How to Cook Spaghetti Squash

As the squash season starts we thought it is a good time to look at some of the more unusual squash and how to cook them.  After all you may have one in your box this week!!

spag squashSpaghetti squash has string-like fibres within its flesh which, when fluffed up with a fork, look fairly similar to spaghetti.  Hence why this squash flesh has earned a reputation as a pasta replacement.

Searching for ways to cook this squash reveal a range from making holes in it and boiling it in a small amount of water, baking it whole, steaming it and cutting it before roasting it.  There is only one way that I think brings out the beautiful slightly nutty flavour and that is cutting it in half (lengthways, is my preference) and taking out the seeds leaving a bowl into which a small amount of oil can be added.

Take care when you cut the squash. Using a sharp knife, cut off both ends so that your knife has some softer flesh to start the lengthways incision.  Turn the squash onto the most stable of the ends and carefully cut through the length of the squash.

Use any oil – olive, coconut or any of your choice –  and spread it over all the visible flesh with a brush, before seasoning it with freshly ground salt (I use Pink Himalayan salt) and black pepper.  Then place it flesh side down on a tray and roasting it in a pre-heated oven at 200˚c/400˚f or gas mark 6.

To make it easier to clean the tray place a sheet of parchment/baking paper on the tray first.

Squash come in all sizes and our biodynamic ones tend to be a bit larger at over 1kg.  At this size they are likely to take approximately 40/50 minutes to cook, so that the flesh is softened and the outside is caramelised.  I suggest checking the flesh with a fork from about 30 minutes into cooking.

When it is done, turn it over and to serve fork the flesh, either taking the flesh out to another plate or eating it whilst still in its skin.

As mentioned earlier this squash fibre is a great substitute for pasta so you can use it as the spagspaghetti squashhetti upon which you place bolognaise or similar.  It will probably come as no surprise to hear that it works well with typical Italian ingredients such as tomatoes, pepper, mushrooms and cheese – especially parmesan or vegan substitutes.

 

Roasted red peppers with cooked onions or shallots and spices such as turmeric or herbs such as oregano are a favourite of mine, sometimes with cheese or a vegan alternative using ground cashew nuts.

Have you a favourite way of cooking and eating this fabulous squash?  If so, do let us know – perhaps by a post of Facebook, or a comment here on our Blog page.

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Salad Days

‘O Summer sun, O moving trees!

O cheerful human noise, O busy glittering street!

What hour shall Fate in all the future find.

Or what delights, ever to equal these:

Only to taste the warmth, the light, the wind,

Only to be alive, and feel that life is sweet.

Laurence Binyon

 

According to the ancient Chinese, the secret of good health was to live in harmony with nature. They saw a balanced life as one that does not continually disregard the rhythms of nature, but one that observes and adapts to the natural flow of things.

One of the most fundamental links to nature we have is through our diet. By eating the food that grows around us from season to season, we can maintain our connection with the earth and receive the best nourishment to support and balance us.

Spring merges into Summer on 21 June, when we experience the longest amount of daylight of the year, the Summer Solstice. During the Summer, nature begins to bloom and manifest her magnificent glory.  We have the widest possible choice of food to pick from.

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This includes foods that represent every earthly colour, nourishes the body with the rainbow of pigments. The reds of cherries and tomatoes, the oranges of carrots and nectarines, the greens of cucumbers courgettes and peas, the yellows of peppers and peaches and the mauves and blues of aubergine and grapes.

Leaves, stems, assorted green beans, herbs, and fresh fruit are just some of the delicious plants available, making it a perfect season to take a bite into raw – salads galore!

Salad Dressings

You can breathe life into everything from a humble rice noodle to an array of different salads with a simple salad dressing. If they’re too much like hard work then you won’t use them and salads can quickly become dull.

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The Classic Dressing

From this basic recipe, play around with it by adding any of the ingredients you LIKE to it and just give it a try. Have fun and find your own exciting combinations.

(Makes approximately 130mls and will keep for a week in the fridge).

In a glass jar, add a finely chopped clove of garlic (or crush a clove in a garlic crusher)! To this add:

  • 6 tbsps of olive oil
  • 2 tbsps of flax oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp of lecithin granules

Put the lid on tightly and shake like mad!

Dress up your dressing: From here, eat it as it is or get creative – add a pinch of cumin powder to it or some fresh herbs like mint or basil or pop a quarter of a teaspoon of mustard in to spice it up!

Recipe: Turnip Dauphinoise

Our Veg of the Week at the Wilde & Greene Farm Shop last week was the Golden Turnip. To celebrate this tiny (but triumphant) vegetable I made turnip dauphinoise, just to see whether it was possible. It was, and it was great. I’ve put together the recipe for you so that we can all share the power of the turnip.

It’s a great side dish to meat and goes very well with leafy veg such as kale, spinach or brussell tops.

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Ingredients:

3 cloves garlic, finely chopped

5-6 medium turnips (golden or regular) peeled and thinly sliced

227ml (one pot) organic double cream

100ml milk

100g parmesan cheese, grated

 

Method:

Pre heat oven to 180° or gas mark 4.

Slowly heat the cream and milk in a medium pan until it starts to thicken. Add the garlic and turnips to the pan and allow to cook slowly for 10-15 minutes when the turnips have slightly softened.

Once they have started to soften, pour the mixture into a deep tray, ensuring that the mix is not too spread along the bottom of the tin (there must be a good thickness to it to make sure that it cooks before burning). Add the parmesan cheese to the top of the mixture (I also added cherry tomatoes whole which was lovely) and put in the oven for 30-40 minutes. Once the top has browned and the turnips are fully cooked, serve.

 

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Winter Soup Recipes

As you’re probably aware, we’ve opened a shop in Suffolk (apologies for the non-stop talk about it!)

One thing we’ve started doing at the shop is selling takeaway soups using the organic produce that we sell, which have been going down a storm.  We’ve had a lot of interest in the recipes that we use, so we thought we’d share a few of them here.  The ones that I’ll tell you about are all of the recipes that I’ve used in the past week.  All of the produce is seasonal and is available now through the box scheme on the Greener Greens website.

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Butternut Squash, Red Pepper & Sweet Potato Soup

  • One large butternut squash, peeled and halved
  • Two red peppers
  • Two medium sweet potatoes, halved
  • Pinch of nutmeg
  • Two cloves of garlic
  • One vegetable stock cube in 700ml hot water
  • One handful of green lentils

This one is dead easy  – simply roast the peeled butternut squash and the halved sweet potatoes at 180 degrees in the oven for around ten minutes. Whilst they’re roasting, chop the garlic cloves and the peppers and gently fry them until soft and then add the nutmeg.

Then, add the squash and the sweet potato into the pan and add the stock with the water. Let the pan simmer with the lid on until everything is soft. Then, blend the mixture using a hand blender. Add more water if you require a thinner soup, and add more nutmeg, salt and pepper to taste. We add chopped parsley too.

 

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Carrot and Sweet Potato Soup

  • 500g orange carrots, roughly chopped
  • 3 medium sweet potatoes
  • One clove of garlic
  • One red pepper

This soup is a really lovely winter warmer. I kept it quite thick when I sold it in the shop, again with chopped parsley on top. The colour is gorgeous on this one (unlike the purple carrot one!) So

Chop and boil the carrots in water that just covers over the top of them. Meanwhile, fry the garlic, turmeric, chilli and ginger in a pan. Once the carrots have softened, add the fried ingredients to the pan and blend using a hand blender.  Add salt and pepper to taste.

 

Purple Carrot, Chilli, Ginger & Turmeric Soup

  • Two bunches of purple carrots
  • Half a chilli
  • One clove of garlic
  • One arm of ginger (or more to taste)
  • One finger of turmeric
  • One handful of green lentils.

This soup has a great kick, but looks very dark. The lentils add a beautiful glossy sheen to the soup when blended. This one is better thinned out and is delicious with natural yoghurt and coriander on top.

Chop and boil the carrots and lentils in water that just covers over the top of them. Meanwhile, fry the garlic, turmeric, chilli and ginger in a pan. Once the carrots have softened, add the fried ingredients to the pan and blend using a hand blender.  Add salt and pepper to taste.

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Pumpkin, Red Pepper & Nutmeg soup

  • One large pumpkin
  • One courgette
  • Two cloves of garlic
  • One large onion
  • Three red peppers, roughly chopped
  • Nutmeg, a generous amount
  • 750ml stock

This soup is a lovely looking winter warmer. It’s a great use for a pumpkin that’s been designed for eating and not carving!

Fry the onion, courgette, garlic and peppers in oil with the nutmeg until they have softened. In the meantime get stuck into the pumpkin! Scrape out the seeds and peel off the skin before cutting into chunks and adding into the mix. Don’t add the stock for a few minutes – let the pumpkin soften in the heat before adding it in. Once it’s in, put the lid on the pan and allow to simmer for around ten minutes, or until the pumpkin is softened.

Once everything has gone a bit mushy, blend with a hand blender and add salt and pepper to taste. Add chopped basil on top if you like, it compliments the soup really quote nicely!

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Recipe: Pesto Spaghetti with Tofu

In this hot weather we don’t really want to spend time cooking! We’ve come up with a great simple recipe for your dinner – homemade pesto with spaghetti or tagliatelle and optional tofu. It works wonderfully with a tomato & red onion salad.  It’s really quick and easy to make and basil is one of the healthiest of the herbs!

Make the Pesto:

2 cloves garlic

1/2 handful of pine nuts

50g basil

parmesan cheese to taste

Put the garlic and pine nuts in a food processor and chop them.  Then add the basil leaves (no stalks) and do a short burst so that the leaves are chopped, but not too finely.  Add some water to emulsify, give the processor a burst and then add grated parmesan cheese. Give the processor a burst and finally drizzle in a small amount of olive oil while the food processor is on.

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For the Pasta:

2 Courgettes, cut lengthways

250g spaghetti or linguine

150g tofu, cut into small cubes

Meanwhile, bring a saucepan of water to the boil and add the spaghetti along with the courgettes cut lenghtways. simmer until pasta is just done. If you’re using tofu, heat up a frying pan with olive oil and cook until slightly brown. Add half of the pesto to the pan to warm up, then add pasta and courgettes and season.  When warmed through turn onto plate and top with remaining pesto.

At the moment we have particularly gorgeous basil from Kent. Why not add it as an extra to your box?

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How To Prepare & Cook Globe Artichokes

This week we have gorgeous Globe Artichokes in our boxes. With thanks to Sutton Community Farm, we’ve got some instructions on how to cook and eat these lovely vegetables.

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How to Cook and Eat a Globe Artichoke

Globe artichokes (which are no relation to the tuber-like Jerusalem artichoke) have got to be one of the most charismatic vegetables around. They are intriguing and attractive, plus look great growing in the field. They’re definitely not the easiest of veg to prepare, cook and eat but they’re certainly worth the effort. This recipe from Simply Recipesmakes light work of the prep and cook process leaving you to make a glorious meal out of the eating part of this special ritual.

Preparation time: 5 minutes

Cooking time: 35 minutes

Directions:

  1. If the artichokes have little thorns on the end of the leaves, take a kitchen scissors and cut of the thorned tips of all of the leaves. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.
  2. Slice about 3/4 inch to an inch off the tip of the artichoke.
  3. Pull off any smaller leaves towards the base and on the stem.
  4. Cut excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them. Alternatively you can leave the whole long stem on the artichoke, just cut off the very end of the stem, and peel the tough outside layer of the stem with a vegetable peeler.
  5. Rinse the artichokes in running cold water.
  6. In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.

 

How to Eat an Artichoke:

Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonaise. My favorite dip is mayo with a little bit of balsamic vinegar mixed in.

  1. Pull off outer petals, one at a time
  2. Dip white fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.

Continue until all of the petals are removed.

  1. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat. My favorite artichoke dipping sauce? Some mayonnaise with a little balsamic vinegar stirred in. Others like dipping artichoke leaves and heart into melted butter.

 

A Surrey Kitchen Recipe: Chicken and Mange Tout Stir Fry

We recently got in touch with Emma, a fabulous set-taught chef who runs the blog Surrey Kitchen. We asked her to create a recipe for the summer from some produce that we sent her. We were lucky enough to get two recipes back! The last one was a gorgeous vegetarian asparagus frittata.
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This time we’ve got a great recipe for a chicken stir-fry. Remember, if you’re vegetarian you can replace the chicken with soya products or go on ahead without it.  This recipe is wonderfully quick, making it a perfect one for a manic work or school night.

Chicken and Mange Tout Stir Fry

 

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Emma says:

“Chicken stir-fry is very quick, healthy, easy to make and relatively low cost.  The  beautiful Magetout or snow pea/snap pea from Greener Greens are low calorie, high in vitamin C, Vitamin A and K and prevents against a host of diseases from cancer to heart disease and even depression.  Carrots are a wonderful source of beta-carotene, fibre, vitamin K, potassium and antioxidants.  A perfect dish to enjoy this summer in your garden with a glass of something cold.”
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Serves 2-3

Cooking time: 20 minutes

Ingredients

1 tablespoon olive oil

1 onion chopped

2 cloves garlic, minced

½ teaspoon fresh ginger

2 tablespoons oyster sauce

A splash soy sauce

Salt and pepper

2 chicken breasts

2 carrots sliced into thin strips

200g mangetout

1 large Portobello mushroom chopped

Coriander to garnish

 

Preparation Method:

 

1) Heat the oil in a large frying pan and fry the chicken for 5-6 minutes or until browned.

2) Add the onion, carrot, mangetout and mushrooms and fry for a further 4-5 minutes, stirring occasionally.

3) Add the chopped garlic, soy sauce, oyster sauce and season with salt and pepper.

 

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That’s it, simple yet incredibly effective. Please let us know what you think, and for more recipes visit Emma’s blog – Surrey Kitchen.

 

A Surrey Kitchen Recipe: Asparagus and Bok-Choy Frittata

We recently got in touch with Emma, a fabulous set-taught chef who runs the blog Surrey Kitchen. We asked her to create a recipe for the summer from some produce that we sent her. She came back with not one, but two brilliant recipes!  We’ll be keeping the second one from you for another week or so, but in the mean time here’s a great recipe for Asparagus and Bok-Choy Frittata. 

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Asparagus and Bok-Choy Frittata

Emma says:
“I adore Italian/Spanish Frittata but you do not need to limit yourself to traditional ingredients like onion, red pepper, garlic and cheese.  Here is a frittata with the Asian flavours of Bak Choy, grated ginger and asparagus for something a little different this summer.  Perfect for lunch in the garden or packed up in a tupperware box for a picnic with friends and family.”
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Ingredients

 

2 tablespoons cooking oil

1 teaspoon grated fresh ginger

1 clove garlic, minced

1 pinch paprika

1 small head bok choy, cut into 1-inch pieces

¾ pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces

¾ teaspoon salt

¾ teaspoon pepper

9 eggs, beaten to mix

¼ teaspoon fresh ground black pepper

 

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Preparation Method:

 

1) Preheat oven to 325 F/165C. In a medium cast iron or ovenproof non-stick frying pan, heat the oil over moderate heat.

2) Add the ginger, garlic, paprika and cook, stirring, until fragrant (approx. 30 seconds).

3) Add the bok choy and cook stirring, until the leaves wilt, about 2 minutes.

4) Add the asparagus, salt and pepper and continue to cook, stirring occasionally, until the vegetables are almost tender (approx. 3 minutes more).

5) Evenly distribute the vegetables in the pan and then add the eggs and a touch of remaining salt and pepper.

6) Cook the frittata, without stirring, until the edges start to set, about 2 minutes.

7) Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.

 

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That’s it, simple yet incredibly effective. We’ll be posting up Emma’s second recipe next week, which leaves you plenty of time to try this one! For more recipes visit Emma’s blog – Surrey Kitchen.

Paprika is used in this recipe. It is an anti-oxidant spice that really helps to fight disease. It’s a nice little addition to any recipe – find out more health benefits of herbs and spices on our previous blog post.

 

Bake With Jack: Another Exciting Recipe

We were lucky enough to get a recipe from Jack last year – and now Bake with Jack is back! Chef Jack Sturgess is passionate not only about baking – but about spreading the message that anyone can make their own bread from home. He runs workshops, demonstrations and classes across Surrey to prove that ANYONE can make their own, and that it’s not scary!

He says that he started Bake with Jack because:

Modern bread in the UK is awful (my personal opinion). It is laced with processing aids and artificial additives. In my opinion the structure and texture of it alone is enough to give us a dodgy tum!

Because bread making shouldn’t be a confusing, scary process. Let’s keep it simple because you can do it.

Homemade bread is delicious, and all the more delicious because the flavour is elevated by the pride you feel for having made it yourself! With your hands and your heart.

We wholeheartedly agree with this, and were intrigued to see whether we could collaborate with him in any way. So a couple of weeks ago we sent Jack one of our seasonal veg boxes to see what he could make of it. We’ve been lucky enough to get something back, and we’ll be hearing from him with yet another recipe over the next couple of weeks!

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Here’s the recipe – enjoy. And thank you to Jack for sharing this with us, we are really excited that you’ve come up with something so brill! I can’t wait to try this for lunch one day this week.

 

Grilled Asparagus Ciabatta with Lemon and Tarragon Pesto

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Serves 2

 For the Pesto:

 

20g          Greener Greens organic tarragon leaves

80g          Olive oil

10            Toasted pine nuts

20g          Finely grated pecorino

Pinch of Salt

 

12            Greener Green organic asparagus spears

1               Ciabatta

1               Clove of garlic

½               Lemon

4tbsp     Greek yoghurt

 

Olive oil

Black Pepper

Salt

 

 

 

First make your pesto. Put the olive oil, tarragon, pine nuts and a pinch of salt into a mini food processor and blend together. You can make it quite smooth if you like but I like mine to be coarse. Add the pecorino and pulse until it is just combined. Taste for seasoning and adjust if you need to.

 

Trim the woody ends off the asparagus spears, peel and halve the garlic clove, and cut two chunks of ciabatta. Rub the cut side of ciabatta with a little olive oil.

 

Heat a griddle pan over a high heat until it is just smoking. Grill your ciabatta for around 2-3 minutes until charred and when they are still warm rub the grilled side with the cut side of the garlic and season with a little salt. Put the ciabatta toasts on two plates.

 

Next get the asparagus onto the grill. I like to hold mine down with a potato masher to be sure they get charred evenly all the way up the stems. Grill for 2-3 minutes, then turn them over and grill the other side the same. No need for oil at this stage as it’ll just make your kitchen smoky! When they are ready they should be charred and blackened in lines with still some bite.

 

Place the hot asparagus into a large mixing bowl, add three tablespoons of your pesto and a good squeeze of lemon. If your pesto is well seasoned you shouldn’t need to add any salt at this point. Toss the asparagus to dress it nicely all over then arrange the spears on top of your toasts.

 

Finish with two tablespoons of Greek yoghurt on each one, a drizzle of the pesto that’s left in the bowl and a little black pepper. Serve!

 

TIP: Any leftover pesto will keep nicely in the fridge for two days.

 

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