Welcome to week 14!  This year, we donated vegetables like kale, leeks, celery, radishes, and cabbage to pantries in the Lewiston/Portland areas. As we near the end of the CSA and marketing season (as well as the end of the growing season), we send pantries more storage crops, like beets, carrots, onions, and winter squash, much like what you’ll be seeing in your CSA bags these next few weeks. 

For the first time this year we’re going to deliver veggies to the Farwell School pantry this week and next week.  This will help New Roots farmers clear out some of the veggies we didn’t have a market for this year. Thanks to Good Shepherd Food Bank’s program “Mainers Feeding Mainers,” about 26 families will get fall crops from us and the farmers will get paid for the produce.  Partnering with the school has also been an exciting event for us, knowing that the end of the season is coming up and we don’t want any produce left in the field.  

Cooperative Month!  New Roots will be celebrating with the community in the Lewiston-Auburn area at the St Mary’s Nutrition Center later today!   New Roots will be there celebrating co-op month with other local cooperatives. Some of you might be aware of the community dinner that everyone is invited to join. We are not the hosts, but it is where you can learn and interact with some of the members. Click here for more information.  And happy co-op month!

Read on for a couple recipes to try out this week!

Roasted Delicata Squash Pasta with Greens

INGREDIENTS

• 1 small delicata squash (about 10 -12 ounces)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• 2 shallots or 1 small red onion, peeled, halved and sliced lengthwise 
• 1 garlic clove crushed
• 1 dried chile de arbol, crumbled, or 1 teaspoon crushed red chili flakes
• 1 teaspoon balsamic vinegar
• ½ pound rigatoni or mezze rigatoni
• ¼ cup heavy cream
• ¼ cup grated fresh Parmesan cheese
• 2 good handfuls washed greens, such as spinach, kale or arugula (if using larger leaves, chop or shred into bite-sized pieces)

INSTRUCTIONS

1. Heat oven to 425 degrees.
2. Trim the stem and root end off the squash and slice it in half lengthwise. Slice each half in half again. Scrape a spoon along down the length of the pieces to remove the seeds and cut into ½-inch wide chunks. Put the squash in a large mixing bowl.
3. Add olive oil, salt, shallots, garlic and chili to the squash and toss together. Transfer to a rimmed baking sheet in a single layer and roast 20 -25 minutes. The squash should be tender and nicely brown. Drizzle the balsamic over the squash as soon as it comes out of the oven and stir around gently with a spatula.
4. While the squash is roasting, bring a large pot of salted water to a boil; cook the rigatoni until al dente. Before draining the pasta, add the greens to the colander. The brief contact with the boiling pasta water will wilt the greens.

Recipe from https://familystylefood.com/rigatoni-and-roasted-delicata-squash/

Braised Cabbage and Apple

INGREDIENTS

• 1 small green cabbage (about 6 cups) shredded
• 2 apples (any variety, although tart works well) cored and thinly sliced
• 2 tbsp butter
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp ground black pepper
• 1 tsp kosher salt
• 1/4 tsp celery seed
• 1/4 tsp ground allspice
• 1/3 cup water

INSTRUCTIONS

• In a cast iron pan or large skillet over medium heat melt the butter. Add the sliced apples, tossing to coat and sauté for 2 minutes. Add the brown sugar and apple cider vinegar. Stir to mix in and continue cooking for 2 more minutes.
• Add the sliced cabbage, spices and carefully toss to coat. Add the water, cover with lid and simmer for 5 minutes.
• Remove lid, season to taste and drain any excess water. Serve or keep warm, covered with aluminum foil in a casserole dish.

Recipe from https://keviniscooking.com/braised-cabbage-and-apple/#wprm-recipe-container-51020

Mashed Parsnips with Lemon and Herbs

INGREDIENTS

• Kosher salt
• 2 lb. medium parsnips, peeled, cored, and cut into 1-1/2- to 2-inch pieces
• 1/4 cup crème fraîche
• 2 Tbs. unsalted butter
• Finely grated zest of 1 small lemon, plus 1 Tbs. juice
• Freshly ground black pepper
• 1 Tbs. chopped fresh chives, mint, parsley, dill, or a mixture

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.

Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraîche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs.

Recipe from https://www.finecooking.com/recipe/mashed-parsnips-with-lemon-and-herbs