This weeks’ share: 1 pound red onions, 2 pounds Satina Potatoes, 3 butternut squash, 1 pound green curly kale, 2 heads of lettuce, 1/4 pound French Gray shallots.
The shallots are tiny but pack a-lot of flavor. They are great added to salad dressings, slowly sauteed in butter until they become crispy, or in any recipe calling for shallot. We planted these last fall, harvested them mid summer, let them cure in the barn loft, and are enjoying them immensely. We hope you enjoy them too!
On the menu at our house this week are:
Baked butternut squash with crispy shallots sprinkled on top
Chunked and boiled potatoes served warm with minced shallot, parsley, butter, and sour cream
Red onion and lettuce Salad with shallot vinaigrette.
There’s also a traditional Portuguese soup of Kale and Potato
about 1 pound kale, 2 pounds potatoes, 2 quarts water, 1 teaspoon salt, extra virgin olive oil
Remove stems from the kale, wash the leaves, and cut into ribbons.
Peel the potatoes and chop them very fine. Bring the water to a boil with the salt. Add the potatoes, return to a boil, and cook for 2 minutes, covered. Add the kale and cook 2 minutes more. Taste for seasoning. Add salt and pepper if desired. This soup is good served with a spicy sausage.
Next week you will get another bag of red turkey wheat flour. Sweet potatoes are coming soon as well as more greens and lettuces and broccoli. Hopefully the next carrots will be ready early October.