This Week's Recipe:
Kale and Butternut Squash Gratin
The Washington Post, November 19, 2008
Holiday (Thanksgiving), Make-Ahead Recipes
Summary:
This is a creamy and rich way to treat fall's deeply colored vegetables.
MAKE AHEAD: This dish may be assembled up to 2 days ahead. On serving day, remove it from the refrigerator and let it come to room temperature. Bake as directed.
8 to 10 servings
Ingredients:
2 medium butternut squash (about 3 pounds), cut in half and seeded
2 tablespoons canola oil
8 ounces kale (stems trimmed and large ribs removed), rinsed and cut into thin slices
4 medium cloves garlic, minced
Coarse salt
Freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
Pinch allspice
Leaves from 4 sprigs of thyme, coarsely chopped
1 1/2 cups heavy cream
3 tablespoons panko (Japanese) bread crumbs
2/3 cup freshly grated Parmigiano-Reggiano cheese
Directions:
-Preheat the oven to 400 degrees. Use butter to lightly grease a large (2 1/2-quart) gratin dish.
-Peel the squash, then cut it crosswise into 1/4-inch-thick slices.
-Heat the oil in a large skillet over medium-high heat. Add the kale, still slightly damp, and cook, stirring occasionally, for about 3 minutes, until it has wilted. Add the garlic and cook, stirring, for 45 to 60 seconds, until it is fragrant. Place half of the sliced squash in the prepared gratin dish; season with salt and pepper to taste.
-Combine the nutmeg, allspice and thyme in a small bowl.Place the kale over the squash and sprinkle with half of the nutmeg-thyme mixture. Top with the remaining squash and sprinkle with the remaining nutmeg-thyme mixture.Pour the cream over the vegetables; cover the gratin dish tightly with aluminum foil. -Bake for about 45 minutes, until tender.
-While the vegetables are baking, combine the panko bread crumbs and Parmigiano-Reggiano cheese in a small bowl.
-Reduce the oven temperature to 375 degrees. Discard the foil from the gratin dish and use a spatula to press down on the mixture. Sprinkle the bread crumb-cheese mixture over the vegetables. Return to the oven and bake, uncovered, for about 10 minutes, until golden brown. Transfer to a wire rack to cool for at least 10 minutes before serving.
Weekly Produce and Extras
November 10,11,12, 2009
Small Box
6 Pink Lady apples*
2 pints strawberries
1 lb red grapes*
1 head Romaine lettuce
2 lb large slicer tomatoes*
1 bunch sweet carrots with tops
1 lb green beans*
2 butternut squash
1 bunch lacinto kale
1 bunch thyme
Family Box
Increased amts. of the items w/ asterisk and 1 head cauliflower
Value Box
Equivalent of 2 Small boxes
Extras
-Organic Eggs
-Organic Honey (Wildflower and Orange Blossom) -Simply Pies Organic Pies, Cheesecakes and Quiches
-Green Star Organic Fair Trade Coffees -Caribbean Coffee Organic Fair Trade Coffees
-Joelle Olive Oils
-Cadena's Fresh Local Sustainable Seafood
Produce quantities are approximations and items may be altered
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Pies and Quiches
Simply Pies - October
Pies:
Blackberry
Blueberry
Mixed berry
Apple
Quiche:
Southwest Quiche
Cheesecakes (large size only):
Plain N.Y. Style
As we continue to refine this process, we would like to have
orders in to us the Friday before the week the orders are to be filled so we have sufficient time to gather the ingredients and process the orders.
PIE (large serves 8-10; small 4)
9 in. $21.00
6 in. $13.00
CHEESECAKES (large serves 8-10; small 2-3)
8 in. $28.00
QUICHES (large serves 6-8; small 2)
9 in. Quiche $26.00
6 in. Quiche $10.00
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Coffees
We are very excited to announce that we have teamed up with Green Star Coffee (www.greenstarcoffee.com), a local Fair Trade, Organic Coffee Company located here in Santa Barbara to add wonderful coffees to our list of extras that you can order from Plow to Porch.
Certified Organic Fair Trade Ethiopian Yirgacheffe $13.00/lb
This washed bean is bright and sweet with an unmistakable floral aroma. In the 2005 ECAFE Competition, Yirgacheffe received 1st and 2nd place awards. Of the twenty-five honors at this year’s competition, Yirgacheffe took twelve. Also, Yirgacheffe was named 2nd best African coffee at the Cupping Pavilion of SCAA 2005 and received the International Gold Award in 2007 from BID, Paris.
Bird Friendly Certified Organic Fair Trade Peru $13.00/lb
Their Certified Organic Fair Trade Peruvian Coffee has a mild intensity and often times a peppery taste comes through in the medium roast. This coffee is also Certified Bird Friendly by the Smithsonian Institute. As a Member of the SMBC research and conservation program, Green Star Coffee contributes 25 cents per pound to ensure that coffee plantations remain a healthy haven for birds and other wildlife while providing the best coffees available.
Certified Organic Fair Trade Green Star Italian Roast $13.00/lb
Their hallmark coffee: slightly smoky but sweet, this sophisticated coffee is the perfect anytime coffee.
Certified Organic Fair Trade Paradiso Blend $13.00/lb
Ideal for any occasion, this blend of their Morning Star and Italian Roast yields a luxurious, deep cup with an exotic texture.
Certified Organic Fair Trade Espresso $13.00/lb
Created from the finest Certified Organic and Fair Trade coffee, this masterpiece blend is the most versatile coffee they offer; perfect for espresso, caffè latte, or as a uniquely smooth brewed coffee.
Decaf Coffees
Certified Organic Fair Trade SWP Decaf Colombian Supremo $13.00/lb
Their Organic FT SWP Decaf Colombian Supremo is an exceptional coffee...one that will leave you saying "I can’t believe that was decaf!"
The SWISS WATER Process is a 100% chemical free coffee decaffeination process that results in great-tasting decaf. Most other processes use chemical solvents, like methylene chloride, to decaffeinate coffee beans. Conversely, the SWISS WATER Process uses only water when removing caffeine, producing water processed decaf coffee.
Half Decaf / Half Regular Coffee
50% FT Organic Italian / 50% SWP FT Decaf Blend $13.00/lb
Half Regular, Half Decaf! They blend our hallmark coffee, Certified Organic Fair Trade Italian Roast with Certified Organic Fair Trade Swiss Water Process Decaf for this amazing coffee with half the caffeine. The SWISS WATER Process is a 100% chemical free coffee decaffeination process that results in great-tasting decaf. Most other processes use chemical solvents, like methylene chloride, to decaffeinate coffee beans. Conversely, the SWISS WATER Process uses only water when removing caffeine, producing water processed decaf coffee.
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Joelle Olive Oils, Produced by a Local Goleta Family
Award winning in international competitions, all of Joëlle Olive Oils are unfiltered, extra virgin, and date-stamped for year of production. All of our bottles are clear glass so that the beautiful golden color of the oil can be seen.
Mission
This is the same variety of olive that was brought to California by the Franciscans and is now found lining the streets in many cities along the California coast. Mission olive oil is the most classic in flavor with mild, buttery, almost sweet attributes. It has multipurpose uses and can substitute whenever a recipe calls for vegetable oil, as in cake mixes. Does not overwhelm whatever you’re cooking, but rather enhances flavors and gives foods a richer taste. Joëlle Mission olive oil won silver at 2008 competitions and is Nonni’s favorite.
375 ml: $16.00, 750 ml value: $27.00
Mission/Manzanillo Blend
A lovely marriage of the more spicy Manzanillo and the more buttery, mellow Mission oils. This is a hit with everyone! Excellent for frying chicken or fish, lovely in salads, drizzled on vegetables, and altogether delicious for dipping with crusty bread. Also a silver medal winner in 2008 competitions. Their best seller and Janet’s favorite.
375 ml: $16.00, 750 ml value: $27.00
Year Round Produce Availability Guide:
See what is growing now and in the seasons to come. Produce is subject to change due to Mother Nature. All items may not be listed. (Currently not shown on the list, but seasonally available: artichokes, asparagus, avocados, cauliflower, cherimoyas, fava beans, oranges, red onion). See our fruits, vegetables, and greens, below.
