September 12, 2021
Slowly Transitioning
By Linda Dansbury

The crops continue to show that fall is approaching, even though summer weather is returning this week. We have a few more new veggies to enjoy this week:

Butternut squash - as with the edible pumpkins we received prior, these are very high in nutrients, especially carotenoids, which are powerful antioxidants. They store well in a cool location - up to 3-4 months, but should be checked frequently for spots that are turning bad. They cook up beautifully - typically, I cut in half and scoop out the seeds (clean them up and roast with a little oil and salt and they are a delicious snack, so you actually get 2 meals in 1!), then bake cut side down in a pan in which I have added a bit of water. When tender, the flesh will easily peel away from the skin and you can proceed with recipes, including Roasted Chicken with Butternut Squash, Potatoes and Leeks and Roasted Squash and Kale Salad with Lemony Tahini Dressing.

Leeks - are another harbinger of Autumn and bring a subtle onion flavor to soups, stews and even by themselves. They store fairly well in a plastic bag with a few holes in the fridge- make sure there is not a lot of moisture or they will start to rot faster. I like the farm leeks because they are far easier to clean than those you get at grocery stores. Enjoy your leeks in such dishes as Braised Salmon with Leeks, Baked Risotto with Kale, Leeks and Mushrooms and Leek-Tomato Quinoa.

Green Tomatoes - we get this treat as the farm shuts down tomato beds. Instead of plowing them under, they distribute to us as an additional fun crop. You can just leave these on your counter for up to about 10 days. Some may start to ripen and as with other crops, keep your eye on them for patches that are starting to go bad. Make a Green Tomato Relish or the classic southern dish in Sauteed Shrimp in Remoulade Sauce over Fried Green Tomatoes.