How to prepare... Spaghetti Squash

Spaghetti Squash is popular amongst the teachers at ChildRoots, the kids get excited when they smell it. It is by far one of the easier squash to prepare. Spaghetti Squash is simple to cut and scoops with almost no effort. Spaghetti Squash is low in saturated fat, and very low in cholesterol. It is also a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, and a very good source of Dietary Fiber and Vitamin C.

After washing the squash, dry it so it won't slip. Then, using a sharp knife, cut off the stem.
This is a bit tricky, i stand the squash on its end and very carefully cut it in half.
Then cut the squash into quarters. I like to cut it into quarters so that there are edges to brown, the brown edges are the best.
Using a large spoon, scoop out the seeds.
Lay flat on a well oiled sheet pan.
Bake in a 450 degree oven until the skin is bubbly and brown. Also when the squash should give easily when poked. I should about an hour, give or take 15 minutes. Once out of the oven let them sit for5 minutes on the sheet.
After 5 minutes flip them over and let them over and let them rest until they are cool enough for you to handle them.
When you can handle them safely, scrap the squash from the skin.
Collect in a pan add Olive oil and salt.
Use a potato masher to mash and mix the squash.
There have been arguments over the spaghetti squash. And be sure to look out for teacher Beth on squash days. she may scare you.

Apples and Pears of Kiyokowa Family Orchards.

For months ChildRoots has been getting all of our apples and pears for Christina's friends at Kiyokawa Family Orchards. There have been so many varieties I couldn't keep them straight.
Here are some examples.
How many varieties can you name?

How to prepare...Broccoli

Broccoli is sorta "in season" right now, I used it to break up the greens, squash, roots cycle we've been going through. I normally tell you about the vegetable, this time I'll leave that to Wikipedia.

I really underestimated the popularity of Broccoli last week. The bowls came back almost licked clean. Growing up my exposure to broccoli had only been in Chinese food. Once I started cooking broccoli was one of the first vegetables that I attempted. I learned early on that boiling broccoli wasn't the way to go for me, that mushy texture isn't appealing and you lose nutrients in the water. I knew the kids wouldn't go for mushy boiled broccoli. Not to mention the smell from all that boiling! At ChildRoots I steam broccoli. Steaming it brings the flavor out, and softens it just enough.

This broccoli came to us from Heger Organics out of California. The tough skin and tight bunches tell me that it has seen some cold weather, and will need a little bit more steaming time.
I snap the floret off the main stalk, breaking up the bigger ones, collect them in the steam basket. I've always liked my broccoli to look a bit rustic.
I use the stems too!
Since these were cold weather broccoli, I used a knife to cut the tough outer layer off. If this was warm weather broccoli, you could just go over it with a peeler.
I then cut the stems into pieces that are roughly the size of the stems on the florets.

Place them in the steamer basket, cover and steam for about four minutes. I like them to still be a little crispy.
Once the broccoli is steamed I toss it with salt and parsley.
This is a very basic formula for broccoli. You can dress it up any number of ways. You can also do the steaming ahead of time and save it for your sautes and stir-fries.

Organically Grown Company

Since the end of farmers market season we ChildRoots need to find a new way to access, good quality, organic, local(ish) produce. Our old produce company wasn't much help so we switched to Organically Grown Company. They are a local distributor with a strong focus on organics and sustainability. They are also the people behind the Ladybug truck you see all over town.

Blue Ballet Squash
Spaghetti SquashChiogga Beets
Carvival Squash
Celery Root
Sugar Pie Pumpkins
Acorn Squash
Crenshaw Melons - These were tremendously popular.
Mangoes - Now is the time.

Produce of Late.

It's been a while since I've done a produce round up. Now that we're getting into the winter, produce is going to become a bit familiar. We just have to make it through to spring.

With the farms winding down for the season, I've had to rely more on a distributor. Soon I'll have everything set up with a new distributor which focuses on local(ish) seasonal produce, and they'll have all the information about the farms. These following veggies are all from California farms.

Brussel Sprouts

Galia Melons - a honey/cantaloupe hybrid

Ruby Garnet Yams

These are from Gee Creek Farm

Butterball Potatoes
German Giant Radishes - they were sent instead of the French Breakfast Radishes, which were wiped out in a frost.

And from Winter Green Farm.

Lacinato Kale
Acorn Squash
Purple Topped Turnips
Romanesco (recipe coming soon)

How to Prepare...Kale.

This batch of Redbor Kale came to us from Gee Creek Farm. As Lyle the farmer said "they have been frost kissed to make them nice and sweet." I believe that the various kales are the most successful of the greens, the kids seem to gobble it up. I know the Christina and Teacher Beth especially love the kale days. Loaded with vitamins A, C, and K, and packed with fiber, calcium and potassium, kale should be staple of everyone's winter diet.

There are so many ways to cook kale; braising, steaming, stirfry, or it can just be eaten raw. At ChildRoots I've found that roasting is the way go. I love the effect that roasting has on kale, it gives it a little more sweetness and you don't lose so much of the texture.

After soaking the kale in cold water, let it drain for a few minutes.
Then lay it flat on a large cutting board. Notice how I pulled the twisty tie ends toward the end of the stems.
Then slice the kale in a width the you like, being aware of the twisty tie. We feed the stem ends to the guinea pig, rats, and Bunny FuFu.
Toss the kale strips with olive oil, thyme and salt.
Find a sheet pan that makes the kale looks crowded. Then place in a hot oven, I use a 450 oven at CR.
Roast until the top layer is brownish, and you can start to smell the kale. It take about 15-20 minutes.
At CR the kale then gets moved to the steam table until service. At home I would turn the oven off and leave it in there until you're ready.
When bowling up for service I toss in some more olive oil and salt.
I can't reccommend enough that roasted kale goes fantastically well with roasted sweet potatoes or squash.