THIS WEEK YOUR BASKET CONTAINS: leeks, TETSUKABUTO SQUASH, bok choy, salad mix (endive, frisee, claytonia, lettuce, and arugula), and scallions.

TULIP SEASON IS NEARLY UPON US!  These first blooms of the cut flower season will brighten you home and your life as we ease into spring.  Polly can put together a gorgeous bouquet of tulips and greenery for you for only $12.  Order now via email and we will send them along as they are ready.

TETSUKABUTO was originally grown as a root stock for grafting other winter squash varieties onto until someone discovered that its fruit was not only very tasty, but the hard shell makes this one of the longest storing winter squashes available.  It is now grown for its own merits.  The downside to the tough skin (Tetsukabuto translates as “iron helmet”) is that it is difficult to prepare raw.  We advise either microwave for several minutes as mentioned before, or, preferably, bake the squash fully before attempting to process.  The latter is how we prep a pumpkin for pumpkin pie.  The recipe below was written specifically for a Thanksgiving feast.  Adjusting the quantities is advisable.

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

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

SAUTÉED BOK CHOY WITH CASHEW SAUCE

1/2 cup cashews, roasted
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp. ginger, minced
7 dashes Tabasco sauce
2 Tbsp. basil, finely chopped
2 Tbsp. mint, finely chopped
1 1/2 lb. bok choy, washed and dried
1/3 cup peanut oil

Puree the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint in a blender. Separate bok choy leaves from stalks, and cut stalks into 1-inch long pieces. Sauté bok choy in a large pan over high heat (oil should not be smoking). Stir briskly for 1 – 2 minutes until it is bright green and well seared. Remove from heat and drape with cashew sauce. Serve immediately.   Serves 4

THE BILLS IN YOUR BASKET ARE THE FINAL INSTALLMENTS OF THE 2025-26 YEAR.  While we are already taking deposits for next season from new subscribers, your share is still reserved for you.  We will ask your renewal plans and bill you for next year’s deposit next month.