I can even begin to tell you how happy I was that it did not rain during pickup today! I love you guys but standing in the mud, rain and cold is not my thing!
Student/Single Shares received green onions, a head of romaine lettuce, pumpkin, romaine lettuce,cucumber or green pepper, apples, pears and snap beans today.
Half Shares received green onions, sage, a pepper or a cucumber, romaine lettuce, beets or an eggplant, pears, snap beans, winter squash, brussel sprouts and a tomato.
Fulls received everything in the full, purple kale, both beets and eggplant, cherry tomatoes, carrots, and diakon radishes.
Cooking warm comfort foods at this time of the year is so much fun! There are so many options!
My favorite this week is a recipe I came up with all by myself. I used a carnival and a butternut squash, any winter squash will work.
Apple Sausage Stuffed Winter Squash
1/4 lb bulk sausage (breakfast, mild hot)
1/4 cup cheese of your choice (any shredded, curd or sliced block) I used Hillcrest Dairy Garlic Cheddar
1 TB fresh herb of choice (sage, parsley, thyme or a combination)
1/2 diced onion ( i used red, this is optional, you could use any type of onion or green onion)
2 cloves garlic chopped or sliced
salt & pepper to taste
This recipe can be adapted to your tasted! Like mushrooms? peppers? spinach? kale? Throw some in! Don’t eat meat? Use more apples or veggies!
Cut squash in half, scrap our seeds, drizzle with olive oil, put on oven safe pan and bake at 350 degrees for 20 minutes.
Sautee sausage, garlic and onions until slightly browned. Add apples and and any other veggies, herbs, salt and pepper to taste. Sautee for 2 minutes. Stir in cheese.
Flip over squash, spoon filling into squash, bake for 10-15 minutes, util golden brown.
Pumpkins are so versatile! Good in savory and sweet dishes. Here are my top picks this week!
A soup that uses pumpkin, apples, carrots and sage!
This brownie recipe sounds yummy!
Pumpkin bread with cream cheese is something I look forward to each fall. This recipe is for a gluten free version. Regular flour can be substituted. I use gluten free flour and also substitute honey for the sugar. !/2 the amount of honey works best. Honey is actually sweeter and less is needed than sugar.
Yes, I know it appears that I am obsessed with pumpkin! Don’t worry it’s only temporary!
Some of you received eggplant and tomatoes today. The simplest way I know how to cook them is to slice each, fry the eggplant in olive oil on both sides, put on a baking pan, put tomato slices, basil and fresh mozzarella on top. Season with salt and bake at 400 degrees for 10 minutes.
Most of you received snap beans. snap or cut the stem end off, pointy end can be removed but it is not necessary, wash, steam and season with butter, salt, pepper and herbs or saute in olive oil with garlic and herbs, season with salt and pepper.
I also found an extremely simple way to cook brussel sprouts. Check it out: https://www.simplyrecipes.com/recipes/roasted_brussels_sprouts/?utm_source=pinterest&utm_campaign=201910&utm_content=oneimage
I hope you have a fabulous week! Looking forward to what we will be harvesting for you next week already!
From Our Table to Yours,
Catskill Cattle Company