September 29 (Roasted Cauliflower)

Including this week there are 5 more weeks of the CSA to go! We got a light frost in some of the higher fields on Sunday night, but most of the items, including sweet corn, are still going strong. Besides lots of fall produce and PYO apples and raspberries, the Essex stand now has lots of really nice decorative pumpkins, so now is the time to come on down to the Essex stand, especially if you have a missed-share voucher you’d like to use!

This is a good week to do some baking, since we have a couple types of winter squash and zucchini (great for breads and muffins), as well apples again. We will probably have either our own cortland or empire apples. Both are great in a pie or in apple cake. I like this recipe from the fantastic Smitten Kitchen blog; it’s easy, tasty, and really packed with apples!

Squash

We are giving out two of my favorite types of winter squash this week. The little white and green squash are sweet dumplings. They have the same thin, edible skin and sweet flavor as a delicata squash, but come in a shape that makes them perfect for stuffing. We are also giving out ambercup (or orange kabocha) squash. These are dry and sweet with a nutty flavor. I like to stab a few steam holes in a large squash and then bake it for a good 1- 1 1/2 hours, until a knife goes right through. Then I carefully cut the hot squash in half, remove the seeds, and scoop out and mash the bright orange flesh. I add butter, cinnamon, maple syrup, salt, and pepper. You can also add some half and half or cream if the mixture is a bit dry. Uncooked squash likes to be at about 70 degrees and it’s fine to store your squash in the light. Winter squash actually gets sweeter with storage, so don’t worry if yours is just a kitchen decoration for a few weeks!

Roasted Cauliflower

Roasting is a wonderful way to cook vegetables, especially in the fall and winter. You can roast potatoes, carrots, parsnips, winter squash, beets, cauliflower, and more. The addition of curry powder to roasted cauliflower is fantastic, but plain roasted cauliflower is also really delicious. The key to really good roasted vegetables is to not overcrowd your trays (so the vegetables brown properly). You also want a nice hot oven (I go with 425, but 450 works too). Finally, remember to check the veggies and give them a stir every 10 minutes or so. If you’re using 2 trays it’s also a good idea to switch the trays in the middle of cooking.

1 large head cauliflower broken into florets

3 tbsp olive oil

1- 1 ½ tbsp curry powder

Salt and pepper to taste

Pre-heat oven to 425. Toss cauliflower with oil and curry powder and spread onto two baking trays. Season cauliflower with salt and pepper and roast until golden brown in spots and tender, about 20 minutes.

Want something a little fancier? Check out this roasted cauliflower gratin with goat cheese!

This Week’s Produce

Single Share

1.5 lbs potatoes

1 bunch sage or parsley or 1 extra lb potatoes

1 large head cauliflower

Choose 3 options:

2 lbs apples

5 ears sweet corn

1.3 lbs parsnips

1+ lb sweet peppers

1 lb jalapenos

3 zucchini

1 bunch chard

1 large or 2 small ambercup squash

2 sweet dumpling squash

1 large or 2 small cabbages

2-3 lbs potatoes

Possibly on Wednesday and Thursday: 2 Glads

Small Share

1.5 lbs potatoes

1 bunch sage or parsley or 1 extra lb potatoes

1 large head cauliflower

Choose 5 options:

2 lbs apples

5 ears sweet corn

1.3 lbs parsnips

1+ lb sweet peppers

1 lb jalapenos

3 zucchini

1 bunch chard

1 large or 2 small ambercup squash

2 sweet dumpling squash

1 large or 2 small cabbages

2-3 lbs potatoes

Possibly on Wednesday and Thursday: 2 Glads

Large Share

1.5 lbs potatoes

2 bunches sage or parsley or 2 extra lb potatoes

2 large heads cauliflower

Choose 7 options:

2 lbs apples

5 ears sweet corn

1.3 lbs parsnips

1+ lb sweet peppers

1 lb jalapenos

3 zucchini

1 bunch chard

1 large or 2 small ambercup squash

2 sweet dumpling squash

1 large or 2 small cabbages

2-3 lbs potatoes

Possibly on Wednesday and Thursday: 2 Glads

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