Saturday, October 18, 2014





MARKET TIME!


BEHIND THE SCENES



PRODUCE:

Potatoes - white and sweet
Peppers - red, green, purple, hot and sweet
Tomatoes
Yellow beans
Carrots
Spinach
Arugula
Celeriac
Broccoli
Cauliflower
Beets
Kohlrabi
Summer squash - yellow, zucchini, pattypan
Winter squash – acorn, butternut, carnival, jester, delicate, red kuri, sweet dumpling (see featured recipe)
Eggplant
Garlic
Leeks
Shallots
Onion – Cipollini, red, torpedo and yellow
Rainbow chard
Kale
Radishes
Cabbage -green
Sweet pie pumpkins

Recipe for Sweet Dumpling:
This recipe calls for the sweet dumpling to be stuffed and baked with quinoa, mushrooms, onion, cranberry and walnuts. Very simple and it seems like more of a custard-like dessert because of the squash is sweet and creamy.  
First, cook 1/2 cup of quinoa in about a cup of boiling water.  In a frying pan, add 2 T of olive oil, 1/2 cup of chopped mushrooms, 1 T of diced red onion and 1tsp of sage, and sauté until mushrooms are cooked. Add in the cooked quinoa with walnuts and dried cranberries and mix well. Add salt and pepper to taste. Now your stuffing is done. 
Time to carve the dumpling. Using a sharp knife, cut about a third of the top off the dumpling and carve out its insides. Stuff with the quinoa stuffing and place the dumplings in a casserole dish with a few inches of water at the bottom. This helps to steam the squash. Bake in a 350 oven until the squash is cooked - about 45 minutes or until squash is soft and quinoa well toasted on top. Enjoy!
Sweet Dumpling

Ready to stuff





The end result

See you all tomorrow!


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