Sweet and Sour Winter Squash
Ingredients 1-1/4 lb (s) winter squash, such as butternut, peeled and diced 2 Tbs extra virgin olive oil salt and freshly ground pepper to taste 2-1/2 tsp sugar 3 Tbs red wine or sherry vinegar 3 cloves garlic, minced 2 to 4 Tbs finely chopped fresh mint, to taste Instructions Preheat the oven to 400 degrees F. In a baking dish large enough to accommodate the squash in an even layer, toss the squash with 1 tablespoon of the olive oil, and salt and pepper to taste. Cover and place in the oven. Roast 20 minutes, until not quite tender. Remove from the heat. Dissolve the sugar in the vinegar in...
Read MoreSpaghetti Squash with Marinara
Prep Time: 10 min Inactive Prep Time: 10 min Cook Time: 40 min Level: Easy Serves: 4 servings Ingredients 1 whole spaghetti squash 1/8 cup extra-virgin olive oil Gray salt and freshly ground black pepper 2 cups prepared (jarred) marinara sauce Directions Preheat the oven to 450 degrees F. Split the squash in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle. Meanwhile heat the...
Read MoreQuinoa Stuffed Roasted Squash
CSA Member Judy Jones loves and highly recommends this outstanding recipe, courtesy of Live Better America. Thanks for the suggestion, Judy! Ingredients 2 medium acorn squash (about 1 1/2 lb each) 1/2 cup uncooked quinoa, rinsed, well drained 1 cup vegetable broth 1 tablespoon olive oil 1/3 cup sliced green onions 1/4 teaspoon finely chopped garlic 1/4 teaspoon dried rubbed sage 1/4 cup sweetened dried cranberries 1/4 cup coarsely chopped pecans, toasted 1/2 cup cannellini beans, drained and rinsed (from can) 1/2 teaspoon grated orange peel 2 tablespoons coarsely chopped fresh parsley...
Read MoreRenaissance Farm to Chef kids.
June 3, 2014 – June 5, 2014 Elizabeth Anna 2825 8th ave Map and Directions | Register Description: Age-7-12 Days: Tuesday –Thursday (three days a week for four weeks) 12 children per week (Your child may come one week or all four weeks) Each week will have variations. Time: 10 am to 3 pm Your young farmer will learn the rhythms of natural farming and gardening from certified permaculturist as they encounter hands on animal husbandry with chickens, ducks and goats: from farm to table they will plant seeds, build a worm bin, harvest organic produce, prepare a meals from...
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