Lima, Mushroom, Squash and Kale Stew

Photo  from Martha Stewart Whole Living, December 2010 (no photographer credit)

The October 13 farm share from Glade Road Growing is slated to include sweet peppers, radishes, buttercup squash, salad mix (lettuce mix plus baby kale and baby tatsoi), garlic and a. bunch of kale.  Here's a hearty stew that uses the squash, garlic and kale plus mushrooms and dried lima beans.

Or if you'd prefer, I like to combine the radishes and squash with beets to make this Moroccan stew.

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Serves 8

1.  At least several hours before you make the soup, cover 2 cups of dried lima beans with water and bring to  to a boil in a stainless steel pot with a fitted lid and heavy bottom.  Rinse well.  Cover again with four cups of water and bring to a boil a second time.  Turn down and let simmer for 5 minutes and then turn off heat and soak for an hour or overnight.

2.  Preheat oven to 450 degrees F.  Cut a butternut squash in half and scoop out seeds.  (You can removed the pulp from them and roast, as you would pumpkin seeds.)  Place cut side down on a cookie sheet covered with parchment paper and roast until soft.  You can do the same in a countertop convection oven.

3.  While squash is roasting, drain and rinse limas and cover with 4 cups of water in a large covered soup pot.  Add 2 bay leaves  and bring back to a boil and then turn down to a simmer.  

4.  Rinse and peel 1 large onion and coarsely chop.  Smash, peel and thinly slice 8 cloves of fresh garlic.  Saute onions in a heated cast iron skillet coated in extra virgin olive oil until the onions are soft and fragrant.  Add garlic and cook for another minute or so and transfer both to the soup pot. 

5.  Rinse and pat dry 1 pound of mushrooms (white, crimini, and/or shitaki).  Thinly slice and saute in the same skillet, one layer at a time until golden brown and transfer to the soup pot.

6.  Rinse 6 stalks of celery and thinly slice on the diagonal.  Saute in the skillet until slightly softened and add to the soup pot.  Take a few spoonfuls of the broth from the pot and add to the skillet to deglaze and re-add to the soup pot.

7.  When squash is soft, peel skin and chop into cubes and add to the soup pot.

8.  Rinse kale.  Remove stems and reserve for other use, such as a soup stock.  Thinly slice leaves.  When beans are tender, stir in kale and cook until tender, about five minutes more.  Season with freshly ground pepper and 8 tablespoons of  miso, stirring well.  Serve warm in Serve in individual bowls.  To make this a main dish you can serve it over cooked grain such as barley or over cooked whole wheat, buckwheat or corn pasta.

Roasted Winter Squash and Apples with Quinoa, Kale, Pecans and Tahini Maple Dressing

This gorgeous photo is from  Ashley McLaughlin, an architect turned "cookbook author, freelance food photographer, recipe developer, and portrait photographer."  McLaughlin uses acorn squash with her kale (which makes for an interesting shape), but the winter squash in the 9/30 farm share from Glade Road Growing is slated to be a 2-3 pound buttercup squash as pictured at the bottom of the page. Beside the squash, kale and garlic used in this recipe, other veggies slated for delivery are:  parsley, lettuce mix, and peppers.

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To make tahini dressing:

Heat a clean, large dry cast iron  skillet over medium high heat and add 1 cup of whole sesame seeds.  Stir frequently until they begin to turn golden brown and pop.  Remove from skillet and process in a blender, food processor or mortar and pestle with about 3 tablespoons of extra virgin olive oil to make 3/4 cup.  For this recipe, you will need 4 TB.  You can store the rest in a lidded jar in the fridge.  Peel and smash one clove of garlic. Combine tahini and garlic in a jar with with 2 oz. lime juice (about two limes). Seal and shake and let sit for at least 10 minutes.  Add 1 TB of  real maple syrup and sea salt and fresh ground pepper to taste.  Set aside.

To roast squash and apples:

Slice two crisp, tart  apples, leaving skin on, but removing core (Granny Smith and Cortlands are two of my favorites).

Cut the squash in half, remove the seeds.  I roast it roast face up  in a counter top convection oven for 30 minutes at 475 degrees F, then slice it, peel it and cut it into chunks.  Alternately, you can cut it into 1/4 thick slices and roast it in a conventional oven at 400 degrees F for about 35 minutes, flipping once halfway through.  If you are cooking the squash in the oven, during the last seven minutes add the apples.  Otherwise you can roast separately in the convection oven for a couple of minutes once the squash is done until the apples start to soften and turn fragrant.

To cook kale and quinoa: 
Smash, peel and mince 3 cloves of garlic. Chiffonade the kale by removing center stem, rolling and slicing crosswise to make long strips. 

Cover 1 cup raw quinoa in 2 cups of water and bring to a boil.  Simmer for 5 minutes and then rinse.  Add fresh water and bring back to a boil and let sit covered until water is absorbed, about a half hour.  Fluff with a fork.

Cook kale in lightly oiled cast iron skillet for about four minutes.  Add garlic and cook another minute, then   add a bit of water to steam lightly.  Remove from stove to plate while kale is still bright green and combine with  cooked quinoa.

To serve:

Place quinoa and kale  on a large platter then arrange roasted squash and apples on top. Or you can serve in individual bowls. Sprinkle with 1/2  cup of pecans and drizzle with dressing. 

This buttercup squash photo is  from Canadian registered dietitian, freelance magazine nutrition writer and recipe developer Matt Kadey of the blog Muffin Tin Mania.  Be sure to check out his 11/10/10 recipe for buttercup squash and oat muffins. Other yummy recipes for winter squash and kale include Kaela Porter's roasted squash with red peppers and rosemary from her Local Kitchen blog and Liz Harris's wheat berry salad with roasted squash, kale and whiskey soaked cranberrries from her Floating Kitchen blog.  Plus, here are my winter squash recipes from last season:

09/10/13: Moroccan Squash and Eggplant Stew
10/07/13: Another Moroccan Stew: Beets, Buttercup Squash and Radishes
11/11/13: Pecan-Topped Winter Squash Pie (Pumpkin and Sweet Potatoes Work, Too)

11/18/13: Parsnip, Carrot, Winter Squash and Apple Stew

Another Moroccan Stew: Beets, Buttercup Squash and Radishes

Photos of heirloom buttercup squash and radishes from the French J&L Seeds and Planet Natural respectively.
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Yesterday evening at the Glade Road Growing potluck, Sally was talking about the survey results.  Although she's only had ten answers to date, the most frequent answer for "least liked new veggie" is either radish or salad turnip.  She asked if I could provide a suggestion for radishes in the recipe for this week's newsletter.

I thought that maybe those folks who don't enjoy radishes object to the sharp taste, which can be  down by slicing them  very thin or by pickling or combining them with fat and acid (think balsamic vinegar and extra virgin olive oil or nuts or cheese. Radishes will also be milder in taste when roasted, braised, sauteed, steamed or stewed. The following is a recipe that combines cooked radishes with the buttercup squash and garlic we are slated to find in this week's farm share.

Other expected veggies this week are napa cabbage (think kimchi, Asian stir fries and soups) and Greenstar lettuce mix.

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Serves 6

If you are going to cook your own dried garbanzo beans/aka chickpeas (which I prefer to canned), start the night before or at least two hours early.  The night before you make this stew or at least two hours before, cover 1/2 # of beans (1 cup) with 3 cups of water and bring to a boil.  Soak for an hour or overnight, rinse, add three cups of water, bring to boil and cook until tender.  Rinse and drain.


Peel and dice 2/3 pound of beets (about 2 cups).  If you want this to be a little less messy and bring out the sweetness, you can quarter and roast them first before slipping off the skins and dicing.  

Wash a buttercup squash (or other winter squash, such as delicata, acorn, butternut, hubbard or pumpkin).  Winter squash are hard and thick-skinned, which make them store well, but hard to peel and cube unless you first cook them slightly.  You can do this by cutting off the stem end, halving it,  scooping out the seeds and fiber with a spoon and baking, microwaving or steaming until slightly soft. Or, to bring out the sweetness, you can roast the halves at the same time as the beets.   Cut the softened squash into 1/2 rounds and peel, then dice into 1/2 inch cubes.  You will need up to 2 cups for this recipe.  If there is more, you can save it for another recipe.  You can roast the seeds the same way you would pumpkin seeds.

Wash and trim stems and leaves  on about  2/3 pound radishes.(You can reserve the leaves and stems to use as a spicy salad green).

Coarsely dice 1 onion or two small onions.

Smash, peel and mince 4 cloves fresh garlic.

Finely grated zest of 1 medium lemon (about 1 1/2 teaspoons).  If there is more, you can save in a jar with a tight lid.

Measure out the following spices:
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cinnamon 
1/4 teaspoon cloves
1 teaspoon paprika
1 teaspoon caraway seeds
1/2 teaspoon red pepper flakes



Coat the skillet or dutch oven with extra virgin olive oil and saute onions, stirring occasionally until softened.  Add the garlic and spices and stir to combine.  Cook, stirring occasionally, until the garlic and spices are fragrant, about 1 minute.  If you don't have a dutch oven, transfer to a 3 quart or larger heavy-bottomed stainless steel pot with a lid.  De-glaze skillet with a bit of water and add to pan.

Add  beets, 2 1/2 cups water and stir to combine. Simmer, stirring occasionally, until the beets are slightly softened.  Add squash, radishes, chickpeas, 1/4 cups of raisins, 1 T sweetener such as raw sugar, molasses, honey or maple syrup.  Return the mixture to a simmer and reduce the heat to low. Simmer, stirring every 10 minutes and making sure to stir to the bottom of the pot to rotate the vegetables evenly, until the vegetables are fork-tender but still hold their shape, about 45 minutes.

While stew is cooking, prepare garnishes  coarsely chop 1/4 fresh cilantro. Slice 3/4 cups of almonds and toast in skillet. 

 Taste and season with salt as needed. Remove from the heat and stir in  lemon zest.  Serve stew over a cooked starch.  Couscous is traditional, but this also works with cooked brown rice, quinoa, wheat berries, barley or millet, if you prefer a whole grain.

Sprinkle with the almonds and cilantro.