Week #35 (1/17 & 20)

This week your basket contains: potatoes, leeks, Brussels sprouts, winter squash, and celeriac

This week you received either a Doran Round butternut squash or a Thelma Sanders squash.  Both are very flavorful and would work well in the recipe below.

SQUASH AND BLACK-EYED PEA COCONUT CURRY

2 ½ lb. winter squash, cut into ¾ in. wedges

2 Tbsp avocado oil

1 Tbsp. garam masala

1 tsp. kosher salt, plus more to taste

½ tsp. ground black pepper

2 Tbsp coconut oil

1 tsp mustard seeds

1 large onion, halved and thinly sliced

1 serrano chile, halved

3 garlic cloves, crushed

1 15 oz can of black-eyed peas, rinsed and drained

2 plum tomatoes, cut into wedges

½ tsp ground turmeric

1 15 oz can coconut milk

Preheat oven to 400 degrees. Combine squash, avocado oil, garam masala, 1 tsp salt and ½ tsp black pepper. Toss to coat; arrange in a single layer on a foil lined baking tray. Roast until tender, about 30 minutes. Meanwhile, heat coconut oil in a large high-sided skillet over medium heat. Add mustard seeds. When seeds begin to pop, add onion and serrano (or 1/8 tsp cayenne). Cook, stirring, until onion is softened and golden. Add garlic and cook about 2 to 3 minutes. Stir in black-eyed peas and tomatoes. Cook until tomatoes are jammy around the edges, about 3 minutes. Stir in turmeric, then coconut milk, and season with salt and pepper. Add roasted squash and fold to coat with curry. Cover and let simmer 5 minutes before serving. Serves 4-6. From Food and Wine March 2018.

Since we had to harvest much of our celeriac to protect it from last month’s very cold temperatures, we are sending it along to you somewhat more often than we would have otherwise.  We use celeriac chopped fine in any sauté we are making.  You don’t need to use an entire celeriac at once; even sliced it keeps well in your fridge.  Using celeriac as a rice substitute is another great way serve it.  The recipe below is essentially the basis for the Celeriac Spanish Rice recipe we had in our note in December.  It is also on our web site’s recipe section.

FRAGRANT CELERIAC RICE 

1 large celeriac

1 tbsp. Olive oil

1.5 tsp Herbes de Provence

½ tsp sea salt

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.  Peel and chop the celeriac into chunks. Place the celeriac chunks in the food processor and process or “rice” using the S-blade. This should take about 30 seconds. Don’t over process and pulse a few times to get consistency in riced texture.  Transfer the riced celeriac to a medium bowl. Mix in the olive oil, herbes de provence, and sea salt.  Pour onto the parchment-lined baking sheet and roast in the oven for 20-25 minutes, stirring at the half-way point.  Remove from the oven and serve. Serves: 4

Most recipes tell you to discard the green portion of leeks.  Of late, we have been using leek greens (minced very finely) in the same way you might use chives or scallions, especially in mashed potatoes.  We did this with the topping of a shepherd’s pie and when we made potato cakes with left over mashies.  They would also work in the recipe below.

LEEK FRITTATA

2 Tbs. olive oil

2 large leeks, sliced into rings

8 eggs

2 Tbs. sour cream

1/3 cup grated Parmesan

2 Tbs. fresh chives or scallion greens (optional)

½ tsp. salt

¼ tsp. white pepper
In a 10 inch oven proof skillet, warm the olive oil over medium high heat.  Add the leeks and sauté, stirring occasionally, until the leeks are tender.  Remove pan from heat.  Meanwhile whisk eggs lightly. Whisk in sour cream, Parmesan cheese, chives or scallions, salt and pepper.  Pre-heat the broiler.  Place the skillet back on low or medium low heat.  Gently pour in the egg mixture, stirring to evenly distribute the leeks throughout the eggs.  Reduce the heat to low and cook, without stirring, for about 8 minutes or until the eggs are set and only the top remains uncooked.  Place the pan under the broiler for 1 to 3 minutes, until the frittata top is lightly browned and the eggs are completely set.  Loosen the frittata with a large spatula and slide it onto a serving plate.  Sprinkle with additional Parmesan cheese and a sprinkling of chives or scallions.  Cut a generous wedge for each diner.  If the frittata is too set in the pan for easy removal, simply cut the wedges in the pan.  Serves 6.  From The Onion Book by Jan Roberts-Dominguez