Week 14- Last Day of Summer

So it's a sad day... the last day of summer. Sigh...
But fall is a great time of the year, too. Apples, pies, leaves turning colors, pumpkins and winter squash and that wonderful nip in the air- all things I really like.

Here's what's in your bags this week:
Salad Mix
Red Cabbage
Shallots
Green & Wax Beans
Delicata Winter Squash
Russet Potatoes (great for baking)
Carrots
Tomatoes
Cherry Tomatoes

A few people have asked me about cooking winter squash, and the general method is the same for all of them, though there are plenty of other ways to cook them if you care to do some investigating. I typically cut the squash in half, scoop out the seeds and stringy parts and bake cut-side down in a greased baking dish at 350 until the rind can be pierced with a fork and the flesh is tender. Serving it with butter and salt is a great start, but feel free to look up some recipes for more ideas. Allrecipes.com is a very helpful website for finding more recipes than you could ever try.

It's very late, so I'm off to bed, but I'll try and get some recipes up this week, so check back in a day or so.
Thanks!
Sarah

Sep. 22nd
And here they are:
Balsamic Roasted Carrots
4-6 carrots, quartered lengthwise
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper

1) Preheat oven to 450
2)In a roasting pan, combine the carrots, oil, vinegar, salt and pepper. Toss to coat. Roast for 20-25 minutes, tossing occasionally, until lightly caramelized and tender but still firm.

Potato, Red Onion (or shallot) Arugula and Brie Pizza
These aren't all from this week, but you might have things left over from previous weeks, and this recipe looked really good:
Pizza Dough
3 Tbsp olive oil
2 cups sliced (red) onions
salt & pepper
12 ounces potatoes, thinly sliced
1/2 cup grated Parmesan cheese
6 oz Brie, thinly sliced
1 cup loosely packed Arugula leaves
1 med. red pepper (sweet), charred, peeled and finely chopped (cut pepper in half, seed it, place cut-side down on a baking sheet, and broil until the skin is charred black. Once it cools, the skin should peel off very easily)

1) Prepare your pizza dough, however you please, and preheat the oven to 500.
2) Saute the onions with the olive oil until crisp-tender, about 3-5 minutes
3) In a medium saucepan, blanch the potatoes in lightly salted boiling water until crisp-tender. Cool in cold water (w/ ice, if possible) to stop the cooking, drain.
4) Sprinkle the Parmesan over the pizza dough, layer the potatoes evenly on top, followed by the onions and the slices of Brie. Season with salt & pepper.
5) Bake the pizza for 12-15 minutes on the top rack. Scatter the Arugula and red pepper on top and serve immediately.
YUM!