Turkey and Butternut Squash Chili

2 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced or crushed
1 lb. ground turkey breast
1 lb. butternut squash, peeled, seeded, and cut into 1-inch pieces
1/2 cup chicken broth
4.5 ounce can chopped green chilies
2 cans (14.5 ounces each) petite diced tomatoes
15 ounce can kidney beans with liquid
15.5 ounce can white hominy, drained
8 ounce can tomato sauce
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. garlic salt

Heat olive oil over medium heat and cook the onion and garlic about 3 minutes, stirring. Add the turkey and cook, crumbling, until no longer pink. Add remaining ingredients, bring to a simmer, and simmer over medium-low heat about 20 minutes, until the squash is tender and turkey is done.

Adapted from allrecipes.com

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Tandoori turkey

12-14 lb. whole turkey, rinsed and patted dry
1/4 cup kosher salt
5 black cardamom pods
5 green cardamom pods
1 Tbsp. cumin seeds
1 medium red onion, chopped
2 ribs celery, chopped
4 cloves garlic
turkey roasting bag

Marinade:
4 cups plain whole-milk yogurt
1/2 cup chopped peeled ginger
1/2 cup fresh lime juice
1/4 cup finely chopped garlic
1/4 cup paprika
2 Tbsp. tandoori masala (see below for recipe)
2 Tbsp. garam masala (see below for recipe)
2 tsp. chili powder
1 tsp. freshly ground black pepper

Rub turkey inside and out with salt and place in roasting bag. Stuff turkey with cardamom and cumin, then with onion, celery, and garlic.

Purée marinade ingredients in a blender and pour into roasting bag, making sure turkey is coated. Tie bag and place breast side down in roasting pan. Refrigerate overnight. When ready to cook, let turkey stand in bag at room temperature for 1 hour, then turn breast side up. Poke steam holes in bag if required. Roast turkey for 30 minutes at 400F, then reduce heat to 350F and continue to roast about another 1 1/2 hours, until meat thermometer registers 160F. Cut open bag and pull away from turkey. Continue to roast another 15-30 minutes more, until breast is deeply browned but not burned and thermometer registers 165°F. Transfer to carving board and let rest at least 20 minutes.

Strain juices into a large saucepan and skim off fat. Simmer over medium heat about 20 minutes, until sauce is reduced to 3 1/2 cups.

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Tandoori masala:
2 1/2 Tbsp. coriander seeds
2 Tbsp. cumin seeds
1 Tbsp. + 1 tsp. whole black peppercorns
1 Tbsp. ground cardamom
2 tsp. chili powder
1 tsp. dried fenugreek
1 tsp. whole cloves
1 cinnamon stick, 3-4 inches, broken into pieces
1/4 tsp. ajwain seeds

Toast spices over medium heat until fragrant, stirring frequently, about 2 minutes. Let cool. Grind mixture in a spice mill or with mortar and pestle, working in batches. Store in an airtight container at room temperature up to 1 month.

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Garam masala:
24 bay leaves, crumbled
3 Tbsp. black cardamom pods
2 1/2 Tbsp. cumin seeds
2 Tbsp. black peppercorns
1 1/2 Tbsp. green cardamom pods
1 Tbsp. coriander seeds
2 tsp. ajwain seeds
2 tsp. whole cloves
1 cinnamon stick, 3-4 inches, broken into pieces

Toast spices over medium heat until fragrant, stirring frequently, about 2 minutes. Let cool. Grind mixture in a spice mill or with mortar and pestle, working in batches. Sift through medium-mesh strainer and store in an airtight container at room temperature up to 1 month.

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Adapted from a recipe by Heather Carlucci-Rodriguez from Bon Appétit, November 2011, as reprinted by epicurious.com

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Summer Squash Smoothie

1/2 cup summer squash
1 banana
1 cup hemp milk (or your preferred milk substitute)
1 tsp. cinnamon
2 Tbsp. almond or sunflower seed butter

Blend well and serve immediately.

Adapted from a comment by GirlWithTheGoods posted to Full Circle

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Summer squash

native to: the Americas, possibly originating in Mexico
in season here: late summer

Summer squash are squashes that are harvested young, while the skin is still soft and edible. Nearly all summer squash are varieties of Cucurbita pepo, related to melons and cucumbers. There are three basic types of summer squash: zucchini, yellow crookneck and straightneck squash, and scallop or pattypan squash. Archeologists have recovered summer squash seeds that could be well over 10,000 years old in Mexican caves. Native Americans considered squash to be one of the "three sisters," along with corn and beans; and squash were one of the North American foods that Columbus brought back to Spain.

Summer squash are an important source of carotenoids, especially carotenes, and other antioxidants. Steaming is the best way to retain these nutrients during cooking. Summer squash are starchy vegetables, with 85-90% of their calories coming from carbohydrates, and half of those carbs being starch-like in composition and composed of less popular polysaccharides, but these particular polysaccharides include an unusual amount of pectin in a unique composition that research is starting to link with better regulation of insulin and thus a lower risk of diabetes. They also have a lot of nutrients that are important in sugar metabolism and blood sugar regulation, especially B-complex vitamins. There is still a lot of research to be done on summer squash, but we know it's a good source of magnesium (which reduces blood pressure and the risk of hearth attack and stroke), manganese (which helps process fats, carbs, and glucose, and may reduce PMS symptoms), zinc, and vitamins C and A, and that its antioxidants are particularly helpful against age-related macular degeneration and cataracts. They also have some good anti-inflammatory compounds like omega-3 fatty acids, carotenoids, and the polysaccharide homogalacturonan. It should be noted, however, that summer squash are a source of oxalates and could be a bad idea for those with kidney or gallblader problems.

Summer squash seeds and the oils extracted from them are thought to have anti-microbial and anti-parasitic properties, although this is one of those areas where plenty of research opportunities remain. They may also help support prostate health.

Freezing summer squash can leave it squishy, but it will retain much of its antioxidant value. If you have a favorite baking recipe (zucchini bread, for instance) and an abundance of squash, go ahead and freeze it up in recipe-ready packets to have all those nutrients at hand all winter.

Read more:
label-style nutrition information for raw summer squash, with skin
label-style nutrition information for cooked summer squash
whfoods

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Stuffed Pattypan Squash

for each large pattypan squash:
1 slice bacon
1 1/3 Tbsp. diced onion
4 Tbsp. soft bread crumbs
2/3 cup freshly grated Parmesan cheese
salt and pepper to taste

Remove blossom end from squash if necessary. Fill saucepan with 1 inch of water and bring to a boil; cook squash for 10 minutes or until tender. Drain and slice off stem end. Carefully scoop out centers of squash, reserving squash meat. Cook bacon and remove to paper towels to drain. Saute onion in the drippings. Chop squash meat and add to the onion; cook 1 minute. Remove pan from heat and stir in bread crumbs. Crumble bacon and add. Stir in Parmesan cheese and adjust seasoning. Stuff squash to overflowing with bacon mixture and place in baking dish; cover loosely. Bake at 350F for 15 minutes or until squash are heated through.

Adapted from AllRecipes.com

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Dill

native to: southern Russia, western Africa and the Mediterranean
in season here: late summer into fall

The word dill comes from the Old Norse dilla, meaning "to lull" -- it is traditionally used as a stomach soother and a remedy for insomnia, as well as for headache relief and as a disinfectant. It has also been used to relieve hiccups, dysentery, menstrual disorders, and respiratory problems. In ancient times, soldiers used burnt dill seeds to promote the healing of wounds. Dill is a member of the Umbelliferae (ümbrella-like") or Apiacaea family, related to caraway, parsley, cumin, fennel, celery, carrot, angelica, and Queen Anne's lace (wild carrot).

Dill contains monoterpenes, which act as anti-oxidants, and more of those flavonoids we keep hearing about. It's a good source of calcium, manganese, iron, magnesium, and other minerals, as well as vitamin A. Its volatile oils help neutralize carcinogens and prevent bacterial growth, and it seems to help lower blood sugar levels (this is still under investigation).

Dill wilts quickly after picking, but is still good even if it's a little droopy. Store it in the fridge in a glass of water like a bouquet, or wrapped in a damp paper towel. It'll only stay fresh for a couple of days, but can be frozen or dried.

Read more:
label-style nutrition information for fresh dill weed
label-style nutrition information for dried dill weed
label-style nutrition information for whole dill sprigs
Organic Facts
Nutrition and You
short WebMD listing

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Broccoli raab

native to: originally cultivated in the Mediterranean and in China
in season here: summer

Broccoli raab or rabe (pronounced "rob"), also called Italian turnip, broccoletti, cime di rapa, broccoli di rape, rappi, friarielli, grelos and rapini, is a lot more fun if you get it at the farmers' market because you can get it with bright yellow flowers instead of tight broccoli-like buds. It's not actually broccoli, it's a closer relative of turnips and is said to taste a bit like mustard greens or kale, although a quick blanch will remove much of the bitterness. It is often steamed and served with lemon or garlic.

Broccoli raab has lots of good stuff in it: protein, vitamins A, C, E (Alpha Tocopherol), K, and B6, Thiamin, Riboflavin, Niacin, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, and Manganese. In fact, it's considered a "super food" and does things like slowing aging, lowering the risk of high blood pressure, and preventing stroke, Alzheimer's, and birth defects.


Read more:
label-style nutrition data for raw raab
label-style nutrition data for cooked raab
health benefits

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Orecchiette with broccoli raab

2 lb. broccoli raab (or may substitute Swiss chard)
1/2 cup olive oil (divided)
2 cloves garlic, minced or crushed
1 lb. dried (1 1/2 lb. fresh) orecchiette (or may substitute penne or other pasta), cooked and drained
1/2 cup freshly grated Parmesan cheese, plus extra for serving
salt and pepper to taste

Coarsely chop flowers, leaves, and smaller stems of the broccoli raab, discarding larger stems (for chard, chop the leaves and discard stems). Heat 3 Tbsp. oil over medium heat and add the garlic. Turn heat to high and add broccoli raab. Stir-fry about 5 minutes, until completely wilted. Toss raab, remaining oil, and cheese with hot pasta. Salt and pepper to taste and serve with extra cheese.

Adapted from Peterson, James, Vegetables. William Morrow, 1998. ISBN: 0688146589

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Roasted kohlrabi

1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
4 kohlrabis, leaves removed, peeled, halved, and sliced into 1/4-inch slices
1/3 cup grated Parmesan cheese

Combine olive oil, garlic, salt and pepper. Toss kohlrabi slices in this mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake at 450F until browned, 15 to 20 minutes, stirring occasionally. Sprinkle with Parmesan cheese and return to oven for about 5 minutes, to allow Parmesan cheese to brown.

Adapted from AllRecipes

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Tomatoes

native to: western South America and possibly the Galapagos Islands
in season here: late summer-fall

The specific nutrients in tomatoes vary by variety and also by season, but one of the big ones is lycopene, an antioxidant that has been linked to bone health. Surprisingly, it's actually the orange tomatoes that are best in this case, because they proved to have a more readily absorbed kind of lycopene than red tomatoes, but they're all good sources. Tomatoes, especially fresh ones, have also been linked to heart health, lower cholestrol levels, and decreased risk of various cancers and neurological diseases such as Alzheimer's. They're excellent sources of vitamins C and E, beta-carotene, and manganese, as well as some important phytonutrients. As with cucumbers, the seeds of the tomato are particularly nutritious.

All this healthiness is rather ironic, because the tomato is a member of the solanaceae family and a close relative of the nightshade or belladonna, a popular source of the poison atropine. According to popular legend, the tomato was once shunned for this connection, although there doesn't seem to be much evidence to support the idea rather than, say, a general disinclination to grow and eat unfamiliar foods. Other members of this family are potatoes, eggplants, and chili peppers, so it's not a generally dangerous group of plants. However, the leaves of the tomato contain high concentrations of dangerous alkaloids, so for once you really should stick to just the fruit (or, technically, berries). There is even some anecdotal evidence that avoiding tomatoes may lessen symptoms of arthritis, although this hasn't been confirmed by any scientific studies.

Although tomatoes originated in South America, they were probably first cultivated in Mexico by the Aztecs, in the form of yellow cherry tomatoes (the name may come from the Aztec word tomatl, meaning "swelling fruit"). They hit Europe in the 1500s and spread pretty quickly for the time. Today China grows the most tomatoes. When you buy canned tomatoes, it's a good idea to look for ones produced in the US, since the high acid content of tomatoes makes the metals in the cans more likely to be picked up by the contents (this is also why it is generally recommended to avoid cooking tomatoes in aluminum) and some countries aren't as strict about the lead content of their containers. There has been some concern about BPA in the vinyl linings we often see in tomato cans, but recent studies have found that while there is some, the levels are very low, about 1/600 of the maximum safe level -- so low, in fact, that organic tomatoes are allowed to keep that description even after being canned in a vinyl-lined container (you have to look for a "BPA-free" label to avoid it entirely).

When I was a child in Spokane, my mother always watched the fall weather forecasts closely and when the first killing frost was predicted she would strip all the tomato plants in the garden. The tomatoes that were nearly ripe would go on a sunny windowsill to ripen (more recent advice is to put them in a paper bag with a banana or apple to provide maturation-encouraging ethylene gas) and the not-a-chance green ones would be made into green tomato relish in a row of pint or jelly jars in the pantry (except for the couple of jars that didn't seal, and there were always one or two, that had to go into the refrigerator until we used them up). She would make the relish after lunch and then we'd spend the rest of the afternoon and evening counting the pings and pops as the jars sealed, each one a tiny victory.

Read more:
label-style nutrition information for raw tomatoes
Tomato Dirt has facts, recipes, and even costumes
a long and thorough article at whfoods
WebMD

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Green tomato relish

This is traditionally made in the fall when the first real frost is predicted and all the remaining tomatoes, ripe or not, are brought inside.

Put through a food grinder (you can use food processor but a grinder gives a more even result):
24 med. green tomatoes, cored but not peeled
2 red sweet peppers
4 green sweet peppers
8 small onions

Add:
4 Tbsp. salt

Mix well. Let stand 2 hours. Drain. Squeeze out as much water as you can.

Heat:
2 cups sugar (up to 4 cups if you like sweeter relish)
3 cups vinegar
4 Tbsp. mustard seeds
2 Tbsp. celery seeds

Add tomato mixture; boil 10 minutes. Pack boiling into hot (sterilized) jars, cap with hot (sterilized) lids, and hope they seal. Unsealed jar(s) will keep all winter if refrigerated.

Makes about 10 1/2 pints.

From: Isa Reim, as told to Dorothy Huffman in the 1970s.

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Tomato ketchup

4 gallons ripe tomatoes, washed and stemmed
2 onions, washed and papery outer layers removed
5 stalks celery, washed
2 green sweet peppers, washed and stemmed
3 cups granulated sugar
2 cups apple cider vinegar
1/4 tsp. ground gloves
1/2 tsp. allspice
1/2 tsp. cinnamon
3 Tbsp. salt

Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer into a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints.

Source unknown.

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Blackberry catsup

2 lb. blackberries, washed and picked over (may sub. combo of blackberries and elderberries or black currants and apple)
3 cup chopped onion
1.25 cup white malt vinegar
1/4 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. turmeric
1 1/3 cup light brown sugar

Place the onion in a fairly large saucepan with the vinegar and cook 5 min. Add remaining ingredients and cook 30 min. Allow to cool slightly before blending. Sieve the puree to remove seeds. Pour into sterilized bottles.

May be served with pork chops, duck, turkey, barbecued meats.

Adapted from Fruit fandango / Moya Clarke. Chartwell Books, c1994.

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