We include recipes each week using the items in your share. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to LDobson@geaugafamilyfarms.org.
Member Leah Stella wrote us with these recipe ideas.
I wanted to share two recipes I have made recently. They use two items (radishes and kale) that we're not really fond of and made them into meals my whole family enjoyed.
Have you ever had roasted radishes
? They're a really great way to use the radishes in the share.
I also made this stew
using the kale, sweet potatoes, onions, carrots, and garlic.
And here are a few more recipes to end the season.
Roasted Acorn Squash Couscous Salad
This makes a great side dish for lunch or dinner, as well as a filling breakfast. - Michelle B-Z
1 small acorn squash (cut in half, seeds removed)
1 cup whole wheat couscous (dry)
1 apple (cored and chopped in ½" cubes)
½ cup raisins
½ cup dried cranberries
½ cup dried apricots, chopped
1 stalk celery, diced
1 cup chopped walnuts
¼ cup toasted sunflower seeds
Juice of 1 lemon
3 T cider vinegar
3 T honey
1 teaspoon cinnamon
1/3 cup olive oil
Roast acorn squash. Place halves face down in a lightly oiled roasting pan, in a 400 degree oven for 30-40 minutes or until squash is soft. Let cool. Peel and cut into small cubes.
Cook couscous according to package directions. Let cool.
Combine remaining dry ingredients in a large bowl. Add cooled couscous and squash. Toss lightly.
Whisk dressing ingredients together and pour over salad. Stir to distribute evenly. Can be eaten immediately, but flavors continue to blend if you can let it sit in the refrigerator for a while.
Many thanks to Elizabeth Young for her inspiration for this recipe.
Sweet Potato Leek Soup
Serves 6 - 8
1 medium leek or two small leeks
1 stalk celery, diced
1 tablespoon extra-virgin olive oil (plus extra for garnish)
5-6 small sweet potatoes, peeled and sliced into coins
1 cup + 2 cups soy milk
1 cup water
Salt and white pepper to taste
Curry powder (for garnish)
Trim the end off of the leek, and slice it into thin rings, discarding any darker green leaves. Put the sliced leeks in a salad spinner and fill with water. Use your hand to swirl the water around and dislodge any dirt from between the leek's rings. Lift the basket out of the spinner, then dump the water out and repeat once. Dump any water out of the bowl of the spinner, return the basket, cover and spin the leeks to remove the excess water.
Add the leeks, celery and olive oil to a pot and cover with a lid. Turn the stove on to medium-low heat and cook, string occasionally until the leeks are soft (10-15 minutes). Remove the lid and turn up the heat and sauté, string constantly until the leeks are reduced to about 1/4 of the original volume and caramelized.
Add the sweet potato, 1 cup soy milk, and water. Cover with a lid and simmer over medium low heat until the potatoes are tender and falling apart.
Turn off the heat, and then add the rest of the soy milk.
Use an immersion blender or regular blender to blend the soup until smooth. If you are using a regular blender, cover the lid with a large towel and hold it there as you slowly turn up the speed of the blender, otherwise the sudden escape of steam will cause the lid to blow off, spewing hot soup all over you and the kitchen.
Add salt and white pepper to taste, as well as more soymilk if you want the soup thinner. Return the soup to the pot to reheat. Serve with a drizzle of olive oil and a sprinkle of curry powder.
Adapted from a recipe by food blogger Marc Matsumoto
Yukon Gold Gruyère Galette
Serves 4 to 6 as a side dish
1/4 cup finely chopped shallots (from about 2 large shallots)
3 Tbs. extra-virgin olive oil; plus 1/2 tsp. for the pan (or use olive-oil spray for the pan)
1 lb. Yukon Gold potatoes (about 2 large or 3 medium), unpeeled and scrubbed
1 heaping tsp. very lightly chopped fresh thyme
1/2 cup finely grated Parmigiano-Reggiano (about a 1-1/2-oz. piece, grated on a box grater's small holes)
1 cup finely grated Gruyère (about 3-1/2 oz.)
Combine the shallots and 3 Tbs. of the oil in a small saucepan and bring to a simmer over medium heat. Reduce to a low simmer; cook the shallots until nicely softened (don't let them brown), about 2 minutes. Remove from the heat and let cool completely (about 25 min. at room temperature; cool them more quickly in the refrigerator. if you like).
Heat the oven to 400°F. Rub the bottom and inside edge of a 7-1/2-inch tart pan with a removable bottom with the remaining 1/2 tsp. olive oil or spray with olive-oil spray. Put the tart pan on a rimmed baking sheet lined with foil.
Slice the potatoes as thinly as possible (about 1/16 inch) with a chef's knife. Tip: If the potato wobbles, slice a thin lengthwise sliver off the bottom to stabilize it; then continue slicing crosswise. Discard the ends. Put the potato slices in a mixing bowl, add the shallots and olive oil along with the herbs and toss well to thoroughly coat the potatoes (a small rubber spatula works well).
Cover the bottom of the tart pan with a layer of potato slices, overlapping them slightly. Start along the outside edge of the tart pan and, making slightly overlapping rings, move inward until the bottom is covered with one layer of potatoes.
Sprinkle the potatoes with salt (a generous 1/8 tsp.) and then sprinkle about one-quarter of the Parmigiano and about one-quarter of the Gruyère over all. Arrange another layer of potatoes, season with salt, sprinkle with cheese, and repeat two more times, until you have four layers of potatoes. (This is a messy job; you'll need a damp towel to wipe your hands between layers.) Top the last layer with more salt and any remaining cheese.
Bake the galette until the top is a reddish golden brown and the potatoes are tender in all places (a fork with thin tines should poke easily through all the layers), 45 to 50 min. The bottom will be crisp and the sides brown.
Let the galette cool for 10 or 15 min. in the pan. It will then be cool enough to handle but still plenty hot inside for serving. Have a cutting board nearby. Run a paring knife around the edge of the galette to loosen it and carefully remove the tart ring by gently pressing the tart bottom up. Slide a very thin spatula under and all around the bottom layer to free the galette from the tart bottom. Use the spatula to gently slide the galette onto a cutting board. Cut into four or six wedges, or as many as you like.
Recipe from Fine Cooking