WHAT’S IN THE BOX:
lettuce
carrots
yellow onion
shallot
delicata squash-wait 2 weeks to eat it
acorn squash-wait 2 weeks to eat it
red potatoes
leeks
dill or cilantro
beets or chard
green, orange, or red sweet pepper
crookneck squash
broccoli for some (it is still making the rotation)

VEGGIE ID:
Wait at least 2 weeks before you eat your winter squash! It needs time to cure and sweeten up!
Delicata squash: It’s the yellow and green striped one. This is the sweetest, creamiest squash we grow. I am amazed how many people have never heard of it since it blows most other squash out of the water with it’s shear amazingness. You can even eat the skin!
Acorn squash: This is the quintessential winter squash. It has a milder flavor and isn’t quite as sweet as the others which is probably why you always see recipes calling for brown sugar or maple syrup.
Leeks: They are in the onion family and can be used in place of an onion. However they have a stronger and more prominent flavor that will stand out in a dish. Leeks are great in a stir fry or frittata. Potato leek soup is always a classic. To use, cut off root end and all but 2” of the green top. Slice lengthwise and rinse under running water to wash away any dirt that may be trapped in the layers. Slice into half moons and cook as you wish.
Shallots: They are like little fancy onions with a rich, buttery flavor. They are commonly used as a base for soups. We love adding minced shallot to our marinades and oil/vinegar based salad dressings.
Red Potatoes: These are a classic red potato well suited for home fries, hash browns, and the like. We were shocked at how pretty these potatoes are. Red potatoes are always a challenge for us. They seem to be more susceptible to scab and other cosmetic funk. We often threaten to quit growing them, but they are so yummy that we just don’t have the heart.
Recipes: Don’t forget to take advantage of the recipe page on our website. Click on a veggie in the tag cloud and all sorts of recipes will pop up.

HOW TO COOK ANY WINTER SQUASH:
BAKE: Cut the squash in half. Scoop out seeds and pulp. place in a rimmed baking dish, cut side down in about 1/2” of water. Bake at 375 for 20-40 minutes until you can pierce the skin easily with a fork. Cooking time will vary depending on the variety and size of the squash. You can jazz it up with a variety of toppings. Here are some of our favorites:
-butter and parmesan
-feta
-gorgonzola and toasted walnuts
-butter and minced dill or Italian parsley
-pesto
STEAM: Cut squash in half and scoop out seeds and pulp. Prepare a steamer basket and either leave squash in large chunks, or cut into smaller pieces. Arrange pieces skin side down and steam until you can poke through the flesh easily. Check after 15 minutes. Steaming is a lot quicker than baking. Add any of the toppings mentioned above.
ROAST: Peel the squash with a potato peeler. Cut in half and scoop out seeds and pulp. Cut into small chunks. Toss with olive oil, salt, and pepper. Arrange on a rimmed cookie sheet in a single layer. Roast in the oven at 425. Check after 20 minutes. This is especially delicious if you mix the squash with potatoes, carrots, beets, parsnips, etc.
GRILL: make a marinade using a 2/3 unit of olive oil and 1/3 unit balsamic, plus rosemary, garlic, salt, and pepper. Cut squash into 1/4’ thick rings. Carve out seeds and pulp. Toss with marinade and let sit for at least 1/2 hour, stirring occasionally. Pop the pieces on a hot grill and flip after about 5 minutes. Everyone’s grill is a little different, so keep an eye on it

THIS IS WHAT WE’VE BEEN UP TO LATELY

Planting garlic…..

Each clove is planted by hand. So.Many.Cloves!!!!!

Harvesting winter squash…..

Digging potatoes…..

We hope this stretch of sun continues long enough for us to bang out the rest of the fall chores. Fingers crossed!

CSA Newsletter - Week 16 - September 25, 2019