This week your basket contains: potatoes, garlic, leeks, Brussels sprouts, delicata squash, and braising greens (Swiss chard, kale, & cabbage) 

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February weather can be downright weird.  Over the past week we’ve been yo-yoed by predictions of low temperatures in the lower teens (which didn’t come true) then heavy snow (also didn’t happen here).  So while it was a bit of an emotional rollercoaster and we did some unnecessary work covering (and uncovering) crops, all in all we can’t really complain.  We are happy to have a nice mix for you today that would be perfect in this recipe.  Polly has posted a picture of this dish (which we made last night) on Facebook & Instagram.  Check it out.

BAKED POLENTA WITH SWISS CHARD AND CHEESE

2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 pound Swiss chard, chopped

3 1/2 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal) or yellow cornmeal

1 cup part-skim ricotta cheese
2 large eggs
2 cups coarsely grated low-fat mozzarella cheese

Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.   Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.  Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

ROASTED BRUSSELS SPROUTS WITH BROWNED GARLIC 

The roasting gives the outer leaves of the sprouts a crispy texture, while the middles remain nice and tender.

1 lb Brussels sprouts, ends trimmed then cut in half
2 tablespoons olive oil, divided
2 cloves garlic, thinly sliced
1 teaspoon ground sage
1 tablespoon lemon juice, optional
salt & black pepper, to taste

Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper.   Place Brussels sprouts in a baking dish coated with cooking spray.   Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender.    Heat remaining olive oil in a skillet over medium heat.   Add sliced garlic and cook for about 3-4 minutes or until golden brown. Remove from heat and stir in fresh lemon juice if using.   Add roasted sprouts to the garlic oil, and toss to combine.

CRISP-BAKED DELICATA SQUASH RINGS

2 eggs, beaten lightly

1/4 cup milk

2 teaspoons honey

3/4 cup yellow cornmeal

1 1/2 cups fine fresh bread crumbs

Salt and freshly ground black pepper

2 small delicata squash, sliced crosswise into 1/2-inch-thick rounds and seeded

3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees. In a shallow dish, whisk together the eggs, milk and honey. In another shallow dish, stir together the cornmeal, bread crumbs, and salt and pepper to taste.  Dip the squash rings into the egg mixture and then into the crumb mixture, coating them well and patting the crumbs on well. Generously butter 2 rimmed baking sheets. Arrange the squash rings in one layer on the sheets and drizzle with the melted butter. Bake for 30 minutes, turning once halfway through, or until they are tender. Sprinkle the squash with salt to taste and arrange on a heated platter. Makes 6 servings. From Gourmet magazine, November 1985