In this weeks share:
Garlic, Swiss chard, leeks, daikon radish, parsnips, carrots, delicata/buttercup winter squash, chickories (escarole), shallot
We had a few friends out to help mulch the blueberry patch. There was a lot of melancholy talk about next summers fruit.
Recipe:
This recipe is adapted from CUESA (Center for Urban Education about Sustainable Agriculture) website.
Ginger and Cider Braised Winter Squash with Toasted Walnuts
Ingredients:
2 medium winter squash (about 2 pounds)
3 tablespoons unsalted butter or ghee
1 garlic clove, minced
1 inch piece freshly grated ginger
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons brown rice or apple cider vinegar
1 teaspoon salt
Freshly ground black pepper
¼ cup fresh cilantro, chopped
Walnuts or almonds, toasted and chopped
Cut off the stem of the squash and split lengthwise. Scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices.
Melt the butter in a large (12-inch) skillet over low heat. Add garlic and ginger and cook, stirring about 3 to 5 minutes. Do not brown the garlic.
Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed. Top with fresh cilantro and toasted nuts and serve.
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