This Weeks Box 10/18/2014

Here is the list.

CarrotsPassion Fruit
Summer Squash
Bell Peppers
A lot of Limes
Winter Squash
Beets with wonderful greens on them
Lemon“, “Armenian“, or “regular” cucumber

wall passion
The Great Wall of Passion Fruit!

basket passionHarvesting Passion Fruit is like an Easter egg hunt every day. They just fall when they are ready, And we pick em up.

{Stuffed Summer Squash}

Each box has at least one large summer squash this week. So we thought you might appreciate a special way to eat it.

{Tomato Braised Butternut Squash with Chickpeas and Chard}


Steamed rice as needed if desired
1 pound peeled and 1-inch cubed butternut squash (see hints below)
1/2  cup thinly chopped onion
1 Tbs olive oil
1 cloves garlic, minced
approx. 1/4 gallon no-salt added tomato juice (see hints)
one large bunch Swiss chard (see procedure
scant 1/8 tsp ground cinnamon (optional)
1/2 can well drained  low sodium chickpeas

Start the cooking process by sauteing the chopped onion in a large pan in olive oil.

While the onion is softening up, finely mince 1 cloves of garlic and also cut the stalks on the Swiss chard crosswise into thin slices.

Once the onion is translucent, add the minced garlic and the chard stems and then add the butternut squash and add just enough tomato juice to almost cover the squash.

Turn the heat up a bit on that and bring it up to a simmer and then adjust the heat so it’s just simmering along.

While that’s happening, use a knife to rough chop the large bunch of Swiss chard leaves.

You can add an optional sprinkling of ground cinnamon to the simmering squash if you like and, once the squash is just about cooked through, add the Swiss chard leaves and stir those in to wilt and then add one well drained 15-ounce can of low sodium chick peas and stir those in.

And then serve it with steamed rice for a complete vegetarian meal.

Make sure to use no salt added tomato juice because it would get too salty otherwise as the juice cooked down. Substitute low sodium vegetable broth or water instead and add some no-salt added diced tomatoes.

You can peel and cube the squash yourself or buy already peeled and cut squash.
The pre peeled and and cut squash will probably need to be cut into smaller uniform cubes though.
This makes a large amount so feel free to start with 1 pound of squash instead and cut the rest of the ingredients in half as well.

{Spaghetti Squash, Chard, Spicy Nuts and Tomato Stack Recipe}

Beets and Greens Recipe with Canellini Beans


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