CSA Newsletter Week #16, September 10th

Farm Notes

Well, the weather is supposed to cool down here in the next few weeks and we will have our first taste of fall. The cover crop has been sewn in all the empty fields and our fall fields are still looking great.

This will be the last week for you-pick on everything except the herbs. The herbs will remain open for a while yet. We will also be opening up the pawpaw trees to you-pick. They are located towards the back of the farm behind the packing shed and behind the organic apple orchard next to the back gate. This week will also be the last of the kohlrabi, peppers and onions.

We've got some lettuce christmas trees in the whole sale fields.

We’ve got some lettuce christmas trees in the whole sale fields.

What’s In Your Share

For this week, you’ll receive:
+ Acorn squash
+ Kohlrabi
+ Spinach
+ Collards OR Kale
+ Peppers
+ Onion (as a reminder these are “Seconds” quality. Use them within the week)
+ Bagged greens (Siberian kale and braising mix- there are some pretty spicy mustard greens in the braising mix)
+ Corn

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You-Pick

The following items are available for You-Pick:
+ Eggplant
+ Peppers
+ Tomatoes
+ ground cherries
+ hot peppers: jalapeños, serranos, and capperino cherry peppers
+ cilantro
+ dill
+ cherry tomatoes
+ okra
+ Herbs: onion chives, garlic chives, flat parsley,  curly parsley, thyme, marjoram, savory, lavender, chamomile, sage, oregano, rosemary and basil
+ flowers

Please remember to bring your own pruners or scissors for harvesting U-Pick items!

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Veggie Tips

Winter Squash can be stored for 3-4 months. It will become sweeter in storage as the starches convert to sugar. You may substitute winter squash in recipes that call for pumpkin. Winter squash has high levels of vitamin A and some vitamin C, folate and potassium.

How to cook winter squash:
Bring 1-inch of water to boil. Add 3-4 inch pieces of squash and return to a boil. Reduce heat and simmer 10-15 minutes or until tender. Drain, cool and peel then mash or puree. Salt to taste.

How to bake winter squash:
Cut the squash in half and place it upside down on a cookie sheet with sides or a cake pan. Add 1/4 inch of water to the pan. Bake at 350º-375º for 45 minutes to 1 1/2 hours depending on the size of the squash. The squash should be fork tender.

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Recipes

PawPaw Cream Cake
Recipe by Sharon Phillips, Little Hocking, Ohio

Ingredients:
1 two-layer white cake mix, prepared according to package directions
2 3-ounce packages cream cheese, softened
1 cup butter-flavored Crisco
2 teaspoons vanilla
1/4 to 1/2 cup pawpaw pulp
2 cups confectioners’ sugar
1 slightly beaten egg white (see note)
Dash salt
1 recipe Belle’s Diner Meringue (recipe follows)
2 large bags black walnut pieces (about 1 pound)
Belle’s Diner Meringue:
5 egg whites
2 heaping tablespoons cornstarch
1/4 cup granulated sugar

Directions:
For meringue: Beat egg whites in electric mixer until soft peaks form. Add cornstarch and sugar until stiff peaks form. Spread meringue on top of one baked cake layer. Bake in 350-degree oven for 5 minutes. Remove from oven; cool.

Prepare frosting: Mix cream cheese, shortening, vanilla, pawpaw pulp, egg white, confectioners’ sugar and salt. Whip well.

Place remaining layer of baked cake on plate.

Spread 1/3 of frosting on cake layer. Sprinkle 1/3 of black walnuts on top of frosting. Place meringue-topped layer on top of frosted layer. Spread rest of frosting on outside of cake, leaving meringue topping as is. Press walnuts into frosting.

Note: Because of the danger of salmonella in uncooked eggs, you can reduce risk for the very young, very old or those with weakened immune systems by using pasteurized egg whites.

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Sausage Stuffed Acorn Squash
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 acorn squash
1 lb. bulk sausage
1 cup finely chopped onion
1 cup finely chopped celery
3/4 cup stale bread crumbs
1 cup grated cheese

Directions:
Cut squash in half lengthwise and remove seeds. Place squash cut side down in a baking pan. Add 1/4 to 1/2-inch water and bake at 375º for 35 minutes. Meanwhile brown sausage and remove from pan. Drain off all but 2 tbsp. drippings. Saute onion and celery in the drippings about 5 minutes. Remove from heat. Stir in bread cubes. Quickly stir in sausage and cheese. Put into lightly salted squash cavities and bake at 350º for 20-30 minutes.

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Apple Stuffed Acorn Squash
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 medium acorn squash
3 tbsp. melted butter, divided salt
1 baking apple, peeled, cored and chopped
2 tbsp. sugar
1/4 tsp. cinnamon
1 tsp. lemon juice

Directions:
Cut squash in half lengthwise and remove seeds. Place squash, cut side down in a baking pan. Add 1/4 to 1/2-inch water and bake at 375º for 35 minutes. Turn cut side up and brush cut surfaces and cavities with butter. Sprinkle lightly with salt. Divide chopped apple evenly into squash cavities. Combine sugar and cinnamon and sprinkle over apples. Sprinkle lemon juice and remaining butter over the apples. Reduce heat to 350º and bake 30 minutes. This recipe can easily be doubled or tripled.

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Zach’s Collards
Submitted by Zach Davis

Note from Zach: I like to keep collards simple. They are one of my favorite vegetables. Here’s how I always cook them.

Ingredients:
1 bunch of collards, destemmed* and torn into bite- sized pieces
1 yellow onion, chopped
2 or 3 cloves of garlic, minced
2 Tbsp bacon grease, butter, or oil
1-12 oz bottle of beer or 2 cups chicken or vegetable broth
4 slices of bacon or hog jowl, chopped (optional)
Salt and pepper

Directions:
Put the cooking oil/grease in a large pot over medium heat. When oil is hot, add onions and cook 5 min. Add garlic and stir for a minute more. Add the beer or broth and heat for a few minutes. When broth is hot, but not boiling, add collards, stirring to ensure that cooking liquid touches all the greens. Add bacon or hog jowl if desired, as well as salt and pepper. Cook at a low simmer for at least 45minutes. The longer the better in my opinion.

*Destemming greens is a contentious matter in my family. I insist on adding them chopped fine to the pot with the onions. My mother finds this revolting. I like the texture and can’t stand to throw away the stems. She discards them. Give them a try yourself before you throw them out.

 

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