Winter Squash and Apple Soup with Turnips and Walnuts

 

Winter Squash and Apple Soup with Turnips and Walnuts

Well, it looks as though winter is giving us a sneak peak sooner than expected.  Fortunately, the Redhook Farms market is fully prepared!  With potatoes, turnips, and winter squash in abundance this week, there are plenty of reasons to meet the cold weather head on.  Though we all have a hard time saying goodbye to the CSA’s bountiful assortment of summer vegetables, it’s time to fight off the winter chill already.  And what better way to do so than with a warm, comforting bowl of Winter Squash and Apple Soup with Turnips and Walnuts?

{Recipe after the jump.}

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Stewed Okra and Tomatoes

Okra may not be a typical dish found on many New York family tables, but down south, okra is certainly a summertime tradition.  With deep roots stretching back generations, okra has been cultivated and used in Southern cooking since perhaps the 18th century.  With African roots, the plant has been a staple of southern soul food for ages, and has worked its way into the broader world of southern cooking, particularly in Louisiana where many food cultures collide.

{Recipe after the jump.}

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CSA Share: August 6

Squash blossoms are made for stuffing with cheese. Photo by Muy Yum.

The farm went from 20 lbs. of squash last week to 200 lbs. this week. Result: get ready for squash blossoms in your share. They’re tasty stuffed with cheese and sauteed, which is how the Added Value crew had them at a recent staff meal at Ici, one of the farm’s restaurant partners.

But the star of the meal, Kristen reports, was an uncommon green the farm grew:  amaranth greens, which are actually a weed (also called pigweed). It’s a bit like spinach, but heartier, and Ici  sauteed it in olive oil (butter also works) and garlic and served it alongside cavatelli pasta.

“I’ve been offering amaranth to restaurants for a few years now but never myself cooked it,” Kristen says. “I feel like this dish inspired me to offer it to more than just our restaurant partners.”

So stay tuned and maybe we’ll be getting some tasty weeks in our shares …

{This week’s share details after the jump}

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Why We Should All Love Okra

The CSA has brought okra into my life. I have tried okra at restaurants. I know okra can be delicious. But it brings me out  of my texture comfort zone. So this week is my attempt to embrace okra.

Okra is part of the mallow family, which also includes plants such as cacao and cotton. It is believed that okra originated in the Sudan region of Africa. Okra was spread to Eygpt and the Middle East by the Moors and to was introduced to North America during slave trade.

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Attack of the Spikey Garlic Flowers

OKRA! Not to knock kale, but sometimes a gal’s gotta eat something other than leafy greens. So I was excited to crack this week’s share and find the okra.

Only problem: I’ve never cooked okra before. I hit up epicurious for suggestions.

Some went straight out the window. No way am I deep frying in 100-degree heat.

But succotash sounded manageable, and would let me take advantage of the corn that just started showing up at the farmers’ markets. Also: the garlic flowers!

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