Late October Recipes

Below are a few recipe ideas inspired by ingredients that are coming out of our fields.


Shaved Fennel and Crushed Olive Salad


  • 1 cup castelvetrano (large, green) olives
  • 2 large fennel bulbs, tough outer leaves discarded, bulbs, stems, and fronds separated
  • 1/4 cup olive oil
  • 2 tablespoons white wine or champagne vinegar
  • Finely grated orange zest from most of 1 orange (1 teaspoon, but I never measure)
  • Pinch of crushed red pepper flakes
  • Kosher salt, freshly ground black pepper
  • 1 lemon
  • 3 ounces thinly shaved aged provolone cheese, or another sharp cheese, such as pecorino (about 1 cup)
  • Flaky sea salt, to finish


1.Crush olives with a flat-bottomed cup, the side of a chef’s knife, or this ridiculous pounder I seem to use for everything but meat, and remove pit. Coarsely chop olives so that you get big, chunky pieces and add to a medium bowl. Coarsely chop fennel fronds until you have about 1/3 cup and add to bowl. Thinly, but not paper-thin, slice fennel stems crosswise and add them too. Add oil, vinegar, orange zest, and red pepper to bowl; season with kosher salt and black pepper, then stir to evenly combine. Taste and adjust seasonings as you wish.

2. Halve fennel bulbs lengthwise. Using a mandoline or your exceptional knife skills, very thinly shave fennel crosswise. Transfer fennel to a second, larger bowl. Zest one-quarter of lemon over. Juice the lemon over it — it will seem like too much but it’s just right. Season with salt and toss to coat; add more salt if needed.

3. To serve: Spread olive olive mixture on a big plate. Top with cheese. Arrange shaved fennel over, hiding the olives, then season with flaky sea salt. Or you can just toss all of it in a big bowl, but where is the drama in that.

From Smitten Kitchen

Stuffed Delicata Squash


  • 2 Delicata squash, cut lengthwise
  • 2 teaspoon olive oil, divided
  • salt and pepper
  • 2 garlic cloves, minced
  • 1 small onion, chopped finely
  • 1 15 oz can cannellini or white beans, rinsed and drained
  • 3 handfuls fresh spinach, torn into small pieces
  • 1/4 cup panko or bread crumbs
  • 1/4 cup Parmesan cheese
  • red pepper flakes, for serving


  1. Preheat oven to 400 degrees. Scoop seeds out of each half of squash. Place on baking sheet and sprinkle salt, pepper and 1 teaspoon olive oil. Cook for 20-25 minutes. Squash will be soft to the touch.
  2. While squash is baking, make stuffing for squash:
    Heat 1 teaspoons of olive oil in a non stick skillet over medium heat. Add minced garlic and chopped onion to pan and cook for about 2-3 minutes. Add spinach to pan and cook until wilted. Add rinsed beans to pan and stir, cook until warmed through.
  3. Spoon stuffing into each squash half.
  4. In a small bowl, combine panko and Parmesan. Sprinkle evenly over each squash. Place into oven for about 15 minutes until heated through and breadcrumbs and cheese are golden brown.
  5. Serve immediately with red pepper flakes and extra Parmesan cheese, if desired.

From Aggies Kitchen

Caramelized Onion Galette


For the Galette crust:

  • 1 1/2 cups (204 g) unbleached all-purpose flour
  • 1 Tbsp sugar
  • 1/2 tsp sea salt
  • 1 stick (8 Tbsp, 113 g) cold unsalted butter, cubed
  • 1/4 cup ice cold water

For the Onions:

  • 2 pounds (about 900 g) sweet onions
  • 4 Tbsp (57 g) unsalted butter
  • 2 garlic cloves, germ removed, minced
  • 1 tsp sugar
  • rosemary, thyme, oregano (fresh or dried)
  • 1 tsp sea salt
  • freshly ground pepper

For the Parmigiano Cream

  • 1/3 cup (75 g) mascarpone, at room temperature
  • 2 Tbsp milk
  • 1/3 cup (33 g) grated Parmigiano
  • salt and pepper to taste


  1. In a food processor, add the flour, sugar, and salt and pulse a couple of times to blend.
  2. Add the cubed butter a little at a time over the dry ingredients and pulse until the butter is cut into the flour.
  3. Add a little of the ice cold water and pulse, add some more and pulse. Continue until all the water is in, pulsing and stopping to scrape the sides of the bowl, until the dough forms curds that hold together when you pinch them.
  4. Turn the dough onto a surface and knead it gently just to bring it together. Form it into a ball, wrap in plastic and set in the fridge to rest for at least 2 hours or overnight.
  5. After that time, leave it at room temperature for about 10 minutes, then roll it in between two sheets of parchment paper, into a circle about 11 inches in diameter.
  6. Slide the parchment onto a baking sheet. If you’re not using it right away, put it back in the fridge, and when you’re ready, leave it on the counter for a few minutes just so it is pliable enough to lift and fold without cracking.

The Onions:

  1. Cut the onions in half from top to bottom. Place each onion half cut side down on a cutting board, slice it in half the long way and then cut it crosswise into thin slices. Put the onions in a colander, rinse under cold water, then pat dry.
  2. Melt the butter in a large skillet over medium heat. Add the onions and garlic, stir to coat with butter and cook, stirring for about 5 minutes, until the onions begin to soften.
  3. Add the sugar, the herbs, and reduce the heat to low. Cook, stirring frequently, until the onions are caramelized and their color is the color of maple syrup. It will take from 40 minutes to a little more than 1 hour, do not rush the process.
  4. When the onions are caramelized, season with salt and pepper and turn into a bowl to let cool. Pick out the herbs (if using fresh) and the garlic. Set aside.

Parmigiano Cream:

  1. In a small pot over very low heat, add the mascarpone and milk and stir with a flexible spatula just until blended. Turn off heat. Stir in the grated Parmigiano and season with a touch of salt and pepper.

Assemble the Galette:

  1. Center a rack in the oven and preheat to 400° F (200° C ).
  2. Take the baking sheet with the galette dough on the bottom sheet of the parchment. Spread the Parmigiano cream over the dough leaving a couple of inches at the border.
  3. Spread the onions over the cream.
  4. Lift the bare border of dough and fold and pleat it over the onions.
  5. At this point, you can refrigerate the assembled galette for a few hours before baking and bake it straight from the fridge, or bake it right away.
  6. Bake the galette for 35-40 minutes, or until the crust and onions are deeply golden.
  7. When done, transfer the baking sheet to a rack to cool, about 10 minutes.
  8. Sprinkle with Parmigiano and/or fresh herbs, cut and serve.

From Sugar Loves Spices

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