Wednesday 10/29/08 FINAL ORDER...

Here is the final list of what will be in Wednesday's order - Generally I will post Wednesday groceries on Tuesday and Saturday groceries on Thursday).

This week, we have NY organic red leaf lettuce and delicotta squash (eat the skin & seeds!), PA bok choi, PA sweet potatoes and hardy kiwi berries (ripe when wrinkled and squisjy!), NJ radishes (if the farmer can get here; right now, Rt. 80 is shut down and he can't get to Rt. 46 because local roads are shut down, too. If he can't make it, we will spend extra money next time to make up for this shortage,) Oregon cranberries, CA carrots, cauliflower, Mexican tomatoes, Peruvian bananas and NZ red delicious apples, to help a supplier.

Call your coordinator ASAP re: quality—we have only 24 hours to get credits.

Extra Fruit shares: pink grapefruit, red seedless grapes, kiwi, a mango and Ginger gold apples.

Kiwi Berries are wonderful - you eat them like blueberries, but they look and taste like little kiwi fruits! Great in smoothies too!

I've not had a Delicata Squash before that I know of - so I checked out a really cool website for recipes....
http://www.seedsofknowledge.com/delicata.html
Baked Delicata Squash
Ingredients:1 delicata squash1-2 Tbsp. buttersalt and freshly ground black pepper
Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.
Delicata Squash Puree
Ingredients:One 2-lb. Delicata squash1 lb. potatoes, peeled and quartered1 cup heavy cream or half and half2 tbsp. butter or olive oil1/4 c. finely chopped fresh chivessalt and fresh ground black pepper to taste
Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.