Enjoy a locally-grown fall meal of fresh marinated kale salad, roasted kabocha squash soup, and apple pie. Continue reading to view these simple and delicious fall recipes!
Even though we can’t gather together, we can still prepare and enjoy a meal as a community on November 17!
Many thanks to Shannon and Chris Overbaugh at Winter Green Farm for not only putting together these fabulous fall recipes, but for donating the proceeds of all $15 vegetable boxes sold as part of this event to LTWC!
**The deadline to purchase your CSA box of vegetables has passed, but we encourage you to still check out the recipes!
Jump To:
- Marinated Kale Salad
- Roasted Kabocha Squash Soup
- Shannon’s Favorite Apple Pie
- Local Wine & Beer Pairings
- Purchase your $15 CSA box by November 9th!
Marinated Kale Salad
Salad Ingredients
- 1 bunch kale
- ½ cup grated carrots
- ¼ cup finely minced red onions
- ¼ cup chopped hazelnuts
- Feta cheese or goat chèvre’ (optional)
Vinaigrette Ingredients
- 1/3 cup extra virgin olive oil
- 1 Tbs. lemon juice
- ½ Tbs. honey
- 1 tsp. apple cider vinegar
Combine all the vinaigrette ingredients together in a bowl. Whisk well and set aside. Remove the thick stems from the kale and chop the leaves into fine strips ¼’wide. In a bowl add the kale, grated carrots, minced onions, chopped hazelnuts and vinaigrette. Gently massage the mixture with your hands for 1 -2 minutes. Let the salad sit and marinate for at least one hour. Longer marinating improves the flavor. Add the cheese and serve.
Roasted Kabocha Squash Soup (serves 4)
Green Kabocha squash is one of my favorite squashes for soup and pie. It has an amazing creamy texture and incredible flavor.
Ingredients
- 1 green Kabocha squash (about 3 pounds)
- ¼ cup olive oil
- Salt and pepper
- 2 sprigs fresh thyme or ½ Tbs. dry thyme
- 4 cloves garlic
- 2 leeks
- 1½ quarts chicken or vegetable stock
- 4 slices of bread to make croutons (optional)
Preheat oven to 350 degrees. Cut the squash in half. Scoop out the seeds and place the squash face down on a baking sheet. Add water to the baking sheet. Steam/cook the squash in the oven for approximately 45 minutes or until soft. Remove from the oven and let cool. Scoop out the squash meat.
While the squash is cooking: Mince the 4 heads of garlic and cut the white portion of the leeks into quarters. Put ¼ cup of olive oil in a sauté’ pan and slowly heat the oil. Add the leeks, garlic, and thyme, and salt and pepper to taste. Sauté until the leeks are tender. I like to cook this blend on low heat and occasionally add a splash of water to help slow the cooking.
Puree the squash and the leek/garlic sauté mixture in an immersion blender, blender, or Cuisinart, or it may be blended by hand with a potato masher. Put the pureed mixture in a soup pot and simmer allowing the flavors to blend. Adjust salt and pepper seasoning.
Optional Croutons: Take 4 pieces of crusty bread (I prefer baguettes). Cut into cubes. Toss in olive oil. Add 1 tsp. of minced garlic and 1 tsp. of thyme. Put in a 350-degree oven for 10 – 15 minutes. Cool on a baking rack.
Serve the soup with croutons on top. ENJOY!
Shannon’s Favorite Apple Pie
Crust ingredients
- 2 ice cubes
- ¼ cup water
- 1 ¼ cups all-purpose organic unbleached white flour
- ½ stick (4 oz.) cold butter cut into ½” cubes
To make the crust place the ice cubes in a one cup measurer and fill it with cold water. Set aside. Place the flour into a large bowl. Add the cubed butter and toss with your hands to coat the cubes with flour. Working quickly rub the flour between your thumbs and index fingers to break up the butter and blend it with the flour. Continue until all of the butter is broken into about 1/8” pieces. Be careful not to overwork it. Continue this process until the butter resembles flattened leaves. Remove the ice cubes from the water and add ¼ cup of the water into the dough. Gently toss the dough with your fingers until the dough comes together. Put the dough on a counter and with a rolling pin work in four directions, starting from the middle of the dough, and working outward. Roll the dough into a uniform circle that will fit in a 10” pie plate. You can flute the crust on the edges by using your thumb and index finger or you can simply round out the edges. Set the pie crust aside.
Streusel topping ingredients
- 1 cup all-purpose organic unbleached white flour
- ½ cup firmly packed brown sugar
- ½ organic granulated sugar
- ½ tsp. ground cinnamon
- ¾ cup (6 oz.) cold unsalted butter cut into ½ inch pieces.
To make the streusel topping place the dry ingredients in a food processor fitted with a metal blade and pulse several times to mix. Add the butter and mix until crumbly. If you do not have a food processor this can be done by hand, similar to making the pie crust. Be sure not to overmix the butter in the streusel mix. The butter should be about the size of peas.
At this point preheat the oven to 325 degrees.
Filling Ingredients
- 4 lbs. apples (about 10 cups sliced) I like using Granny Smith apples or another tart variety.
- 1 Tbs. flour
- 1/3 cup granulated sugar
- ½ tsp. ground cinnamon
- ½ cup whipping cream
To make the filling peel, core, and cut the apples into ¼ inch slices. Combine the flour, sugar, and cinnamon in a separate bowl. Toss the apples with the sugar mixture and place them in the pie shell. It will be mounded very high. Press the filling down slightly. Pour ½ cup of whipping cream over the apples. Gently apply the streusel to the apples, pressing it into the filling. The streusel should cover the apples completely. Place the pie on the lower rack of the oven and bake for 25 minutes. Then transfer the pie to the middle rack and bake for one hour. Set on a wire rack to cool.
This pie is best served one hour after coming out of the oven. Serve with vanilla ice cream or whipped cream.
Local Beverage Pairings You Might Consider
There are many amazing local businesses that brew wine, beer, and kombucha in the Long Tom Watershed, and many of them have generously supported LTWC over the years by hosting celebrations and “Taste the Watershed” events, contributing through our Business League, or donating in-kind products for gifts and events. We reached out to a few who responded with some suggested potential pairings for this meal. Here are a few ideas when you’re doing your fall shopping or thinking of what to pair with the recipes above.
From BNF Kombucha & Jun:
- The folks at BNF are suggesting their Pear Jun as a beverage to enjoy
with our meal. - It’s a fall flavor with little alcohol (ABV of .5%) for a nice change that will make your tummy happy! BNF can be found at their Tasting Room at 2495 Prairie Road, Unit A, Eugene which is open Mon – Sat: 12am – 7pm and at Market of Choice and many other local small grocery stores.
From High Pass Winery:
- 2019 Sauvignon Blanc to pair with the squash soup and kale salad
- 2019 BellPine Pinot Noir to pair with the crumble top apple pie
- Both available at: Capella Market, Kiva, New Frontier, Newmans Market, South Liquor Willamette, Sundance Wine Cellars and Broadway Wine Merchants.
- BellPine Pinot Noir is also available at Bi-Mart in Junction City, Thurston and Veneta and at 18th & Chambers, River Road, Royal, and Willakenzie.
From Pfeiffer Winery:
- Black Eye Chardonnay
- 2016 Blue Line Pinot Noir
- Bottles are available at the winery, 25040 Jaeg Road, Junction City, OR 97448. Call ahead to confirm times open (due to Covid-19) 541-998-2828.
From Falling Sky Brewing:
Dark Heart Munich Dunke Lager
Available at Falling Sky Brewing/Pour House, 790 Blair Blvd, Eugene OR 97402 and 1334 Oak Alley, Eugene, OR 97401
From WildCraft CiderWorks
Your Fruit Your Cider – this year’s Community Apple Drive Cider – all proceeds benefit the Upper Willamette Stewardship Network, which includes LTWC! Available for pickup curbside or they can ship direct. More at shop.wildcraftciderworks.com/