Veggie Box - November 26

A special Thanksgiving themed box!

EACH WEEK WE PACK FRESH VEGETABLES AND FRUIT FOR PICK UP AT  LITTLE HOUSE EACH WEDNESDAY. READ MORE ABOUT THE VEGGIE BOX SUBSCRIPTION HERE.

 

From Albert's Organics

  • cranberries

From Local Food Hub

  • Sweet potatoes
  • Acorn Squash
  • Chestnuts
  • Apples

From Origins Farm

  • Spinach

From Manakintowne Specialty Growers

  • Roasting herb blend

 

Recipes and tips:

Chestnuts 

...are so rich, sweet and tender! After cooking  and peeling you can eat them plain, or use them in soups,  baking, or stuffing.  Here are two methods for preparing chestnuts:

Baking: Preheat an oven to 425 degrees F. Wipe the chestnuts off with a damp towel and set them on a cutting board, flat side down. With a small sharp knife, cut an X in each chestnut.  The X allows the steam to escape while they are cooking. (Do not omit this step, otherwise the chestnuts could explode in the oven!) This will also make peeling a lot easier. For safety sake, you may feel more comfortable cushioning the chestnut on a (clean) dish towel to cut the X. Put the chestnuts in a baking pan with the X facing up and place in the oven.  It will take 20-30 minutes to roast the chestnuts. When cooked, the shells will burst open, and the chestnut will be golden brown. The tricky part is actually knowing when they are done. If you over-cook OR under-cook them, they will get hard and the inner skin will be very difficult to remove. Now comes the hard part: peeling them! You need to peel them while they are still warm. Let them cool just enough so that you can touch them, then start peeling. Be very careful not to burn your fingers!

Boiling: street vendors have the best looking and the best tasting chestnuts that are VERY plump and juicy. The secret is to cut the X on the chestnuts, then BOILthem (in unsalted water) for about 15-20 min. Drain and let them cool. That’s it you’re done! If you like you can broil them for a few min to give them the “roasted look” like the vendors do.

 

Brown sugar baked sweet potatoes and acorn squash (just right not too sweet!) 

  • 2 large sweet potatoes (1 3/4 pounds total), peeled and sliced crosswise 1/2 inch thick
  • 1 large acorn squash (3 to 3 1/2 pounds), halved lengthwise, seeded, and sliced crosswise 1/2 inch thick
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1 teaspoon grated nutmeg

 

Preheat oven to 375°F with racks in upper and lower thirds. Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.

Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.

 

Easy Cranberry Sauce

  • 1 cup water
  • 1 cup sugar
  • 12-oz bag fresh or frozen cranberries (3 cups)
  • 1/2 teaspoon freshly grated orange zest

Bring water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes. Stir in zest, then cool.