Veggie Box - November 12

Veggie Boxes are back! Each week we pack fresh vegetables and fruit for pick up at  Little House each Wednesday. Read more about the Veggie Box subscription here.


This week’s box will include:

From Tomten Farm:

  • Napa cabbage
  • Watermelon radish (pink on the inside!)
  • One bunch of herbs


From Dixie Salvation Farm

  • Mixed Greens
  • Seminole Pumpkin
  • Sunchokes


From Morris Orchard

  • Apple Cider



This week’s tips and recipes:



Seminole Pumpkin:

Native to the Florida Everglades, and widely cultivated by the Seminole Indians, this small squash has a sweet deep orange flesh. Seminole Pumpkin can be used any way you use a pumpkin: baked or boiled, it’s puree can be made into soup, pies, or butters. It can also be scooped out and stuffed.


Seminole Pumpkin Soup:

One 2 pound Seminole pumpkin squash (or butternut squash), seeded, halved and poached in 1/2 inch of water, cut side down, in a 350 degree oven for one hour. Scoop flesh out of skin and discard skin.

2 tablespoons olive oil

1 tablespoon butter

1 small, whole, sweet yellow onion, chopped

2 shallots chopped (or garlic cloves)

2 carrots coarsely chopped

2 small jalapeño peppers, chopped seeds and ribs intact (add or remove for more or less kick, respectively)

6 cups chicken or veg stock

sea salt and cracked black pepper

1/2 teaspoon nutmeg grated from whole (use half of this if ground)

1/2 teaspoon ground cinnamon

fresh sage, chopped to taste and several whole leaves for garnish (optional)

In a large stock pan, heat olive oil and butter on medium-high heat. Add onions and cook until translucent, not brown, about 3-4 minutes. Add shallot or garlic, stirring quickly to release aroma and soften (about one minute). You may need to drizzle in a little more olive oil at this point if the veggies are browning. Add carrots, jalapeño and chicken stock. Stir all ingredients. Add sea salt (be generous), cracked black pepper, nutmeg and cinnamon and stir. Cover and bring to boil. Reduce heat and simmer with vented lid about thirty minutes or until carrots are tender. Add poached squash. Remove from heat. Using an immersion blender, purée soup until it is smooth); or use a food processor and blend in small batches.




Napa Cabbage:

A small, sweet cabbage that can be eaten raw in a slaw, salad, or kimchi, used as a spring roll wrap, or shreeded to add a crunch as taco topping. If you know me you know that braised cabbage is one of my favorite dishes, so here’s a recipe for cold nights…


Stir fried Napa cabbage with mushrooms and bacon

Small head of napa cabbage, sliced crosswise into ½ inch pieces

½ cup diced bacon

1 small onion, thinly sliced

8 ounces of cremini mushrooms, thinly sliced

¼ cup chicken broth


Sliced the bacon into thick matchsticks and sautee for a couple minutes. When the bacon is crisp, remove it from the pan and reserve.  Add the onions to the pan (with some salt and pepper) and cook until translucent. Once the onions are softened, add the sliced mushrooms (with some salt and pepper) and sautée them until the moisture has cooked off.  Then add the Napa cabbage and the chicken broth. Stir everything together, cover, and let simmer on low/medium heat for 5 minutes. Add reserved bacon to dish upon serving.




Sunchokes, the vegetable formerly known as "Jerusalem artichokes," are the roots of a native North American plant in the sunflower family — neither from Jerusalem nor related to artichokes — originally cultivated by Native Americans. Nutty, and slightly artichoke-like taste, sunchokes are a great source of iron, potassium and thiamin. They are also low in calories and high in fiber. They can be sliced thinly on salads, roasted like any other root veg, or roasted and pureed.


Roasted Sunchokes

2 to 3 large sunchokes, sliced 1/4-inch thick
2 tablespoons olive oil
1/2 teaspoon salt
1 sprig of fresh rosemary, leaves removed
3 to 4 cloves of garlic, peeled and left whole

Preheat the oven to 425 degrees F. Scrub the sunchokes under cold running water and slice 1/4-inch thick. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Add more olive oil a tablespoon at a time if you don't feel like the vegetables are coated enough, but not too much; you don't want them swimming in olive oil. Sprinkle with the salt and rosemary. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato.