City Fresh and the Sorcerer's Squash

Eating Seasonally for the Everyday Witch or Wizard

Local Foods connect us to the magic of yearly transitions

mason jar salad

Skillet Sweet Potatoes and Beans
Courtesy Bounty from the Box: The CSA Farm Cookbook by Mi Ae Lipe

2 tablespoons olive oil
2 sweet potatoes, peeled and cut in 1/2-inch cubes
9 ounces green beans, cut diagonally in 1-inch pieces
1 tablespoon honey
tablespoon whole-seed mustard

1. In a nonstick skillet, heat the olive oil over medium-high heat. Cook the sweet potatoes, stirring occasionally, until they turn tender-crisp about 10 minutes.

2. Add the green beans; cook for 2 minutes. Add 1/4 cup water; cover and cook until the potatoes are fork-tender, about 2 minutes. Toss with the honey and mustard.

Roasted Squash with Potatoes and Garlic
Courtesy Bounty from the Box: The CSA Farm Cookbook

4 cloves garlic, peeled and crushed
3 tablespoons olive oil
1 large sprig rosemary, finely chopped, plus 1 more for garnish
2 tablespoons balsamic vinegar
1 unpeeled acorn squash (1 to 1-1/2 pounds), washed, halved, seeded, and cut into 12 equal pieces
4 to 5 medium potatoes (about 2 pounds), unpeeled, washed, and quartered

Preheat the oven to 425°F.

Combine the garlic, olive oil, chopped rosemary, and vinegar in a large bowl. Add the squash and potato pieces and toss well to coat; season to taste with salt and pepper.

Arrange the squash and potatoes in a single layer in a large, shallow baking pan (use two pans if necessary). Drizzle with the garlic-oil mixture, and add salt and pepper to taste. Top with the second rosemary sprig.

Bake for 35 minutes, switching the pans halfway through the cooking time for even baking. After the vegetables have browned on one side, turn them over, lower the heat to 350°F, and then bake for 20 minutes more, or until the squash and potatoes are easily pierced with a fork.

Concord Grape and Rosemary Focaccia
Courtesy Kitchen Heals Soul

454 g (1 pound) homemade pizza dough
200-300 g Concord grapes
25 g olive oil
2 tbsp granulated sugar
2 branches rosemary
2 tsp turbinado sugar

Instructions

Spread/roll the pizza dough until it's about ½ inch thick then transfer to a parchment lined baking sheet. Cover and let rise 10 minutes.
Drizzle the olive oil over top and massage it into the dough, tucking a little of the oil under the edges of the dough too.
Let the dough rest 10 minutes. Meanwhile preheat the oven to 400ºF.
Sprinkle the granulated sugar over the oiled focaccia dough and scatter the grapes over top and then the leaves of rosemary (discard stems). Top with turbinado.
Bake for a good 30 minutes, until it is a nice golden brown color. Let cool slightly before slicing and serving.

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