Come hang out with your farmer Steph and Animal Place’s Toni Okamoto, Social Media & Outreach Coordinator at: drum roll….
Sacramento Vegan Fall Fest, on Oct 19! This event is co-sponsored by our CSA pick-up host and incredible supporter, Sac Vegetarian Society. Music, speakers, arts & crafts, educational activities, games, kids’ activities, community groups at the Sacramento Valley Conservancy–managed Camp Pollock, a beautiful 11-acre spread w/a historic 1924 stone lodge, just two miles from Downtown.
Russian Banana Fingerling Potatoes
Butternut Squash – see recipe below!
Rainbow Chard – try out the recipe below, substituting chard in for the kale
Rainbow Bell Peppers
Cortland Onions – these are great yellow storage onions
Roasted Butternut Squash with Kale and Almond Pecan Parmesan – by Oh She Glows
Yield: 4 servings (as a side)
- 0.9 kg -1.13 kg (2-2.5 pound) butternut squash
- 2 lg. cloves garlic, minced
- 2-3 tbsp finely chopped fresh parsley
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp fine grain sea salt
- 1 cup de-stemmed and roughly chopped Lacinato kale
Almond Pecan Parmesan “cheese”:
- 1/4 cup almonds
- 1/4 cup pecans
- 1 tbsp nutritional yeast
- 1/8th tsp fine grain sea salt
- 1 tsp extra virgin olive oil
1. Preheat oven to 400F and lightly grease a casserole dish with oil.
2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish.
3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.
4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.
5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture. I used a mini processor and it worked great with minimal clean up.
6. After about 45 mins (or when squash is just fork tender), remove from the oven and reduce heat to 350F. Stir in the chopped kale and sprinkle the parmesan all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove & serve!