Box Contents Week of October 24, 2021

October 21, 2021

The Original & The One-for-One: Collards, Fuji apples, kale, parsley, persimmons, pie pumpkin, red potatoes, yellow squash, farmers choice item (arugula, acorn squash, butternut squash, extra collards, or extra kale)

The Individual: Collards, Fuji apples, pie pumpkin, red potatoes, yellow squash

Note on The Original & The One-for-One: Animal Farm, which provided the arugula, was short on labor this week, so some of the boxes did not receive arugula. If you did not receive arugula in your box then we packed you with acorn squash, butternut squash, extra collards, or extra kale. We apologize for the last minute switch!

Arugula from Animal Farm

Arugula is a peppery green, great for salads, vegetable sautés, sandwiches, pasta dishes, and more. This arugula was grown by Animal Farm, a certified organic, sustainable permaculture center in Cat Spring, Texas.

Wash and store: Store arugula completely dry, either by storing the leaves unwashed or by drying thoroughly after washing. Place a dry paper towel around the leaves and store in an airtight container. Rinse with water and pat dry before eating.

Prepare: Try using arugula in salads (it's especially great in warm salads), sautéed, or stirred into pasta dishes.

Collards from Gundermann Acres

Packed with omega-3 fatty acids, vitamin K, beta carotene, vitamin C, vitamin E, and much more, this nutrient-dense, earthy green was cultivated by the ancient Greeks and Romans dating back 2000 years. Its signature bitter flavor can be attributed to a chemical compound called PTC that only about 70% of the population can taste!

Wash and store: Store collards unwashed in an airtight container in the crisper drawer of the fridge until ready to use. Before eating, wash thoroughly in a bowl of cold water and dry with a paper towel, removing tough stems.

Prepare: Collard greens are wonderful both raw and cooked! Try using the large, paddle-shaped leaves as a wrap, incorporating the greens into a broth or simmer, or simply blanching or braising to lessen the bitterness.

Fuji apples from Sweet Ruthie's River Ranch

These Fuji apples were grown by Sweet Ruthie's River Ranch located on the banks of the Canadian River in Canadian, Texas. They are a fruit orchard with many different varieties of apples, peaches, plums, and grapes, but apples are their best seller!

Wash and store: Handle apples with care, as apples bruise easily. Store in the crisper drawer of your fridge. It's best to keep separate drawers for fruits and vegetables in your fridge since the ethylene gas fruits (including apples) makes vegetables go bad faster.

Prepare: Wash and enjoy!

Kale from Gundermann Acres

You can find numerous varieties of the ever-popular nutrition superstar kale, but curly, dinosaur, redbor, and russian are some of the most common. Kale contains high levels of lutein, one of the two carotenoids of the eye, so make sure to load up on this delicious green to keep your eyes healthy!

Wash and store: Store kale unwashed in an airtight container in the crisper drawer of the fridge until ready to use. Wash thoroughly in a bowl of cold water and dry with a paper towel, removing tough stems.

Prepare: Because kale holds its texture well when cooked, it can be steamed, fried, sautéed, baked, roasted, or wilted into soup. But if you want to access the full nutritional benefits of the veggie and aren't daunted by its fibrous texture, try massaging the leaves with lemon juice and olive oil after washing, then add your favorite toppings to prepare a kale salad.

Parsley from Patty's Herbs

This nutrient-dense herb native to the Mediterranean is an excellent source of potassium, calcium, vitamin A, C, K, and flavenoid antioxidants, which are associated with healthy immune function.

Wash and store: like other leafy herbs, parsley can wilt quickly so it's important to store it properly. Chop off about a quarter inch of the stems, then place them upright in a clean glass or jar filled with about an inch of water, as you would a bouquet of flowers. Loosely cover the leaves with an upside-down plastic bag and then store in the fridge. If you don't use it all within a few days, just make sure to occasionally refresh the water.

Prepare: You can use parsley in just about anything! Roughly chop the herb to preserve its flavor and add to salads, vinaigrettes, roasted veggies & meats, sauces, smoothies, soups, pastas, and grain bowls.

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.

Wash and store: Persimmons should be kept unwashed, at room temperature until ripe. Once ripe, consume immediately 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.

Pie pumpkin from Chip Berry Farms

Pumpkins aren't just for jack-o'-lanterns and pie! The winter squash is actually much more versatile! Delicious in both sweet and savory dishes, and one of the more nutritious winter squashes, pie pumpkins are a smaller, sweeter variety of pumpkins rich in vitamin C, potassium, and beta-carotene (which gives the pumpkin its distinctive hue!).

Wash and store: Make sure that the pumpkin is completely dry. Store it in a cool, dark area such as a kitchen cupboard, and consume within a month. (Or if you want to leave in on the table as decor for a week, that's great too!)

Prepare: When ready to eat, remove the pumpkin's stem and use a sharp knife to split in half. Remove pepitas/pumpkin seeds (try roasting them for a delicious snack) and cut the pumpkin flesh into large chunks. From there, you can boil, steam, or roast the pumpkin and add to salads, soups, pastas, or desserts!

Red potatoes from Gundermann Acres

Potatoes sometimes get a bad rap in the health world, but they're actually a good source of fiber, vitamins, minerals, and antioxidants! Although they are often associated with processed and fried foods, by themselves they are low in calories and they contain no fat. The nutrient profiles vary depending on the type of potato, but in general potatoes are a good source of vitamin C, B vitamins, potassium, iron, and manganese.

Wash and store: Make sure your potatoes are completely dry before storing them. Store potatoes in a cool, dark area such as a kitchen cupboard. Good air flow is required to prevent potatoes from going bad, so try storing them in a basket, bowl, or paper bag, not in an airtight container. Check potatoes periodically and remove any that show signs of rot. We recommend using your potatoes within a few weeks. If they begin to sprout, simply cut off the sprout and use as normal.

Prepare: A lot of the nutrients are found in the skin, so try keeping the skin on when you cook your potatoes! Try making healthy baked potatoes using plain Greek yogurt instead of sour cream, chopped chicken breast or sandwich meat instead of bacon, and loads of veggies of course!

Yellow squash from Gundermann Acres

Summer squash, including this yellow squash from Gundermann Acres, is a prolific producer in the Texas summer! It also packs a nutritional punch with vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, potassium, and manganese.

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.

Pumpkin puree from scratch

Fresh pumpkin makes any pumpkin dish taste better, whether sweet or savory! Thankfully, it's easy to make pumpkin puree from scratch to use in any of your favorite recipes calling for canned pumpkin. Use pumpkin puree within a week or freeze for up to a year.

1) Preheat the oven to 400° & line a baking sheet with parchment paper

2) Wash and dry the pumpkin, then use a large, sharp knife to cut the pumpkin in half starting from the top (near the stem) and slicing down to the bottom. Do not cut through the stem, which is too thick for kitchen knives.

3) Scoop out the seeds & stringy insides, then lightly season with salt & place both halves cut-side-down onto the baking sheet

4) Roast until the the pumpkin flesh is very soft, about 40-60 min. When the pumpkin is done, you should be able to slide a fork easily into multiple places & the flesh should start to come away from the skin.

5) Allow to cool, then scoop the flesh into a food processor & blend until smooth

Pumpkin puree from scratch (Instant Pot version)

If you have an Instant Pot, this is a different method to create the same pumpkin puree as above. Use pumpkin puree within a week or freeze for up to a year.

1) Wash and dry the pumpkin, then use a large, sharp knife to cut the pumpkin in half starting from the top (near the stem) and slicing down to the bottom.

2) Scoop out the seeds & stringy insides & cut around the stem to remove

3) Add 1 c. of water to the Instant Pot, then place pumpkin into the Instant Pot (using the rack is optional). Close lid & seal pressure valve. Set on manual/high pressure for 13 min.

4) When the time is up, manually release the pressure & carefully remove the pumpkin from the Instant Pot using oven mitts (pumpkin will be hot)

5) Allow to cool, then scoop the flesh into a food processor & blend until smooth

Pumpkin, arugula, & quinoa salad

1) Preheat oven to 350° & line two baking sheets with parchment paper

2) Wash pumpkin, cut in half & remove seeds, then chop into 1" cubes

3) In a large bowl, combine cubed pumpkin with 1 Tbsp olive oil, 2 tsp honey, 1/2 tsp cinnamon, 1/2 tsp cumin, & 1/2 tsp coriander. Toss until the pumpkin is evenly coated, & spread onto one of the baking sheets.

4) Roughly chop 1 red bell pepper & 1 red onion, spread onto the other baking sheet, & drizzle with 1 Tbsp olive oil

5) Place both trays into the oven & roast until the veggies are soft & starting to brown, about 45 min

6) While the veggies are roasting, prepare the quinoa. Rinse 1/2 c. quinoa & place in a saucepan with 1 c. water, bring to a boil, then reduce to a simmer and cover for 15 min. Then remove from heat but leave the lid on for 10 min before fluffing with a fork.

7) In a large serving bowl, mix together quinoa, roasted veggies (allow veggies to cool first), 1 bunch chopped arugula, 1/4 c. slivered almonds, 1 bunch chopped parsley, 2-4 Tbsp olive oil, juice of 1/2 lemon, salt & pepper to taste

Sautéed collard greens

1) Remove tough center ribs from 1 bunch of collard greens, then roll leaves & slice into thin strips

2) Warm 1-2 Tbsp olive oil on a large skillet over medium-high heat & add collards once oil is hot

3) Add 1/2 tsp salt & stir in 30-second intervals until the leaves are dark green & wilted (3-6 min)

4) Lower heat & add 2 cloves minced garlic, juice from 1/2 lemon, & a pinch of crushed red pepper. Stir until fragrant & serve warm.

Massaged raw kale salad

`1) Remove the tough stems from 1 bunch of kale, then roughly chop, wash, & pat dry

2) In a large bowl, combine kale with 1 Tbsp olive oil, 1 Tbsp lemon juice, & 1/2 tsp salt

3) Using your hands, massage the kale until the leaves soften from the lemon juice & olive oil

4) Serve with your favorite salad toppings. We suggest sliced radishes, diced apples, & cubed baked butternut squash from your Good Apple box. Grated parmesan, nuts, & seeds will also elevate the salad.