From Tomten Farm
From Shalom Farms
- Sweet potatoes
- Cortland apples
From Albert's Organics
- Delicata squash
This week's recipes:
Roasted Delicata Squash w/ Rosemary
Roasted delicata squash is sweet, creamy, and has a wonderfully tender skin which can been eaten after roasting - don't peel!
2 Delicata Squash, seeds removed, halved, and sliced in 1/2" slices
1 T finely chopped fresh Rosemary
2 T Olive Oil
1 t Sea Salt
1/2 t fresh cracked Black Pepper
Preheat oven to 400°F
Toss all ingredients on a sheet pan. Level the squash to be in a single layer. Roast in the oven for 30-35 minutes, flipping once half way through, until soft and golden on both sides. Serve warm.
Pomegranate How To:
Pomegranates, a new superfood, are an ancient fruit, native to Iran and are in season now. Their seeds can be used to give a pop and crunch in salad, or on ice cream. Pomegranate syrup (made from seeds) is used in Middle Eastern cooking.
1. Use a sharp knife to cut through the peel of the pomegranate from stem to end. You can score the pomegranate just once or several times into sections. I like to score a medium pomegranate into 6 sections that I can then easily pull apart.
2. Cut off the top of the pomegranate, being sure to cut off enough of the top to reveal the bright red seeds underneath.
3. Pull the pomegranate apart into halves or sections - follow the sections of the pomegranate as divided by the white pith as much as possible (this is where the fruit will naturally pull apart in most cases).
4. Break the pomegranate sections into slightly smaller pieces for easier handling in the next step.
5. Peel off any bits of membrane covering the clusters of pomegranate seeds.
6. Working over a bowl, turn each pomegranate section "out." Take the edges of the section and pull them back to push the seeds out.
7. Gently rub or "pop" each seed off the pith or inside peel of the pomegranate. Ripe pomegranate seeds will come off the pith relatively easily, although you may need to remove a bit of pith at the seeds' ends where they were attached to the pith.
8. Repeat steps 5 - 7 for each section of pomegranate, then step back and behold the pile of beautiful shiny pomegranate seeds bright and ready to eat!