Collard greens, parsley and carnival squash debuted to members of the Chelsea CSA this week (week 17). There were also several repeats from prior weeks including potatoes, baby bear pumpkin, peppers, tomatoes, and carrots. With little time to waste, I began by using the collard greens and orange hued veggies (pumpkin, squash and carrots) to assemble a simple pita sandwich (I was too focused on Glee's homage to Britney Spears to make anything more complicated). I sautéed the collard greens, roasted the three other veggies with a touch of honey (to cut the bitterness of the greens) and stuffed the finished ingredients in a whole wheat pita with feta cubes (feta's saltiness was meant to balance the sweetness of the honey). An easy, flavorful dinner.
I roasted the carnival squash, baby bear pumpkin, and carrots with extra virgin olive oil, salt and pepper for approx. 50 minutes at 375 degrees, brushing on honey during the last 10 minutes
Week 17's fruit share brought bartlett pears and golden delicious and spartan apples. We've been getting apples and pears for the last 3 weeks but have been given different varieties from week to week- something that shows the care of Stoneledge Farm and the Kavakos family. I piled diced apples and pears (sautéed in butter with nutmeg, cinnamon and brown sugar) in between layers of maple cream (heavy whipping cream, maple syrup and granulated sugar) and squares of cinnamon raisin toast to make what may be the most delicious farm share dessert yet. A classic napoleon (one of my favorite desserts growing up) was the inspiration.
A basket of apples (golden delicious and spartan) and pears (bartlett)