Here are just a few of the amazing fall produce items planned* to be in Saturday’s co-op style produce shares…so plan your recipes now!
The growing season for reed avocados is short, and getting organic ones a difficult task, but we’ll have them Saturday! They have the most amazing creamy, smooth, buttery flavor.
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The natural pigments in purple-fleshed sweet potatoes have important antioxidant and anti-inflammatory properties. Particularly when passing through our digestive tract, they may be able to lower the potential health risk posed by heavy metals and oxygen radicals. Plus, they just look really funky on your plate…can you imagine serving your kids some fun PURPLE french fries?
** CORRECTION as of 10/1/11 – we’re actually getting Japanese Sweet Potatoes instead!
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This squash is easy to cook, and the insides are full of “strands” that are similar to spaghetti, so people often use it as a pasta substitute.
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Ah, one of the most popular winter squash! It has a sweet, nutty taste similar to that of a pumpkin. Butternut squash is prepared by removing the skin (with a vegetable peeler) and seeds, which are not usually eaten or cooked. However, both the skin and the seeds are edible 0 the seeds can be roasted, and the skin softens when roasted as well. To roast a butternut squash, cut it in half lengthwise, remove seeds, and brush with olive or coconut oil. Place cut side down on a baking sheet. Bake for 45 minutes or until it is softened. Alternately, you could peel and de-seed the squash and then cut into cubes or fries and roast the same way.
*You can easily substitute another winter squash, such as carnival or buttercup, for the acorn or butternut squash. Here are some recipe ideas…
- Butternut Squash Muffins
- Creamy Butternut Squash and Apple Soup
- Stuffed Sweet Dumpling Squash
- Squash and Apple Bake
- Roasted Acorn Squash with Walnuts and Cranberries from Inspired Taste
- Butternut Squash Pasta Sauce from The Nourishing Gourmet
- Roasted Winter Squash from The Nourishing Gourmet
- Roasted Acorn Squash Risotto from The Gluten-Free Goddess
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A lovely winter green! The crimson red stalks are just as edible and delicious as the leaves. Mature chard leaves and stalks are typically cooked or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.
*When working with fresh produce, availability can sometimes change last-minute. We do our best to let you know what’s coming ahead of time, but sometimes things do change, especially when working with local farmers. Thanks for your understanding!