My Organic Produce Club Weekly Food Share:
“The king of the fruits”, mango fruit is one of the most popular, nutritionally rich fruit with unique flavor, fragrance, taste, and heath promoting qualities making it a common ingredient in new functional foods often called “super fruits”.
Mangoes are among the best tasting fruits and due to the different types, there are actually different techniques for eating them.
Some mangoes are very juicy and soft when well ripe. Clean the mango and give it a massage to soften it. Then poke a hole at the tip and get ready to suck the juice out.
Other mangoes are meaty. Peel the skin off and slice the meet with a knife. Then cut into bite chunks and enjoy.
Other mangoes are small and have less meat to deal with, but are also delicious. Clean the outer skin and the bite it off if you like, Then simply bite right into it. Keep a napkin handy. This is good but messy.
|Produce List for the week of June, 25-29 2012:|
* Lettuce Red Leaf
* Greens Dandelion Red
* Squash Acorn
* Salad Italian Mix
* Garlic White
* Pepper Yellow
* Sweet Onion
* Apples Granny Smith
* Mango (Fl)
* Pears Packham
A popular squash named for its resemblance to a large ribbed acorn. Acorn squash is typically green. New varieties are white (Table Queen) or a pumpkin color (Golden Acorn). All varieties have a firm yellow-orange flesh. Native to the Americas, the first European settlers thought squash to be a type of melon since they had never seen them before. The term acorn squash first appeared in print in 1937. Although considered a winter squash, acorn squash belongs to the same species as all summer squashes. Grilled, roasted, stuffed, pureed into soup, or topping a salad, the delicate nutty flavor is sure to please!
- 2 acorn squash, halved stem to end, seeds removed
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon unsalted butter
- ½ cup red or white quinoa, rinsed
- 1 cup water
- 1 shallot, minced
- 3 cloves garlic, minced
- 3 cups fresh baby spinach (about 3 ounces)
- ⅓ cup golden raisins or dried cranberries
- ⅓ cup chopped shelled unsalted pistachios
- 2 Tablespoons plus 4 teaspoons grated parmesan cheese, divided
- Kosher salt and black pepper
- Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper or aluminum foil. Brush the insides of the squash with olive oil and sprinkle lightly with salt and pepper. Place cut-side down on the prepared baking sheet. Roast until the flesh can be pierced easily with a fork, about 30 minutes.
- Meanwhile, in a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 10 to 12 minutes for white quinoa, 18 to 20 minutes for red. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork and allow to cool slightly.
- In a large nonstick skillet, melt the butter over medium heat. Add the shallot and sauté, stirring occasionally, until translucent and soft, 3 to 5 minutes. Add the spinach and wilt, stirring and turning occasionally with tongs, 3 to 4 minutes. Stir in the cooked quinoa, raisins or cranberries, pistachios, and 2 tablespoons of Parmesan cheese. Season to taste with salt and pepper.
- When the squash are cooked, turn them over so the cut side is up. Fill each half completely with filling and sprinkle with about 1 teaspoon of the remaining Parmesan cheese.
- Return the filled squash to the oven and cook an additional 20 to 25 minutes, until the filling is heated through and the cheese is melted. Serve hot.
I only used one squash instead of two, which was great because I could “overstuff” them and still have some leftover filling to nibble on while they were in the oven.
1 acorn squash
1-2 T mascarpone cheese
4-6 sage leaves, chopped
2 portabella mushrooms
2 garlic cloves, minced
1 sour baguette, refreshed in the oven and then sliced into thin rounds
Heat the oven to 400. Cut the squash in half, lengthwise, and put cut side down on some parchment on a baking sheet. Roast in the oven until very soft and caramelized, 45-60 minutes. Cool and scoop out the seeds and strings. Then scoop out the flesh and mash it together in a small bowl. Add a little salt, the mascarpone, and the sage.
Taste for seasoning. While the squash roasts, roast the portabella caps. Discard the stems, and drizzle some olive oil, some salt, and some of the garlic on the gill side of each portabella cap. Roast those in the oven for 10-15 minutes, or until very soft. When cool, cut into small wedges. Spread a little roasted squash on a crostini, top it with a wedge or two of mushroom, finish with a little chive sprinkle, and serve.
- 1 acorn squash
- 2 apples, cored and sliced
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 tablespoon finely chopped walnuts
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
- Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
- Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.