Hello Members - Happy Friday - how has your week been - as we prepare for the Labor Day weekend ahead - nice change to wake up to - cool and crisp - windows open morning!!!
From our packing line - nice fall colors displayed by the sweet peppers!!! As you can see from the picture the peppers are no longer white - so the white peppers we have this week will again be yellow - striped and various shades of color.
If you are missing an item from your share - first - sorry for the packing error and second please send me an email and I will give you a credit on Harvie Balance which will be deducted from your next share cost.
Winter squash - two fall favorites are becoming available this week - the Butternut and Acorn - and will continue to be available in the weeks ahead.
One Pan Chicken with Bacon and Acorn Squash
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Small skillet
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Large rimmed baking sheet
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Mixing bowl
Ingredients
- 5 slices mccormick brown sugar bourbon bacon, cut into 1-inch pieces
- 2 tbsp unsalted butter
- 1 tbsp packed brown sugar
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp ground cinnamon
- 1 1/4 tsp kosher salt, divided
- 4 small chicken breasts
- 1/2 large acorn squash, sliced into half moons about 1/4-inch thick
- 1 tbsp chopped sage, plus a 5-6 whole leaves for garnish
Instructions
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30 minutes before cooking, if you have time, set the chicken out so it can come to room temperature. Preheat oven to 375 degrees.
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Spread bacon on a large rimmed baking sheet. Bake in the oven for about 8 minutes or until the bacon begins to render about 1 tablespoon of fat. While using oven mitts, drain the bacon fat from the corner of the pan. Reserve.
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While the bacon cooks, add butter to a small skillet. Turn the heat on medium-high. Once the butter begins to melt and brown on the edges, swirl the pan. Continue to swirl the pan until the butter turns a deep brown and smells nutty. Pour into a medium bowl to cool.
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Once the butter has cooled slightly (about 1 minute), add brown sugar, paprika, garlic powder, cinnamon, and half of the sage to the bowl. Whisk to combine. Add the chicken breasts and use your hands to massage the rub into the breasts. Season the chicken on both sides with about 1 teaspoon of salt and a little bit of freshly cracked black pepper. Place the chicken breasts around the bacon on the sheet pan. Make sure there is no bacon under the chicken, as you want the bacon to crisp up.
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Add the squash to the bowl you tossed the chicken in. Toss the squash with one tablepsoon of the bacon grease and remaining salt, sage, and black pepper. Spread the squash on the baking sheet around the chicken. Use tongs to make sure the bacon isn't being covered by the squash or chicken.
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Bake until chicken is cooked through, squash is roasted, and bacon is crisp, about 30-35 minutes. If the bacon begins to get too crisp or starts to burn, use the tongs to remove the bacon. Add it back to the pan when the chicken and squash are finished cooking. Garnish with fresh sage leaves.
Spicy Roasted Squash with Feta and Herbs
Ingredients
- 1 large acorn squash, seeded and cut into slices
- 3 tablespoons coconut oil, melted
- 3 tablespoons brown sugar
- 1 teaspoons chili garlic sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces feta cheese, crumbled
- 1 tablespoon freshly chopped basil
- 1 tablespoon freshly chopped cilantro
- 1 tablespoon freshly chopped oregano
Instructions
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Preheat the oven to 375 degrees F. In a small bowl, whisk together the coconut oil, brown sugar and chili garlic paste.
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Place the sliced squash in a baking dish and pour the mixture over top. Season with salt and pepper then toss well to coat. Roast for 20 minutes, then toss a bit and roast for 20 minutes more. Remove the squash from the oven and immediately cover with the crumbled feta and herbs. Scoop out any extra sauce from the baking dish and place it on top Serve!
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Thank you for returning your boxes - Please keep them coming!!!
We are still very much in need of volunteers to help us at the Farm - we experience significantly low numbers of volunteers in the Summer - if you are considering volunteering at the Farm - you may visit our website www.regionalfoodbank.net and choose Volutneer at the Farm or contact one of our farmers - Brandon to learn more details about the opportunities available - brandonm@regionalfoodbank.net Thank you!
Your support of the CSA and Farm is greatly appreciated - as you partner with us to feed those in need - Thank you
Saturday looks like the best day - Enjoy your Labor Day weekend with family and friends!
Very Best, Bob
