• Salad mix – escarole and radicchio
• Cauliflower
• Brussels sprouts
• Celery or celeriac
• Daikon radish
• Green onions
• Shallots
• Winter squash (Dorian round or Zucca butternut – so sweet)
• Parsley
• Green tomatoes if they are still out there when we go to harvest

We have enjoyed unseasonably warm weather and all the cauliflower opened beautifully and then we got down too low. You will notice a slightly frozen bit on your cauliflower which means it this veggie first. The brussels are plump but will need some dramatic paring of outer leaves to get rid of leaves that are damaged by rain and insects. It is still a nice haul, just observe them as you prepare them. I trimmed up the whole stock for my mom in about 7 minutes and have them in a bag that has them to use during the week.

The escarole is nice and light green and not bitter in my opinion. The slugs love it as well. This being said, clean it in several washes of cold water. Pick out any damaged leaves and slugs and spin dry and keep in fridge for use when you want a nice solid salad. Do plan on using it early in the week.

The daikon has sized up so nicely. We have been enjoying it quick pickled or sliced in salads. I made a great quick pickle with daikon, cauliflower and cabbage a week ago that had everyone raving. We know the celery is huge, sorry about that, time to try a celery salad.

We take a break next week and have veggies again for you on December 19th. I hope to have a fresh kiln load of ceramics by then but we will see if I can pull it off. 

December is a great time to donate to your favorite non-profits. I use the give guide for local organizations that have been vetted. Here is the link:https://giveguide.org/

Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson

Serves 6-8

•  3 T unsalted butter
• 1 cup chopped scallions (about 6)
• ¼ cup chopped fresh parsley
• 1 jalapeno, seeded, finely chopped
• 2 cloves garlic, minced
• 2 pounds butternut squash, about ½ a large squash, peeled, seeded, cubed
• 4 cups chicken or vegetable stock
• 1 14 ounce can whole tomatoes or 2 cups peeled, chopped fresh tomatoes
• 12 whole curry leaves (optional)
• ½ teaspoon ground allspice
• ¼ teaspoon ground mace (I skipped this)
• pinch freshly grated nutmeg
• 2 teaspoons curry powder
• salt
• freshly ground pepper
• ¼ cup chopped fresh parsley 

Melt the butter in a large saucepan over medium heat.  Add the scallions; sauté until soft and wilted, about 3 minutes.  Stir in the parsley, jalapeno, and garlic,; cook, stirring occasionally, for 5 minutes.

Add the squash and toss to coat it with the scallion mixture.  Add the stock, tomatoes, curry leaves, all spice, mace and nutmeg.  Bring to a boil; reduce the heat and simmer, covered until the squash is very tender, about 45 minutes.  Let cool slightly.

Transfer the soup in batches to a blender or food processor; puree.

Transfer the soup back to the pot.  Stir in the curry powder and add salt, pepper to taste.  Return the soup to a simmer to heat through.  Garnish with the parsley just before serving.

Parsley-Lemon Dressing

1 c. coarsely chopped flat leaf parsley

1 1/2 tsp finely chopped fresh thyme leaves

1/2 tsp lemon zest

2Tbs lemon juice

1/4 c olive oil

salt, pepper to taste

Combine in a blender or food processor with a tablespoon or two of

water until very smooth

Thai Pumpkin and sweet Potato Curry

1 medium sweet potato,  peeled and chunked into 1-2” chunks

3-4 c. pumpkin or other squash,  “         “

1/4 can coconut milk

2-3 whole kaffir lime leaves

curry sauce:

3/4 c coconut milks 

3 cloves garlic

thumb-sized piece of ginger,  peeled and sliced

3 tbs fish sauce

1 1/2 tsp limes juice

1 tsp sugar

1 red Thai curry, sliced

3 tsp ground coriander

2 tsp ground cumin

1 tsp ground turmeric

Blend sauce ingredients in blender or food processor.

Heat a lightly oiled pot;  add curry and 1/2 c water,  and lime leaves and bring to a boil.

Add squash and potato,  bring to a boil and then simmer til veggies are soft.

Just before serving mix in handful of chopped cilantro.  I often add frozen peas or edamame or red pepper for more color.

caramelized Brussel sprouts pasta with toasted chick peas

6 Tbs EVOO

1 can chickpeas,  rinsed and patted dry

2 tbs butter

3 garlic cloves,  thinly sliced

1 lb brussel sprouts, trimmed and very thinly sliced

8 oz tagliatelle pasta

1/2 c freshly grated parmesan

2 tbs drained capers

2 tbs lemon jice

1/2 tsp red pepper flakes

1/4 c chopped fresh chives

bring pot of salted water to a boil.

in a dutch oven or large deep skillet,  heat 2Tbs of oil,  add chickpeas,  salt and pepper and cook until toasted,  about 5 minutes.  Remove and drain on paper towel.

Add the butter, garlic  and 2Tbs oil to the same pan and cook stirring,  about 1 minute.  Add shredded sprouts and cook,  stirring occasionally,  until tender and lightly caramelized—about 10 minutes.

Cook pasta according to directions,  drain reserving 2 c of pasta water

Add the pasta, 1 c pasta water, 3/4 of the chickpeas and the remaining 2 Tb oil to the dutch over mix.  stir in the remaining ingredients,  add more pasta water if necessary, and scatter with remaining chickpeas.

brussel sprouts and winter squash hash

1 1/2 lbs winter squash,  halved and seeds scraped out

1 lb brussel sprouts, trimmed and cut into quarters

2 Tbs EVOO

1 bunch scallions,  thinly sliced

2 garlic cloves,  minced

salt and pepper

2 Tbs tomato paste dissolved in 1/4 c water

1 c. cooked black rice

Preheat oven to 425.  Cover baking sheet with foil,  lightly oil and place squash cut side down and bake 30-40 minutes until tender but not mush.  Peel; away skin and dice.

heat oil over medium high in large,  heavy skillet. add sprouts and cook,  stirring often until just tender and edges seared light brown.  add salt, scallions and garlic and stir together and cook for 1 minute.  Stir in the squash.  Cook,  stirring until the squash has caramelized lightly about 10 minutes.  season w/salt and pepper and stir in the tomato paste water and cook, stirring, for five minutes more.  stir in the black rice and cook until heated through.

Sweet and Spicy roasted tofu and squash

14 oz extra firm tofu,  darned

2 lbs dumpling, delicata or acorn squash,  halved and seeded

1 1/2 Tbs soy sauce

1/2 tsp sriracha

kosher salt,  black pepper

1/4 c peanut oil

1 Tbs honey

1 tb toasted sesame seeds

2 Tbs chopped celery leaves

slice tofu into 1/2” slabs and drain well on paper towels or clean dish towels

heat over to 425.  Cut squash into 1/2” thick half moons,  then cut in half again

in a small bowl whisk together soy sauce, sriracha and pinch of salt.  Whisk in peanut oil.  Spoon 3 tbs of this into a separate small bowl and reserve.  whisk the honey into the original mixture.  Spread squash out on a large baking sheet and pour the honey soy mixture over. Sprinkle with salt and pepper and toss well.  roast until bottoms are golden brown,  about 20 minutes.  Flip and roast until uniformly golden and soft,  about 10 minutes more.  transfer to a large bowl.  

adjust the heat to broil and position a rack just below the heating element. toss tofu with the reserved soy mixture and arrange in a single layer on the baking sheet.  cook until crispy and golden, about 2 minutes per side.  Toss the hot tofu with the squash,  sesame seeds and celery leaves