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Delivery 12/7/22


ITEMS

  1. Honeycrisp Apples

  2. Purple Majesty Potatoes

  3. Delicata Squash

  4. Chopped Kale

  5. Feta Cheese

  6. Honey

PRODUCERS

  1. Moss Farm - Rollins

  2. Winter Kissed Farm - Stevensville

  3. Amaltheia Organic Produce - Belgrade

  4. Root Cellar Foods - Belgrade

  5. Amaltheia Organic Dairy - Belgrade

  6. Bozeman Honey Co. - Bozeman

 

Apple Pie Bars

Recipe adapted from Ina Garten. Makes 1 9x13 pan. Use a sturdy spoon if mixing by hand.


1 lb (4 sticks) + 4 Tbs unsalted butter, at room temperature, divided

3/4 C granulated sugar

1/2 C brown sugar, lightly packed

2 tsp pure vanilla extract

4 C all-purpose flour - I think you could sub 1-to-1 GF flour, but I haven't tried it

1 1/2 tsp kosher salt

1/2 C chopped walnuts or pecans (optional)

2 tsp ground cinnamon, divided

~3 lbs apples - peeled, cored, and sliced ~1/8" thick. You will need supplemental apples!

2 Tbs fresh lemon juice

1/4 C honey

1/8 tsp ground nutmeg


  1. Preheat the oven to 375 F. For the crust, place 4 sticks butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 min, until light and creamy. Sift flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9X13 baking pan and press it together lightly with floured hands to cover the bottom and 1/2-inch up the sides. Refrigerate for 20 min, then bake for 18-20 min, until the crust is golden brown. Set aside to cool.

  2. Reduce oven to 350 F. Put the mixing bowl with the remaining dough back on the mixer, add the nuts and 1 tsp cinnamon, and mix on low speed to combine. Set aside for topping.

  3. Combine the apples and lemon juice in a large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. In a pot that will hold the apples, melt 4 Tbs butter. Add the apple mixture and simmer on low, stirring often, for 12-15 min, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.

  4. Pinch pieces of the remaining dough into clumps and scatter over top of the apples-they will not be fully covered. Bake 25-30 min, until the topping is browned. Cool completely, then cut.

 

Winter Squash Chowder

Adapted from America's Test Kitchen. Serves 3-4.


2 oz pancetta or bacon, cut into 1/4-inch pieces - sub 2 Tbs butter or oil for vegetarian version

2 tsp unsalted butter

1/2 an onion, minced

1-2 garlic cloves, to taste, minced or pressed through a garlic press

1/2 tsp minced fresh thyme leaves, sub 1/8 tsp dried

A pinch of ground or freshly grated nutmeg

2 1/2 Tbs all-purpose flour - sub GF flour if needed

4 C vegetable or chicken broth

1 1/2 lbs delicata squash, peeled and cut into 1/2-inch pieces (see note below)

1 bay leaf

4 oz chopped kale, sliced or chopped to 1/4-inch

1/4 C heavy cream (optional)

1-2 tsp fresh sage leaves, minced

1/2 tsp honey, maple syrup, or brown sugar (optional - taste first)

Salt and pepper, to taste

Feta cheese, crumbled, for topping - sub parmesan, white cheddar, or any kind you like (optional)

  1. Cook the pancetta or bacon in a medium or large pot over medium heat until crisp, ~ 5 min. Add the onion and butter to the bacon and cook until onion is softened, 5-7 min. Stir in the garlic, thyme, and nutmeg and cook until fragrant, ~30 seconds. Add the flour and cook for 2 min, stirring constantly. [For a vegetarian version, melt all the butter together, then add onion and proceed with the recipe].

  2. Gradually whisk in the broth, scraping up any browned bits and smoothing out any flour lumps.

  3. Add the squash and bay leaf and bring to a boil. Cover, reduce heat to maintain a simmer, and cook until the squash begins to soften, 10-15 min.

  4. Stir in the kale and continue to simmer, covered, until the squash and kale are tender, ~10 more minutes.

  5. Off the heat, remove the bay leaf and stir in the heavy cream, sage, and honey if you prefer more sweetness. Season with salt and pepper to taste. Serve, sprinkling individual portions with the feta.

Notes: You can use any winter squash or a combination of squashes, like butternut, acorn, or even pie pumpkin. You could also try substituting regular potato, sweet potato, or carrot for some of the squash. [Fair warning: if you try this with the purple potatoes you got this week, they may change the color of the soup.] Typically, you don't need to peel delicata squash becuase the skin is relatively thin and tender. For a soup, though, I think peeling it is best.

 

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