Three Sisters Kitchen ReFresh Newsletter
Welcome to your ReFresh newsletter! Happy Halloween! Join us for the online ReFresh cooking class at 6 pm on 10/29. Sign up below to get together with other cooks and make roasted delicata squash with sauteed broccoli greens!
In this newsletter, you will find:
– Learn more about delicata squash and its health benefits in “Ask a Health Educator” with Lisa.
– Tiana shares information about winter gardening.
– A few simple recipes that you can make with the fresh ingredients in your ReFresh bag!
– Check out the community resource section for the Bernalillo County Rental and Utility Assistance grant.
We hope you enjoy this newsletter. Thank you for your participation as we work together to create a healthy local food system. For those of who are able, don’t forget to vote on November 3rd.
Your next ReFresh distribution will be: November 11, 2020.
Text your questions, photos, and comments to: (505) 226-3707.
Join our October ReFresh Cooking Class
Reserve your spot TODAY!
Click HERE to fill out the registration form
With Lisa Chen
Delicata squash is a type of winter squash. It is also called “sweet potato squash” because of the similar taste. It is high in carotenoids such as alpha and beta carotene, which are important for strengthening immunity, skin, and eye health.
Check out our featured recipe for this month’s online cooking class (don’t forget to register via the link in the previous section!):
Ingredients (makes 2-4 servings)
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1 delicata squash
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1 ½ cups broccoli greens, chopped
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½ yellow onion
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¼ cup cheese
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3 tbsp olive oil or oil of your choice
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½ tsp TSK spice shake or any herbs you like
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Salt and pepper to taste
Instructions
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Preheat oven to 400F.
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Rinse squash and broccoli greens to make sure there is no dirt on them.
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Slice the squash in half, lengthwise, and scoop out the seeds using a fork.
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Pour 1 tbsp of oil on halved squash, and use fingers to coat the squash all over. Put in the oven and roast for 20 minutes or until tender.
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Chop the broccoli greens and slice the onion into bite-sized pieces.
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Heat a skillet over medium-high heat and add 2 tbsp of oil.
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Add broccoli greens and onions in the skillet. Saute for 10 minutes or until the greens are tender and onions are translucent.
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Keep the oven on and remove the squash carefully. Add sauteed greens and onions on top of the halved squash and sprinkle with cheese and TSK spice shake. Put squash back in the oven and roast for 2 minutes or until the cheese melts.
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Enjoy with a salad or on its own!
Do you have a question about food and nutrition?
Send your questions to [email protected].
Disclaimer: The information shared by Three Sisters Kitchen (TSK) is for general informational purposes only, and is not meant to substitute for the advice provided by a doctor or other health care provider.
Photo by Lisa Chen
Ask a Farmer
With Farmer Tiana Baca
Planting and caring for a cold weather garden? Check out these winter gardening tips.
Recipes We Love!
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This easy pizza crust recipe is simple and quick to make! Try replacing half of the flour with whole wheat flour and replacing the milk with plant-based milk.You can bake the pizza with any vegetables you like and sprinkle with cheese from Tucumcari Mountain Cheese Factory!
- This garden vegetable cakes recipe is a great option for breakfast and snacks! Use the veggies, eggs, and cheese in the ReFresh bag to make this delicious veggie cake. You can replace half of the all-purpose flour with whole-wheat flour to make it more nutritious.
Photos by Food Hero
With Blythe Maunders
- Fingerling potatoes from Rodriguez Senior & Junior Farms*
- Broccoli greens from Vida Verde Farm*
- Sweet potatoes from North Valley Organics*
- Delicata squash from Silver Leaf Farms*
- Cheese from Tucumcari Mountain Cheese Factory*
- Flour tortillas from Sabroso Foods*
- Organic jams from Heidi’s Raspberry Farm*
Heidi’s Raspberry Farms make these delicious, low sugar, organic jams locally at the Jam Factory. It is available at La Montanita Co-ops, Whole Foods, Duran’s Pharmacy, Keller’s, The Fruit basket, and many more. - Eggs from Organic Valley
- Yellow onions, avocados, pomegranate, grapefruit, and persimmons from Quality Fruit & Veg
Persimmons are fruits that are harvested in fall and early winter. Their colors range from light yellow to dark red-orange. They taste very sweet and are high in fibers, which is good for gut health. Check out more recipe ideas here.
Thank You!
Special thanks to all of the farmers and food producers working so hard to feed our communities; to Penske Truck Rentals who generously provides a discount that makes our home delivery possible; to the staff, volunteers, donors, and ReFresh families who make the program work, and to our partners at MoGro Mobile Grocery, who pack these beautiful ReFresh bags each week for us, and who do so much important work connecting communities to healthy food throughout New Mexico. There would be no ReFresh program without all of you – we love our partners!– All of us at Three Sisters Kitchen