What’s in the Box for May 12 – 15, 2015

In this week’s box we have:

  • salad reds and greens
  • Lacinato kale
  • arugula
  • fennel
  • Bloomsdale spinach
  • summer squash
  • tenderstem broccoli OR Green Arrow shelling peas
  • bunching onions
  • broccoli Romanesco
  • leeks
  • rainbow chard
  • bearass limes
  • herbs: rosemary & tarragon

Posted by Steven

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What’s in the Box for May 4 – 8, 2015

In this week’s box we have:

  • salad reds and greens
  • Lacinato kale
  • arugula
  • fennel
  • Bloomsdale spinach
  • summer squash
  • tenderstem broccoli
  • bunching onions
  • Green Arrow shelling peas
  • broccoli Romanesco
  • mizuna
  • herbs: chives, mint, and marjoram

Posted by Steven

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Recipe: Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto

We found this recipe to be pretty flexible.  We didn’t have the right cheese (we used some slightly dried out Dubliner) and added a little lemon juice since the squash is pretty sweet.  If you don’t have hazelnuts, you could substitute almonds, pine nuts, walnuts, etc.  We loved the result.  The recipe is from food52, and as usual you can see the original webpage by clicking on the picture.

Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto

Photo credit: James Ransom

 

 Author Notes: Sage and butternut squash are a classic pairing. This is my riff on that pairing – a combination of squash wedges roasted at a very high heat topped with a hazelnut, sage, and ricotta salata pesto-ish topping. The idea to make a pesto using sage was inspired by the sage pesto in the Zuni Cafe Cookbook. The finished dish is great hot or at room temperature. – melissav

Food52 Review: Remember that potato chip commercial that goes: “Betcha can’t eat just one?” Well, that’s kind of how we felt, eating these squash wedges right out of the bowl. With our fingers. In a 500-degree oven, melissav’s squash develops gorgeous bronzed edges and an almost candied interior. A hint of cayenne brings a subtle kick. The pesto, almost impossibly fragrant, is rich and subtle at the same time. It’s garlicky without being overpowering, the toasted hazelnuts give it richness and depth, and the ricotta salata lends the otherwise earthy pesto a fresh salinity. We dare you to eat just one wedge. – A&M

Ingredients

Sage, Hazelnut, Ricotta Salata Pesto

  • 1/4 cup sage, chopped
  • 4-5 tablespoons olive oil
  • 1 clove garlic, smashed
  • 1/3 cup hazelnuts, toasted
  • 1/4 cup + 2 tablespoons ricotta salata, crumbled or chopped until a medium fine crumble
  • Salt

Butternut Squash

  • 2 butternut squashes [about 3.5 lbs total when unpeeled]
  • 2 tablespoons olive oil 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4-1/2 teaspoons cayenne, depending on taste

Procedure

  1. Preheat the oven to 500 and place a rack in the lowest slot in the oven. Line a baking sheet with parchment.
  2. Peel the butternut squash, cut in half lengthwise and remove the seeds. Cut each squash half in half widthwise, right where the slender part curves out to the bulge. Cut each quarter into about 1 inch wedges (see picture) and place in a bowl.
  3. Toss squash with olive oil, sugar, salt, and cayenne. Place in a single layer on baking sheet.
  4. Roast for 10 to 15 minutes until caramelized. Remove from oven and flip over. Bake another 10 to 15 minutes until caramelized on the other side and cooked through. The pieces on the edges of the baking sheet will caramelize first so you want to move around during the baking time.
  5. While the squash is roasting, make the pesto: Warm 3 tablespoons olive oil, sage, and garlic in a small pan over very low heat just until the oil bubbles. Pour in a small bowl, reserving the garlic clove. Place the toasted hazelnuts in mini food processor along with the garlic clove and process until a fine crumble and add to the bowl (alternatively, you can do by hand or in a mortar and pestle). Add the cheese to the bowl along with 1 to 2 tablespoons more olive oil and stir until combined and salt to taste. This is not a traditional pesto — more nutty than herby and not so much oil.
  6. Once the squash is roasted, place in a large bowl and toss with pesto to taste. Dig in.

Notes

  • Serves 4

–posted by Steven

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What’s in the Box for April 28 – May 1, 2015

In this week’s box we have:

  • salad reds and greens
  • Lacinato kale
  • rainbow chard
  • arugula
  • fennel
  • Bloomsdale spinach OR rapini
  • beets with tops
  • tenderstem broccoli*
  • leeks
  • sugar snap OR Green Arrow shelling peas
  • butternut squash
  • broccoli Romanesco
  • herbs: chives and sage

*tenderstem – use the whole stem, peeling is not needed –posted by Steven

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Earn a free CSA Box (a $35 value)

Lindencroft Farm is looking for 7 new CSA subscribers, and you can help.  If you are a current subscriber and you refer someone to us that becomes a new subscriber, we will give you a free box of veggies (i.e. we will take $35 off of your next month).  You can refer more than once and earn the box for each new subscriber, but once we have added the 7 new folks the promotion will be over.

Have them contact us at:  info <at> lindencroft <dot> com

Thanks!

–posted by Steven

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Know Your Veggies: Nepitella (Calamintha nepeta)

Nepitella is the Italian name for Calamintha nepeta.  It’s sometimes called lesser calamint in English.  A member of the mint family, nepitella grows wild in Italy, particularly in Umbria and Tuscany.  It’s flavor is something like a cross between mint and oregano, and can be used on nearly any savory dish.  We also throw a few leaves and some lemon slices in our water pitcher for a refreshing beverage .  This mint is growing in popularity, and we have seen it on pizza in SF.

Calamintha nepeta nepeta0.jpg

Photo credit: “Calamintha nepeta nepeta0” by Kurt Stüber [1] – caliban.mpiz-koeln.mpg.de/mavica/index.html part of http://www.biolib.de. Licensed under CC BY-SA 3.0 via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Calamintha_nepeta_nepeta0.jpg#/media/File:Calamintha_nepeta_nepeta0.jpg

–posted by Steven

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What’s in the Box for April 21-24, 2015

In this week’s (somewhat absurdly overflowing) box we have:

  • asparagus (sadly, may be the last week)
  • salad reds and greens
  • Lacinato kale
  • rainbow chard
  • purple Viking potatoes
  • wild arugula
  • Bloomsdale spinach
  • rapini
  • heirloom carrots
  • Farao cabbage
  • bunching onions
  • Green Arrow shelling peas
  • sugar snap peas
  • herbs: nepitella and tarragon
  • Eureka lemons

–posted by Steven

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