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THE GARDEN
Thanksgiving is right around the corner bringing the beginning of the long holiday season. It’s also a total turning point for the local fruit and vegetable season. Chains of history dictate what goes on the Thanksgiving table, but local seasonal vegetables perk up the everyday momentum to intoxicating distraction with creamy butternut squash, crunchy Fuyu persimmons and energy enhancing kale. Kale has its roots in Europe dating back some 2000 years. Some kale producing countries consider this amazing Brassica fodder. Pity that, as it surely means they have never tasted it prepared
November 2012
Many Ways to Use Kale By Lesley Stiles correctly. There are as many varieties grated Reggiano and a sprinkle of fresh of kale as there are heirloom tomatoes, thyme. Add sautéed kale to risotto or but Red Russian kale is one of my vegvegetable Tagine to pick up the flavor, etable soul mates. With its slightly savcolor and nutrition. age taste of mixed cabbage, cauliflower Best low-cal, high nutrition snack and broccoli, kale will keep you satisfied this year alert!: Tear kale leaves into bite and coming back for more all winter. sized pieces. Toss very lightly with olKale explodes with calcium and iron and ive oil and salt. Lay in a single layer on a makes a great base for just about anyparchment paper covered cookie sheet thing culinary. You can simmer sliced and bake at 325˚ for 12 to 15 minutes. kale in vegetable broth or puree it and Kale chips are absolutely genius. Melt in use it for thickening a hearty soup such your mouth love. as minestrone. I like to slice kale leaves For a great Thanksgiving side salad, and sauté with chopped garlic and oltry slicing crunchy Fuyu persimmons ive oil, which can be eaten as is or added into farmers’ market salad greens along to pasta and showered with grated aged with toasted and chopped walnuts and gouda. Chopped up and sautéed with thinly sliced butternut squash, it can be added to scrambled eggs; topped with
feta cheese. Dress with lemon juice and olive oil. As mercury dips and light deserts us early in the day, do not give up outside activity. We walk before dinner now and enjoy the lusciousness of a good bundle up and cold cheeks. We’ve a lot to be thankful for ‘round these parts. Happy Thanksgiving. Lesley Stiles is a graduate of the California Culinary Academy, sustainable caterer and school garden educator. Contact Lesley at lesleystiles@comcast. net, www.lesleystiles.blogspot.com and visit her new website: www.lesleystilesfoods.com.
Sauteed Winter Squash over Quinoa You can use butternut squash, Cinderella pumpkin, Kabocha squash, Tatsutabuko squash or any of your favorite winter squashes you find at the farmers’ market. To prepare squashes, cut off top and bottom of the squash and cut in half. Scoop out seeds and peel with a Good Grips vegetable peeler. Cut into chunks.
Ingredients:
4 cups prepared squash of your choosing 3 tablespoons olive oil 1 onion, chopped 5 cloves of garlic, chopped 1 bunch of Red Russian kale, sliced
1 ½ cups vegetable stock 4 cups cooked quinoa 2 tablespoons lemon oil Sea salt and ground pepper
Directions:
Sauté squash, onion and garlic in olive oil on medium high heat until caramelized. Add stock and bring to a simmer. Cover and let simmer about 7 minutes until squash is soft. Add kale and season with salt and pepper. Turn off heat. Season the quinoa with lemon oil and serve under stew. Serves 8.
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Market Manager Picks: Crisp Fall Apples • Homemade Jams Local Honey • Broccoli Winter Squash • Sweet Alhambra Valley Pears • Brussels Sprouts Persimmons • Pomegranates • Organic Produce • & Much More! fb.com/PleasantHillFarmersMarket CITY OF PLEASANT HILL
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