We are starting the winter squash season with one of my favorites – Gill’s Golden Pippin! This little single serving size squash was originally bred right here in Oregon in the mid-20th century by the Gill Brother’s Seed Company. With its pretty orange skin and acorn squash ribbing you might be tempted to use it for decoration, and that’s ok temporarily. But these are so dang delicious that it would be a terrible waste if you didn’t eat them!
Speaking of winter squash – we are signing people up for our Winter CSA Share which is starting SOON!
Amazing recipes for winter squash and everything else in your share are available to members at Cook With What You Have. If you joined our Summer CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!
This week your share may include…
- Broccoli: The first heads of fall broccoli are often small, but the size will continue to increase over the next few weeks. The heads are tasty, but so are the leaves and stem so don’t forget to eat those too!
- Rainbow Chard: Fall greens are beautiful and delicious this time of year.
- Parsley: This versatile vegetable is both an herb and it is greens. I prefer to treat it more like the latter since it contains all the healthy goodness of other dark leafy greens plus has a distinct flavor and subtle sweetness. I like to sauté a pile of chopped parsley in olive oil by itself or in combo with other greens like chard, spinach or kale. Then add them to pasta, scrambled eggs, polenta… yum! Parsley also makes great pesto, chimmichuri and salsa verde. More on my favorite green sauces here.
- Candy Sweet Onions: These are nice sautéed with parsley and greens (see above). Or roast them with peppers and potatoes.
- Red & Yellow Italian Style Sweet Peppers: Finally we have some Stocky Red Roasters and Gathers Gold. Both of these varieties were developed locally by Frank Morton at Wild Garden Seeds. He de-hybridized some italian peppers, spent a few years selecting the beautiful, tasty and productive progeny and we’re happy to be growing the results. These are larger than Jimmy Nardello peppers and have a significantly thicker skin. Great for eating raw or roasted!
- Anaheim & Poblano Peppers: These are definitely spicier and way more interesting than your average green pepper : ) Try this creative variation on the classic Chile Relleno
- Hot Peppers: Tasty in any dish where you’d like to add a little heat! Plenty of jalapeños this week so I’m planning to make poppers! A couple of my favorite recipes are Baked Rings and Whole Roasted Jalapeños. Hot peppers can also be frozen for future use – take stems off and remove seeds if you want to then sauté or roast them and freeze in single serving size containers. Nice to be able to add some summer spice to winter soups and stews.
- Yellow Potatoes: Not that you probably need a recipe for potatoes, but just reminding you that this Calabrian Recipe with roasted peppers is really good!
- Winter Squash: This Gill’s Golden Pippin is easy – just cut in half, lay cut side down on a baking sheet coated with a little olive oil and roast in the oven at 350 until tender. It is so sweet it hardly needs toppings : )
Coming soon… Purple, Orange and Romanesco Cauliflower