THAT’S MY FARMER BENEFIT DINNER
The annual “That’s My Farmer” Benefit dinner is scheduled for October 12th this season, with take out dinners scheduled from 5pm through 7pm. The meal will be created by the chef’s of Party Downtown, using donated produce and meats from partnering CSA farmers. The meal is always outstanding, and the proceeds go into the That’s My Farmer low income fund to support families in need with subsidized CSA shares or produce from Markets. Contact the farm for the reservation form. Tickets are $50 ($25 of that goes into the fund), and selling quickly. If you can’t attend the dinner, but would like to donate, that would be amazing…you can contact the farm for information on how to do that.
LATE SEASON SHARE DELIVERY INFO
For those of you who have reserved a Late Season share, I wanted to let you know that I am putting the Delivery Information in the mail today. You should see it in your mailbox within the week! Please look it over carefully and let me know if you would like to make any changes to your pick up location. We have sold out of all of the Late Season shares for this year.
October 1st recurring payments will happen this week! For many of you, it will be your last one. If any of your credit card or address info has changed since the last processing date, please do get in touch so we can update your account. I will be sending out email reminders for those of you who have a balance due for the season, so please keep an eye out for the update. Thanks!
WHAT’S IN YOUR SHARE THIS WEEK:
- Pears ~ Bartlett
- Stir Fry Mix
- Delicata Squash
- SOME SITES ONLY
- Napa Cabbage
DELICATA SQUASH is one of my absolute favorites. It’s so sweet, and very versatile. It’s a stand alone squash, prepared either sweet or savory, and it can be added to a wide variety of dishes from soups and stews, to stirs fries and salads. Here is an old favorite from the “One United Harvest” cookbook.
3 lbs Delicata Squash
3 Tbsp olive oil
6 cloves garlic, unpeeled
6-8 fresh sage leaves, chopped
2 3/4 cup stock
1 1/2 cup water
1-2 Tsp salt
1` 1/2 cup polenta
2 fresh sage leaves, minced
3/4 cup Parmesan cheese
salt & pepper to taste
Halve the squash lengthwise & scoop out seeds. Roast face up on cookie sheet w/garlic cloves in the cavity, drizzled with the olive oil & sprinkled with the chopped sage. Roast at 375 degrees for 1-2 hours. Flesh should be soft. Remove from oven & cool enough to handle. Scoop out flesh with garlic (peel removed). Puree in blender of food processor.
Combine stock, water & salt in a large pot & bring to boil. Slowly whisk in polenta, reducing the heat to just a simmer. Stir often. It takes about 20 minutes for the polenta to thicken. Stir in chopped sage & 3 cups of squash puree. Stir in cheese and adjust seasonings.
STIR FRY MIX is included in your share today. This lovely mixture of greens is great to eat as a spicy salad, or to add to soups and stir fries.
We hope that you all have a wonderful week, and enjoy this amazingly full box!
Linda and all of your Winter Green Farmers