Florida Organic Produce Buying Club – September, 24-28, 2012

Pin It

Florida Organic Produce Buying Club Food Share:       

                          Flame Seedless Grape

flame grape

Summer’s favorite grape! These large, round grapes have a distinctive, sweet/tart flavor. With a crisp skin, and firm juicy pulp, they are ready to enjoy now.
Widely popular, grapes are regarded in many cultures as “the queen of fruits,” since centuries. These tiny berries are the storehouse of numerous health promoting phyto-nutrients such as poly-phenolic antioxidants, vitamins, and minerals.

 Produce List for the week of September, 24-28 2012:

* Lettuce Green leaf
* Greens-Dandelion Red
* Carrots Bunny Juice
* Cauliflower
* Beet Root Red
* Parsley Italian
* Winter Squash Delicata 
* Avocado Hass
* Tomato
* Onion Yellow
* Baby Spinach
* Potato Sweet Jewel
* Pluots Flavor Fall
* Grapes Flame Seedless
* Apples Granny Smith
* Bananas 
* Lime

                      Squash Delicata

Delicata Squash

Delicata squash is milder and not as sweet as other winter squash, so it pairs well with hearty winter dishes. Delicata’s thinner skin is barely detectable when cooked, so there’s no need to peel it. (Technically you can eat the skin on any squash, but it’s tough.) Plus, it’s smaller than many other winter squash—you can find ones that are about the size of a big russet potato—so it can serve four as a side dish without tons of ­leftovers. And, like all winter squash, delicata squash a great source of beta carotene—the same compound the body converts to vitamin A, which is essential for good vision, healthy skin and a strong ­immune system. Try it in these delicata squash recipes- roasted with red onion and aromatic rosemary or juicy pears and a dash of chili powder. Delicata steams up beautifully, too—it’s simple and festive tossed with dried fruit and toasted nuts. Or sauté thin slices with orange juice and a sprinkling of pistachios.

Chili-Brown Sugar Delicata Squash with Pears

Pears and delicata squash tossed with brown sugar, chili powder and bacon is a delectable combination. To make this vegetarian, omit the bacon and toss the squash and pears with the brown sugar and chili powder during the last 5 minutes of roasting.

Chili-Brown Sugar Delicata Squash with Pears Recipe

NGREDIENTS

  • 1 pound delicata squash (about 1 large)
  • 2 medium ripe but firm pears, sliced
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 slices bacon
  • 2 tablespoons water
  • 1 tablespoon light brown sugar
  • 1 teaspoon chili powder

PREPARATION

  1. Preheat oven to 425°F.
  2. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet.
  3. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes.
  4. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate.
  5. Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat. Crumble the bacon on top.

Amazon Bean Soup with Winter Squash & Greens

Shaped like a flattened drum, buttercup squash most closely resembles the local squash used in this comforting hearty soup from northern Brazil. It has a dark green peel, a grayish turban-shaped top and dense orange flesh. Hubbard, butternut or delicata squashes could also be used. Instead of the lip-numbing Brazilian green jambu, we have used spinach. For a more festive look, serve in a roasted squash half (see Tip).

Amazon Bean Soup with Winter Squash & Greens

Shaped like a flattened drum, buttercup squash most closely resembles the local squash used in this comforting hearty soup from northern Brazil. It has a dark green peel, a grayish turban-shaped top and dense orange flesh. Hubbard, butternut or delicata squashes could also be used. Instead of the lip-numbing Brazilian green jambu, we have used spinach. For a more festive look, serve in a roasted squash half (see Tip).

NGREDIENTS

  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • carrots, chopped
  • 1 medium onion, chopped
  • 6 cups reduced-sodium chicken broth
  • 3 pounds buttercup squash, peeled and diced (about 6 cups)
  • 1 plum tomato, chopped
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 15-ounce cans pinto or other brown beans, rinsed
  • 10 ounces spinach, stemmed and coarsely chopped
  • 1 lime, cut into wedges

PREPARATION

  1. Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.
  2. Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.

TIPS & NOTES

  • To make squash bowls:
  • Preheat oven to 425°F. Slice about an inch off the top of each buttercup squash. Scoop out seeds and loose flesh. Pour 1/2 inch water into a glass baking dish (or two) large enough to hold the squash. Place squash cut-side down in the water. Bake until the flesh is tender when gently poked with a knife and the squash still holds its shape, about 30 minutes.

Roasted Delicata Squash & OnionsRoasted Delicata Squash & Onions  Recipe

Roasting intensifies delicata squash’s flavor. Seasoned with rosemary and maple, this recipe’s great with pork or turkey

INGREDIENTS

  • 2 pounds delicata squash (about 2 large)
  • 1 medium red onion, sliced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard

PREPARATION

  1. Preheat oven to 425°F.
  2. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
  3. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
  4. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.

Organic Produce Buying Club Weekly Food Share

Pin It
This entry was posted in food buying club florida, food club florida, my organic food club, organic food, organic food buying club, organic food club, Organic Food Delivery, Organic Food Delivery Florida, Recipes, Uncategorized, weekly share and tagged , , , , , , , , , , , , , , . Bookmark the permalink.