This week your basket contains: cabbage, pumpkin, potatoes, carrots, leek, onion, celeriac, acorn squash, and chard or kale

THIS IS THE LAST DELIVERY OF THE CALENDAR YEAR.  We will skip delivery December 25^th and January 1^st and be back to normal on January 8^th.  We wish you all a happy & healthy holiday season and a Happy New Year!

Many of the items in this week’s basket will keep well in the basket on your porch or in an unheated garage.  These include celeriac, cabbage, leeks, carrots, potatoes, and onions.  The pumpkin and acorn squash need to be kept above 50 degrees, so will do best indoors in a cool, dry space if you aren’t going to use them right away.

This recipe is perfect for a cold winter night.

CREAM OF LEEK AND CELERIAC SOUP

2-3 leeks

1 1/2 Lb celeriac

1 large potato

3 Tbs butter

4-5 cups chicken broth

1 cup light cream (optional)

salt and pepper to taste

Wash leeks and slice until you have approx 2 cups.  Peel and chop celeriac into 1/2 inch cubes (3-4 cups).  Peel and coarsely chop the potato.  Melt butter in a large sauce pan and stir in the leeks, cooking until wilted.  Stir in celeriac and potato then add 4 cups of broth.  Bring to a boil, reduce heat, cover, and simmer 20-25 minutes.  Puree in a food processor or blender.  If very thick, thin with cream and additional broth.  Season with salt and pepper.

For this recipe you can use the butternut squash from last week, this week’s acorn squash or your pumpkin or any combination thereof.

WINTER SQUASH AND GRUYERE GRATIN

1/2 cup dry white wine

1/2 cup low-sodium chicken stock or canned broth

2 medium butternut squash (1 1/2 pounds each)

3/4 teaspoon salt

3/4 teaspoon freshly ground pepper

1 medium leek, white part only, coarsely chopped (1/2 cup)

1 teaspoon olive oil

One 12-ounce can evaporated skim milk or 1 cup whole milk

1/2 teaspoon sugar

4 ounces Gruyère cheese, grated (about 1 cup)

2 slices toasted  peasant bread (cut into 4 equal pieces)

1 tablespoon plus 1 teaspoon grated Parmesan cheese

8 basil leaves, shredded

Preheat the oven to 400°. Halve the squash lengthwise and remove the seeds. Place the squash, cut side up, in a baking pan. Season with 1/2 teaspoon each of the salt and pepper and cover tightly with foil. Bake for about 1 hour, until the squash are tender but not mushy. Let cool slightly. Meanwhile, in a medium saucepan, combine the leek, olive oil and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Uncover and stir in the wine. Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Stir in the stock, milk, sugar and remaining 1/4 teaspoon each salt and pepper. Remove from the heat. Using a big spoon, scoop the flesh from the squash in large pieces. Place in a medium bowl.  To assemble the gratin, preheat the oven to 400°. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyère. Repeat the layers with the remaining squash, leek mixture, toast and Gruyère. Sprinkle the Parmesan cheese over the top. Bake the gratin for 30 minutes, or until the top is browned and bubbly. Garnish with the basil and serve.  Make Ahead: The recipe can be prepared up to assembling the gratin 3 hours ahead. Set aside at room temperature.  From Food and Wine  Favorite Thanksgiving Recipes, The Best Squash Casserole Recipes  Published November 1993

Sometimes I start cooking with no clue as to what I am actually going to make.  Starting with a mirepoix (a flavor base for a wide variety of dishes such as stocks, soups, stews, and sauces) gives you a good head start and time to figure out what you’re going to eat.

MIREPOIX

 1 cup diced onions

1/2 cup diced carrot

1/2 cup diced celeriac

Try to dice vegetables to a uniform size. You can dice into larger pieces for a longer-cooking recipe, smaller for a shorter cooking time. The diced vegetables can be sautéed in olive oil or butter over relatively low heat until starting to brown. A littlle tomato sauce can then be added if desired.