Friday, September 26, 2014

2014 CSA Share 15

2014 CSA Share 15

So far we've dodged getting hit by a frost, so the garden still has plenty of produce for our shareholders! New this week is butternut squash and a return of some cold season crops like lettuce and green onions. Enjoy the last of our summer crops, this is the last week for garden huckleberries, butternut squash, and watermelon! 

Large Share: Butternut Squash, spaghetti squash, bell peppers, jalapenos, watermelon, eggplant, cayenne, ground cherries, garden huckleberries, kale, green's mix, green onions, parsley and lemon basil

Butternut Squash

NEW THIS WEEK! The Butternut Squash has a sweet, nutty taste similar to a pumpkin.  It can be roasted, toasted, grilled, pureed for soups, or mashed and used in casseroles, breads and muffins. Seasonings recommended are nutmeg and cinnamon. The seeds can be eaten raw or roasted.


Green Onions

We also have more Green Onions this week.  This is a great addition to many dishes.  Raw it can be added to a salad or salsa.  Also add it at the end of any stir fry for a great infusion of flavor.  You can also add it to any soup, baked pasta, or any other dish.  

Green's Mix

This week we have a mix of greens from the farm, including baby kale, mizuna, spinach, arugula, romaine, and bibb lettuce. 


This is the last of the watermelon for this year, so enjoy it while you can! This week we have a mix of varieties for you to choose from--Moon and Stars, Crimson Sweet, and the white-fleshed Cream Saskachewan. 

Spaghetti Squash

 The Spaghetti Squash is a very unique vegetable, a cross between string cheese and pasta, with a mild flavor.  When you roast the squash in the oven, cut it in half and roast flesh side down for 30-40 minutes at 450 degrees, you can then scrape the squash flesh with a fork and it separates into spaghetti like strands of squash.  These can be then eaten with pasta sauce as a delicious meal!

Peppers-Bell, Jalapeno, Cayenne

Lots of Jalapenos this week! This is a great week to try out some appetizers like stuffed jalapenos or jalapeno poppers.  We have more bell peppers this week and cayenne peppers for you all to try. These are hotter peppers, though not the hottest out there by far, try adding it to some curry or a stir fry for some extra heat, or dry it for some seasoning!  

Jalapeno Poppers

Black Bean and Rice Stuffed Jalapenos


 We have a dark purple variety and a white variety, perfect for ratatouille or eggplant Parmesan. Raw eggplant can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. The flesh is smooth and meaty, capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes and making it a great meat substitute for vegan and vegetarian dishes!

Eggplant Parmesan

Ground Cherries

This has been a surprisingly popular crop.  This interesting garden specialty is from the tomato family, and luckily has so far been unaffected by the blight.  These small paper covered fruits have a super sweetened tomato flavor, which is closer to a strawberry and has the smell of cantaloupe.  They are fantastic added to vanilla ice cream.  

Ground Cherry Pie

Ground Cherry Jam

Garden Huckleberries

Like the Ground Cherry, this unique annual fruit it is related to the tomato plant.  This fruit is not very tasty raw and requires a little work to make this the delicious specialty it is meant to be.  It is great to use for Jams, on Ice Cream, or in a pie. It has a slightly spicy flavor to it, a bit like a huckleberry meets blueberry. 


This green became a favorite for us at the farm Farmer Don certainly came to love it.  There are many great ways to enjoy this super food, which is loaded with vitamins.  You can of course eat it raw, or throw it in a juicer.  We really enjoy throwing it in the cast iron with  butter, salt, pepper, and some red pepper flakes and sauteing for a few minutes for a great side to any meal.  It is also a great healthy snack when you bake them into Kale Chips.  

Kale Chips

Fresh Herb Bundle

We've got  bunches of parsley and Lemon Basil this week, enjoy!  
Can't use it all? Here's a simple How-To on drying your own herbs

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