Quinoa Stuffed Squash

4 (1-pound) golden nugget squashes

Cooking spray

2 (4-ounce) links hot turkey Italian sausage, casings removed

1/2 cup finely chopped carrot

1/2 cup finely chopped onion

2 garlic cloves, minced

1/2 cup water

2 cups cooked quinoa

2 tablespoons chopped fresh parsley

1/2 teaspoon chopped fresh thyme

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

3/4 cup (3 ounces) shredded 2% reduced-fat Monterey Jack cheese, divided

Instructions:

Cut the top quarter off each squash; reserve tops. Discard seeds. Arrange squashes, cut sides down, in 2 (11 x 7-inch) baking dishes. Fill each dish with 1-inch of water; microwave HIGH 15 minutes. Cool.

Preheat oven to 350°.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage; sauté 5 minutes or until browned, stirring to crumble. Remove sausage with a slotted spoon. Add carrot, onion, and garlic to drippings in pan; sauté 2 minutes, stirring frequently. Stir in 1/2 cup water; bring to a boil. Reduce heat to medium; cover and cook 8 minutes or until carrot is tender.

Combine sausage, carrot mixture, quinoa, parsley, thyme, salt, and pepper; stir in 1/2 cup cheese. Stuff about 1 cup quinoa mixture in each squash, and top each serving with 1 tablespoon cheese. Bake at 350° for 20 minutes or until thoroughly heated. Remove from oven.

Preheat broiler to high.

6. Broil squashes 4 minutes or until cheese is golden.

Source: http://www.myrecipes.com/recipe/quinoa-stuffed-squash-50400000116783/

Sauteed Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Source:

http://allrecipes.com/recipe/spaghetti-squash-i/

Butternut Squash Soup

2 pounds butternut squash, cubed

2 onions, chopped

1 tablespoon butter

4 cups vegetable broth

1/2 cup heavy cream

salt and pepper to taste

1 dash ground nutmeg

1 dash ground cloves

1 dash ground cinnamon

In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.

Source: http://allrecipes.com/recipe/butternut-soup/

Winter Squash

The winter squash are ready! Many of you have been asking about them as they have been sitting patiently on the shelf behind the pick-up table, waiting to go home with you. We were letting them cure for a week or two, to make sure they would store well for you on your kitchen counters. No need to put them in your refrigerators, but no harm done if you do. If you don’t have room to in your for letting them sit, do what I did last weekend, and freeze them. Just bake them first, then scoop out the insides and stick them in a zip lock bag in the freezer. Winter squash are called “winter squash” because they store very well and can be eaten in the winter, even though they are planted in the summer. Here is an overview of the varieties we grew this year: Acorn, Butternut, Spaghetti, Kabocha sunshine and confection, and Sweet Dumpling. 

What is a Black Radish?

Every year I try growing new vegetables, and this year the Nero Tondo radish made the cut. It is better known in Europe, has a thick black skin, and pure white inside. It is recommended to peel the outside. They are larger than your typical radish, and quite spicy. Try roasting or baking it to reduce the spice and bring out the flavor.  Traditionally, these were grown as a winter storage crop, and their spiciness over months of storage.

Sweet Sour Black Radish Salad
This is a recipe that was inspired by Elizabeth Schneider in her book Vegetables from Amaranth to Zucchini

2 T olive oil or butter, divided use
2 small/medium black spanish radishes, cut into 1/4 inch dice
2 leeks, trimmed and thinly sliced
1/4 cup rice wine or white wine vinegar
1/4 cup water
about 2 teaspoons honey

Cook in 1 T of oil or butter over medium heat the leeks and radishes for about 3 minutes, until softened and beginning to brown. Add vinegar and water and cook, stirring often, until radishes are soft but still a little firm, about 5 more minutes. Add honey to taste. Season with salt and pepper.

If you are really excited about this new black radish, check out the following website for many more recipe ideas!

http://www.mariquita.com/recipes/black%20spanish%20radish.htm

Education Corner and Harvest on Henry Update

With fall just around the corner I'm getting ready to drink cider and donuts and watch the leaves change colors. I'm also excited to celebrate with ya'll at the Harvest on Henry festival on October 20th from 1 to 4! I'll be running the children's events, which will be super exciting. There will be face and pumpkin painting, pumpkin golf and pumpkin bowling, veggie car racing, scarecrow making, and many other events. Please come on out and bring all your friends. There will also be a pie tasting competition so be ready to eat. 

Also make your way on October 13th to Malcolm X Park at 52 and Pine from 3:00 - 6:00 and support the students at Saul at the Youth Growers Market. We'll be partnering with the Urban Nutrition Initiative and Teens 4 Good so this will be a good opportunity to check out farm education programs in our city.

Happy fall!