Dill Zucchini Relish
Sheep's Milk Feta Cheese
Amaltheia Organic Dairy - Belgrade
Amaltheia Organic Dairy - Belgrade
Foothill Farm - St. Ignatius (WMGC)
Bitterroot Zucchini Relishes - Superior (WMGC)
Bozeman Honey Company - Bozeman
Tucker Family Farm - Victor (WMGC)
*WMGC = Western Montana Growers Coop
Delicata is easier than most winter to squash to work with! As the name implies, it has a
delicate skin and does not need to be peeled. The simplest way to prepare it is to cut off the top and bottom ends, cut it in half lengthwise, and scoop out the seeds from the center. From there, you can roast the halves or cut them into half-moon slices and then roast or saute. Season with just salt, or with whatever works for your dish: cinnamon, cayenne or chili powder, curry powder, etc. Add cooked delicata slices to a salad or a grain bowl, toss with pasta, layer in a gratin, use as a taco filing, or chop up and add to a soup. Thin slices can be roasted until they're chip-like and eaten with dip. They make beautiful squash boats if you leave the halves intact, and you can fill them with a number of delicious things. Or puree them for soup once they're cooked. Whatever you do, I hope you find a recipe you enjoy.
Unassuming on the outside and stunning on the inside, these are not your typical radish. I
prefer these raw in a salad because they're so darn beautiful. If you're not a raw radish person, try a quick pickle. They'll keep some of their color and crunch, and take on more sweetness and acidity: for 1-2 radishes use 1/4 C vinegar (rice, apple cider, or white wine), 2 Tbs sugar (or maple syrup or honey), and a small pinch of salt (more to taste). Slice radishes into thin rounds or matchsticks, combine with the vinegar, sugar, and salt in a bowl, and let sit for 15 or 20 minutes. Add them to a salad, or a cheese or charcuterie platter, or garnish a dish that needs a bright bite. If neither raw nor pickled radishes work for you, try roasting them with honey. They'll lose their vibrant colors, but will taste delicious. See recipe below!
It might seem a little random in this bag, but I use relish in deviled eggs, dips, sauces, chicken or tuna salad (or leftover turkey salad), on burgers or sandwiches, and on cheese boards. With all the entertaining and snacking over the holidays, it might just come in handy!
Honey Roasted Rainbow Carrots and Radishes
What you'll need:
1 lb carrots
1 lb radishes
3-4 Tbs butter or cooking oil (regular olive oil or canola would work)
2-3 Tbs honey
1/4 tsp salt
few grinds of fresh pepper
3 Tbs feta cheese, crumbled (optional)
Chopped walnuts, pecans, almonds, or roasted pine nuts or pumpkin seeds (optional)
Preheat the oven to 425. Cut the tops off both the carrots and radishes and rinse well,
scrubbing off any dirt. Cut carrots into 1-2 inch long pieces. If the diameter of the carrot is
more than 1 inch, cut it in half lengthwise. Cut radishes into wedges, or halves if they're small.
In a small saucepan, melt butter or gently heat oil along with the honey, salt, and pepper. Heat just enough to whisk everything together. Pour the honey glaze over the vegetables and toss to coat (you can use a bowl for easier tossing, or use the cookie sheets you'll use for roasting for fewer dirty dishes). When everything is well-coated, spread out on 1 or 2 cookie sheets so they're in a single layer and not too crowded.
Roast for 15 minutes, then rotate pans and toss the veggies. If you want deep browning on one side, you don't need to toss them, but watch that they don't burn. Continue roasting until they're tender and lightly browned, anywhere from 5-15 more minutes.
Transfer to a bowl or platter and top with feta cheese crumbles and nuts, if using. Serve as a side dish, or combine with greens, grains, or legumes for a healthy salad dinner.
Add herbs or spices to the honey glaze, such 1-2 tsp fresh thyme, a pinch of chili flakes, or some cumin.
Top with minced fresh herbs, like mint or parsley.
Add delicata squash: either instead of some of the carrots and radishes, or in addition to and increase the glaze recipe.