This is a simple plate of vegetables – most from our farm share: spring onions, steamed potatoes, steamed collards, and roasted kabocha squash (the squash is from a local Asian grocery). When vegetables are fresh, they need little to no embellishment. All that you see here was prepared simply and barely seasoned (the lighting is also poor – in “real life” the vegetables are brighter).
Clean the collards in several rinses of water. Chop and steam lightly (they should retain their bright green color). Finish by “stir-frying” with olive oil and sea salt.
Kabocha is an Asian squash whose creamy texture and rich flavor is often compared to chestnuts. The skin is edible, although I like to peel it randomly to create pretty patterns (the skin can get a little hard during roasting; it softens if you steam it). Simply roast kabocha as you would butternut squash.
These look like big scallions! Simply wash and remove any wilting or brown outer layers. I roasted these with the squash, but they are equally or perhaps more delicious when grilled.