Week #19

Veggie List & Veggie Notes
Week #19, September 24/25, 2020
– Weekly shares
– EOW/ green

Everyone gets most items from this list:
Green cabbage
Beans, ~1.3 lb, mostly green + a few wax
Winter squash (by site, Carnival acorn OR ‘Nutterbutter’ butternut)
Small bell/frying peppers, ~4, mostly green, maybe 1 red
Jalapeno chile (HOT), 1 or 2
Yellow onion
– Some sites get broccoli.  
– Some sites get cauliflower.

Next week’s box will probably contain potatoes, leeks, poblano chiles, peppers, beans, broccoli OR cauliflower and more.

Tatsoi (bundle or head with dark green leaves) – This bok choy relative has darker leaves and thinner stems.  Easily substituted for bok choy in recipes.
Dill (bundle with fine leaves and flowers) – Cover and refrigerate.  We are sending the dill to pair with the beans.
Winter squash – See last week’s newsletter for lots of information on storing and using winter squash.  Expect to wash your squash before cooking, just a rinse and a gentle wipe.  This year, we are wiping the squash instead of running them through our brusher washer.  The change allows greater social distancing and doesn’t compromise the squash at all.  In fact, this system is probably better because we avoid wetting the squash. 


Visit our 2020 Recipe Log or our 2019 Recipe Log or join our Facebook discussion group.

LOCAL THYME/ Cooking 101
Swedish Cabbage Rolls
Dilled Green Beans with Walnuts
Cauliflower Latkes

LOCAL THYME/ Cooking 202
Risotto with Braised Green Cabbage and Bacon
Green Beans with Olives
Cauliflower with a Briny Dressing

LOCAL THYME/ Quick & Easy Meal
Cabbage and Green Bean Salad


Serves 6-8
Takes 55 minutes

3 cups peeled and diced carnival or butternut squash
2 tablespoons butter, divided
1 small yellow onion, diced
1 teaspoon Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 garlic cloves, minced, divided
4 cups milk
1 cup grits or cornmeal
1/2 cup parmesan
4 andouille sausages, thinly sliced
1-1/2 cups diced red peppers
3/4 cup scotch ale (or any mild lager-style beer)
1 pound medium shrimp, peeled and deveined
1 tablespoon dried parsley

1. Bring a pot of salted water to a boil.  Pour in butternut squash and cook for 10 minutes until soft.  Drain and set aside until ready to use.

2. In a large stock pot or deep skillet, melt one tablespoon of butter over medium low heat.  Add onion along with 1/2 teaspoon of salt and pepper.  Cook for 5 minutes until soft and fragrant.  Add half of the garlic and an additional 1/4 teaspoon of salt.  Saute an additional 5 minutes until the garlic is fragrant but before it begins to brown.

3. Add milk to pan and bring to a simmer over medium heat.  Remove grits from heat and pour in grits slowly.  Whisk vigorously until smooth.  Return to medium heat and continue cooking and whisking until grits begin to thicken (about 2-3 minutes).  Stir in squash and remaining salt and pepper.  If you prefer looser grits, add a bit more water or milk. Cook for 10 minutes, stirring occasionally. Add Parmesan and season to taste.

4. In a separate skillet (cast-iron works great if you have it), melt remaining tablespoon of butter over medium heat.  Add the garlic and cook until fragrant, about 5 minutes.  Add sausage and turn heat to medium high.  Stir infrequently so sausage and garlic blackens in spots.  After two minutes, reduce the heat to medium, and add red peppers and beer.  Simmer gently for 5 minutes until reduced by half.  Add shrimp and parsley.  Cook until shrimp curl and become opaque (2-3 minutes).  Serve over warm grits.

Adapted from Taste of Home
Serves 8-10
Takes 50 minutes

1 pound ground beef (or venison)
2 teaspoons Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2-3 colored pepper, seeded and diced (about 1 cup)
1/2 yellow onion, diced
1 jalapeno, seeded and diced
1/2 large head cabbage (red or green or a mixture of both), chopped (about 6 cups)
32 ounces canned or boxed tomato soup (I love Pacific Organic Creamy Tomato Soup)
28 ounces canned diced tomatoes (or 4 cups diced fresh tomatoes)
4 cups water
1/4 cup brown sugar
2 teaspoons chili powder

In a stock pot, combine ground meat with 1 teaspoon salt and 1/4 teaspoon pepper. Cook ground meat over medium heat until well browned. Add peppers and onion to the pot and cook until gently softened, about 5 minutes. Somethings might stick or brown a little. Don’t worry about that one bit.
Add the remaining ingredients to the pot and stir to combine. Bring a boil, reduce to a simmer and cook uncovered for about 25 minutes over medium low heat until cabbage is well softened.
Taste and adjust flavors to your liking.

Inspired by a Smitten Kitchen recipe
Takes 40 minutes
Makes 2 beautiful quesadillas that will serve 2-4 people, depending on hunger levels

Around 5 cups roughly chopped cauliflower, you want small pieces, nothing bigger than an inch
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 yellow onaion, diced
1 jalapeno, seeded and minced
½ teaspoon cumin
½ teaspoon chili powder
1 tablespoon lime juice
1 cup shredded Colby jack cheese
1 cup shredded spicy jack cheese (we used habanero)
4 10-inch tortillas

Preheat the oven to 450 degrees while you chop your cauliflower and shred the cheese.

Toss chopped cauliflower with olive oil and a generous amount of Kosher salt and freshly ground black pepper in a medium bowl until well coated. Add to a baking sheet and place in preheated oven. Roast for 15 minutes, without touching it. You want it to brown and char in spots. Shake pan after 15 minutes and roast 10 minutes longer so new spots can take on color.

Remove cauliflower from oven and put back in medium bowl. Toss with onion, jalapeno, cumin, chili powder and lime juice.

Warm a large skillet or griddle over medium low heat. Place one quesadilla down on the skillet surface. Add half the cauliflower mixture as uniformly as possible, followed by half of the cheese. Top with another tortilla and press down slightly. Cook for 3 minutes and flip using a large spatula. Cook for another 3 minutes.

Serve warm with sour cream, salsa, hot sauce, etc. Yummmm!

Print Friendly, PDF & Email
© Copyright Tipi Produce
14706 W. Ahara Rd., Evansville, WI 53536
608-882-6196 (phone/fax), email hidden; JavaScript is required