How to prepare winter squash

There are several varieties of winter squash, all of which are grown in the summer but can be stored throughout the winter. At the produce stand we've been selling butternut squash, grown on Stanford campus, and delicatta squash, supplied by ALBA organics.

Butternut squash is shaped like a vase with a large bulbous end and beige colored skin. It has a deep-orange flesh with a sweet, nutty flavor and tastes somewhat similar to sweet potatoes. Delicatta squash looks like a large ranging in 5-10 in length and is typically yellow in color with green stripes along its rind. It has a creamier flesh than most winter squash and tastes like a mixture of sweet corn and sweet potatoes.

(cited from whatscookingamerica.net)

Here are a few ways to prepare your winter squash:

1. Easy (steamed or boiled): Wash, peel, and remove seeds. Then cut squash into 2-inch cubes or quarter, leaving rind on (it will remove easily after cooking). Bring 1 inch of water to a boil in a saucepan and place squash on a rack or basket in the pan. Do not immerse it in water. Cover the pan tightly and steam the squash 30 to 40 minutes or until tender. You could alternatively places these 2-inch cubes in boiling water and cook for 30 minutes or until tender.

2. Easy (baked): Wash squash and cut it lengthwise. Cut squash in half and remove seeds. Place squash in a baking dish. Bake at 400°F for 1 hour or until tender. Seeds can be toasted at 350 degrees F for 20 minutes.

3.. Moderate (boiled, pureed): Sherried Winter Squash Bisque

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2-pound winter squash (preferably butternut or delicatta), peeled, cubed (about 6 cups)
• 1 14 1/2-ounce can diced tomatoes, drained
• 2 tablespoons dry Sherry
• 2 1/2 cups (or more) canned vegetable broth

• 2/3 cup nonfat half in half
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried

Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.

Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in half in half and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)

(adopted from sherried winter squash bisque recipe as seen on epicurious.com)

This Friday (11/13/09) We're Selling...

From Stanford Community Farm and Gardens: peppers, eggplants, red beets, chioggia beets, red russian kale, dino kale, swiss chard, collard greens, bok choy, winter squash, cabbage, arugula, butterhead lettuce, and cilantro.

From ALBA organics: gala apples, mandarins, kiwis, fingerling potatoes, and broccoli

*All ORGANIC and all LOCAL

Thank you for supporting the Stanford Community Farm and local farmers at ALBA organics by visiting our stand. And remember to check out our blog at http://stanford-producestand.blogspot.com/ for weekly availability, producetips, and recipe ideas.

See you there!

Nicole

How to prepare fingerling potatoes

Fingerling potatoes make delicious side dishes and have a richer, buttery texture than yukon gold potatoes. Here are two easy ways to serve your french fingerlings:

1. Easy (roasted): Pre-heat oven to 375 degrees. After washing potato skins roughly chop potatoes in halves or fourths, depending on their size. Place in a small roasting pan and drizzle with olive oil. Sprinkle rosemary, salt and pepper over potatoes. Roast in the oven for 30-40 minutes or until tender.

2. Moderate (boiled): Garlic Mash Potatoes

Ingredients:

fingerling potatoes

butter

garlic

heavy cream or half in half

After washing potatoes skins, fill a large saucepan with water and bring it to a boil on high heat. A single side serving uses about 2-3 small fingerlings. Place potatoes in water and boil for approximately 20 minutes or until tender. Once potatoes are tender all the way through strain them and cut potatoes in half. Place potatoes in a medium mixing bowl and with a potato masher, mash the potatoes (with skin for extra fiber) until they all reach a smooth consistency. A single serving of potatoes needs 1/2 tsp garlic, 1 Tb of butter and 2 Tb cream. In a small sauce pan melt butter. Sautee garlic for 1 minute and then add heavy cream or half in half.

More ways to prepare Beets!

Back in May we posted a few popular ways to prepare beets (raw, roasted, and boiled), which you can find by expanding the May posts in the blog archive.

We'd like to give you a three more options for preparing beets that we hope you'll enjoy.

1. Moderate (boiled and pureed): Borscht

Borscht is a type of soup that originates from Central and Eastern Europe that includes beets, cabbage, tomato, and onions.

Ingredients:

• 3 tablespoons olive oil
• 2 1/2 cups chopped green cabbage (about 1/4 of small head)
• 1 large onion, chopped
• 5 cups (or more) canned vegetable broth
• 6 2-inch-diameter beets, peeled, chopped
• 1 cup drained canned chopped tomatoes

• 1 tablespoon fresh lemon juice

• Low-fat sour cream
• Chopped fresh parsley

Heat oil in heavy large pot over medium-high heat. Add cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 5 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Puree 2-3 cups of soup in blender; return to remaining soup in pot. This will help thicken the soup while still leaving nice chunks of beets and tomatoes to savor. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.

Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley.

(adopted from beet and cabbage borscht recipe as seen on epicurious.com)

2. Moderate-Difficult (boiled, grated): Beet Ravioli with Poppy Seed Butter

Ingredients:

Filling:

2 large red or golden beets or 4 medium beets (about 14 ounces)

• 1/2 cup fresh whole-milk ricotta cheese
• 2 tablespoons dried breadcrumbs
• 2 teaspoons garam marsala
• 
  

• 
  
• Fresh Egg Pasta:
• 4 large eggs
• 3 cups white flour
• 1 teaspoon salt
• 2 tablespoons olive oil (if using food processor)
• water

Poppy Seed Butter:

• 1/2 cup (1 stick) butter
• 1 tablespoon poppy seeds
• Freshly grated Parmesan cheese

To make pasta dough in a processor:
Blend flour, eggs, salt, and 2 tablespoons water in a food processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier.

To make pasta dough by hand:
Mound flour on a work surface, preferably wooden, and make a well in center. Add eggs, salt, and 2 tablespoons water to well. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour to let the gluten relax and make rolling easier.

While pasta dough is resting:

Place beets in a large sauce pan and boil for approximately 20 minutes or until beets are very tender. Drain and cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs. Set aside.

Roll pasta with pasta maker:
Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting.

Lightly dust 1 rectangle with flour and feed through rollers. (Keep remaining rectangles under bowl.) Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through rollers once at each setting, without folding, until you reach narrowest setting. Dough will be a smooth sheet (about 36 inches long and 4 inches wide). Cut sheet crosswise in half. Lay sheets of dough on lightly floured baking sheets to dry until leathery but still pliable, about 15 minutes. (Alternatively, lightly dust pasta sheets with flour and hang over the backs of straight-backed chairs to dry.) Roll out remaining pieces of dough in same manner.

No Pasta Maker?

For ravioli you can roll the pasta dough with a rolling pin until the dough is approximately 1/8th to 1/4th inch thick. Start by dividing the dough into four pieces and work with each fourth individually.

Cutting Ravioli Rounds:

After you have thin pasta sheets, using 3-inch round biscuit cutter, cut sheet into rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough.

Stuffing Ravioli:

Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags).

Cooking Ravioli:

Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.

(adopted from beet ravioli with poppy seed butter recipe as seen on epicurious.com)

3. Moderate (boiled and baked): Chocolate Beet Bundt Cake

Trust me. This cake is worth trying.

Ingredients:

• 1/2 cup (120 ml) canola oil
• 1 1/2 cups (340 g) packed dark brown sugar
• 2 cups (450 g) puréed cooked (boiled or steamed) red beets (about 3 medium-size beets)
• 1/2 cup (90 g) nondairy semisweet chocolate chips, melted
• 1 teaspoon (5 ml) vanilla extract
• 2 cups (250 g) all-purpose flour
• 2 teaspoons (9 g) baking powder (look for aluminum-free)
• 1/4 teaspoon salt
• Confectioners' sugar, for dusting

Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan.

In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well.

In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture, and stir until just combined.

Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar and top with blueberries, if desired.

If you want frosting you could also reserve 1/4 cup (55 g) of the puréed beets (or purée a fourth beet) to create a red/pink frosting or ganache, using confectioners' sugar and nondairy butter such as Earth Balance. For a ganache, use the water in which you cooked the beets to thin out the topping. For frosting, fluff up using a hand mixer.

(adopted from chocolate beet bundt cake recipe as seen on epicurious.com)

This Friday (10/30/09) We're Selling...

From Stanford Community Farm and Gardens: peppers, eggplants, beets, kale, chard, garlic, onions, winter squash, arugula, butterhead lettuce.

From ALBA organics: gala apples, fingerling potatoes, delicata squash, and carrots

*All ORGANIC and all LOCAL

Thank you for supporting the Stanford Community Farm and local farmers at ALBA organics by visiting our stand. And remember to check out our blog at http://stanford-producestand.blogspot.com/ for weekly availability, produce tips, and recipe ideas.

See you there!

Nicole

This Friday (9/18/09) We're Selling...

From the Stanford Community Farm and Gardens:
watermelon, heirloom tomatoes, sungold cherry tomatoes, eggplant, jalapenos, sweet peppers, summer squash, kale, onions, garlic, & herbs.

From Alba Organics: strawberries, raspberries, gala apples, broccolini, butter lettuce, and chioggia (candy-striped!) beets

See you on Friday!

Shila

This Friday (8/28/09) We're Selling...

From the Stanford Community Farm and Gardens:

tomatoes, eggplant, peppers, green beans, cucumbers, summer squash, melons, kale, onions, garlic, & herbs.

From Alba Organics:

strawberries, raspberries, and yellow peaches.

See you on Friday!

This Friday (8/21/09) We're Selling...

From the Stanford Community Farm and Gardens:

melons, tomatoes, corn, eggplant, peppers, green beans, cucumbers, zucchini, delicata squash, chard, kale, onions, garlic, tomatillos, & herbs.

From Alba Organics:

strawberries, raspberries, pluots, red beets, and cherry tomatoes.

See you on Friday!

This Friday (8/14/09) We're Selling...

From the Stanford Community Farm and Gardens:

tomatoes, corn, eggplant, peppers, green beans, cucumbers, summer squash, delicata squash, melons, kale, and tomatillos.

From Alba Organics:

strawberries, raspberries, blackberries, yellow nectarines, and chioggia (pink candy-striped) beets.

See you on Friday!

This Friday (8/7/09) We're Selling...

From the Stanford Community Farm and Gardens:

lemon cucumbers, japanese cucumbers, armenian cucumbers, various summer squash, green beans, heirloom tomatoes, basil, corn, garlic, onions, bell peppers, jalapeno peppers, chard, kale and sunflowers.

From Alba Organics:

strawberries, raspberries, blackberries, heirloom tomatoes and cherry tomatoes.

How to prepare zucchini

Zucchini is a fairly versatile vegetable. Here are 5 ways to enjoy zuchinni.

1. Easy (steamed): Fill large sauce pan or stock pot with enough water so that is just barely reaches the bottom of your steamer basket. Once the water comes to a boil, add the chopped zucchini position your lid so that one side hangs over the steamer basket just enough to let the steam escape. Steam the zucchini for 6-7 minutes and enjoy by itself or in pasta or couscous.

2. Easy (sauteed): Sautee chopped zucchini in olive oil in a skillet for about 6 minutes or until the zucchini starts turning translucent. Use salt and pepper to taste and enjoy by itself or toss into pasta or couscous.

3. Moderate (baked): For zucchini that may be slightly past its prime try this frittata recipe:

Ingredients:

• 1 1/2 tablespoons olive oil
• 3 medium zucchini (1 lb total), halved lengthwise and cut crosswise into 1/8-inch-thick slices
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh chives
• 1 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (3/4 cup)
• 10 large eggs, lightly beaten

Preparation:

Preheat oven to 375°F. Sautee zucchini for 4 minutes and spice with salt and pepper. Whisk 1/2 cup cheese into eggs then mix the chives and zucchini . Grease 9'' round cake pan and pour mixture into pan. Bake on middle rack for 12-15 minutes or until frittata looks firm. The frittata may rise above the edges of your cake pan, but as it cools it will shrink back down and fit into it nicely.

(adopted from Gourmet, March 2003 as seen on epicurious.com)

4. Moderate (boiled): Another way to use zucchini slightly past its prime is in soup. Try this lemon cucumber, zucchini and rosemary soup recipe.

Ingredients:

• 2 tablespoons (1/4 stick) butter
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, sliced
• 2 teaspoons minced fresh rosemary
• 4 1/2 cups chicken stock or canned low-salt broth
• 3 medium zucchini, thinly sliced
• 5 lemon cucumbers, thinly sliced

Preparation:

Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini and cucumbers; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.

Rewarm soup over medium. Sprinkle with green onions.

(adopted from Bon Apetit, June 1995 as seen on epicurious.com)

5. Moderate (baked): Just when you think you're tired of zucchini because you've had it all summer think again. Use it in desert and make these delicious chocolate zucchini muffins:

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1 egg, lightly beaten

1/2 cup vegetable oil

1/4 cup milk

1 Tb lemon juice

1 tsp vanilla extract

1 cup shredded zucchini

1/4 cup miniature semisweet chocolate chips

Preparation:

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes.

(adopted from zucchini-chocolate chip muffin recipe as seen on allrecipes.com )

How to prepare red russian kale

Easy (raw): Red russian kale tastes great raw and shredded into bite size pieces in salad, particularly in the summer months when it's too hot to grow lettuce and spinach in this part of California. Dress with balsamic or any other vinegarette and top with dollops of goat cheese and dried cranberries.

Moderate (sauteed): Chop kale into pieces and sautee with garlic, onions and olive oil. Use salt and pepper to taste. Make it spicy

by adding red pepper flakes or a dash of chili or chipotle pepper powder. Toss into pasta, couscous, or serve by itself as a tasty

side dish.

Moderate (boiled): Spice up your old pasta routine with kale

pesto.

Ingredients:

1 bunch (4-5 cups) red Russian kale, stemmed and chopped

2 cloves garlic, peeled but left whole

1/4-1/3 cup extra-virgin olive oil

1/4 cup parmesan cheese

1/4 cup pine nuts

1/2 tsp salt

Preapration:

Place kale and garlic in a strainer over the sink and pour about 5 cups of boiling water over: this will blanch any bitterness from

the kale and mellow the raw garlic. Toast the pine nuts in a dry

skillet until they are touched with golden brown. Combine small batches of kale, garlic, olive oil, parmesan cheese and pine nuts

in a food processor and pulse well until you have a smooth paste. Stir your batches together and salt to taste. Toss with hot pasta, spread on crackers or bread, or use to top baked potatoes.

Background on Tomatillos

Tomatillos are a relative of the tomato. They provide that tart flavor in a host of Mexican green sauces. In Mexico the fruit is called tomates verdes, tomates de cascara as well as fresadillas. The tomatillos originated from Mesoamerica. Various archaeological findings show that its use in the diet of the Mexican population dates back to pre-Columbian times and that it was even preferred to the tomato in pre-Hispanic times.

The fruits average about 1 -2" wide and have a papery outer skin. The fruit of the tomatillo is used cooked, or even raw, to prepare purees or minced meat dishes which are used as a base for chili sauces known generically as salsa verde (green sauce); they can be used to accompany prepared dishes or else be used as ingredients in various stews. An infusion of the husks (calyces) is added to tamale dough to improve its spongy consistency, as well as to that of fritters: it is also used to impart flavour to white rice and to tenderize red meats.

(for more information visit http://www.hort.purdue.edu/newcrop/1492/tomatillo.html)