Friday, October 10, 2014

2014 CSA Share 17

2014 CSA Share 17

We've had two light frosts on the farm this week; the leaves are turning colors, falling and blowing about as fall asserts its presence. For now the garden is still going, there is still lettuce, arugula, celery, pumpkins, eggplant, peppers, carrots, parsnips, green onions, and ground cherries to be had, but this week we're seeing the last of the acorn and spaghetti squash. Cure these in a sunny window to preserve them for enjoying in the winter. We also had a barn cat give birth to a litter of 7 kittens earlier this week. We won't be needing that many mousers, so please let us know if you are interested in adopting a kitten! 

Full Share Pictured: Leeks, Celery, Acorn Squash, spaghetti squash, ground cherries,
kale, bell peppers, cayenne peppers, jalapeno peppers, kohlrabi, Anaheim peppers, lemon basil, italian basil, tarragon. 
Our new barn kittens are keeping warm in a fort of hay in the barn.
Let us know if you're interested in adopting one! 


NEW THIS WEEK! Leeks are in the same family as onions and garlic, they have a mild onion-like taste. The white base of the leaves and light green parts are the best edible parts, however the dark green portions can be sauteed or added to stock. It's popular for adding flavor to stock, but it is also enjoyed boiled, fried or eaten raw. Try some delicious potato leek soup this week!


The word Kohlrabi is German for cabbage turnip, and it can be eaten raw or cooked. We usually eat them raw, just peel off the skin and slice them like an apple and sprinkle with a little salt or dip in your favorite dressing and enjoy! They're also great raw on a salad, or roasted, or baked.


Celery is used around the world for the crisp leaf stalks, though in Europe it is more common to grow it for its bulb. The leaves are strongly flavored and can be used as a flavoring in soups and stews or as a dried herb. Celery can be stored for up to seven weeks in the fridge. Celery, onions, and bell peppers are considered the holy trinity of Cajun cuisine, or, try celery, onions, and carrots for the base of a great soup! 

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

Acorn Squash

These beautiful squashes are as good to eat as they are to use as a fall decoration.  The acorn is a rich squash that is ideal as a side dish along a nice roast chicken as part of a fantastic family dinner.  It can also be used to make a delicious soup.  Or by roasting with maple syrup, butter, or brown sugar can be a dessert-like dish, which in Farmer Don's book means you get 2 desserts because a vegetable can't count as a dessert. This is the last of the acorn squash for the year, so enjoy!

Baked Acorn Squash

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! This is the last of the spaghetti squash for the year, so we recommend preserving them for the winter by curing them! 

How to cure squash for storage

Peppers-Bell, Jalapeno, Cayenne, Ancho and Anaheim

Lots of peppers this week! This week we have bell peppers, lots of jalapenos for more jalapeno poppers, cayenne, and some large stuffing peppers (ancho and anaheim). For those of you who don't like hot peppers, we definitely recommend these. Try making Chile Rellenos, you grill the pepper, let it "sweat" out its heat in a plastic bag, then peel off the skin. This makes the peppers much much less hot and delicious when filled with cheese and fried! 

Chile Rellenos


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!


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 Italian Basil, Lemon Basil and tarragon this week, enjoy!  

Can't use it all? Here's a simple How-To on drying your own herbs

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