“Our goal is to go out like Willie Nelson, on a high.”
-Ted Lasso
I love Ted Lasso. I guess I’m not the only one. Whenever I need motivation, I watch a Ted Lasso episode.
BUT, instead of saving best for last, we are going out on a high mid-season. It’s possible the last few buckets will be going greens.
Farm News: We are halfway through the fall CSA this week. Weather drying out again. Still managing to keep the deer out.
What’s in the bucket: Winter squash, October beans, bagged greens (collards and turnips), cilantro, red lettuce, lunchbox peppers, hot peppers, radishes.
As for staying tuned from last week…
If you want to make a habanero hot sauce, mix your roasted red peppers with roasted habanero peppers. Take some or all of the seeds out if you don’t like too much heat. Puree and add vinegar, lime juice, chopped onions and cilantro to taste.
And for the pickled peppers, slice peppers and put in a quart jar. I like to mix hot and sweet peppers, but anything will work. Bring 2 cups vinegar, 1/2 cup water, and 1/2 cup sugar to a boil. Add a pinch of salt. Pour over peppers. Hint: pack your peppers tightly into the jar. Let cool and refrigerate for sandwiches, tacos etc.
AND the recipe from this week is from Carole Food. An interesting take on baked beans. It calls for cannellini beans, but I think the October beans will be a great substitute. I’m thinking serve with BBQ and/or Mac and Cheese, since it’s turning colder. Comfort food.
Smoky Butternut Squash Beans
Butternut squash isn’t the easiest of vegetables to prep, but this is a very simple way to prepare it for roasting. It doesn’t involve any peeling, all you need to do is slice the squash in half, scoop out the seeds and then it’s ready to roast! You could use the sauce here for lots of things – obviously beans are great – but pasta would be delicious too!
Ingredients
- 1-2 tbsp butter
- 1/2 butternut squash, seeds removed
- 1 red onion, peeled and quartered
- 4 large garlic cloves (6-8 if small cloves)
- 30g parmesan/vegetarian Italian hard cheese
- 1/4 cup plus 1 T vegetable stock
- 2 cups cannellini beans, drained (drained weight 480g)
- 1.5 tsp smoked paprika
- 2 tbsp chopped parsley
- Oil, salt
Method
- Preheat the oven to 350 degrees
- Add the squash, onion and garlic to a baking tray. Place in the oven for about 30 minutes, or until the squash is tender. The time taken will really depend on how large your squash is though!
- Once cooked, scoop the flesh out of the squash and place in a blender. Squeeze the garlic out of the cloves and place in the blender too, alongside the onion, parmesan/vegetarian Italian hard cheese and vegetable stock. Blend until smooth.
- In a large frying pan over a low-medium heat, add the butter. Once melted add the smoked paprika. Cook for 1 minute.
- Stir in the beans and squash mixture. Gently heat through.
- Top with chopped parsley and that’s everything.
Happy Eating, Happy High, and thanks for buying local food from Circle S Farm