Lots of goodies in our CSA share this week from In Good Heart Farm. I am very thankful for having such nutritious and delicious, fresh farm produce in my life.
I have never ever worked with a pie pumpkin. I don’t think I’ll get much flesh from these cute little fellas, but I should have enough to top a Pumpkin Apple Pizza on a cauliflower crust. I found the recipe for the pizza toppings on The Way The Cookie Crumbles. First there’s pumpkin with maple syrup, cinnamon, and nutmeg. Already I’m hooked. Sage, pancetta, apple, gruyere, mozzarella, and scallions. Sold.
Black futsu squash
Another first. I never even heard of or seen these before. I found a good description from Garden Betty: “Bright orange flesh with a flavor crossed between a pumpkin and a chestnut — sweet, buttery, and slightly nutty. Unlike the thick skins on many other winter squash, the relatively thin skin on Black Futsu remains edible.” Sounds promising.
After a little research, I think I’ll keep it basic. I’ll cut them in half or slice them into 1” wedges, rub them with olive oil, salt, and pepper, and roast at 425 for about 30 minutes or until the flesh becomes soft.
Jim loves rutabagas and has claimed these for mashed rutabagas. If any remain, I’ll make baked “fries” – first tossing them with oil, salt, pepper, nutmeg, and smoked paprika.
Our beets are green-less (so sad). If the greens came along with them, I would have made my Beet and Greens Gratin. So good. But instead, I’ll make this fabulous looking Sweet Potato and Beet Galette with Gorgonzola Cheese and Thyme from Bakeaholic Mama. Love that combination of flavors!
This Caramelized Sweet Potato and Kale Fried Wild Rice from Iowa Girl Eats is calling my name. And since I have two full bags of wild rice in the cupboard – there must have been a sale – I have a pantry responsibility to make this recipe. If not this coming week, soon.
Since I’ve made my Smoky Spicy Collard Greens on many occasions already this fall, I’m going to try something new. Well, not exactly new because I make something like this regularly with kale. I’ll sauté the collards with pancetta (or hog jowl), onion, garlic, and red pepper flakes, maybe a little chicken broth too, and combine them with white beans and some kind of chicken sausage. Slow-roasted herby grape tomatoes would be a good addition but I’m out of those. Time to make another batch.
We’ll probably add all the carrots to our salads. Jim used some of the little ones whole in his roasted root vegetable dish for Thanksgiving. However, if I were to make a dish with carrots, I’d be very tempted by these Carrot Feta Zucchini Fritters from Give Recipe.
I don’t know when we’re going to eat all these delicious dishes because we brought home lots of leftovers from Thanksgiving at Jim’s sister’s house. Plus we have leftover venison meatloaf that Jim made earlier in the week. And who knows what else is in the refrigerator – time to take inventory.
The good thing: I now have a list of ideas for future meals. Who am I kidding? I always have a list of ideas for future meals. Some get made, some get bumped off by the latest recipe to catch my eye. Now it’s time to bump myself outside and walk off some pumpkin, maple pecan and apple pie.
If you have any good ideas for these ingredients, I’d love to hear them.