Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and savory.
Ingredients:
1 pound Delicata squash, trimmed, peeled, seeded and cut into half moon slices
½ cup olive oil
2-3 garlic cloves, peeled and crushed
1 tablespoon brown sugar
3 tablespoons white wine vinegar
Sea salt and fresh ground pepper
1 tablespoon fresh mint, minced (optional)
Method:
1. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is softened and fragrant, but not browned, 3 to 4 minutes. Press down on cloves to release their flavor, then remove from skillet and set aside.
2. Arrange a layer of squash slices in the skillet and fry, turning once or twice, until lightly browned on both sides and just tender. Transfer to a platter and continue to fry squash in batches.
3. In a small bowl, dissolve the sugar in the vinegar. Carefully return all of the squash slices to the skillet. Sprinkle sugar-vinegar mixture over the squash and season with salt and pepper. Cook, gently moving pieces of squash around, for about 2 to 3 minutes, or until sauce is reduced to a thick syrup. Sprinkle mint over top if using.
4. Return squash to platter, cover loosely and let sit for about 30 minutes to allow flavors to mingle. Serve at room temperature.
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Ingredients:
½ pound Jimmy Nardello peppers, or any combination of late summer peppers, left whole
¼ cup vegetable oil
¼ teaspoon coarse sea salt, plus more for serving
2 large garlic cloves, peeled and thinly sliced
2 teaspoons fresh lemon juice
Method:
1. Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute.
2. Add whole peppers and ¼ teaspoon coarse sea salt; stir constantly until peppers are blistered over half their surface, occasionally shaking skillet, about 2 minutes. Add thinly sliced garlic and continue to stir constantly until the peppers are blistered all over, about 2 minutes longer (some will be soft and some will be slightly firm, depending on size).
3. Transfer peppers to paper towels to drain briefly, then place in a medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional coarse sea salt and toss to coat. Serve immediately.
Fresh & Flavorful Recipes
With a vivid assortment that includes Persian cucumbers, green beans, Jerada carrots and not one, but two different varieties of smoky peppers, the late-summer harvest continues here at the farm. This week’s box also continues to sing with such additional highlights as earthy Shiitake mushrooms, Chojuro Asian pears and baby bok choy; combine these beauties with fresh stir-fry noodles and spicy pork dumplings, and allow these fresh, seasonal flavors to shine.
Here are a few recipe ideas for the week:
Garlic-Ginger Vegetable Stir-Fry
Serve this fragrant stir-fry with noodles and a side of this week’s pork pelmeni; alternatively, we also love topping each serving with a fried egg and extra hot sauce.
Blistered Shishito Peppers
Easy to make and totally irresistible!
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Baby Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.
Ginger-Carrot Soup
This bright carrot soup from The Splendid Table is super flavorful thanks to a kick of fresh ginger and orange juice.
Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Ingredients:
1½ pounds green beans, trimmed
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons olive oil
½ cup toasted almonds, sliced
Sea salt and fresh ground pepper
Method:
1. Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool. Transfer to a serving bowl.
2. Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the green beans.
3. Sprinkle with the almonds and serve.
