This Week’s Bag Featuring Long Squash – October 21st, 2019

January 7, 2019 by Diane O'Neal

Long Squash

long squash

The long squash is very similar to zucchini and it is grown in warm climates. Long squash has a mild flavor which becomes increasingly bitter as it matures.

Preparation

Always wash your squash before preparing. Dry with a clean cloth.

If you are going to use the whole thing, cut in half lengthwise. Remove seeds. You can use a veggie peeler to remove the skin. It is pretty easy to cut in desired size pieces.

If you are going to use just a section at a time, cut horizontally. Cover with plastic cling wrap (a rubber band helps too) the end of the part you are not going to be cooking with and store in the refrigerator. Remove seeds and peel skin, cut into desired pieces.

Long squash will take on a translucent quality when it is thoroughly cooked.

Long squash contains a lot of water and this may translate into your dish.

Steam or add to soups, curries, stews.

Farms that grow Long Squash

Ho Farms

Recipes

Avocado
Kamaaina Land Nursery

Eggplant
Ho Farms

Japanese Cucumbers
Ho Farms

Long Squash
Ho Farms

Non-GMO Papaya
Kualoa Ranch

Sweet Potato
Aloun Farms

Try out these recipes!

Eggplant Rounds with Hummus and Tomatoes

Long Squash Curry

Kale Potato Chive Frittata

January 7, 2019 by Diane O'Neal

The frittata, an egg-based Italian classic dish, is a great go-to recipe for that mix of vegetables you have from a CSA bag but aren't sure what else to do with. This frittata recipe was inspired by chef and food blogger Kara Lydon's CSA surplus. She describes: "one key to a frittata is adding a flavor punch – whether it be garlic, onions, fresh herbs or spices. So for this frittata, I let the chives do the flavor work. I also added some Greek yogurt in place of cream to make the frittata richer and a little more nutritious."

Honey Roasted Butternut Squash with Cranberries and Feta

January 7, 2019 by Diane O'Neal

Savory-sweet side dish that's perfect for chillier nights or adding some holiday flavor to your meal. Flavors are easily customizable, so have fun with it! Recipe from Peas and Crayons.

Blistered Blue Lake Bean with Chili, Mint and Orange

January 7, 2019 by Diane O'Neal

A super quick, easy to prepare and appetizer that is simple and healthy while also offering a rollercoaster for your tastebuds! Recipe from A Cozy Kitchen.

This Week’s Bag Featuring Sweet Potatoes! – December 31st, 2018

December 17, 2018 by Diane O'Neal

Happy New Year!! Here’s to a great 2018 and an even better 2019!!

The Sweet Potato (Ipomoea batatas) is one of the oldest vegetables known to mankind. Sweet potatoes originated in Central and South America, but archaeologists have found proof through prehistoric remnants that the sweet potato was grown in Polynesia before western exploration, according to radiocarbon dating. Current thinking is that it was brought to central Polynesia around 700 AD, possibly by Polynesians who had traveled to South America and back, and spread across Polynesia to Hawaii and New Zealand from there.

The sweet potato is not a potato, and it is not a yam! They’re far higher in nutrients than many people realize too, though shouldn’t be eaten as the only vegetable. Consider the sweet potato high in fiber, Vitamin A, Vitamin C, Manganese, among many others. It can help boost brain function, stabilize blood sugar, enhance immune system, and it promotes vision health.

Preparation

The simplest way you can prepare a sweet potato is by first heating the oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato.

Farms that grow sweet potatoes

Aloun Farms

What else is in the bag?