csa week #17

In your share this week
sweet corn (not pictured)
O'Henry white sweet potatoes
brocolli
New England sugar pie pumpkin
cilantro
acorn winter squash
paprika peppers
eggplant
butternut winter squash
leeks
habaneros


pumpkin corn chowder 
1 leek finely chopped
1 cup chopped paprika pepper
1 jalapeno pepper diced (optional)
1 tablespoon safflower or canola oil
2 cups pumpkin peeled and cut into 1/2 inch cubes
1 tablespoon garlic, minced
2 cups vegetable broth
1 cup of corn
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 a teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup milk
3 tablespoons chopped cilantro
2 tablespoons chopped parsley (optional)

1. In a large pot, saute the leek and peppers in oil 5 minutes to soften.
2. Add the pumpkin and garlic and saute for an additional 5 minutes stirring often.
3. Add the vegetable broth and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is just tender.
4. In a food processor or blender place 1/2 cup of the corn, add 1 cup of the cooking liquid from the pot, and process to form a chunky puree.
5. Add the pureed mixture, the remaining corn, chili powder, cumin. sea salt, and pepper to the pot, and simmer the soup an additional 5 minutes.
6. Add the remaining ingredients and stir well to combine.

( I added turkey bacon to ours)


Cuban sweet potato salad with chili-lime dressing  
2 pounds white sweet potatoes, cut into 1-inch chunks
1/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup finely chopped cilantro
salt and pepper to taste
1 paprika pepper, seeded and cut into 1/4 inch dice
4 scallions, (or one leek) white and light green parts, finely chopped.


Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.


While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the paprika pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.


Habanero hot sauce  (use gloves when handling habaneros)
1 pint habanero peppers, seeded and chopped
1 (15.5 ounce) can sliced peaches in heavy syrup
1/2 cup dark molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice


Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.


hot pepper jelly is also an excellent use of habaneros.


This will probably be the last week we offer extra broccoli at pick up. This is one of the easiest vegetables to blanch and freeze for later use. To prepare just drop in boiling water for a few seconds, remove, drain and spread on a baking sheets to freeze so it doesn't freeze in a big block. When frozen remove from sheet and store in freezer bags in your freezer.


Wax Boxes - please remember to always bring your wax box back with you at each pick up. We are currently miss quite a few which is why some shares were in brown paper bags on Tuesday and will also be in bags this Saturday. Thank You!