Box Contents Week of October 10, 2021

September 30, 2021

The Original & The One-for-One: Acorn squash, Anaheim peppers or bell peppers, dragon tongue beans, persimmons, red frilly mustard, squash blossoms, Starkrimson pears, zucchini

The Individual: Green beans, pears, red frilly mustard, squash blossoms, Starkrimson pears, zucchini

Acorn squash from Gundermann Acres

Acorn squash is a type of winter squash with yellow-gold flesh and a sweet, nutty flavor. It is high in antioxidants that help fight free radical damage. Many people don't know that the skin of acorn squash is actually edible!

Wash and store: Make sure that the acorn squash is completely dry. Store it in a cool, dark area such as a kitchen cupboard, and consume within a month.

Prepare: Rinse the squash with running water. Place acorn squash on cutting board and use a large, sharp knife to cut in half lengthwise. Scoop out seeds and excess fiber from middle of squash, then bake according to your recipe (note that cooking time varies with the size of the squash.)

Anaheim peppers from Farmshare Austin

Anaheim peppers are mild chili peppers that bring loads of flavor to your cooking! They have a similar flavor to hot peppers without bringing the heat (bright and refreshing, a little smokey, and sweet when roasted).

Wash and store: Store peppers in the fridge before washing them! Added moisture will make them rot faster. Place them loose or in a mesh bag (not an airtight bag) in the crisper drawer of your fridge.

Prepare: Anaheim peppers can be used raw or cooked, and they're ideal for roasting, grilling, and baking. A few uses for Anaheim peppers include chiles rellenos, stuffed peppers, salsa verde, or adding strips of roasted or sautéed peppers to your pizza, burrito bowl, or morning eggs.

Bell peppers from Farmshare Austin

Did you know that bell peppers change color as they ripen? The color indicates how long they have been on the plant, and the longer they're on the plant the sweeter they get. That's why red peppers are sweeter than green peppers; they've been on the plant longer!

Wash and store: Store peppers in the fridge before washing them! Added moisture will make them rot faster. Place them loose or in a mesh bag (not an airtight bag) in the crisper drawer of your fridge.

Prepare: When you're ready to use them, simply wash and chop. If you'd like, you can even save the seeds to grow your own pepper plants!

Dragon tongue beans from Animal Farm

Absolutely delicious, these beans are tender, crunchy, and yellow with purple stripes! They were grown for you by Animal Farm, a certified organic, sustainable permaculture center in Cat Spring, Texas. The small family farm was built around the principles of taking care of people, taking care of the earth, and ensuring that we protect our resources for future generations.

Wash and store: Store unwashed, whole green beans in a plastic bag or other airtight container is the crisper drawer of your fridge. Make sure they are dry when storing them, as dampness causes rot. They should last 7-10 days.

Prepare: Dragon tongue beans can be eaten raw or cooked, but they will lose their purple color if you cook them. Try eating them raw with your favorite dip, or you can substitute them for green beans in any recipe.

Green beans from J & B Farms

Did you know that green beans are the unripe, young fruit of beans? Yep, they're the same thing! These beans are from J & B Farms, which started in 2001 as a farm specializing in Texas-grown green beans! Initially, they sold their fresh green beans from a truck without packaging, but now you can have them delivered to your door with Good Apple.

Wash and store: Store unwashed, whole green beans in a plastic bag or other airtight container is the crisper drawer of your fridge. Make sure they are dry when storing them, as dampness causes rot. They should last 7-10 days.

Prepare: Cut both ends off the green beans, then chop to your preferred length. Green beans are delicious cooked, but did you know you can also eat them raw with dip?

Persimmons from Lightsey Farms

How to tell if persimmons are ripe: The persimmons in your box are mostly hard and orange or orangish green. Most people prefer to let them get a little more ripe, so we recommend waiting until they are brighter orange (no more green) and a little bit soft, like a ripe avocado. However, if you're feeling impatient you don't have to wait! This variety can be eaten completely hard; they will not give you a fuzzy feeling in your mouth like other kinds of unripe persimmons. If you eat them when they are still hard, they will have a sweetness and firmness similar to an Asian pear.

This variety is called Fuyu. Watch out for seeds! Although most Fuyus do not have seeds, a few of them do (there can be multiple seeds per fruit, and they look like plum seeds). Fuyus are self-pollinating, meaning they do not need to be pollinated by insects. Sometimes insects do pollinate them though, and when this happens the fruits develop seeds!

Wash and store: Persimmons should be kept unwashed, at room temperature until ripe. Once ripe, consume quickly or move to the refrigerator to store for a few more days. Rinse with water and remove the stem right before eating.

Prepare: Try slicing a crisp Fuyu like an apple and add it to a salad, or pair a slightly soft Fuyu with goat cheese. Peeling is optional, though the skin is edible and nutritious.

Red frilly mustard from Gundermann Acres

If you like peppery, spicy greens such as arugula, then you're going to love red frilly mustard! In addition to being delectably spicy, it also adds visual appeal to your salads or sandwiches with it's ruffled leaves and beautiful color.

Wash and store: Chop off the base of the stems, giving the mustard stems a fresh cut. Gently wash the leaves in a colander under low water pressure. Pat dry, then wrap the dried leaves a dry paper towel and store it in a plastic bag or other airtight container in the crisper drawer of the fridge. They will be best if used within 3 days.

Prepare: Because red frilly mustard has such a strong flavor, it's best when incorporated with other ingredients. You can combine it with other mixed greens for a salad base, use the greens to spice up a sandwich, add them into a creamy casserole, or turn them into a spicy dip. See the recipes below for more ideas!

Squash blossoms from Gundermann Acres

Squash blossoms are the edible flowers of the squash plant. They are used in many cuisines around the world for their delicate, floral yet zucchini-like flavor. Although both the male and the female flowers are edible, farmers usually only harvest the male flowers so that the female flowers can go on to produce squash.

Wash and store: Store your squash blossoms in the refrigerator inside the clamshell that they came in. They are best eaten as soon after harvesting as possible, within a day or two max. Because they are delicate, it is best to gently submerge them in a bowl of cool water to wash them rather than running them directly under the water.

Prepare: Squash blossoms can be stuffed with cheese and herbs and baked, served over pasta, dipped in batter and fried, incorporated into a quesadilla, or eaten raw as a beautiful garnish or salad topping. There are so many amazing recipes to try, and we've included a few of our favorites in the recipes section below.

Starkrimson pears from Top of Texas

Starkrimson pears are named for their crimson color. They were discovered in the early 1950s in Missouri as a branch of red pears on a tree that normally produced green pears (a spontaneous mutation!). The tree was then propagated to give us the sweet, juicy, bright red pears in your Good Apple box today.

Wash and store: The pears in your Good Apple box are fully ripe, so consume quickly or store in the fridge for up to a few days. Rinse pears right before eating.

Prepare: Pears are delicious raw, but try them chopped in a salad or baked into a cake for an extra special treat!

Zucchini from Gundermann Acres

Summer squash, including zucchini, has a soft, edible skin. The skin, or rind, is actually what distinguishes summer squash from winter squash, not the season when they grow! Both kinds of squash are grown in the summer and fall seasons, but whereas summer squash must be consumed immediately because of it's soft skin, winter squash (with its hard and thick rind) has a much longer storage life so it can be enjoyed into the winter.

Wash and store: Store summer squash unwashed (dampness will cause rot) in a perforated bag in the crisper drawer of the fridge. If you do not have a perforated bag, you can take any plastic bag and poke some holes in it for airflow. This will keep your squash fresh for as long as possible! Summer squash is best consumed within 4 days.

Prepare: When you are ready to eat it, simply cut off the two ends, wash, and slice. Summer squash is incredibly versatile; it can be roasted, sautéed, grilled, quick-pickled, or even eaten raw with dip.

Oven roasted + stuffed squash blossoms

1) Preheat oven to 350° & line a baking sheet with parchment paper or foil

2) Combine 3 oz ricotta, goat cheese, or vegan cashew cheese with 1/3 c. chopped herbs of choice (parsley or basil work great). Season with lemon zest, salt & pepper to taste.

3) Gently stuff squash blossoms with filling & loosely twist the end to close

4) Brush blossoms with a light coat of olive oil & sprinkle with salt

5) Bake for 10-12 min, until the blossoms are golden brown & crispy

Squash blossom quesadillas

1) In a skillet over medium heat, sauté 1/2 thinly sliced onion & 2 minced garlic cloves in 1 Tbsp olive oil until the garlic & onion are soft & golden

2) Season the mixture with salt & transfer to a small plate

3) Place 1 tortilla on the skillet on medium heat and turn once, heating each side 15-30 sec

4) Add 1/4 c. shredded mozzarella, 1 tsp chopped cilantro, 1/4 of the garlic & onion mixture, & a pinch of black pepper to the tortilla, then arrange 2 squash blossoms on top

5) Fold the tortilla in half & cook for 1 min on each side, making sure the mozzarella has melted

6) Repeat the process for 3 more quesadillas

Fried squash blossoms

1) Combine 1/3 c. flour & 1 tsp salt in a medium bowl, then add 3 oz water (or sparkling water) gradually and mix well

2) Let batter rest for 10 min

3) Dip squash blossoms in batter, fully coating the blossoms

4) Pan-fry both sides of squash blossoms on medium-high heat

5) Enjoy while still warm!

Red frilly mustard salsa verde

1) Blend 1 c. olive oil, 1 c. chopped scallions or onions, 3 garlic cloves, 3 Tbsp capers, juice + zest of 1 lemon, 1 tsp salt, 1/2 tsp smoked paprika, & 1/2 tsp red chile flakes in a food processor until a loose paste

2) Add 1 bunch fresh herbs such as cilantro, parsley, basil, or mint & 1 bunch red frilly mustard. Pulse until you reach desired consistency.

3) Serve with chips, or drizzle over meat, fish, or eggs

Red frilly mustard frittata

1) Preheat oven to 350°

2) Crack 10 eggs into a small mixing bowl

3) Heat a 12-inch cast iron or oven-safe skillet on the stove over medium high heat. Coat the bottom of the pan in olive oil, then add 1 minced clove garlic & sauté for about 30 sec.

4) Add 1 bunch roughly chopped frilly red mustard & stir until wilted

5) While the mustard is cooking, beat eggs & stir in 1/4 tsp salt & 1/4 tsp pepper, then pour egg mixture over mustard in the skillet

6) Sprinkle 1/2 c. grated Parmesan cheese, 1/2 c. grated Romano cheese, & 1/4 c. crumbled feta cheese over the egg mixture, covering the entire surface

7) Turn off the heat on the stove & move skillet into the oven on the center rack. Bake for 15 min, then broil for 3 min to lightly brown the top.

Sautéed red frilly mustard

1) Heat 1 Tbsp olive oil over medium heat in a skillet & add 4 minced cloves of garlic, stirring until garlic is golden brown

2) Wash & dry red frilly mustard, roughly chop, & add to the skillet

3) Add juice of 1 lemon, 1/2 tsp red chile flakes, 1/2 tsp salt, & 1/2 tsp pepper

4) Remove from heat when mustard is tender & wilted

5) Pairs well with meat, fish, or even pizza

Sweet or savory baked acorn squash

1) Preheat oven to 400°, cut squash in half lengthwise, & scoop out the seeds

2) For a sweet recipe, spread butter on the inside of each squash half & sprinkle with 1 tbsp. brown sugar, 1/4 tsp. cinnamon, & a small pinch of salt. For a savory recipe, spread olive oil on the inside of each squash half & sprinkle with 1/4 tsp. paprika, & a small pinch of salt and pepper.

3) Place squash cut side up on a large baking sheet & roast until fork tender, 40-55 min depending on the size of the squash