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Tales from the Experimental Farm Share Kitchen: Raw Squash Salad
I am again overpressed with squash (not to mention other root vegetables), not having been home much in the last week or two to deal with the accumulation. So there will be some posts in the next few days.
Today's effort is loosely based on a recipe given out by the CSA, which is loosely based on something by Mark Bittman. I was a little dubious, but was in need of something I could take along as a side dish for lunches, so why the hell not.
1. In a saucepan, combine 1/2 c. cranberries, 3/4 c. orange juice, and 1 Tbsp of minced ginger. Simmer until the berries start a-burstin'.
2. Start peeling and eviscerating a squash. The original is for a butternut squash; I had a warty pumpkin, so used that. Be annoyed by the fact that it says "a squash", not "X lbs of squash" or "X cups of squash".
3. The berries have burst. Take the saucepan off the stove & stir in 3 Tbsp of oil and...
4. Realize you used up all the honey on the Xmas cake, so use 1 Tbsp of ginger syrup instead.
5. At this point you are supposed to be done with the squash. HA HA HA have these fucks never tried to peel a raw squash before? Go back to it. There is, by the bye, squash bits all over the kitchen at this juncture.
6. FINALLY. Whip out the food processor and enjoy that once a year when the shreddy wheel is the best thing you own.
7. Dump the shredded squash in a big bowl and add the dressing. Stir up real good.
8. Taste test. At this point it's a little disappointing; tastes like raw squash with some orange juice on it. Suspect that the annoyance in step 2 is to blame, and that we have too much squash to dressing--but even so, the other flavors in the dressing aren't really coming out, not even the ginger, which is pretty surprising. Need more sweet and less acrid.
9. Whomp in a quarter-cup of apricot preserves and maybe 1/3 c. of raisins. Yes, that helped a bit.
10. Hoping that a little sitting and blending will do the rest, bodge it into a glass bowl and put in the fridge for consumption at lunchtime.
11. Start making the creamy turnip soup (see next post).
Today's effort is loosely based on a recipe given out by the CSA, which is loosely based on something by Mark Bittman. I was a little dubious, but was in need of something I could take along as a side dish for lunches, so why the hell not.
1. In a saucepan, combine 1/2 c. cranberries, 3/4 c. orange juice, and 1 Tbsp of minced ginger. Simmer until the berries start a-burstin'.
2. Start peeling and eviscerating a squash. The original is for a butternut squash; I had a warty pumpkin, so used that. Be annoyed by the fact that it says "a squash", not "X lbs of squash" or "X cups of squash".
3. The berries have burst. Take the saucepan off the stove & stir in 3 Tbsp of oil and...
4. Realize you used up all the honey on the Xmas cake, so use 1 Tbsp of ginger syrup instead.
5. At this point you are supposed to be done with the squash. HA HA HA have these fucks never tried to peel a raw squash before? Go back to it. There is, by the bye, squash bits all over the kitchen at this juncture.
6. FINALLY. Whip out the food processor and enjoy that once a year when the shreddy wheel is the best thing you own.
7. Dump the shredded squash in a big bowl and add the dressing. Stir up real good.
8. Taste test. At this point it's a little disappointing; tastes like raw squash with some orange juice on it. Suspect that the annoyance in step 2 is to blame, and that we have too much squash to dressing--but even so, the other flavors in the dressing aren't really coming out, not even the ginger, which is pretty surprising. Need more sweet and less acrid.
9. Whomp in a quarter-cup of apricot preserves and maybe 1/3 c. of raisins. Yes, that helped a bit.
10. Hoping that a little sitting and blending will do the rest, bodge it into a glass bowl and put in the fridge for consumption at lunchtime.
11. Start making the creamy turnip soup (see next post).