This Week's Share-More Winter Squash, Potatoes and Garlic

This week's share includes more varieties of winter squash including Carnival Sweet Dumpling and Delicata.  If you are not familiar with the various types of winter squash and how to cook them, check out this great winter squash glossary from Culinate.  In the upcoming weeks you will have access to sunshine kubocha, more acorn, butternut and a few small pumpkins.  Along with winter squash, this weeks share includes the follow:

This Week's Share

Potatoes (red and blue gold)

Beans (on Monday) and Greens (on Wednesday)

Sweet Dumpling Carnival Squash

Delicata

Summer Squash

Garlic

Green Tomatoes

Eggplant

Dandelion Greens, Basil, Parsley and Mint

Below are a few recipe ideas for the items in this week's share.  Happy cooking.

A recipe for Quinoa Stuffed Sweet Dumpling Squash

Summer Squash Soup with Parsley Mint Pistou

This Week's Share-Garlic and Romano Beans

This week's share is very similar to last weeks, with the addition of garlic bulbs. This will be the last week for the fresh shelling beans and one of the last weeks for green beans. In honor of the green beans you have been getting I wanted to do a final push for the often picked over roma or romano bean (my grandmother's personal favorite, and she is not even Italian). See recipe below from the Boston Globe.

This Week's Share Includes:
A few teeny tiny tomatoes (more on the lack of tomatoes in a future post)
Green Beans
Fresh Shelling Beans
Basil
Summer Squash--mainly patti pans
Sweet Peppers
Hot Peppers
Fingerling Potatoes
Cut your own Zinnias

Garlic Romano Beans (from the boston globe)
Serves 4
Romano beans, if you don't already know them, are meatier than green beans, and a favorite among Italian cooks. As such, they're also known as Italian green beans, Italian string beans, Italian flat beans, and pole beans. They're flat and broad (about 1 inch wide), tender, and sweet. They're available through the end of September. To prepare the beans, trim them and cut them on a diagonal into bite-size pieces, then simmer them in boiling water to serve as a side dish. You can also leave them whole and roast them, which intensifies their flavor and produces slightly charred beans that are addictive. They'll become your new favorite snack.

1 pound romano beans, stem ends trimmed
1/4 cup olive oil
3 cloves garlic, smashed
3 sprigs of fresh thyme, broken in half
Salt and pepper, to taste
1. Set oven at 450 degrees.

2. On a large rimmed baking sheet, toss the whole beans with the oil, garlic, thyme, salt, and pepper. Spread the beans into a single layer.

3. Roast for 15 to 20 minutes, turning once, or until the beans are tender and browned. Serve warm or at room temperature. Rachel Travers

© Copyright 2008 Globe Newspaper Company.

This Week's Share--Beans (and Garlic) for Bastille Day

Happy Bastille Day! With this picture perfect weather I suggest a french picnic to celebrate the occassion--complete with roast chicken--the french afterall were the first picnic experts.
If eating outside is not your favorite perhaps a Salad Nicoise or Pistou Green Beans would be a better way to celebrate France's version of Independence Day.


This week's share:
Small Bags of Lettuce Mix (starting to have the summer bitter bite)
Beans--Wax, Roma, Green, and Haricot Vert
New Potatoes
Summer Squash
Cucumbers--Asian, Indian, Lemon, and green Slicing
Beets
Basil
Garlic