Parker Farm CSA Cookoff 9/15/10:1 bunch arugula, 1 bunch swiss chard, 1 bunch radish, 1 bunch beets, 6 ears of corn, 1 pound yellow tomatoes, 1 pound red tomatoes, 1 pound banana
peppers, 2 eggplant and 1 giant butternut squash.
This dish was inspired in two parts: The stuffed squash was a dish that I had at Allium Restaurant in Great Barrington, MA last year. My loving husband took me to the Berkshires for my birthday, and this dish was the standout in an all-round fabulous meal. This also makes use of last week's acorn squash and the two(!) delicata squash I was able to grow in my front yard.
The radish and corn salad is something that Matt here in the office made for a potluck this summer, and it seemed the perfect use for the crunchy veggies in this week's share.
Here is more information on spelt if you're interested.
As an aside, I picked up some chestnuts that had fallen on the ground in my neighborhood and followed these directions for roasting. I thought they'd be a nice nutty addition to this dish. Nope. Foraging FAIL! They were horribly bitter and it took two hours to get rid of that taste on my tongue. Sigh....
Corn & Radish Salad
Kernels from four ears of corn
8 small radishes, thinly sliced
2 sweet peppers (banana, bell, etc), seeds and membranes removed, then diced
3 T. extra-virgin olive oil
Juice of one lemon
1 t. salt
1/2 t. ground cumin
1. Combine all ingredients and mix well. This is best if you let it sit in the
refrigerator for a few hours or overnight. Serve cold.
2 Acorn Squash, halved from stem end to bottom, and seed membranes scooped out
2 Delicata or other long squash, halved lengthwise and seed membranes scooped out
2 C. Spelt, soaked overnight.
1 C. Basil or kale pesto
1 C. diced cooked chicken or smoked sausage
1 bunch arugula, chopped
1/3 C. dried apricots, diced
1/3 C. dried cranberries
Extra-virgin olive oil
salt and pepper
1. Cook soaked spelt in heavily salted water until tender - approximately 45 minutes - then drain and return to pot. Mix in pesto, cover, and let sit for one hour, allowing flavors to permeate the grain. (Can be done one day ahead).
2. Preheat oven to 375°. Add diced chicken, dried fruit and chopped arugula to spelt mixture and combine, adding salt and pepper to taste.
3. Spoon a generous amount of the spelt mixture into each squash half, cover with foil and bake for 45 minutes to one hour until squash are tender.
4. Remove baked squash from oven, uncover, and drizzle with olive oil.