CSA Box for the Week of October 31, 2016

Happy Halloween, everyone! Or, as we tend to say around here, Happy HallowBean! Here’s what we have in store for you this week:

Dried beans: This week’s bean is called Yellow Indian Woman. Native Americans in Montana grew this gold-colored bean and then it was passed down through many generations. It’s a distant cousin to the Pinto family with a very flavorful taste. Well-suited for most Western-style recipes. This is a bean that was served to the Lewis and Clark team on their famous voyage west. Incredibly creamy, yet firm texture.

Cauliflower: We posted a new recipe on our website recently for a really yummy Winter Squash and Cauliflower Curry you might want to try with this and the squash detailed below. So good!

Yukon Gold potatoes: One of our market customers was telling us that she makes a scalloped-potato-type dish with thinly sliced Yukons, homemade cheese sauce (similar to what you’d make for a macaroni and cheese), caramelized onions, and ham. Sounds like the pinnacle of comfort food! We’re excited to try this and wanted to pass along the idea.

Sweet onion

Shallots

Collard greens: Making some slow-cooked, spicy greens with these and some of the peppers below, served alongside your potatoes, would work well.

Winter squash: This squash variety is called Sunshine Kabocha. It’s a very sweet, rich, delicious squash. Roast it in the oven until tender, and use it in a curry, just served plain with a bit of melted butter, or perhaps in a Roasted Kabocha Squash Soup.

Green pepper

Cayenne peppers: This is a classic pepper to dry and then grind finely into Cayenne pepper powder, or grind coarsely into pepper flakes. You don’t even need a food dehydrator to dry them. You can lay them out in a well-ventilated area to totally dry down, and then grind them. Of course, you can also use them fresh in a stir-fry or other dish.

Cherry bomb pepper: Good finely diced in a breakfast scramble.

Fresh parsley: Works wonderfully in a bean soup this time of year!