Winter Squash and Mustards

Farm shares have achieved full fall flavor this week, with the 'fruit' of the season now being winter squash.

We're starting with the fan favorite- Delicata. This squash is well loved nowadays for being so easy to prep with it's edible skin and small size. My two favorite ways to eat it are halved, roasted and stuffed, like this recipe (sub in spinach instead of kale!), or sliced in 'smiles' and roasted for an easy side, or toss it in a grain bowl for great texture and sweetness.

We've also got one of our fall favorites in boxes this week. It's a featured item this week because we grow it special this time of year for a flavor and diversity boost. It's mustard greens! These greens are the same as a variety we grow as baby greens for our winter salad mix, but I this case we harvest them at a larger size for a cooking green. We love them best for an easy savory side- simply saute with some garlic, soy sauce, maybe even ginger and serve alongside a protein of your choosing. Or toss them into a soup at the end to lightly cook, and enjoy their warming mustard flavor (their spice mellows with a little cooking). We love to enjoy them in this sausage + mustard green soup, as they compliment rich flavors well.

We've got lots of other great roots and greens this week to support your weekly meal endeavors, and green Italian peppers which you can cook just like a green bell pepper. They're simply the last of our Italian peppers that didn't have time to ripen before the weather cooled (did you know all green peppers are just underripe colored peppers?)

Happy eating,
Ashley, Caleb and the Sungrounded Crew