Tag: placer grown | Style Magazine Page 3

Season's Eatings

Dec 07, 2012 08:47AM ● By Style

All About Mandarins! Including the recipe to make Prawn, Mandarin and Celery Stir Fry.

BUTTERNUT SQUASH AND MUSHROOM CASSEROLE

Nov 20, 2012 09:35AM ● By Style

Preheat oven to 375 degrees F. 4 cups butternut squash, sliced into 3/4-inch squares 1 tbsp. olive oil 2 leeks, tops removed and washed, green and white part thinly sliced 2 to 3 cloves garlic 1/4 cup butter 1 pound crimini mushrooms, quartered into bite-size pieces 2 tbsp. fresh thyme leaves, chopped Salt and pepper to taste 6 cups cubed artisan bread, cut into 1-inch pieces 2 tbsp. flour 3 1/2 cups half and half 5 large eggs 1/3 cup Parmesan cheese, grated 1 1/2 cups Gruyére cheese, grated Toss squash with olive oil until well coated. Place squash on sheet tray lined with parchment paper, and roast 30 to 35 minutes, until tender. Toss squash after 15 minutes so it cooks evenly. While squash is cooking, sauté leeks and garlic in 1 tablespoon butter until brown. Remove to a large bowl.  Using the same pan, add 1 tablespoon butter and sauté mushrooms until brown; add thyme. Add mushrooms and roasted squash to leeks. Salt and pepper to taste. Briefly toast bread cubes in oven and add to squash mixture.  Mix well. Place bread and squash mixture into a well-buttered casserole dish or a 13 x 9-inch pan. Set aside. In a sauté pan melt remaining butter; add flour and cook over medium heat 2 to 3 minutes. Whisk in 1 1/2 cups half and half and bring to a boil. In a separate bowl, whisk remaining half and half with eggs and Parmesan cheese. Slowly add heated half and half; stir to combine. Pour over squash mixture and sprinkle top with Gruyére cheese. Bake uncovered 30 minutes, until the cheese is melted and slightly browned. Serves 8. NOTE: You can make this dish a day ahead, and instead of baking it, cover and place in the refrigerator overnight to let the flavors meld. Bring to room temperature before baking.

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Season's Eatings

Nov 15, 2012 09:00AM ● By Style

WHAT’S IN SEASON NOW: Winter squash! The calendar may say fall, but winter squash – which is actually a summer-growing annual vegetable available in the late summer, fall and winter seasons – is here. The vegetable comes in many shapes and sizes, but all varieties have hard outer rinds that surround sweet, often-orange flesh. Unlike summer squash, winter squash must be cooked. Thankfully, it’s relatively easy to prepare and can be enjoyed with cinnamon and maple syrup (for those with a sweet tooth) or, for a savory treat, steamed and dressed with olive oil, soy sauce, ginger and pumpkin seeds. DID YOU KNOW? Every part of the squash plant can be eaten, including the leaves and shoots, which are often used in omelets and soups.  Even the seeds from winter squash are edible; they make a great snack and are similar in taste to pumpkin seeds. In Placer County, winter squash can be purchased at farmers’ markets held year-round in Auburn and Roseville; also, it’s available at Pilz Produce in Auburn, Willow Creek Ranch in Penryn, Otow Orchard in Granite Bay, and at Natural Trading Company and Newcastle Produce in Newcastle. SELECTION AND STORAGE: The best winter squash are firm and heavy for their size with a dull rind. It’s ideal to store winter squash at temperatures between 50 and 60 degrees Fahrenheit. Once you cut the squash, it should be covered in plastic wrap and stored in the refrigerator where it can be kept for one to two days. If you plan to display the beauties in your home, they can usually be kept for up to six weeks. For more information about PlacerGROWN and the Foothill Farmers’ Market Association, visit placergrown.org and foothillfarmersmarket.com.

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