Union and his cookbook, “From Root to Leaf.” Fresh turmeric and ginger are still available at your local farmers market. Typical of Satterfield, he uses every bit of the squash.
But …. if you want to eat them up right now, try this luscious salad from Bon Appetit magazine.
Adapted from a restaurant from Sweet & Vicious Restaurant in New York City.
No idea where this recipe came from originally, but it’s delicious.
Oops – this is another recipe that came from seriouseats.com but I couldn’t resist sending it when I saw that pretty bunch of kale in our boxes. You could make this with grits and just cook it a little longer until the grits are tender.
Everybody needs a good cornbread recipe and maybe you have one. But if not, try this one from seriouseats.com.
In some years we’ve received small jars of sorghum in our boxes. This recipe works with sorghum, or honey, or agave, or maple syrup, or any other sweetener you prefer. Are you buying the gorgeous fresh ginger now available at every local farmers market? If not, what are you waiting for? this recipe was in Bon Appetit ages ago.
Take your roasted butternut squash to a new level with this recipe also from the New York Times.
So a little more complicated, a recipe from the New York Times. Delicious and worth pulling together. I’m finding lots of dried shiitakes these days at local farmers markets – a great way for the farmer to add value to shiitakes he/she might not have been able to sell fresh.
If you prefer, use instant dashi for the whole kombu/bonita flake thing. All available at Sevananda or wherever you buy such things.
Maybe you want to munch on something mindlessly. Try this recipe. The bronzing on today’s broccoli makes me think perhaps the farm is getting a bit of frost in those cold mornings that only dip to the 40s here in town. It’s a recipe from Southern Living. Wouldn’t those sweet carrots make delicious dippers? And those radishes? And no cooking! If you’ve got all the components on hand, it’s done in 10 minutes. And of course, you can substitute any nut you like for those cashews.