This post has gone through a couple of updates y’all.
Well, this week I made a big decision in my grocery budget and decided to join a co-op. Every week I will be splitting a whole order of mostly local, fresh organic produce with my friend Dawn (who has 18 month old triplets). I have actually been toying with this idea for a while. I love produce and I love to try new foods but I quickly get tired of coming up with new things to do with broccoli or carrots. Monday was my first time to experience this co-op idea. It was quite an experience.
The co-op is run by a wonderful woman named Janet who runs her own farm and even grows some of the produce you receive in your order. All of the chaos is in a large front room of her house. In there you will find all manner of fresh produce; leeks,avocados, strawberries, beets,asparagus, squash, apples, lettuce, onions,etc. It’s all in large produce boxes lined up on the floor and shelves. On one side of the room are the boxes filled with the full and half-orders for the week. This is just the base order. To your order you get to add a certain amount of other items ( 5 for full or 2 1/2 for a half order) so you can really experiment with all kinds of food and actually integrate some variety in your diet This time Dawn and I each got a half order.
In my order I got; 2 bunches of broccoli, 1 bunch of bananas, 6 apples, 4 pears, 3 kiwis, 12 oz. asparagus, 1 1/2 lbs green beans, acorn squash, 10 oz baby bella mushrooms, 3 leeks, 5 lb bag of onions, 2 1/2 lbs of carrots, 1/2 cantaloupe. All of this for less than $24 and its all organic. I think its a pretty good deal plus it will force us to eat more fruits and veggies ( and who shouldn’t be doing that?).
So, with all of that fresh organic produce I made a galette. What is a galette ? It’s a lazy man’s pie. There is no pie pan, top crust or fancy crimping. It’s basically just throw everything in the middle, fold over the crust and bake ’til done. My kind of cooking. Feel free to make it even easier and use pre-made pie crust, but homemade is much cheaper.
Squash, Apple, Onion and Blue Cheese Galette
adapted from Food network
Dough:
1 1/4 cups all-purpose flour
Pinch salt
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg, lightly beaten
Filling:
1 Acorn squash, halved, seeded and skin on
1 large baking apple ( anything but red or golden delicious)
1 medium onion, peeled, root end trimmed but intact
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Kosher salt and pepper
2 tablespoons whole-grain mustard
1?3 cup crumbled blue cheese (about 1 1/2 ounces)
For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it.
Add the egg and pulse 1 to 2 times more; don’t let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water,
1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
Preheat the oven to 400 degrees F.
Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard.
Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles–if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling.
Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onions are tender and caramelized, about 55 minutes. 
Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
Ingredients
Dough:
- 1 1/4 cups all-purpose flour
- Pinch salt
- 8 tablespoons cold unsalted butter 1 stick, diced
- 1 large egg lightly beaten
Filling:
- 1 Acorn squash halved, seeded and skin on
- 1 large baking apple anything but red or golden delicious
- 1 medium onion peeled, root end trimmed but intact
- 3 tablespoons unsalted butter melted
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- Kosher salt and pepper
- 2 tablespoons whole-grain mustard
- 1/3 cup crumbled blue cheese about 1 1/2 ounces
Instructions
For the dough:
- Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it.Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water,1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
For the filling:
- Preheat the oven to 400 degrees F.Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
- Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard.Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles--if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling.Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
Congrats on joining a co-op! 🙂 I think you made great use of the produce this week!
I need to look into joining a co-op because I love using fresh ingredients. That galette looks absolutely wonderful!