Box #16: Delicata, Delicious!

Animal Place News

Have you watched the video of the hens preparing for flight to New York?  It’s rad!  For all the latest hen updates, check out the Animal Place website.

What’s inside:

Delicata Squash – Incredibly sweet flavor and superbly delicate flesh.  The skin is edible, so it’s not necessary to peel them unless you prefer it.  We will likely give you another squash next week, so hold out if you need more for a big recipe.  They store just fine for a few weeks at room temperature.

Rainbow Chard – may still be bitter.  When in doubt, cook them to neutralize the flavor.  The recipe below is a great example of how to use the greens.andy delicata

Cherry Tomatoes

Rio Grande Russet Potatoes

Rainbow Bell Peppers

Red Onions


Lemon Cucumbers

Yellow Squash or Green Zucchini

What’s happening on the farm:

We welcome farm intern Kim Waits all the way from the Washington, DC area, where she tended a home garden for her family.   Kim is a substitute elementary school teacher, and has also traveled as far as India and Mexico for education-related service.   Kim will be farming with us for the rest of the growing season, and hopes to use this agricultural experience on her Peace Corps assignment in 2014 – 16.

Kim Tunnels

Roasted Delicata Squash Veggie Bowl – by Love & Lemons

serves 2


Ginger Miso Gravy recipe, from The First Mess (click to go to it)
1 delicata squash, sliced into approx. 1/4 inch slices
1/2 package tofu, cubed
1 cup crimini mushrooms
splashes of rice vinegar
1 bunch kale (or use the chard in this week’s box!)
olive oil
salt & pepper
1 cup (or so) cooked brown rice
pinches of red pepper flakes
toasted almonds and sesame seeds
a few scallions, chopped

Preheat oven to 400 degrees.

Drizzle squash slices with olive oil, salt and pepper, and roast for approx 20-25 minutes or until golden brown around the edges. (the time in your oven may vary). I also roasted my tofu cubes (with olive oil, salt & pepper) at the same time on a second baking sheet.

Make the gravy recipe. Reserve the leftover bits of garlic, etc, after you strain it.

Heat a bit of olive oil in a medium sized skillet. Add mushrooms, salt, pepper and the reserved bits from straining your gravy. Cook stirring occasionally until they’re golden and soft, about 8-10 minutes. Deglaze the pan with a splash of rice vinegar (or white or red wine), and continue cooking for another few minutes. Remove from the pan and set aside.

You can either chop and cook your kale in the pan with your mushrooms or roast it in the oven. I have this new lazy technique where I take the whole bunch, drizzle it with a little olive oil and salt, and put the whole thing (bunched up) in the oven during the last few minutes of my roasted squash (for 5-8 minutes or so). Watch it and take it out when it’s wilted and the edges are just a bit crispy. Remove from the oven and chop it.

Assemble your bowls with rice, veggies, tofu, and toss with some of the gravy. Top with almonds, sesame seeds & scallions and serve with the rest of the gravy on the side.


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