CSA Adventures: Squash Stuffed with Kale and Beans

Alright everyone, get excited.  For the first time ever we have a guest blogger on Jamie Living.  May I introduce to you the amazing, the awesome Tanya!  Tanya is my brilliant assistant and nutrition coach-in-training who will be writing delicious segments all about her CSA adventures.  I feel extremely blessed to have Tanya by my side and I know you will love her recipes as much as I do.  Welcome Tanya!

CSA Adventures

Every other Friday morning I step out my front door to a wonderful gift sitting on my stoop. I always feel a little tinge of surprise when, without fail, it has been delivered once again. I know it’s going to be there. Heck! I’ve been ordering this special delivery for over a year now so I really shouldn’t be so surprise! I immediately grab the box and run into the kitchen to see what goodies are hiding inside for me to ooh and aah over. Sometimes there are even a few wonderful sweet treats for me to try right away! Now, at first blush it might sound like I’m ordering flowers or a box of candies for myself every other week. Trust me….this is WAY better!!!!

The wonderful surprise scheduled to appear on my doorstep every other week is my CSA box. If you aren’t familiar, CSA stands for Community Supported Agriculture and is a great way to get fresh, organic, seasonal and not to mention YUMMY produce from local farmers. The way a CSA generally works is that local farmers provide a certain amount of produce via subscription to people who have signed up. Usually you sign up for how many pounds of produce you want however, what is in the box is a total surprise – it happens to be whatever is in season and available at the time. Sometimes you have to pick your box up at a central location each week while other services (like mine) will deliver to your doorstep. My CSA service is Farm Fresh to You which delivers all around the San Francisco Bay Area. To find a CSA and farmers markets in your area check out Local Harvest.

This past Friday I literally had “California fall in a box” with collards, potatoes, apples, radishes, lettuce and some sort of squash I’d never seen before. That’s another thing I love about my CSA, I get introduced to new types of fruits and veggies I might otherwise not buy at the grocery. Thank goodness my CSA box also comes with a nice little note that tells me what’s in my box and I found out that this little beauty is called delicata squash. That name is making some big promises for such a small squash! I quickly searched online for recipe ideas and was inspired right away by the idea of stuffing the squash. The result….."Squash Stuffed with Kale and Beans." The sweetness of the squash was a great match to the starchy beans and bitter greens and the creamy, melty goat cheese brought it all together.

Don’t have this type of squash? No problem! This stuffing can be used for any fall squash, peppers or tomatoes. For a meat-lovers version you could use ground beef or turkey instead of the beans. And, instead of kale you could use Swiss chard or spinach. The possibilities are endless!

Squash Stuffed with Kale and Beans (adapted from Cook Local)

Serves 2

1 delicata squash (or any squash of your choice)

olive oil

1 clove of garlic, chopped

½ can white beans (I love Great Northern beans from Eden Organic)

2 cups of kale, chopped

½ Tbsp each of oregano and basil (use fresh if you have it)

2 Tbsp goat cheese

Salt and pepper

Preheat oven to 350 degrees.  Cut the squash lengthwise and scoop out the seeds. Set halves in an oven safe baking dish, drizzle both sides with olive oil, and pinch of salt and pepper. Place squash face down before putting in oven. Bake until fork tender about 30-45 minutes depending on size of squash. Don’t over cook so they are falling apart.

While squash is in the oven, in a large saute pan heat about ½ Tbsp olive oil over medium heat. Add garlic and cook for about 1 minute. Turn heat to medium high and add kale. Cook, stirring frequently about 3 minutes or until kale is nice and wilted. You can add a bit of water to help wilt the kale.  Turn the heat down to medium and add beans and herbs until beans are heated through. Add salt and pepper to taste.  Stuff the greens and beans mixture into the squash and top with goat cheese.  Enjoy!

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