Re: Digest for cooking-away-my-csa@googlegroups.com - 4 Messages in 2 Topics

[Sarah Hickok]

thank you everyone! I'd love a link to a squash risotto recipe. 

Yes, I'm loving this winter CSA, overwhelm notwithstanding.

Sarah

On Nov 30, 2009, at 2:58 PM, cooking-a...@googlegroups.com wrote:

  Today's Topic Summary

Group: http://groups.google.com/group/cooking-away-my-csa/topics

• Winter extravaganza: help! [3 Updates]
• Digest for cooking-a...@googlegroups.com - 1 Message in 1 Topic [1 Update]

 Topic: Winter extravaganza: help!

Dahlia <dahlia....@gmail.com> Nov 29 12:08PM -0800

 
Some kind of squash risotto or pasta would be tasty. And cabbage is
good in stir fry (radishes and turnips might be good in there too).
 
Good luck!
 

 

Janis Williamson <janiswi...@gmail.com> Nov 29 06:27PM -0500

 
What a great winter-time assortment of veggies!
 
I'll second risotto as a delicious way to use winter squash. Leftover
risotto makes great patties, baked or pan-fried. The patties freeze
well, too.
 
One of our Thanksgiving staples is a wild rice blend cooked with
veggie broth, butternut squash, onion, celery, dried cranberries,
pecans, sage and parsley.
 
Winter squash filled ravioli - you can cheat and use wonton wrappers
instead of making and rolling your own pasta dough. I like to serve
pumpkin ravioli with broth on a bed of sauteed greens.
 
Try baked acorn squash stuffed with rice pilaf, or sub another grain
of your choice.
 
My garden produced an abundance of pumpkins and butternut squash, so
I've been adding cooked squash to various stews, soups, and chilis. It
really adds depth to black bean soup.
 
For the other veggies, how about stuffed cabbage leaves? Chowder with
potatoes, celeriac, and rutabegas. A gratin of potatoes and celeriac.
Shepherd's pie.
 
This isn't a main dish, but we love slaw made with red cabbage, red
onion, and apples - tossed with plum vinegar and toasted black sesame
seeds. You may want to lightly braise the cabbage first.
 
I'm eager to hear what you end up doing with your CSA share. Enjoy!
 
Janis
 
 

 

Patricia Eddy <patrici...@gmail.com> Nov 29 07:34PM -0800

 
You can use celeriac and potatoes in the same dish. Peel the celeriac
and boil and make mashed potatoes.
 
http://www.cooklocal.com/?p=123
 
 
 
--
------
Patricia
www.cooklocal.com
www.twitter.com/cooklocal

 

 Topic: Digest for cooking-a...@googlegroups.com - 1 Message in 1 Topic

Julie Lucey <julie...@gmail.com> Nov 29 09:31PM -0500

 
I used my celeriac in a wonderful grated carrot and celeriac salad. There
are lots of recipes online, just google carrot and celeriac.
 
The squash will keep well in the dark until you're ready to use it, and all
the root vegetables can be roasted, and then pureed into soup (which will
freeze very well!) when you're done eating them that way.
 
Pureed pumpkin will also freeze well for use in soups, breads, pancakes,
whatever you can think of.
 
Julie
 
 
 
--
_____________________________
Julie Rackliffe Lucey MS
Health and Nutrition Education
julie...@gmail.com

 

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[Dahlia]

I usually use a recipe similar to this one
http://www.epicurious.com/recipes/food/views/Pan-Seared-Scallops-with-Pumpkin-Risotto-105604
without the scallops and just interchanged with whatever winter squash
I have around. Yum. And you don't need to stir constantly, just a few
stirs every couple minutes. Enjoy!

Dahlia

On Nov 30, 10:41 pm, Sarah Hickok <sa...@sarahhickok.com> wrote:
> thank you everyone! I'd love a link to a squash risotto recipe.
>
> Yes, I'm loving this winter CSA, overwhelm notwithstanding.
>
> Sarah
>
> On Nov 30, 2009, at 2:58 PM, cooking-a...@googlegroups.com wrote:>   Today's Topic Summary
> > Group:http://groups.google.com/group/cooking-away-my-csa/topics
>
> > Winter extravaganza: help! [3 Updates]
> > Digest for cooking-a...@googlegroups.com - 1 Message in 1  
> > Topic [1 Update]
> >  Topic: Winter extravaganza: help!

> > Dahlia <dahlia.thomp...@gmail.com> Nov 29 12:08PM -0800

>
> > Some kind of squash risotto or pasta would be tasty. And cabbage is
> > good in stir fry (radishes and turnips might be good in there too).
>
> > Good luck!
>

> > Janis Williamson <janiswilliam...@gmail.com> Nov 29 06:27PM -0500

>
> > What a great winter-time assortment of veggies!
>
> > I'll second risotto as a delicious way to use winter squash. Leftover
> > risotto makes great patties, baked or pan-fried. The patties freeze
> > well, too.
>
> > One of our Thanksgiving staples is a wild rice blend cooked with
> > veggie broth, butternut squash, onion, celery, dried cranberries,
> > pecans, sage and parsley.
>
> > Winter squash filled ravioli - you can cheat and use wonton wrappers
> > instead of making and rolling your own pasta dough. I like to serve
> > pumpkin ravioli with broth on a bed of sauteed greens.
>
> > Try baked acorn squash stuffed with rice pilaf, or sub another grain
> > of your choice.
>
> > My garden produced an abundance of pumpkins and butternut squash, so
> > I've been adding cooked squash to various stews, soups, and chilis. It
> > really adds depth to black bean soup.
>
> > For the other veggies, how about stuffed cabbage leaves? Chowder with
> > potatoes, celeriac, and rutabegas. A gratin of potatoes and celeriac.
> > Shepherd's pie.
>
> > This isn't a main dish, but we love slaw made with red cabbage, red
> > onion, and apples - tossed with plum vinegar and toasted black sesame
> > seeds. You may want to lightly braise the cabbage first.
>
> > I'm eager to hear what you end up doing with your CSA share. Enjoy!
>
> > Janis
>

> > Patricia Eddy <patriciajan...@gmail.com> Nov 29 07:34PM -0800

>
> > You can use celeriac and potatoes in the same dish. Peel the celeriac
> > and boil and make mashed potatoes.
>
> >http://www.cooklocal.com/?p=123
>
> > --
> > ------
> > Patricia
> >www.cooklocal.com
> >www.twitter.com/cooklocal
>
> >  Topic: Digest for cooking-a...@googlegroups.com - 1 Message  
> > in 1 Topic

> > Julie Lucey <julielu...@gmail.com> Nov 29 09:31PM -0500

>
> > I used my celeriac in a wonderful grated carrot and celeriac salad.  
> > There
> > are lots of recipes online, just google carrot and celeriac.
>
> > The squash will keep well in the dark until you're ready to use it,  
> > and all
> > the root vegetables can be roasted, and then pureed into soup (which  
> > will
> > freeze very well!) when you're done eating them that way.
>
> > Pureed pumpkin will also freeze well for use in soups, breads,  
> > pancakes,
> > whatever you can think of.
>
> > Julie
>
> > --
> > _____________________________
> > Julie Rackliffe Lucey MS
> > Health and Nutrition Education

> > julielu...@gmail.com

[Katerina]

Hi Sarah

I have several you can try!
A simple Butternut Squash and Sage Risotto -
http://www.dailyunadventuresincooking.com/2007/11/butternut-squash-and-sage-risotto.html
A slightly more interesting version with crispy sage and blue cheese -
http://www.dailyunadventuresincooking.com/2009/10/squash-risotto-with-blue-cheese-and.html

Also a slightly different idea, how about Butternut Squash Mac and
Cheese? http://www.dailyunadventuresincooking.com/2008/11/butternut-squash-mac-and-cheese.html

Enjoy!
Katerina

On Dec 1, 2:04 pm, Dahlia <dahlia.thomp...@gmail.com> wrote:
> I usually use a recipe similar to this onehttp://www.epicurious.com/recipes/food/views/Pan-Seared-Scallops-with...