by claybottomfarm | November 12th, 2009
In Your Boxes
Onions
Garlic
Winter Squash Don’t feel like you have to use it right away
Cauliflower
Salad Mix
Spinach
Honeycrisp apples
Hakurai turnips and/or French Breakfast radishes
Down on the Farm
We worked on setting posts for a re-built greenhouse. Our volunteer program is really taking off–we had four great people helping us today.
Recipe of the week
Spinach-Avocado Salad with Lemon-Mustard Vinaigrette
1 avocado
1/8 C lemon juice
1/2 lb spinach (your bags are approximately 1/2 lb)
1/2 onion, thinly sliced
3 T C sunflower seed
Place the avocados in a medium-size bowl and toss with the lemon juice. Place the spinach in a large salad bowl. Add the avocado slices, onion slices, and sunflower seeds; toss gently. Just before serving, add the Lemon-Mustard Vinaigrette below or your favorite dressing.
Lemon-Mustard Vinaigrette
1/2 C safflower oil
1 1/2 T cider vinegar
3T lemon juice
1/4 t Mustard
1/2 freshly grond pepper
Combine all ingredients and shake well. Enjoy!
Squash and what to do with it. Here’s something I came up with last night.
pre-heat oven to 400
1 large delicatta or other squash in 1/2 inch cubes
2 bell peppers cut into 8 pcs each
8 shallot “cloves” sliced thin
4 cloves garlic chopped fine
1 hot pepper or dried flakes chopped fine
Put these all in a bowl and pour over it a dressing of:
3 tablespoons olive oil
2 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
scant teaspoon salt
Mix well to distribute spices, and spread on oiled cookie sheet and put in oven for 35 minutes
After 35 minutes remove from oven and add 1 15 oz can rinsed and drained black beans and 4 oz grated jack cheese over top.
Return to still warm oven to allow cheese to melt
We enjoyed it with some of those nice El Milagro tortilla chips