2013 CSA week 18
October 2, 2013CSA week 18 October 2nd 2013
In The Box:
1 bunch Swiss Chard
1 Eggplant
2 to 3 Sweet Peppers
2 Cucumbers
2 Delicata Squash
2 lbs Yukon Gem Potato
1 Butterscotch Melon
1 Green Cabbage
1 bunch Flatleaf Italian Parsley
Wow! We managed to survive the storms at both farms without blowing away or flooding, but October certainly came in swinging. The boxes will continue to reflect the changing of the seasons over the next few weeks with winter’s fare taking a more predominant role as we move along. It’s time for farmers and farm hands alike to dig deep one last time. The rain and mud always slow the process down and the smaller fall harvests still take all the hours we have. The process of putting the Noti farm to bed for the winter one last time goes into full effect today and it is somewhat bittersweet. Lori and I have farmed this land together since 2000 and I have farmed in this small part of the valley since 1994. We are excited for the next chapter of our farming lives and the new adventure that the combination of the vegetable farm and tree nursery will be.
The first of the winter squash varieties in the box this week and one of the favorites here on the farm. Delicata squash is one of the most versatile of them all and lends itself well to roasting, sautéing or adding to soups or stews. One of the simplest ways is to cut in half lengthwise, scoop out the seedy bits, cut into ½ inch think slices, toss in oil and roast at 375 until tender. The skin and all is edible and will caramelize nicely.
We’re hoping to get all of the winter squash varieties harvested over the next week or so and into the barn to cure for winter storage and you will see a rotating array over the remainder of the season.
Enjoy,
Dave, Lori and the crew
Recipes and Crop Notes:
Winter Squash Storage: store in a cool, dry place: nearly anywhere in your kitchen or pantry should work. If the winter squash doesn’t have nicks/fresh gashes it should last for months.
Pumpkin or Winter Squash Puree
Vegetarian Cooking for Everyone Deborah Madison
Easy, versatile and useful, leftovers can fill ravioli, turn into a soup, or be added to muffins, breads, biscuits, and waffles. Preheat oven to 375 F. Halve, seed, and bake 3 pounds pumpkin or winter squash until tender, approx. 30 – 40 mins. Scrape the flesh away from the skin, then beat until smooth with a large wooden spoon This should be easy unless the squash is stringy, in which case, use a food processor or food mill. Stir in butter to taste and season with salt and pepper. Makes about 2 cups. To enrich the puree, grate Gruyére , Fountain, or Emmenthaler into it. Flavor with extra virgin olive oil, or dark sesame oil, or mix in sautéed onions.
Tzatziki Cucumbers from the Madison Area CSA Coalition
I like to make this to go into pita sandwiches or to dress a simple tomato salad.
1 medium cucumber, chopped
2 garlic cloves, chopped
2 Tbs. olive oil
1 Tbs. lemon juice
8 oz. yogurt
1 Tbs. chopped fresh mint
Combine all ingredients, chill and serve. Makes 2-3 servings.
In-a-Pinch Cucumber Salad
adapted from Vegetarian Cooking for Everyone by Deborah Madison
1 long or two short Armenian cucumbers or 3-4 lemon cukes
salt and freshly milled white pepper
2 to 3 tsp. extra virgin olive oil
champagne vinegar or fresh lemon juice
1 tsp. fresh dill or parsley, chopped
Thinly slice cucumbers. Toss the cucumbers with a few pinches salt, pepper to taste, and enough oil to coat lightly. Add a few drops vinegar and the herb of your choice. Serves 4.
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