First Urban Farm To Dinner Event In Hartford

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urban to farm dinnerDrew McLachlan, a local forager and culinary specialist at Whole Foods, joined the Morning Extra to talk about the first “Urban Farm to Dinner” event in Hartford on Saturday, Oct. 5 from 6 to 8:30 p.m.

The event, which takes place at Grow Hartford Urban Farm, located on 75 Laurel St. in Hartford, will benefit the Hartford Food System. For additional details, visit the website: www.WFMUrbanFarmDinner.eventbrite.com

He also shared a recipe for Caramelized Squash & Apple Crisp. Follow the recipe below.

Caramelized Squash & Apple Crisp

For the topping:

•        1 cup all-purpose flour

•        6 tablespoons sugar

•        3/4 stick (6 tablespoons) cold unsalted butter, cut into small pieces

•        1/4 teaspoon salt

•        1/2 teaspoon pure vanilla extract

•        1/8 teaspoon pure almond extract (optional)

•        1/2 cup sliced almonds

For the filling:

•        3/4 cup sugar

•        1/4 cup unsweetened apple juice

•        4 tablespoons cold unsalted butter, cut into small pieces

•        Pinch of salt

•        3 pounds baking apples such as Gala, or Crispin, peeled, cored, and cut into 1-inch-thick slices

•        2 pounds of winter squash such as Butternut or Kabocha, peeled, seeded, and cut into 1 inch cubes

•        Special equipment: 2 1/2 to 3-quart shallow baking dish

Preparation:

Preheat oven to 375°F with rack in middle. Butter baking dish.

For the topping:

Pulse together flour, sugar, butter, salt, and extracts in a food processor until some large clumps form.

Set aside 1/4 cup for filling and transfer remaining topping to a bowl. Stir in almonds.

For the filling:

Lightly oil the squash and roast until just browned and barely soft. Remove and cool.

Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep-golden caramel.

Remove from heat and carefully add apple juice, butter, and salt (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.

Put apples in a large bowl and toss with reserved topping mixture, squash and caramel, then spread in baking dish. The dish will be very full.

Scatter clumps of topping over apples, squeezing small handfuls of topping into clumps when necessary.

Bake until apples and squash are tender and top is golden and crisp, about 1 hour. Cool to warm or room temperature.

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