CSA Box Contents Week of Oct 15th

Servings: 4 / Total Time: 35 minutes / Author: The Migoni Kitchen

We try our best to have at least one vegetarian meal a week and are always looking for new ideas. We've been making variations of this Mediterranean quinoa stuffed squash over the last several months and finally took down measurements to create this recipe. It's full of plant-based protein and fiber to keep you full so you won't miss the meat and a great way to use up different types of squash! It can easily be made vegan by omitting the feta cheese. Plus, it takes about 30 minutes to come together. All-in-all, a win in our book!

Photo by the Migoni Kitchen.

Ingredients:

• 4 Medium Yellow Squash or Zucchini - Halved lengthwise and middle seeds gently scooped out with spoon
• 1 Cup Uncooked Quinoa
• 1/2 Cup Baby Bella Mushrooms, Sliced
• 1 Medium Tomato, Diced
• 3 Cloves Garlic, Minced
• 1/4 Cup Fresh Parsley, Chopped
• 2 Tablespoons Fresh Basil, Chopped
• 2 Tablespoons Fresh Mint, Chopped
• 1/2 Cup Feta or Goat Cheese, Crumbled
• 1 Tablespoon Balsamic Glaze
• Kosher Salt, To Taste
• Black Pepper, To Taste
• 2-3 Tablespoons Olive Oil

Instructions:

Pre-Heat oven to 400F.

Place your squash onto baking sheet, cut side up and drizzle with 1-2 tablespoons of olive oil.

Season with salt and pepper. Bake for about 15 minutes.

Photo by the Migoni Kitchen.

While squash are baking, prep the quinoa. First, rinse thoroughly under cold water.

Add rinsed quinoa to a pot with 2 cups of water and 1/4 teaspoon of salt. Bring to a boil, then reduce heat and cover. Let simmer for about 15 minutes. Then, remove from heat and keep covered another 5 minutes before fluffing with a fork.

Add 1 teaspoon olive oil, garlic, mushrooms and tomatoes to quinoa and return to heat. Stir 3-4 minutes or until mushrooms have browned slightly.

Photo by the Migoni Kitchen.

Add fresh herbs and stir to combine. Remove from heat and set aside.

Remove squash from oven and stuff with quinoa mixture. Top with crumbled feta or goat cheese. Drizzle with balsamic glaze and serve.

Photo by the Migoni Kitchen.

What do bread, wine, cheese, coffee, chocolate, yogurt, and beer have in common? Fermentation! Fermentation is when microorganisms like bacteria or yeast convert carbohydrates into alcohol or organic acids under anaerobic circumstances. It's an easy process that has been culturally ubiquitous for centuries and is used to produce all of those aforementioned epicurean delights and so many more. Think kefir, kombucha, miso, kimchi, sauerkraut, tempeh, and yogurt. With wide-ranging benefits from increased digestion and bioavailability of nutrients to reduced social anxiety, fermented foods combat against pervasive diseases like cancer, arthritis, and liver disease. These foods are chock-full of healthy bacteria, or probiotics, that reinforce the good bacteria in your gut, and in turn, improves your immune system (fun fact: 80% of your immune system is in your gut!). Heck yes!

Fermentation Festival. Images courtesy of Texas Farmers Market.

If the joys and benefits of fermentation strike your fancy, join us at the upcoming Fermentation Festival 2018! It’s a glorious day dedicated to all things fermented, hosted by the Texas Farmers Market. It takes place Sunday, October 21st, from 11 am to 4 pm at the brand-spankin' new Austin Central Library and the Seaholm EcoDistrict lawn. There will be 13 workshops focused on fermented foods and beverages ranging from “Cidermaking and Cider Styles from Around the World” hosted by Texas Cider Keeper to “From Gordito to Flaquito: How Fermented Foods Helped Me in Getting Lean” hosted by Hector Gonzalez, a lauded health coach. When asked what he loves about fermented foods says, "I love fermented foods for what they offer: a door to new flavors that sprout from nature in fascinating ways. These sometimes subtle, some others dramatic, transformations are beautiful accents to our everyday dishes" (read more about his fascinating and transformative food journey here). Kate Payne, our favorite canning and pickling mentor, will be on site spreading her knowledge of ferments as well. There will be a fermented foods and products market, dishes from local chefs and vendors that feature fermented ingredients, wine, beer, cider, and other tasty fermented drinks, live music, and a silent auction featuring wonderful local businesses.

Kate Payne and Brenton. Photo by Scott David Gordon.

Join the fun! Find more information on the festival here and a list of Texas Farmers Market recommended fermentation books here. ‘Til next time!

SFC Downtown Farmers Market. Photo by Scott David Gordon.

We ventured to the SFC Downtown Farmers Market this past Saturday to catch the bustling Austin crowds, check out the shiny city vistas, and see our rock star JBG crew in action down at Republic Square. Waking up to cooler fall temperatures has revived us. We have collards, kale, chard, and arugula at the market! These vibrant fall greens really mark the change in seasons. Broccoli, cabbage, and dill are coming as soon as next week most likely!

Mark your calendars: JBG's Fall Open House on Saturday, October 27th, from 4:30 until sundown. RSVP here. Ever wanted to sling veggies with the most fun co-workers? We're hiring!

SFC Downtown Farmers Market. Photo by Scott David Gordon.

Hector perusing the kale. Photo by Scott David Gordon.

The tiny musician needs healthy vegetables, too. Photo by Scott David Gordon.

Superhero JBGers. Photo by Scott David Gordon.

Getting fields ready. Photo by Scott David Gordon.

Brenton at the helm. Photo by Scott David Gordon.

Transplants in the greenhouse. Photo by Scott David Gordon.

Seeding transplants. Photo by Scott David Gordon.

Harvesting fall greens. Photo by Scott David Gordon.

Small moment of respite. Photo by Scott David Gordon.

Fall greenery at the farm. Photo by Scott David Gordon.

Spider vs. bee on an okra bloom. Photo by Scott David Gordon.

Photo by Scott David Gordon.

The team working hard to get crops in the ground. Photo by Scott David Gordon.

Pomegranate beauty. Photo by Scott David Gordon.

Pomegranate tree beauty. Photo by Scott David Gordon.

Recipe and Photo by Megan Winfrey

This soup is simple, easy on the eyes, and perfect for this transitional weather. We got beautiful chioggia beets in our last CSA box, and I love the pale pink hue they lend to this dish. You could absolutely substitute red or golden beets in this recipe, and let those gorgeous colors shine. Another way you could customize this recipe is with the garnish. My coworker gave me some pomegranates from her backyard tree that I couldn't wait to crack into. The sweet, tart pomegranate seeds and a spicy kick from some Yellowbird habanero hot sauce paired perfectly with the earthy flavor of beets and ginger. I could also see using scallions, pepitas, or thinly sliced strawberries as garnish with winning results.



Chilled Beet & Ginger Soup

• 4-5 beets (I used chioggias)
• Juice and zest of 1 lemon
• 1 can coconut milk
• 1/2 tsp. salt
• 2 tbs. olive oil
• 3 garlic cloves, minced
• 1 tbs. ginger, minced
• 1 cup vegetable broth

Prepare the beets by roasting or boiling them until tender. To roast, preheat the oven to 350 degrees. Scrub each beet, and wrap into a foil packet with a drizzle of olive oil.

Place the foil packet on a baking sheet and roast for 1 hour, turning the beets about halfway through. To boil, scrub the beets and place them in a large pot. Cover with water by about 2 inches and bring to a boil over high heat. Keep it at a rolling boil for about 20-30 minutes, or until the beets are easily pierced with a knife. Once cooked, let the beets cool in the fridge until they are easily handled. Once cooled off, peel the skin off the beets and place them in a food processor or blender. Add the lemon juice, zest, coconut milk, and salt and blend until relatively smooth.

In a small pan, add the olive oil and heat over medium-low. Add the garlic and ginger and saute carefully, for no more than a minute, to prevent burning. Add the vegetable broth to deglaze the pan, and remove from the heat. Add the stock mixture to the blender, and blend until smooth and velvety. Taste and adjust seasoning as necessary.

Place the entire blender or food processing bowl into the fridge for at least an hour, allowing the soup to get nice and cold.

Serve it up and garnish with hot sauce, pomegranate seeds, or anything that tickles your fancy!

CSA Box Contents Week Of Oct 8th

We're crazy about beets here at JBG. With three different varieties to explore year-round, golden, red, and Chioggia, we put them in salads, pickle them, make them into crisps, grill them, and juice 'em. We are constantly seeking out fun new ways to utilize them and gather beet-cookin' inspiration from friends, restaurants, and fellow JBGers. Ever had the beet fries at East Side Kings, or how about the beet sandwich with chevre, Moroccan carrots, and arugula at Yellow Jacket? So much beet deliciousness and innovation. However, if you've reached a point of resignation with our ubiquitous and persistent beet supply, don't fret! We're here this week to revive your love and respect for this ever-so-versatile root.

Beets! Photo by Mackenzie Smith.

1. The Infinite Health Benefits

Low calorie and high nutrient (think tons of B vitamins, manganese, iron, potassium, and magnesium), the beetroot has an arsenal of benefits. Beets lower blood pressure, and with heart disease being a worldwide leading cause of death, sure does make you want to grab a beet to add to dinner, eh? As explained in Healthline (click here for the full Healthline article), “these blood pressure-lowering effects are likely due to the high concentration of nitrates in beets. In your body, dietary nitrates are converted into nitric oxide, a molecule that dilates blood vessels, causing blood pressure to drop”. These nitrates also maintain and improve brain health, too! With healthy blood flow in the brain, beets can potentially ward off dementia and keep cognitive function in tip-top shape. Additionally, beets have betalains which contain anti-inflammatory properties that fight against chronic conditions like liver disease and cancer. Betaine, the amino acid found in beets, also reduces fat deposits that build up in the liver during the detoxification process. Chockful of fiber, beets keep your digestive tract healthy and happy. There’s talk of beets being a stamina-increasing food for athletes, too… eat a couple (scientists say it takes 3 to 5), wait three hours for peak nitrate levels, and go on your best run yet!

Golden beets brightening up the market stand. Photo by Scott David Gordon.

2. Beet Greens, The Unsung Hero

When most people mention beets, they are speaking of the taproot portion of the plant; however, the beet greens can be used in cooking as well! The greens taste like spinach when boiled or steamed and young greens can be used raw in salads. They are great substitutes for bok choy, swiss chard, or the aforementioned spinach in many dishes, plus they are nutrient rich like their root counterpart. Braise them, sautee them, throw them in a soup, or blend them into your morning smoothie! The possibilities are endless.

• Sauteed Beet Greens with Garlic and Olive Oil
• Beet Greens Frittata
• Beet Green Pesto
• Alice Waters' Beet Green Pasta
• Berry and Beet Green Smoothie

Chioggia harvest. Photo by Scott David Gordon.

3. Natural Sweetness

As fall rolls around, those apple and pumpkin desserts seem like an inevitability; however, how about substituting beets in a fall favorite recipe this year? Innovative folks like Skull and Cakebones and Lick Ice Creams have been exploring the veggie-inspired dessert frontier with our beets for some time now! The vibrant colors, the subtle sweetness… it’s the perfect ingredient for a post-meal sweet. Check out some inspiration here!

• Chocolate Beet Cupcakes
• Chocolate Beet Cake with Beet Cream Cheese Frosting
• Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
• Beet Panna Cotta and Meyer Lemon Mousse
• Tangy Beet Pie

Red beets, ready for harvest. Photo by Scott David Gordon.

Still running low on beet ideas? Check out Bon Appetit's endless beet recipes here.