CSA Week 4

The cold weather may have ushered out the last of our summer crops but it will do wonders for the kale! Some fall and winter crops produce more sugar to help cope with the cold, this will create a sweeter and more diverse flavor. 

This week’s box: 

Winterbor Kale- curly cooking kale

Salad Mix- lettuce and mixed baby greens

Butternut Squash

Baby Ginger

Red Russian Kale- tender salad kale

Sweet Potatoes

Garlic

Arugula

Being an arugula lover, my suggestion is to throw some in everything you eat from now until the end of harvest! Keep reading for another delicious recipe suggestion for this week’s box! 

Butternut Squash, Broccoli & Kale Salad with Roasted Garlic Dressing

1 head broccoli cut into small florets 

3 cups cubed butternut squash 

1 red onion cut into thick slices 

1 bulb garlic 

1 1/2 tbsp olive oil 

1/2 tsp salt 

1 bunch Tuscan Kale 

1/3 cup olive oil 

2 tbsp balsamic vinegar 

1 egg yolk (omit if vegan) 

1/2 tsp black pepper 

1/3 cup almonds roughly chopped 

INSTRUCTIONS 

• Preheat the oven to 220 degrees Celsius (425F). Place the cubed butternut squash, broccoli florets and red onion on a baking tray. Cut the top off of the garlic bulb and place it on the baking tray. Drizzle everything with 1 1/2tbsp olive oil and sprinkle with 1/2 tsp salt. Place in the oven to bake for 20 minutes until the butternut squash is tender.  
• To prep the kale, remove the stems and chop the leaves into bite sized pieces. Place the chopped kale in a large salad bowl and sprinkle the leaves with a pinch of salt. With clean hands massage the kale leaves by scrunching it between your hands for about 1 minute. The kale will become darker in colour when you do this. 
• Squeeze the cloves out of the roasted head of garlic and place them in a blender or nutribullet. Add in the olive oil, balsamic, pepper and optional egg yolk. Blend until smooth and creamy.  
• To assemble the salad place the shredded kale in a bowl, top with the roasted butternut squash, broccoli and red onion, top with the chopped almonds and toss with the dressing.  

Don’t forget your farm bags!!

First CSA member to take home the bag of shame

By: Jada