CSA 2014 Week #21
- Swiss Chard
- Curly Kale
- Celeriac
- Kabocha Squash
- Butternut Squash
- Parsley
- Onions
- Carrots
- Turnips
- Romanesco
- Apples (Gala or Jonagold)
- Stir-fry Mix
RECIPES:
Garlic & Lemon Roasted Romanesco
Roasted Romanesco Curry w/Lemongrass
Butternut Squash Pizza’s w/Rosemary
SPECIAL ANNOUNCEMENTS:
* All members for the 2014 season will be receiving the Late Season post today…Wordpress does not have a simple way to search for and omit email addresses once they have been added. If you prefer not to receive these posts, please just scroll down to the bottom and unsubscribe…we apologize for the inconvenience.
* We will have our Strawberry Spread and Tomato Sauce available for purchase starting next week. If you would like to place an order for either (or both!) and have them delivered to your pick up location before the season ends, please call/email the office. We’ll be working out the final details of the cost once we get the invoices from Sweet Creek Foods but they most likely won’t be much different than last year, if at all.
HAPPY HALLOWEEN! Hope you’ve all had a lovely week and are ready for trick or treating this evening…hopefully it will be a dry night, but the weather doesn’t look like it wants to commit or not. In any event, I hope that you all have a fun and safe time. Most of our crew came to work dressed like farmers, with the exception of Emma who got in the Halloween spirit today…
Life on the farm is good! A little wet at times, and a bit sloggy, but good overall! The dwindling crew has been busting it out to get all of the tasks accomplished in a timely and efficient manner, and we are settling into the Fall rhythm. We are so blessed to have these amazing, committed people working here this year…they continue to work hard, with wonderful and playful attitudes, smiling through the long days. We couldn’t do this good work without them!
Since we didn’t send a blog post last week, I want to include a few pics of the farm Harvest Celebration….we had a wonderful turn out…over 100 people of all sizes and ages came to the farm, bringing delicious potluck fare. The sun burst through the clouds, after a full week of rain, to shine on us all while we took hayrides down to the pumpkin patch to collect Jack-O-Lanterns.
There were plenty to go around and then some….we made corn husk dolls, searched the fields on a scavenger hunt and made gallons and gallons of apple cider! I think a good time was had by all…
You will notice a difference in some of the pictures on the blog this week, and that is because I am taking them rather than the amazing Sara…between her camera and her talent, I’m afraid I can’t come close. Did my best though, with my little Kodak, and hopefully your own boxes will bring the true beauty of this week’s box more into focus. I’m writing the blog today so Sara could devote more of her time yesterday to her accounting responsibilities….I’ll attach a photo below to explain why she and I have a little trouble focusing and getting our work done in the office…
Am I the luckiest Grandmother in the world! Genevieve Rose is now 6 months old and I am blessed to be in her company several times a week when Sara is in the office….she’s becoming a very happy, vocal and lively presence, and it’s a joy to be working and look over to find her staring at me, and then give me the biggest smile! She does occasionally give us a chance to really get some work done…
This week you will find a few new veggies in your boxes, and I focused the recipes on them for you….the Romanesco can be cooked and prepared in any way you would use cauliflower. Cook in boiling water for about 10 to 12 minutes until tender to the fork, or steam until tender, about 5 to 7 minutes. Trim off any outer leaves before cooking. Store unwashed in fridge in a plastic bag for up to 1 week.
The Butternut and Kabocha squash can be stored in a cool, dry, dark place with good ventilation. They should keep for up to a month or more, depending on the variety. You can also incorporate them, as with any Winter Squash, into a beautiful arrangement for your table. They won’t keep quite as long at room temperature, but if they are sitting on your table, you might be inspired to eat them more quickly. Once squash has been cut, you can wrap the pieces in plastic and store them in the refrigerator for 5-7 days.
To bake Winter Squash, cut in half, scoop out the seeds and pulp and place the halves, cut side down, on a baking dish filled with about a half -inch water. You can also bake with out the water, just lightly grease a baking sheet or use parchment paper. Bake at 350 degrees until halves are completely soft and just starting to collapse (45 min to 1 hour or more, depending on the size). Remove them from the oven, fill w/butter, seasonings, or fillings, and serve them in the shell.
Winter Squash can be substituted in pies and baked goods. Try using it instead of pumpkin or sweet potatoes in dessert recipes. While the oven is hot, try roasting the seeds after mixing them with a little oil and seasonings of your choice.
The turnips are absolutely lovely this year! To store, place them in a plastic bag in the crisper bin of your fridge. Due to high water content, turnips may deteriorate quickly, but most should keep for a week.
We hope that you will enjoy this week’s box and are excited to hear any delicious recipes you use to create your delightful dinners! Please share…
Hope your week ahead goes smoothly…..we have Daylight Savings time to look forward to this weekend, as well as Election Day next Tuesday. Don’t forget to vote YES on Measure 92 to label food that includes GMO…..let me know if you would like more information!
Linda and all of your farmers