Stuffed Delicata Squash

Delicata squash is considered a winter squash because of its texture, taste and growth patterns however it belongs to the same species as the summer squash like pattypan, zucchini and yellow crookneck squash. It takes the farmer roughly 100 days from planting the seed to harvest and then about one week to cure. Right now is the time to get them from our farmers at Freedom Farmers Market. I do consider this a long storage squash but they don’t store quite as well as true winter squash like butternut or acorn squash and more than likely after you taste one of these sweet things they wont last long at your house at all!

Delicata squash can be baked, sautéed, stuffed or steamed, can be eaten as a side, as the main course, or as dessert.

Check out this recipe, I absolutely love making it for dinner!

Ingredients

• 2 medium to large Delicata squashes, halved and seeds removed (it can be hard to cut them evenly so take your time)

• 4 tablespoons extra virgin olive oil

• Kosher salt and freshly ground black pepper

• 2 medium apples, peeled, cored and finely chopped (you can also use 6 small Gala apples from Moore Farms and Friends)

• 2 medium leeks white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half moons (remember you can always substitute this for any of your favorite type of onion)

• 2 medium cloves garlic, minced (about 2 teaspoons)

• 1/2 cup raisins

• 1 teaspoon dried thyme

• 1 bunch kale, rinsed, thick stems removed, shredded (about 2 loosely packed quarts) I sometimes use swiss chard or whatever greens are in season.

• 1 cup cottage cheese, goat cheese will also do very nicely

• 2 eggs

• 3/4 cup packaged or fresh unseasoned breadcrumbs, plus more for topping

• 1/2 cup grated Parmesan cheese, plus more for topping

• 1 tablespoon unsalted butter, cut into 8 small cubes

Directions

1. Adjust oven rack to middle position and preheat oven to 375°F. Halve squash, cutting from pole to pole. Remove seeds with a spoon. Rub with 1 tablespoon oil and lightly season with salt and pepper, then lay on a baking sheet.

2. If squash halves do not sit flat on baking sheet, use a vegetable peeler to trim a strip or two away from the bottom to allow them to lie flat. Bake until flesh is starting to turn tender, about 25 minutes.

3. Meanwhile, prepare the stuffing. Heat remaining olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the apples and leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic, raisins and thyme. Cook, stirring occasionally, until fragrant, 1 to 2 minutes.

4. Reduce heat to medium, add kale or greens of choice, cover pan and cook, stirring occasionally, until greens are mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and let cool slightly. Season to taste with salt and pepper.Add cottage cheese, eggs, breadcrumbs and Parmesan. Mix well.

5. Remove squash from oven and divide filling evenly among 4 halves. Sprinkle squash with additional breadcrumbs and Parmesan, and dot each squash half with 2 cubes of butter. Return to oven and bake until squash is tender and stuffing is nicely browned, about 30 more minutes.

6. If you have any leftover stuffing, bake it in a greased dish alongside for the during the last 30 minutes.

SERVE and ENJOY!

Pork Chops + Peaches, Grilled

Ingredients:
4 bone-in pork chops from Riverview Farms
Olive oil for brushing, plus 2 tsp.
Kosher salt and freshly ground pepper, to taste
2 peaches from Watsonia Farm, quartered and pitted
2 Tbs. maple syrup
2 to 3 tsp. good-quality balsamic vinegar
Small fresh Freedom Famers’ basil leaves for garnish

Directions:
1. Remove the pork chops from the refrigerator and let stand for 30 minutes. Brush the chops very lightly with oil, and season liberally on both sides with salt and pepper.

2. In a bowl, combine the peaches, maple syrup and the 2 tsp. oil. Season with pepper and toss to coat evenly. Set aside.

3. Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat. Place the chops on the grill rack over the hottest part of the fire or in the grill pan and cook until golden, about 2 minutes. Move the chops to a cooler part of the grill or reduce the heat and cook until the pork is firm and cooked through but not dry, 3 to 4 minutes more per side.

4. Place the peaches over direct heat and sear, turning with tongs, until the cut sides are golden, 30 to 60 seconds total.

5. Transfer the chops and peaches to a platter and drizzle sparingly with the vinegar. Garnish with basil leaves and serve immediately.

Include a side of green beans to top of this magnificent, Freedom Farmers Market meal!

Serves 4

Pesto, Green Garlic

Ingredients
3oz basil, {leaves only}
2 stalks green garlic
2 bunches parsley, {stems removed}
3 oz kale, {stems removed}
1 cup GA pecans
1 1/2 cups parmesan cheese {shredded}
1/2 cup lemon juice
1 cup olive oil
1 1/2 tsp kosher salt

Directions
Add basil, green garlic, parsley, kale, pecans, cheese, and lemon juice in food processor. Blend in processor while slowly adding oil. Finish with salt.

Yield
One Quart

Pesto, Dandelion Pecan

Ingredients
¾ cup unsalted raw pecans (from Moore Farms and Friends)
3 garlic gloves minced

1/4 cup freshly grated parmesan

1 bunch dandelion greens (from Woodland Gardens) (about 2 cups, loosely packed)

1 tablespoon lemon juice

1/2 cup extra-virgin olive oil

1/2 teaspoon kosher salt

Black pepper, to tasted

Directions
1. Preheat the oven to 350°F. Pour the pecans onto a shallow-rimmed baking sheet and roast until just fragrant, about 5 minutes. Remove from the oven and allow to cool.
2. Pulse the garlic and pecans together in the bowl of a food processor until very finely chopped.
3. Add parmesan cheese, dandelion greens, and lemon juice and process continuously until combined. Stop the processor every now and again to scrape down the sides of the bowl. The pesto will be very thick and difficult to process after awhile — that’s ok.
4. With the blade running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper to taste.

Ideas for Dandelion Pesto
• Spread over pizza with cooked potatoes slices (from Hickory Hill Farm), then baked.
• Smeared on crostini (from Star Provisions) over a layer of fresh spreadable cheese (from Decimal Place Farm).
• Use to dress potato salad.
• Toss with pasta (from Storico Fresco), with chicken (from Grass Roots Farm), or roasted vegetables (from Rise -N- Shine Farm).

About Dandelion Greens
Dandelion greens are the most nutritious leafy vegetable that you can buy. The root of the dandelion can be used for medicinal purposes. Its flowers can be harvested for wine. And its greens have a bitterness that can be delicious (plus they’re packed with iron). They are one of the first spring vegetables, they come on even earlier than asparagus, and they make a great spring tonic. Cultivated dandelion greens from the farmers market’s are generally less bitter than the wild ones, but be sure to nibble on a leaf to determine it’s bitterness and gage how much to include in your dish.
Dandelions support digestion, reduce swelling and inflammation, and treat viruses, jaundice, edema, gout, eczema and acne. It is also a wonderful liver cleanser. It is the perfect food for us when we emerge from winter hibernation.
Dandelion greens are excellent in a salad, or strip the stems and use in any cooked dish as you would bok choy or kale. Here is an easy pesto recipe for utilizing some ingredients from Freedom Farmers Market.

Porchetta

Bruce Logue's fabulous sandwich was built around the thin sliced porchetta, dressed
with a soy mash aioli, topped with homemade pickles, and absolutely amazing.

Ingredients
1 Riverview Farm Pork Middle
1/4 cup chopped garlic
1 tablespoon black pepper
3 tablespoon kosher salt
2 tablespoon fennel pollen
1 tablespoon ground fennel seeds

Directions
1. Remove the loin from the middle and any bones and excess fat. Lay the middle out flat and trim the skin removing a 2 inch strip from the belly side.
2. Season aggressively with the above spices and roll tightly. Tie with butcher twine and allow to sit for one day.
3. Smoke for 4-6 hours, at 275º or until an internal temperature of 160º is achieved. Cool overnight and remove the skin. Slice thinly for sandwiches.