Week 21 ~ Oct.15-Oct.21, 2012 CSA Newsletter

This Weeks Share: Cucumber, Tomatoes, Pepper Medley, a Brassica, Kale Greens, Eggplant, and Winter Squash.

Cucumber: We are down to the last of them. This week mostly we will have the Barese’ or melon type cucumbers. They are a taste delight if you take the time to peel, slice and enjoy them. They don’t look like any cucumber you have ever seen, but don’t let that turn you away. Try them. They are big, plump and lovely.

Tomatoes: Still a few tomatoes for everyone remain in the share. You pick what the spirit moves you to make the trip into your  favorite meals. Personally, we have been doing some mighty-fine BLT’s! When the tomatoes are gone, they are GONE until next year…….Sniff.

Pepper Medley: We have some humongous bell’s that are coming in from the field and into the share this week. The sweetness in the brightly colored bell-types just can’t be beat. In the brighter colored chili-types, heat is what you will get. Eat at your own risk, and possibly even wear some gloves while slicing and dicing chilies  You don’t want that juice anywhere near your face, or tender extremities.

A Brassica: We have mostly cabbage for folks this week. Red cabbage and Nappa cabbage are the star players. We are having a heck of a time keeping the gophers out of the cabbage though. They love the roots and often eat the entire root ball, leaving behind a wilted, lack-luster wee of a cabbage. They have taken out 20% of our rows. We want to be friends, but they insist on doing such rude, unconscionable damage that we are having a hard time appreciating their place in the world. We will get over it if you will.

Eggplant: Every share get’s a nice eggplant or two. Actually we may even do them by the pound. We will have some long, thin Japanese types as well as the stout Italian types, but mostly petite in size and stature, not in flavor.

Love Farm Roasted Vegetables 

  • 1 Delicata or Butternut (any will do) squash
  • 1 medium-large head of cauliflower
  • 3-5 Chipollini or shallot onions, peeled
  • extra virgin olive oil to coat
  • sea salt, coarse to taste
  • 1 Tablespoon, chopped fresh herbs (I often use Rosemary, but Thyme and Parsley are great too)
  • 1/4 pine nuts (roasted)
  1. Preheat the oven to 350 degrees. Lay out pine nuts on a dry baking sheet. Roast on sheet for 10 minutes, shaking the tray after 5 minutes. They are done when golden brown, and much more flavorful. Set aside in small bowl.
  2. Turn oven up to 400. Using a vegetable peeler or sharp knife, carfeully remove most of the skin from squash. Halve the squash lengthwise and scoop out the seeds. Cut squash into 1/2 inch pieces. Cut cauliflower into florets. Cut onions in half, or quarters.
  3. Place everything in a large bowl, except the toasted pine nuts, and mix, coating the vegetables with oil, herbs and salt well.
  4. Spread vegetables out evenly on baking sheet and roast for 30-40 minutes, until the squash pieces are easily pierced with fork.
  5. Serve alone or over rice, quinoa or cous cous….yum.

Kale: Your hearty, big greens this week are more of the yummy micro kale leaves that you had last week. Enjoy them fresh in salads or braise them. Either way it’s organically grown kale, it’s delicious.

Winter Squash: Finally some of the hearty winter squash make it to your table. We have Hubbards, Sweet-meat, Acorn, Delicata, Japense Black Futsu, Georgia candy-roaster, Jarendale’s, Chirimens….. among others.

FARM NEWS: It is literally pouring buckets out here today. Buckets. Truly our buckets runneth over… : ) Fall rains have officially arrived and finally, really just today I noticed trees dropping their quickly changing colored leaves. Or were the buckets of rain pouring them off. Hmm? We have pretty good rain gear so the torrential shower harvests aren’t too bad. Today was so warm that for myself, warm enough to warrant forgoing the rain-gear all together and dancing unconstrained in the rain freely. There is something very appealing to dancing in the warm rain. There is also something very appealing to bringing in the beautiful foods yet remaining in the fall fields. It seems, almost as though we are rescuing it from rot somehow heroically. Members please know that your food was extricated from the greedy paws of hefty gophers and the tenuous tangles of mycellium webs and worms. Yep. We will continue to be the stewards, champions if you will, of this land, for your family meals. This season we still have 3 weeks remaining. My hope is that your meals are harmonious, unified and delicious. As we like to say to our farm, and each other “Let’s keep coming back. It works. If we work it.”


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