THIS WEEK YOUR BASKET CONTAINS: winter squash, leeks, bok choy, collards, and celeriac

The squash in your basket this week is called either Carnival or Thelma Sanders.  They both work well as a substitute for sweet potato in recipes like the one below.  Sometimes winter squash can be difficult to cut and prepare.  We recently came across a tip for making this step easier.  Start by piercing the skin a few times (use a fork or sharp paring knife).  Place the squash in the microwave for 3 minutes or so.  The aim is not to cook the squash, but to simply soften it to the point that it is easier to cut in half.

CHICKEN TAGINE WITH SWEET POTATOES AND CELERIAC

3 Lbs. chicken thighs

salt and freshly ground pepper

½ Tbs. ground cumin

3 Tbs. butter

1 large onion thinly sliced

2/3 cup raisins

pinch of saffron threads, crumbled

1 tsp. ground cinnamon

1 tsp freshly grated ginger

1 Lb. sweet potatoes or winter squash peeled and cubed (1/2 inch)

1 celeriac peeled and cubed (1/2 inch)

1 Tbs. honey

Rub chicken pieces with salt, pepper and cumin.  If time allows, let stand for 1 to 2 hours.  Covering the chicken and refrigerating overnight would be best.  When ready to prepare the dish, heat the butter in a large casserole or Dutch oven and cook chicken in batches until golden on all sides.  Add the onion and cook for 2-3 minutes.  Add raisins, saffron, cinnamon and ginger and cook, stirring for 1 minute.  Pour 2 cups water into the casserole.  Cover and cook the chicken for 30 minutes over low heat.  Add the sweet potatoes or squash and the celeriac along with additional salt and pepper.  Simmer the stew, covered 20 minutes.  Carefully stir in the honey, taking care not to mash the vegetables.  Serves 4-6.  Adapted from Fooday

PAN-SEARED SEA BASS WITH BOK CHOY AND ORIENTAL NOODLES

1 tablespoon Oriental sesame oil
1 tablespoon all-purpose flour
1 teaspoon ground ginger
4 (5 ounce) skinless sea bass or orange roughy fish fillets, no more than 1/2-inch thick
1 tablespoon soy sauce
2 (14-1/2 ounce) cans Oriental broth or chicken broth
1/2 teaspoon hot chili oil (optional)
1 (5 ounce) package curly Chinese noodles
1 small head bok choy
1 (6 ounce) can or 8-ounce jar straw mushrooms, drained (optional)

Preheat oven to 200 degrees. Heat sesame oil in a large deep nonstick skillet over medium-high heat. Meanwhile, combine the flour and ginger on a plate. Dip fish into flour mixture, turning to coat lightly. Cook in hot oil for 3 minutes per side or until fish is opaque. Transfer fish to four dinner plates with raised rims. Drizzle soy sauce over fish and place plates in the oven to keep warm while preparing noodles.   Add broth and, if desired, chili oil to the same skillet. Add noodles, cover, and bring to a boil over high heat. Uncover and stir the noodles to separate them. Reduce heat, cover, and continue to simmer for 3 minutes. Meanwhile, cut bok choy crosswise through stems and leaves into 1/4-inch slices. Stir into noodle mixture and increase heat to high. Stir in mushrooms, if desired. Cook, uncovered, for about 2 minutes or until noodles are tender (bok choy will be crisp-tender). Using a pot holder, remove plates from oven. Spoon noodle mixture alongside fish. Serve with additional soy sauce, if desired.   Makes 4 servings.  Adapted and reprinted from Twenty-Minute Chicken Dishes by Karen A. Levin.

For your collards, consider a quick version of Southern Mixed Greens (on our web site) using bacon instead of ham hocks.  We did it last week and really enjoyed it!

A huge thank you to everyone who donated food boxes to families in need back in December.  It was such a success (and the need still exists) that our friend, fellow farmer, and doctor at the Virginia Garcia Clinic in Cornelius, Lyn Jacobs, has decided to continue the program.  There is a sign-up sheet to limit the number of boxes each week which can be found using the URL below   https://docs.google.com/document/d/1EriK6oeJgdev8nkmqPCnbWY9ip2pSpQ4uPt6Jb9wCR0/edit?usp=sharing

Please consider signing up for some time in March as those weeks still have a lot of spaces available.