Sweet Potatoes, Butternut and Carrots Recipe Highlights

We have an abundance of delicious sweet potatoes, carrots and butternut that we need you to eat up this week. We grow the varieties that taste best. Waltham Butternut and Orleans Sweet Potatoes are so sweet you don’t need to add anything! But you can . . .

Where to get them (and lots of other great veg):
Saturday December 14th, 11am-2pm @ 28 South St, Ashland MA
Sunday December 15th, Noon-4pm @weston nureries Winter Farmers Market (its a fabulous market with outstanding fresh bread, pasta, cheese, meat, honey, syrup and crafts galore!

Here are some great recipe ideas form our friend and recipe guru Jess Girotti!

BUTTERNUT SQUASH AND KALE
UPSWING FARM INGREDIENTS
1 small butternut squash
1 bunch kale
INGREDIENTS YOU WILL NEED ON HAND
2 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt
Black Pepper to taste
1/4 teaspoon Chili Powder (more to taste)

DIRECTIONS: Peel, seed and cube the butternut squash. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

Remove stems from kale and tear leaves into pieces. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

SERVING SUGGESTIONS: Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.

Recipe adapted from thepioneerwoman.com

HERB ROASTED BUTTERNUT SQUASH WITH SWEET POTATO, CARROTS & ONION

UPSWING FARM INGREDIENTS
1 butternut squash
1 large sweet potato
1 cup carrots
1 sweet onion
1 Tbsp chopped fresh thyme
INGREDIENTS YOU WILL NEED ON HAND
2-3 tablespoons of olive, avocado, or coconut oil
Salt and pepper, to taste

DIRECTIONS: Preheat oven to 400 degrees. Wash, peel and chop veggies and place in large bowl. Drizzle cooking fat of choice over veggies and add thyme, salt and pepper. Mix until all veggies are well coated. Transfer to a large baking sheet and roast uncovered for about 30 minutes.

SERVING SUGGESTIONS: Serve alongside turkey or pork with a green salad.

WARM WINTER VEGETABLE SALAD

UPSWING FARM INGREDIENTS
1 small red onion
1 small sweet potato, cut into 1” pieces
1 carrot, peeled and cut into ¾ inch pieces
1 small beet, peeled and cut into ¾” pieces
1 parsnip, peeled and cut into ¾” pieces
1 small celery root, peeled and cut into ¾” pieces
1 small beet, peeled and cut into ¾” pieces
INGREDIENTS YOU WILL NEED ON HAND
3 Tbsp olive oil
Salt & pepper
¼ cup walnuts (optional)
1 ½ tsp balsamic vinegar
1 ½ tsp fresh lemon juice
½ tsp Dijon mustard
2 Tbsp chopped flat-leaf parsley – Don’t have any? Try one of the other farms
1 ounce feta, crumbled (1/4 cup) – Don’t have any? Try Couet Farm – you can substitute any salty cheese

DIRECTIONS: Preheat the oven to 425°. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.

Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.

In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

Recipe courtesy of FoodandWine.com

SERVING SUGGESTIONS: Serve on its own or as a side dish to chicken or poultry.

ROASTED CARROT, SQUASH AND SWEET POTATO SOUP

UPSWING FARM INGREDIENTS
1 butternut squash (about 2 lbs)-peeled, seeded and cut into 1-inch pieces
1 pound carrots, peeled and cut into 1/2-inch rounds
1 pound sweet potatoes, peeled and cut into 1 1/2-inch pieces
2 onions, peeled and cut into 8 wedges each
3 tablespoons chopped fresh sage
INGREDIENTS YOU WILL NEED ON HAND
3 tablespoons EVOO
Salt and pepper
1/4 cup pepitas (pumpkin seeds) – OPTIONAL
3 tablespoons chopped dried cranberries

DIRECTIONS: Preheat the oven to 450 degrees. Divide the squash, carrots, sweet potatoes and onions between 2 rimmed baking sheets. Drizzle 1 tbsp. EVOO over each baking sheet; toss the vegetables to coat. Roast until lightly browned, rotating the pans halfway through cooking, about 25 minutes.

In a large saucepan, combine the roasted vegetables and 8 cups water; bring to a boil over high heat. Lower the heat, cover and simmer until the vegetables are very tender, about 15 minutes. Using a blender and working in batches, puree the soup, transferring pureed portions to a clean pot; season with salt and pepper. (The soup can be covered and refrigerated for up to 4 days.)

In a heavy, medium skillet, heat the remaining 1 tbsp. EVOO over medium-high heat. Add the pepitas and stir until toasted, about 2 minutes. Add the cranberries and sage and stir until fragrant, about 1 minute. Remove from the heat; season with salt and pepper.

Stir the soup over medium heat until it simmers. Ladle the soup into bowls; top with the pepita-cranberry mixture and a sprinkling of pepper.

SERVING SUGGESTIONS: Serve with a green salad and crusty whole grain bread.

STUFFED CARNIVAL SQUASH

UPSWING FARM INGREDIENTS
2 carnival squash
1 onion
3 cups kale
3 tsp sage
INGREDIENTS YOU WILL NEED ON HAND
Olive oil
Salt
Freshly ground black pepper
1-2 cups protein — sausage, chicken, pork, tempeh, or baked tofu
1 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
1 cup shredded cheese

DIRECTIONS: Heat oven to 375°F. Cut the squash in half from stem to root. Scoop out the seeds. Rub with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with aluminum foil and roast the squash until very soft and tender when poked with a fork or paring knife, approx. 40 minutes.

Prepare the filling. Saute your protein of choice in a splash of olive oil until cooked through. Set aside. Chop onion and sage and saute until onions are translucent. Finely chop kale and add to the onions for the last few minutes of cooking time, until wilted. Add protein back in along with your cooked grain/nuts and taste and adjust the spices, salt, and pepper to your liking.

Divide the filling between the squash halves — it’s fine to really stuff the wells and mound the filling on top. Sprinkle with cheese and pop back in the oven until the cheese is melted and starting to brown.

VEGETABLE PANCAKES

UPSWING FARM INGREDIENTS
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds)
4 medium carrots, peeled into ribbons with a vegetable peeler
5 kale leaves, ribs removed, leaves cut into thin ribbons
1 small leek, white part only, thinly sliced on an angle

INGREDIENTS YOU WILL NEED ON HAND
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Cooking oil – canola or olive

DIRECTIONS: Toss cabbage, carrot, kale, leek and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat until shimmering but  not smoking.

Add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook about 4 minutes per side or until browned.

Keep them warm in a 200 to 250 degree oven until needed.

SERVING SUGGESTION: Great with eggs and or sausages. Serve with an Asian dipping sauce if desired.



Winter Share: December

First Winter CSA pick up is this Saturday and Sunday, 10am-2pm. 28 South St, Ashland. Not a share member? See you at the Hopkinton Winter Market on Sunday, 12-4pm at Weston Nurseries!

Saturday looks like it might be really rainy, so wear rubber boots – its going to be a slop fest! Pick up is in the blue greenhouse. Bring at least two bags, we have extra if you forget.

Butternut, Carnival Squash, Carrots and Sweet Potatoes . . . these are the highlights of the first December share! Luckily, winter squash and sweet potatoes store nicely in your home, at room temperature – and they are sweet and delicious. And carrots are just so easy to eat . . .

And you’ll have to make a choice! Just two of these beauties are coming home with you this week. Greens in December are a wonderful treat, but we have limited greenhouse space, and we don’t have enough of each for everyone, so we’re giving you a choice. Choose two between bok choy, hakurei turnips, pea tendrils and cabbage (napa or savoy).

But everyone gets spinach and lettuce! We know you love it!

And then you get to make some choices: potatoes, beets, onions, kohlrabi (green not purple), rutabaga, watermelon radish, purple top turnips, red and yellow onions, and (not pictured) celeriac and parsnips.

And how on earth could I forget the leeks!!! We just spent Tuesday morning, in the best weather we could have hoped for, harvesting the leeks from the field. They weathered the snow and single digit temperatures with respectable resolve, and after stripping some layers off they are practically perfect. There is probably a lovely and poetic comparison to be made between a December leek and the human condition, but I’m not ready to use up this precious 1.5 toddler nap time to try and write it . . .

I think there are less than five new members in the winter share, most of you have been with us for years now, or at least with us for a share earlier this year. I say it every year (and I said it pretty well last year if you feel like reading it), eating locally in winter in New England can be a challenge, but the reward is pretty spectacular. We get to eat local food we grew ourselves and only really cool people want to eat locally in winter so we get to see all of you once a month. Our spirits get lifted, we see a little silver lining in the grey clouds of our impending socio-political/environmental doom, and we get a great work-out carrying a few tons of produce around in the slush.

This share is great. Eat up. There is lots more to come the first week of January. We had a really good butternut and sweet potato year, so you’ll be getting lots more in about 3 weeks.

What’s in the share (more specifically):

Butternut: 5-6pounds
Carnival and other specialty squash: 3-4pounds
Sweet Potatoes: 4 pounds
Carrots: 2 pounds
Leeks: 2 pounds
Spinach: 1 bag 1/3-1/2 pound
Lettuce: 2 heads
Choose 2: Sweet Turnips, pea tendrils, bok choy, napa/savoy cabbage
Mix and Match 7 pounds: potatoes, onions, watermelon radish, beets, parsnips, celeriac, more carrots, purple top turnips, rutabaga . . . maybe something else I’m forgetting.

What to do with your vegetables:

Jess’s Recipes
(please note, that when I told Jess what would be in the share, kale was going to be a choice but then the deer punched through the row cover and ate it! You can sub spinach or turnip greens for a lot of these recipes)

So many goodies in this month’s share! I tried to mix up the recipes so you’ll have some quick and easy ones, and some that are still relatively easy but fancy enough for your holiday table.

BUTTERNUT SQUASH CASSEROLE WITH LEEKS, PROSCIUTTO & THYME

This hearty casserole is perfect for a cold winter night but would also work beautifully for a holiday breakfast or brunch.

https://www.foodandwine.com/recipes/butternut-squash-casserole-with-leeks-prosciutto-and-thyme

BUTTERNUT SQUASH AND KALE

Looking for something different to do with your kale than another salad? This one is easy enough for a weeknight and would pair well with pretty much any chicken or pork dish.

ROASTED MAPLE WALNUT CARNIVAL SQUASH

Fancy enough for your holiday table but easy enough for any night of the week.

GOLDEN SWEET POTATO SOUP (WITH OPTIONAL BURRATA AND SAGE PESTO)

If you need a quick meal to get on the table this soup is great all by itself. If you’re feeling like you have a little more time on your hands (and some burrata cheese in your fridge) then go all out. You won’t be sorry!

ROOT VEGGIE BAKE

1 1/2 pounds Spicy Sausage (casing removed)
2 Parsnips (peeled and cut into 1 1/2″ chunks)
1 Rutabaga (peeled and cut into 1 1/2″ chunks)
1 Butternut Squash (peeled and cut into 1 1/2″ chunks)
2 Golden Beets (peeled and cut into 1 1/2″ chunks)
1 Sweet Potato (peeled and cut into 1 1/2″ chunks)
2 tablespoons Flour
2 tablespoons Butter
1 cup Chicken Stock
1/2 cup White Wine
1/2 cup Milk
2 1/2 cups Gruyere Cheese (grated)
Salt
freshly cracked Black Pepper
1 Apple (peeled and cut into 1 1/2″ chunks)
1/3 cup Dried Cranberries
Olive Oil

1. Preheat oven to 425F. In a large saute pan, cook sausage over medium heat, rendering fat. Remove sausage from from pan and discard fat.

2. Spread cut vegetables onto a lightly oiled baking sheet in one layer. Use two baking sheets if needed. Bake for 20 minutes but still firm. Remove from oven and set aside.

3. In a sauce pot over medium heat, melt butter and stir in flour to form a paste. Cook for 1 to 2 minutes or until lightly golden. Whisk in the wine breaking up lumps and cook for 1 minute. Stir in stock and milk and cook until slightly thickened, about 5 minute. Add 2 cups cheese, remove from heat and stir to melt.

4. Combine the sausage, vegetables and fruit in a baking dish and pour cheese sauce over top. Sprinkle remaining cheese over top and bake for 25 to 30 minutes or until golden and bubbly. Remove from oven and allow to cool for 10 minutes before serving. Enjoy!

VEGETABLE PANCAKES

1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds)
4 medium carrots, peeled into ribbons with a vegetable peeler
5 kale leaves, ribs removed, leaves cut into thin ribbons
1 small leek, white part only, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Cooking oil – canola or olive
Asian Dipping Sauce

DIRECTIONS: Toss cabbage, carrot, kale, leek and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat until shimmering but  not smoking.

Add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook about 4 minutes per side or until browned.

Keep them warm in a 200 to 250 degree oven until needed.

SWEET POTATO STACKS WITH SAGE BROWNED BUTTER

Delectable little stacks topped with crispy sage and parmesan cheese. Try swapping out some of the sweet potatoes for regular potatoes or parsnips!

https://www.cookinglight.com/recipes/sweet-potato-stacks-sage-browned-butter

ROOT VEGETABLE GRATIN

This amazing gratin can be MADE AHEAD and frozen or refrigerated so you’ll have one less thing to stress about when you’re down to the wire.

As always, thanks to Bob Durling, of Bob Durling Photography for the great shots of our produce!