Short Winter Crop Share

This is the last week of Fall Crop Share!

Our next round is Short Winter Crop Share.  There will still be fall things at the beginning, so if you've enjoyed the recent contents there should be a few more weeks of the same.  If you haven't signed up yet, you can either email cropshare@nallsproduce.com or sign up when you pick up this week's box.

More recipes to follow shortly!

It's a Hubbard Squash

The winter squash you probably didn't recognize is a golden Hubbard squash.  Most commonly it's used as a substitute for pumpkin, so anywhere you'd use pumpkin, like in soups, you can use this squash.  Or, even better... pie!

Photo via Reimer Seeds

To me, nothing says "Americana" more than a pumpkin pie.  In this case, the recipe even mentions a Hubbard squash specifically.  I'm happy to share (below) my pumpkin pie recipe.

But first, here's another of my favorites.  It's a dip that's highly reminiscent of pumpkin pie.  It's very quick to put together, and it's a great appetizer for get-togethers.  The ginger snaps are a perfect compliment as well.  As a matter of fact, it's inspired me to try making a ginger snap crust for this Thanksgiving's pumpkin pie.

Pumpkin dip
Ingredients

• 8oz cream cheese
• 8 oz pumpkin
• 1 cup powdered sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• ginger snaps

Directions

Mix all ingredients well and serve with ginger snaps.

Burt's Pumpkin Pie

Ingredients

• 2 Tbsp butter or margarine
• 1-1/2 cup cooked fresh or canned pumpkin
• 1 ½ tsp ginger
• 2 tsp cinnamon
• ½ tsp mace
• ½ tsp ground cloves
• 2 eggs
• 2 Tbsp flour
• 1/2 cup dark brown sugar, firmly packed
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 cup milk

Directions

1. Line a 9" pie pan with pastry and keep it cool in refrigerator while you make up the pumpkin filling.
2. Start your oven at 450 degrees.
3. Melt butter and stir it into the pumpkin (or squash) along with the spices.
4. In a separate bowl beat the eggs until light and frothy. Stir the flour, both types of sugar, salt and milk into the beaten eggs. Then mix the egg mixture and pumpkin mixture together with a gentle hand.
5. Pour the filling into the unbaked pie shell and bake for 15 minutes. At the end of this time reduce the oven temperature to 375 degrees and bake for 45 minutes longer; or, until the tip of a knife inserted in the center of the pie comes out clean and shining.

Member Submissions

I'm always happy to have members send in their favorite recipes.  If you have any that you like, particularly ones involving the current week's crop share, please send them to me at burt@nallsproduce.com.  I'm also happy to get ideas for posts you'd like to see, and any other feedback you might have to make this blog more helpful.

If you're looking for something to do with your beet greens from this week, here's a suggestion from one member.  It's actually quite a hearty soup, and the weather lately definitely calls for soup.

Photo via Whole Foods Market

A member sent us this link on how to roast whole butternut squash.  I've found that if you've got a heavy-duty vegetable peeler, you can use it to peel the squash prior to baking and then follow that recipe.

The final recipe is cheesy, creamy grits with butternut squash.  This one comes courtesy of Paula Deen, so you can be really sure of the cheesy and creamy part.

Photo via Hoffman Media

Easy Cheesy Butternut Squash 'n' Grits
Ingredients

• 1 butternut squash (about 3 pounds)
• 3 cups half-and-half
• 1 cup water
• 1 cup quick-cooking grits
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• 1 ½ cups shredded sharp white Cheddar cheese
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh sage
• ¼ teaspoon seasoned pepper

Directions

1. Preheat oven to 350°.
2. Using the tip of a sharp knife, pierce squash several times on all sides. Place squash directly on middle oven rack, and bake for 35 to 40 minutes or just until tender. Remove from oven, and let stand until cool enough to handle.
3. Cut squash in half lengthwise; remove and discard seeds and stringy fiber. Peel squash, and cut flesh into about 1-inch cubes.
4. In a large saucepan, bring half-and-half and 1 cup water to a boil over medium heat. Slowly stir in grits, salt, and garlic powder. Cover and reduce heat to medium-low; cook, stirring occasionally, for 5 minutes or until grits are thickened. Stir in cheese and butter until melted.
5. In a large skillet, heat olive oil over medium heat. Add squash cubes, sage, and seasoned pepper; cook, stirring often, for 5 minutes or until squash is lightly browned and tender. Serve over hot grits. Garnish with sage sprig, if desired.

There are plenty of mums here at Nalls, and they're beautiful!

Who Else Made Cabbage Rolls?

One of the most glorious uses of cabbage, a staple in European cuisine for centuries, comes from Eastern Europe.  From eastern Germany and across Poland, cabbage rolls are a comforting meal as the days get colder.  See below for my family's formerly-secret recipe.

With the rest of your cabbage, try making your own sauerkraut (and no, the Juniper berries are not optional).

Photo via Designs by Pinky

Cabbage Rolls (or, in Polish, Galumpkis)
Ingredients

• 12 large cabbage leaves
• 1 beaten egg
• 1/4 cup water
• 1 cup cooked rice
• 1/4 cup chopped onion
• 1-1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme leaves
• 1-1/4 pounds ground beef
• 1 8-ounce can tomato sauce
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice

Directions

1. Immerse cabbage leaves in boiling water for 3 minutes, or just until limp; drain. Combine next 7 ingredients. Add beef; mix thoroughly. Place about 1/4 cup of meat mixture in center of each leaf; fold in sides and roll ends over meat. Fasten with wooden picks (optional); place  in large skillet.
2. Combine remaining ingredients. Pour over cabbage rolls. Simmer, covered, 1 hour, basting occasionally. Remove cover for last 5 minutes; or, until sauce is of desired consistency. Serves 6.

These freeze very well; so, make extra for another time or two. The recipe doubles easily.