Great News re Winter Squash--You Don't Have to Peel 'Em! Posted by Melinda

OK, everyone knows that the pain-in-the-neck thing about working with winter squash is peeling them, if the recipe calls for that. The other day, I found a wonderful recipe for a roasted Delicata squash salad which stipulated NOT peeling the squash (see recipe, below).

Roasted Squash Salad, 101 Cookbooks (source)--see recipe
below

But then, that doyenne-wanna-be of all things "good" and "correct," Martha Stewart (!!!), noted in her Nov. 13 issue of MSL mag that "We've been eating our squash skins for a while now. Delicatas started us in that direction, since they're commonly cooked [and eaten] with their skins on, but now we're doing it with lots of other varieties too, like acorn squash...."  That's a huge relief with acorn squash, as their ridges make them almost impossible to peel!  She notes that this non-peeling applies to sweet potatoes, carrots, and even beets!

Meanwhile, Jamie Oliver was way ahead of the curve, as he stated as early as 2008 that in making smooth soups with butternut squash, he always leaves the skins on, then grinds it all together when he blends or food-processes the soup before serving!  See recipe in above post for his Butternut squash soup, which is from the March 2008 Red Hill Root (in which Amy & Chris announced they were leaving, for you old timers!) Obviously it also can be made with Acorn squash, like we have  (http://www.osfphila.org/files/file/redhillfarm/RHR_volVno%202_15Mar08.pdf).

And finally, Mothra Stewart (whoops, that's what we call her around our house!) also said in her Nov. 13 MSL that in roasting squash or pumpkin seeds, YOU DON'T HAVE TO GET ALL THE STRINGY GUNK OFF THE SEEDS!  Woo hoo, I feel liberated! According to her (or her minions), "Roast seeds, flesh and all. Save yourself all the sorting and rinsing usually associated with cooking squash seeds, and roast the whole lot together. The fibrous pulp surrounding the seeds is sweet and nutty, amplifying the flavor of this addictive snack." Here's a link to a quick video of how easy it is to roast squash seeds this way! http://www.marthastewart.com/1039132/roasting-squash-seeds

Roasted Squash, Chile, and Mozzarella Salad--This calls for "buffalo mozzarella," not always easy to find here. If you can't find it, substitute fresh (not aged) mozzarella that's packed in water--true, real Italians are now throwing up their hands and running from the room!!! (For a fabulous and funny article on trying to produce buffalo [as in 'water buffalo'] mozzarella in the U.S., see http://www.nytimes.com/2012/10/14/magazine/buffalo-mozzarella-craig-ramini.html?_r=0)

Fresh buffalo mozzarella
(photo source, NYT)

• 2 medium Delicata squash [or substitute acorn squash], scubbed, sliced lengthwise, and seeded [save those seeds for roasting the easy way]
• 3 tbsp olive oil
• 2 medium garlic cloves, peeled & smashed
• 2-3 dried chiles, slivered (not too spicy/hot!)
• 2 fresh thyme sprigs, plus more for serving
• 1/4 tsp salt
• one 8-oz ball of buffalo mozzarella, or something similar [you can find it at TJ's or supermarkets--it's the fresh mozzarella that comes in water]--yes, yes, real Italians would be horrified; but you know, ya gotta bloom where you're planted!
• 4 cups arugula
• To serve, slivered scallion, herb flowers (optional), olive oil

Preheat oven to 400 F with rack in the center. Slice the squash crosswise into 1/2-inch crescents. Toss them in a bowl with olive oil, chile, thyme, & salt. Arrange on baking sheet in a single layer. Roast for 20-30 min, till tender. Flip squash once to ensure browning on both sides. Transfer the pan to a rack, allow to cool a few minutes, & transfer to a serving bowl or platter. To serve, toss the arugula with the squash & a splash of olive oil. Toss till nicely coated, then pull the mozzarella ball apart, and gently toss it with the squash as well. Adjust seasoning & finish w/ slivered scallions if you like. Serves 4.   (Recipe source)

Winter Market, Friday the 15th, and Wild Herb Ravioli, by Melinda

Lamium purpureum (Deadnettle)

Our Winter Market on Friday the 15th of March will feature kale and freshly dug carrots--what a treat!

And here's a recipe for a green ravioli just in time for St. Patrick's Day! This recipe is adapted from one by Tama Matsuoka Wong, whom I mentioned in the previous post  and who forages wild herbs for upscale restaurants in the New York City area.  Her recipe calls for chickweed,  deadnettle, and onion grass (aka "wild garlic"). It's called "dead" nettle to distinguish it from stinging nettle--deadnettle has no sting to it and is quite mild in flavor. It's in the mint family, so it has a square stem (which you can feel), though it doesn't taste as "minty" as spearmint or peppermint.

Deadnettle's exotic, tiny flowers

The University of Delaware Extension blog (photo above left) treats it as a weed to be eradicated, but it's actually highly desirable as an edible wild plant, called Lamium purpureum in Latin.  In fact, right now, it looks like it does (in the above left photo) in our neighborhood. It's important not only as an edible green, however, but also as a very early source of nectar for honeybees and the wild bees or bee-like insects (e.g., carpenter bees, hoverflies, etc.) that later in the season will pollinate our domesticated crops.

However, if you don't want to use wild greens in this recipe, you can substitute spinach with the stems removed. You also could substitute some of the kale we'll get at Winter Market The recipe is very quick and easy to make, as you use pre-made eggroll wrappers, about 8- inches square, which you can buy at the supermarket.

Wild-Herb Ravioli

• 3 tbsp unsalted butter, divided
• 1 & 1/2 oz chopped chickweed (~2 cups); if desired, you can substitute spinach with the stems removed, or kale with stems removed and chopped
• 1 oz. deadnettle tops, including flowers, chopped (~ 1 & 1/2 cups), or spinach or kale (stems removed & chopped)
• 1 oz onion grass (aka wild garlic), or substitute chives, cut into 1/2-in. to 1-in. lengths (3/4 cup), and more for garnish
• salt & fresh-ground pepper
• 2 oz. ricotta cheese (1/4 cup)
• 2 oz. freshly grated Parmesan [or Pecorino], plus more for sprinkling
• 18 eggroll wrappers, ~8-in. square
• 1 tbsp olive oil

Melt 1 tbsp butter in medium skillet over medium heat. Add chickweed, deadnettle, & wild garlic (onion grass) greens [or substitute greens] & cook till bright green & softened, about 2 min (a bit longer for substitute greens). Transfer to food processor & pulse till finely chopped. Season w/ a pinch each of salt & pepper. Transfer to a medium bowl & fold in ricotta & parmesan w/ rubber spatula or large spoon. Let cool.

Place 9 eggroll wrappers on work surface. On each wrapper, mound 4 separate teaspoonfuls of filling in a grid 2-in. from the edges. Dip a finger in water & trace a circle around each mound of filling. Place remaining 9 eggroll wrappers atop the filled ones and press to seal around each mound of filling. Cut out 36 ravioli with a 2-inch ring cutter. Make sure edges are pressed together well.

Bring a large pot of salted water to boil; add oil. Cook ravioli until al dente, 5 to 8 min. Drain well.
Serve topped w/ remaining 2 tbsp melted butter & a sprinkling of chopped onion grass (wild garlic).

This recipe by Tama Matsuoka Wong is featured in the March 2013 issue of Martha Stewart Living magazine.