Caponata is a sweet and sour vegetable salad that usually contains eggplant and bell peppers. The term first appeared in the early 1700s in Sicily, where the dish may have been born on fishermen’s boats. The acidity of the vinegar would help preserve the vegetables, allowing them to be stored on boats for longer periods of time.

You’ll need:

2 Sweet Dumpling Squashes

½ Cup Millet

1 Small Zucchini

1 Small Eggplant

1 Red Bell Pepper

3 Cloves Garlic

1 Bunch Parsley

2 TBSP Red Wine Vinegar

2 TBSP Raw Sugar

1/2 Cup Goat Cheese, Crumbled

Preheat oven to 425°F. Heat a medium pot of salted water to boiling on high. Cut off the tops of the dumpling squash, then use a spoon to scoop out the seeds. Place the squash and their tops on a baking sheet, cut-side up. Drizzle the insides with a little olive oil and season them with salt and pepper. Turn the squash cut-side down and roast in the oven 30 to 35 minutes, or until browned on the outside.

While the squash roast, wash and dry the fresh produce. Peel and thinly slice the garlic. Roughly chop the parsley leaves. Small dice the red pepper, eggplant, and zucchini.

Add the millet to the boiling water and cook 18 to 20 minutes, or until cooked through. Drain thoroughly and rinse with cold water. Transfer the drained millet back to the empty pot it cooked in.

After the millet cooks for about 10 minutes, start the caponata. In a large pan, heat some olive oil on high until hot. Add the eggplant, red pepper, zucchini,and garlic. Season with salt and pepper and cook 3 to 4 minutes, or until softened. Add the sugar, vinegar, and half the parsley. (Reserve some for garnish.) Cook 1 to 2 minutes, or until the sugar is dissolved. Transfer the capontata to the pot with the drained millet and stir to combine. Season with salt and pepper to taste.

Carefully fill each squash with as much of the caponata mixture as possible. (Reserve any extra filling for serving.) Sprinkle a little goat cheese over the top of each. (Reserve some cheese for garnish.) Roast 7 to 9 minutes, or until the squash is completely tender when pierced with the tip of a knife.

Divide any remaining filling between 2 plates. Place a stuffed squash on each plate. Garnish with the remaining parsley and goat cheese.

Thank you to Blue Apron!

]]> http://www.philadelphiaoutdoors.com/sweet-dumpling-and-caponata/feed/ 0 http://www.philadelphiaoutdoors.com/delicata-icious/ http://www.philadelphiaoutdoors.com/delicata-icious/#comments Fri, 21 Nov 2014 03:44:18 +0000 http://www.philadelphiaoutdoors.com/?p=1118 Continue Reading]]> The recipe below calls for delicata squash, which is really nice to work with because it is relatively small and the peel is delicate and edible (thus the name). One half of a squash is a perfect entree size, or one quarter would be a good side dish. If you can’t find delicata, you could use acorn or any other winter squash.

Full disclosure: I made this by guesstimating amounts and without writing anything down as I went, and I did 16 portions, so the recipe below isn’t precise. But it should be close enough that you can fine tune it to your own preference. You can do most of this recipe a day or two ahead and just heat and garnish when you are ready to serve them. Don’t be put off because the recipe has 12 steps, it actually goes together pretty quick.

Delicata Squash Stuffed with Orzo in a Sage Brown Butter Sauce
Serves 4 as an entree
Preparation time: 45 minutes
Vegetarian, vegan if you use olive oil instead of the brown butter, gluten-free if you omit the breadcrumbs and substitute a gluten-free pasta or other gluten-free grain for the orzo

• 2 delicata squash
• 8 tablespoons (one stick) unsalted butter
• 3 leaves fresh sage
• 6 ounces orzo pasta
• 1 tablespoon lemon juice
• 1/2 cup pepitas (green, hulled pumpkin seeds – or substitute chopped almonds)
• 1/2 cup dried cranberries, halved
• Salt
• Freshly ground black pepper
• 1/2 cup breadcrumbs (preferably homemade; not panko)
• Handful of fresh pomegranate seeds
• Italian parsley

1. Carefully halve the squash, remove the seeds (a tablespoon or ice cream scoop works well), rub with oil and roast in the oven at 375 degrees until thoroughly tender. When they come out, rub the inside with a little butter.
2. In a small saucepan over medium heat, melt the butter and allow it to keep cooking until it develops a nutty / caramel aroma and light brown color, about 5 minutes. Remove from heat. Taste (carefully), it should have a caramel flavor as well. If not, you haven’t cooked it long enough. While the butter is still hot, tear the sage leaves and add them in, allowing them to steep for awhile.
3. Boil the orzo according to package directions, being sure to leave it al dente, then drain. Strain the brown butter, add the lemon juice, and toss with the orzo. You may not need all of the butter. If you have some left, try it on popcorn or brussel sprouts.
4. Toast the pepitas in a skillet, toaster oven, or oven until slightly browned and smelling good. Add the cranberries and pepitas to the orzo Season with salt and pepper to taste.
5. Mound the orzo into the squash. At this point you can refrigerate them for later use, or serve immediately.
6. To serve, sprinkle on a good layer of breadcrumbs and heat in oven. If reheating from cold, start covered with tinfoil and remove for the last few minutes. Garnish with the parsley and pomegranate seeds, a good finishing salt and a grind of black pepper.

Note: an even better way to do this ahead would be to make the orzo mixture without the pepitas, and wait to add them and fill the squash just before heating. That way the pepitas will retain their crunch.

Found on Herbavoracious, thank you to Michael Natkin

Helleborus “Silver Dollar”.  How fabulous is that foliage?!  In winter, flowers open a pale green color with prominent yellow stamens, then petals soon transform to white with pink-brushed undersides.

Dwarf Pieris, soon to be incorporated into an evergreen border.

Such a pretty pumpkin,  a gift from Joe Marano, local  nurseryman (Marano Gardens, Bethlehem Pike, Ft Washington)

Tiarella (Foamflower) “Running Tapestry”, excellent shade groundcover with showy white flowers in spring.

Kale, an extra from planter projects.

Lustrous Tassel Fern, earmarked for an upcoming installation.

Swiss Chard.

Illicium (Star Anise), a very interesting evergreen shrub, in flower.

Ornamental Millet, another leftover from planter projects.

]]> http://www.philadelphiaoutdoors.com/images-from-our-nursery/feed/ 0 http://www.philadelphiaoutdoors.com/krazy-for-kale/ http://www.philadelphiaoutdoors.com/krazy-for-kale/#comments Sun, 26 Oct 2014 21:02:33 +0000 http://www.philadelphiaoutdoors.com/?p=1040  

“The Ten Commandments contain 297 words. The Bill of Rights is stated in 463 words.  Lincoln’s Gettysburg Address contains 266 words.  A recent federal directive to regulate the price of cabbage contains 26,911 words.”

But…for the ultimate experience of the ultimate apple, one must make the trip to Solebury Orchard.  I don’t know what their magic is with this variety and perhaps it should be left at that…magic.

Eighteen years ago this month when we arrived in Philadelphia,  I got into the car and got lost, each day for months.  What  better way  to learn the byways and special spots.  That’s when I found Solebury Orchard, along a picturesque road under arched woodland.  At that time it was a small concern, owned by a young fellow with a passion.  And that’s when I first was introduced to this delectable treat.   Each year since I’ve made the pilgrimage, converting friends along the way.  I  guess I wasn’t alone in that holy mission!  In ensuing years the orchard has grown.  So have its converts.  And that young fellow, who looks young still, has added untold Honeycrisp trees to his grove.  In fairness, he also offers other common and not so common varieties and all are superior.

Of course, you can pick-ur-own.  There’s a frenetic cutting garden, bouquets by weight.  Warm, freshly made apple doughnuts. Iced cider slush.  Apple butters, applesauce, the freshest, sweetest cider I’ve ever tasted.  Pears and pumpkins.  New this year, cider vinegar.  In season: peaches, apricots, cherries, plums, tomatoes, berries too.

The orchard is open Thursdays through Sundays.

 http://soleburyorchards.com/index.html

3325 Creamery Road, New Hope, PA  18938  215-297-8079

 An apple’s core principle is to not get eaten. And who wants to eat the core of an apple anyway?  Jarod Kintz

In levying taxes and in shearing sheep it is well to stop when you get down to the skin.   Austin O’Malley

Happiness is a warm puppy.   Charles Schulz 

Above, Calocasia (Elephant Ears, aptly named) “Mojito”.

An elegant assemblage of tropicals in what used to serve as a fountain trough.  Each is planted into its own pot and brought indoors for winter.

Caladium “Garden White” with a companion Boston Fern, wonderful texture.

A full tilt tropical garden at the Fareway in Chestnut Hill.  Blue-flowering plant is the herb African Blue Basil.

Canna tubers can be dug and stored in the basement til spring.

Bananas in a classic perennial/annual border.  Banana trees can be left in the ground, cut back, stump covered with a plastic pot and a pile of leaves over all.  They’ll return in spring with lots of offshoots, even in harsh winters (as we discovered last spring).

Baby bananas!

I like words. Words are places, rooms, distant airs, thin and tropical. They make us feel and imagine we are more than our bodies.  Rickie Lee Jones

Roasted Butternut Squash Soup with Smoky-Roasted Chickpeas and Bacon

Yum.

Serves 4-6

Ingredients:
2 small butternut squash (about 4lbs total)
extra virgin olive oil, salt, and pepper
15oz can garbanzo beans (also called chickpeas)
2 teaspoons extra virgin olive oil
1-1/2 teaspoons smoked paprika, divided
6 slices bacon, chopped
2 large or 3 small leeks, white and light green parts only, chopped in half then thinly sliced
2 garlic cloves, minced
1-2 Tablespoons maple syrup (depends on how sweet you want your soup)
3 cups chicken broth

Directions:

1. Preheat oven to 400 degrees. Pierce bulb ends of butternut squash with a sharp knife then microwave for 1-1/2 minutes to make them easier to cut. Cut in half lengthwise with a sharp knife then remove seeds with a spoon and place cut-side up on a nonstick sprayed baking sheet. Brush or mist with extra virgin olive oil then season liberally with salt and pepper.
2. Drain chickpeas then rinse and pat dry with a towel (the dryer the better.) Pour onto a baking sheet then add extra virgin olive oil and 1-1/4 teaspoons smoked paprika and then toss with your hands to coat.
3. Place baking sheets into the oven. Roast butternut squash for 45-60 minutes, or until a knife inserted into the thickest part of the squash goes in easily. If squash starts burning before it’s tender, lay a piece of foil on top. Set aside until cool enough to handle. Roast chickpeas for 25-30 minutes, stirring or shaking the pan every 10 minutes, or until crisp (beans will continue crisping as they cool.) Sprinkle with salt then set aside to cool.
4. Meanwhile, crisp bacon in a large soup pot or Dutch oven over medium heat then remove to a paper towel lined plate to train. Remove all but 2 Tablespoons bacon grease from pot then add leeks and season with salt and pepper. Saute for 7-10 minutes, or until leeks are golden brown and tender, then add garlic and saute for one more minute. Transfer mixture to a blender then remove pot from heat and add maple syrup and remaining 1/4 teaspoon smoked paprika to blender.
5. Scoop butternut squash flesh out of the skin with a spoon then add it to the blender along with 2 cups chicken broth (may need to do this in two batches.) Blend until very smooth then pour back into soup pot and turn heat to low. Stir in remaining cup chicken broth then cook on low for 10 minutes. Taste and add remaining tablespoon maple syrup, salt, and pepper if desired. Serve topped with cooked bacon, smoky-roasted chickpeas, crostini and/or fresh bread.
6. To freeze: Cool soup then scoop into a freezer bag and freeze flat. Thaw in the refrigerator overnight then reheat on the stove (may need to add more chicken broth to thin out a bit.)

Thank you to iowagirleats.com