Thursday, January 15, 2015

2014 CSA Share 14

2014 CSA Share 14

More fall favorites and a late summer one this week. We have more squash coming this week; and lots of greens including lettuce, arugula, kale, and kohlrabi.  We also have the long awaited watermelons.  We made a miscalculation and tried just starting these outside this year, but due to the late start to the season in general, they have been behind. They are here now and we brought back the Moon and Stars Watermelon which was our favorite last year.

Acorn Squash, Spaghetti Squash, Delicatta Squash, Pumpkin Pie Pumpkin, Watermelon, Eggplant, Green Onions, Kale, Kohlrabi, Lettuce Mix, Arugula, Cantaloupe Melons, Peppers, Kale, and Herbs


NEW THIS WEEK!  Our Watermelon are finally here! We brought back the Moon and Stars watermelon, which has a dark green rind with bright yellow moon and shaped spots on it.  We also have a small standard looking watermelon that is very tasty and perfect for our small shares who don't want to eat watermelon night and day.  

Pie Pumpkin

NEW THIS WEEK! These small pumpkins are ideal for pumpkin pie.  If you'd like to save this for a thanksgiving special, we'd recommend making the pie filling, and then freezing until the big day.  Of course you could always just have a pumpkin pie just because they are delicious!  


Spaghetti Squash

NEW THIS WEEK! 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 and it separates into spaghetti like strands of squash.  These can be then eaten with pasta sauce as a delicious meal!

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 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.

Acorn Squash Soup

Delicata Squash

The Delicata Squash is a variety of butternut squash.  It is an easily prepared vegetable, no need to peel this squash, with a rich taste that is ideal for Roasting or being caramelized.  The roasted squash recipe below is absolutely delicious and super simple!

Roasted Squash Recipe



 These are a mix of Cantaloupe, and the small melon with big flavor, the Charentais Melon!  We will have watermelons in the next few weeks so keep looking forward to that! 



Kohlrabi may be a new vegetable for some of you, but we promise it's one you'll be glad to try! 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. Popular in Indian food, in dishes like Kohlrabi Curry.

Kohlrabi Curry

Roasted Kohlrabi

Butter-Braised Kohlrabi 


Lettuce Mix

This week we have a return of the lettuce mixes!  A combination of  green oakleaf, red oakleaf, green romaine, and red romaine. Enjoy some late fall salads this week, and pray for more sunny days to prolong these fall greens.  


Arugula is a pungent, peppery flavored green originating from the Mediterranean. Spice up any salad, sandwich, or pizza with some Arugula! For a pizza topping you can add it just before baking or immediately after. Also eaten raw, coarsely chopped in pasta in Italy. With salad--try it with some mozzarella cheese, pine nuts and sun dried tomatoes!


Peppers- Jalapeno & Bell

We have Jalapenos and Bell Peppers for everyone this week, as the season gets later we should see some of these peppers start changing colors.  We've heard that it also corresponds to an increase in the heat of the pepper, but not sure if there is any truth to that.  Let us know what you think! 



 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 rosemary, thyme, Italian Basil 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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