It’s a bounteous bag this week Oahu Fresh members! And plenty of autumn faves in this bag too–beets (Kahumana Farm), butternut squash (Ho Farms), mixed citrus (Kama`aina Land Plant Rentals and Nursery) and mushrooms (Small Kine Farm), as well as green onions (Green Growers), 1/2 pound chinese parsley (Leilehua HS), organic mixed greens (Kahumana Farm), and some mixed greens OR daikonfrom Pacific Gateway Farmers in Kunia.
I am starting to think about recipes for Thanksgiving, and I think much of this produce could be used in dishes to complement your big meal! Here’s a few I’ll be trying out this week so that I can sample them before the big day!
Butternut Squash and Mushroom Tart with Gruyere This is a fast tart recipe!! Even though you make the crust yourself it doesn’t get refrigerated…so you put it right in the pan. This recipe also calls for pre-cubed and pre-sliced squash and mushrooms but using fresh will only add about 15 minutes to your prep time. Use your fresh Waimanalo grown mushrooms in place of the shiitake.
Beet and Green Onion Appetizer Perfect to take to a Thanksgiving potluck!
Cilantro Pesto Another great pupu to take with some great bread, veggie sticks, or crackers. Also you could jar this and present it as a hostess gift!
One more Cilantro Pesto recipe, this one has really great pictures of each step.
Mixed Greens Salad with Beets and Walnuts A yummy and healthy lunch or dinner!
Finally, thank you to all of the veterans out there. We believe you deserve thanks all year long, but we’re especially grateful today for your service!
I couldn’t resist adding one more recipe–this one is for your butternut squash and it includes curry and coconut milk as well as fish sauce! AND it’s for your slow cooker!!! You can also do it on the stove…but I love the idea of putting all this together in the morning and coming back to it later, all done and ready to eat! Slow Cooker Winter Squash Soup with Curry and Coconut Milk