Veggie Box-November 6

From Tomten Farm

  • Fennel
  • Collards
  • Arugula

From Cabbage Hill Farm

  • Microgreens

From Amelia Soap and Herb

  • Pie pumpkin

From Eli's Greens

  • Oyster mushrooms

From Agriberry

  • Crimson Crisp Apples

This week's recipe:

Jess's Fav: Brazillian Collard Greens

1 bunch collard greens
3 cloves garlic, minced
1/2 teaspoons kosher salt
2 tablespoons olive oil
1 tablespoons butter
salt and pepper to taste

 Gather the leaves together and roll them up into a cigar like bundle. Thinly slice the bundles crosswise, an easy way to cut the leaves into thin strips. Mash the garlic with the kosher salt with a mortar and pestle. Heat olive oil in a heavy skillet over medium heat. Add garlic and salt, and cook, stirring, until the garlic is just golden and fragrant. Add the greens and sauté  4 minutes until they are bright green in color and starting to soften. Season with salt and pepper to taste, and serve. Chop 2 slices of bacon and sauté with the garlic for an extra treat.

Kaddo bowrani (Afghani pumpkin)

One 2 pound sugar pumpkin
2 tablespoons vegetable oil
1/2 to cup sugar or more
1/2 teaspoon ground cinnamon
1 cup plain yogurt
1 clove garlic, crushed
1/2 teaspoon dried mint
Salt & pepper to taste
2 tablespoons vegetable oil
2 medium onions, chopped
1 pound grass fed ground beef
1 clove garlic, crushed
1 1/4 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon ground black pepper
salt to taste (1 to 1 1/2 teaspoons) 
1 cup tomato sauce
1/2 cup water

Set the oven at 350.
Cut the pumpkin into quarters. Remove seeds and strings, peel the skin with a vegetable peeler, and cut down into about 2-inch chunks.

Heat 2 tablespoons oil in a skillet. Brown the pumpkin pieces, turning frequently, until golden brown
Transfer pumpkin to a roasting pan. Mix sugar and cinnamon, and sprinkle over pumpkin. Cover with foil and bake for 30 minutes, or until tender.

While the pumpkin is baking, make the yogurt sauce and the meat sauce.

Yogurt sauce: mix together yogurt with the mint & crushed garlic in a bowl; season to taste with salt & pepper.
Meat sauce: in a skillet, heat 2 tablespoons of oil and cook the onions until lightly browned. Add beef, garlic, coriander, turmeric, salt, and pepper. Mix and cook until beef is browned. Add tomato sauce  + water, mix thoroughly and bring to a simmer, lower heat, and cook  20 minutes until it cooks down to a thick sauce.

Spoon yogurt sauce onto dinner plates, add a portion of the cooked pumpkin, and top with meat sauce. Serves 4. I usually make a bulgur pilaf to go with.