Week 22 ~ Oct. 17 – Oct. 23, 2011 CSA Newsletter

This Weeks Share: Braising Greens, Garlic, Onion, A Brassica (Broccoli, Romanesco, Cauliflower or Cabbage), Winter Squash, Cucumber, Peppers, Tomatoes and a Farmer’s Choice item.

Braising Greens: Lovely kale, chard and some mustard mix hope to find their way to your table this week. Let’s not let them down.

Garlic: Will it ever end? No. We hope to keep you in garlic until next year.

Onion: Nice size onions of varying degrees of hotness will be yours this week and hopefully the last two weeks as well. Some are sweet and mild and lovely in salad or a sandwich.

Brassica: Botany quiz – What is a Brassica? Just ask Isabell above, holding our beautiful purple-tinged cauliflower. We are looking forward to having our vegetable pages on our web-site done this winter so you can read much more about our foods. Broccoli, cauliflower or cabbage are Brassica’s and one of them or a mix will await you this week.

Winter Squash: Some fun varieties await your choosing. We have Amber cup, Kuri, Kobocha, Dumpling, Delicata, Acorn, cream of the crop Acorn, butternut, sweet meat, Long Island Cheese, Hubbard, Berrettina and Galeux d’Eysines (also known as peanut winter squash). Winter squash is one of my favorite vegetables. The sweetness and flavors age, so you can store them in your pantry (cool and dry) for up to 3 months. The skins get harder as the days go by. I have used a mallet on my knife before! But, baked, roasted, fried or in a soup their flavors are lovely. Try this simple easy recipe. If you like sweet potato fries you are sure to love this…

Fried Winter Squash by Love Farm Organics

  • 1 winter squash, peeled and thinly sliced
  • Olive oil, cooking oil, butter, lard or other preferred shortening
  • Sea salt and pepper
  1. Heat oil or melt butter/shortening in heavy bottomed skillet. It should be about 1/4 inch deep.
  2. Put 1 layer of squash in pan. Cook at medium/med. high heat for about 5 minutes; turn squash with a fork. Cook  another 5–8 minutes; or until squash is tender.
  3. Remove squash from pan and drain on paper or kitchen towel.
  4. Put on serving plate. Sprinkle with salt and pepper, or add some fresh grated Parmesan, or herbs on top. Serve immediately.

Cucumber: We will have another cucumber for everyone this week, but not likely again until next season. Hope you will enjoy the last of  ’em.

Pepper:  Pepper harvest is still going strong. Enjoy the bright colors and sweet flavors.

Tomato: Might be the last week for tomatoes, but maybe not. With this nice sunshine, it almost feels promising to have them through the end, but we are getting dangerously close to freezing temperatures out here at night.

Farmer’s Choice: We have a selection of odd’s and end’s and smaller crops that we will be choosing for you this week and perhaps the last two weeks as well. We hope that whatever you receive you will enjoy. Some possible candidates may be eggplant, snow peas, root crops, fava beans or even some fruit such as melons, plums, apples or pears.

FARM NEWS: Well, we had a wonderful time at the annual Harvest Work Party on Saturday and to those of you who made it out, we want to say a huge and meaningful Thank-You, You Are So Appreciated!! We had a great turn-out at the garlic planting and covered a couple acres, so we will hopefully be able to look forward to another plentiful garlic harvest next season. The potluck/party was great fun too and more of you came out for that. It was wonderful seeing and visiting with you and your families and thank-you for the delicious food, and desserts that were amazing. The pumpkin cake, breads and the beet brownies were incredible! A special thanks to Captain Tony at the fire/grill, who really came through with grilling the meat and veggies. I was starting to wonder how those kabobs were going to get cooked and folks were getting hungry! I am hopelessly grill-challenged and my dear husband was working on getting the tractor going. The children loved the rock painting, the hay-rides (better late than never), pulling the babies around in the wagon and the always sure to please activity of collecting woolly-bear, fuzzy-wuzzy caterpillars! We hear the warm fire and the s’mores went over nicely as well. We hope all of you that came out grabbed a pumpkin, or at least some for the children. As you carve them for Halloween, keep in mind the flesh will make a nice pie or bread, and don’t forget the seeds inside for roasting.

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Thanks for your support!


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