CSA Newsletter Week #21 October 17th

Farm Notes
At the farm, we’ve enjoyed beautiful sunrises and are bundling up as the temperatures continue to drop. In addition, we’re already thinking ahead to the next season. We’ve been planting garlic which won’t be harvested until midsummer of next year. Along with the strawberries, garlic is one of the few crops that will overwinter for our 2014 CSA subscribers. The planting of the garlic is always a signal that the growing season is coming to a close, with a reminder that a new season will be on the way eventually.

plantinggarlic

As a reminder, THIS SATURDAY at 1pm is the CSA Potluck! Bring your family and a dish to share. We hope to see you out at the farm.

Please also check your email for more details about the apples being sold by the Horticulture Club.

kaleoct17

What’s In Your Share

For October 17th, you’ll find:

+ Carrots, 1 bag
+ Beets, 1 bag
+ Turnips, 1 bunch
+ Salad Mix, 1 bag
+ Napa Cabbage, 1 head
+ Broccoli
+ Acorn Squash, 2
+ Potatoes, 5 lb. bag
+ Sweet Potatoes, 3 lbs.
+ Cooking Greens, 1 bunch

The following crops are available for U-Pick:

+ Herbs
+ Flowers

carrotlove

Veggie Tips
+ This week’s Salad Mix contains your usual mix of lettuces along with a nutty green called Waido and Arugula!

+ Our Cooking Greens for the share is “choose your own adventure.” Choose 1 of either Collards, Lacinato Kale, Red Russian Kale, or Curly Kale.

sunriseoct15

Recipes

Winter Squash Stuffed with Apples and Cheese
Submitted by Cheryl Kastanowski

Ingredients:
2 med. sized acorn squash or 2 sm. butternut squash, about 1 1/4 lb. each
1 tbsp. butter
3 c. peeled chopped apples, preferably tart cooking apples
1/2 c. onion, chopped
2 c. low fat cottage cheese
3/4 c. grated cheese (Cheddar, Swiss or Gouda)
1/4 c. lemon juice
2 tbsp. raisins
1/4 tsp. cinnamon plus a few sprinkles for garnish

Directions:
Cut the squashes in half lengthwise (through the stem to the flower end), scoop out and discard the seeds and strings, and place the squashes cut side down on an oiled baking pan. Bake the squash in a 350 degree oven for about 30 mintues or until they are tender.
In a small skillet, melt the butter and saute the apples and onion for about 5 minutes or until the onion is translucent.

In a large bowl, combine the apple-onion mixture with the cottage cheese, grated cheese, lemon juice, raisins and 1/4 teaspoon cinnamon. Fill the cavities of the baked squash with the stuffing. Sprinkle then with additional cinnamon. Place the stuffed squashes on a baking sheet or in a shallow pan, and cover them with foil.

Bake the squashes in a 350 degree oven for about 20 minutes or until they are heated through.

Roasted Root Vegetable Medley
from Food Network

Ingredients:
8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Directions:
Preheat the oven to 400 degrees F.

Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

Roasted Napa Cabbage
from Food.com

Ingredients:
6 tablespoons vegetable oil
2 garlic cloves, crushed
6 cups napa cabbage, roughly shredded
salt, to taste
pepper, to taste

Directions:
Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
Preheat your oven to 450°. Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned. Serve hot.

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