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[Week 17] Broccoli Rabe Pizza, Fall Farm Share Slaw, Butternut Squash Sauce + 5 More Recipes to Make This Week
Apple Cider Vinaigrette, Charred Broccoli with Almonds and Dates & More
Hello Farm Share Friends,
Well, it is officially fall, and it feels like it, too: mums abound at every turn, pumpkin spiced everything pervades my Instagram feed, and butternut squash has made its way to the weekly share. Hooray!
A few thoughts:
Thank you for all of your wonderful suggestions for how to cook broccoli rabe. I now wish I had more to cook! I went the sautéed-in-olive oil-with-garlic-and-pepper flakes route, which I then put on pizza with smoked mozzarella, as suggested by Domenica Marchetti. This is a terrible photo, and I am still trying to figure out my Gozney, hence the many burnt bubbles, but it was delicious:
Last week, I mentioned an apple cider vinaigrette recipe I’ve been loving, and I decided to get the recipe up on the blog because I’ve been making it so often. I most recently used it on a clean-out-the fridge slaw. I found a head of Napa cabbage, many radishes and turnips, a bundle of carrots, and lots of scallions. I shredded the roots using my food processor’s shredder attachment, sliced the cabbage and scallions, and tossed them all with the vinaigrette. It felt great to use everything up. Here’s another (not great) photo of the slaw on day 2:
Butternut Squash Sauce: Featured in the "10-Minute Mains" column of the November 2006 Gourmet, this recipe for penne with butternut sage sauce promised to be fast and tasty, and it was: 16 years later, I'm still making it, and it always receives rave reviews — my kids love this one.
The original recipe calls for puréeing the raw squash in the food processor along with the onion, a step that allows the dish to come together especially quickly. To avoid having to clean the food processor, I cube the squash and dice the onion instead; then proceed with the recipe.
This method takes just a teensy bit longer, but the overall time is still pretty minimal. The key, as with this pasta carbonara recipe, is to save lots of the pasta cooking liquid. You use the cooking liquid primarily to thin the sauce to the right consistency, but also as needed when reheating.
Butternut squash is known for producing the silkiest, smoothest soups, so it’s no surprise it makes a creamy (no-cream!) sauce for dressing pasta, too. This is a fall favorite! Hope you love it, too.
Week 17 Vegetables
Tomatoes → Tomato Recipes
Head Lettuce → Salads
Garlic → Garlic Recipes
Kale → Kale Recipes
Onions → Onion Recipes
Cilantro → Herb Recipes
Scallions → Scallion Recipes
Cabbage → Cabbage Recipes
Spinach → Spinach Recipes
Butternut Squash → Butternut Squash Recipes
Beets → Beet Recipes
Broccoli → Broccoli Recipes
Find recipes for all the vegetables here → Farm Share Vegetables
5 More Recipes to Make this Week
The greens (and radishes!) have returned to the weekly farm share, and as a result, I’ve gotten back in the habit of making salad dressings, namely this apple cider vinaigrette, a new favorite, as well as this lemon vinaigrette. The recipe for the salad pictured below can be found at the bottom of this post.
.Butternut Squash & Cider Soup (This soup employs an interesting method: first garlic and onions simmer in a small amount of water; then cubed squash enters the pot and steams with more water or stock; then cider and sour cream are added at the end. I love this one.)
Baked Penne With Butternut Sage Sauce (This one calls for the same sauce described above, but it goes a step further: the sauced pasta then bakes at high heat with cream, parmesan, and mozzarella.)
Raw Beet Dip: No cooking required 🎉
Fellow Farm Sharers: Please share in the comments links to recipes you are loving for your farm share vegetables! Tips, questions, and suggestions are always welcome, too. Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)