Partial
Share
fall
carrots - partial bundle
Spinach - 6
oz
Collards - partial
bundle
Baby
Butter Lettuce - 1
small
Bell
Peppers - 2
Kohlrabi -1
Eggplant - 1
small
**Onions - 2
**Delicata
Squash - 1 med
**Acorn
Squash - 1 small
**Tomatoes - ¾
pint glacier
Full Share
fall carrots - bundle
Spinach - 8 oz
Collards - bundle
Baby Butter Lettuce - 1 medium
Bell Peppers - 4
Kohlrabi - 2
Eggplant - 1 medium
**Onions - 3
**Delicata Squash - 1 large
**Acorn Squash - 1 medium
**Tomatoes - 1 pint glacier
**these
items are non-refrigerated
and will be labeled at CSA pickup for partial and full. You
have FOUR
separate
things to add to your boxed share this week; tomatoes, onions,
delicata and acorn squash.
What
beautiful fall weather we had last week! Last Monday
we had a big getting-ready-for-frost work day. It
was our least hectic getting-ready-for-frost day so far, but still
left us feeling
pretty worn out the next couple days.
With the decreased day length, the plants in the field are really
slowing down and we can feel ourselves ready to start slowing down as
well.
Less
day length also means fewer
hours for us to work outside, and we can start getting caught up on
some much needed office work. During the day we are doing a lot of
harvesting this time of year. Other than harvesting we are pulling
out summer crops, flail mowing, amending with compost, and starting
to get some of the beds put away for
next spring.
We
are also working on upgrading our irrigation system, and adding about
45 new 100 foot beds for next year. We
are upgrading to some new seeders and harvesting tools and trying
them out now *before* we attempt growing more baby greens next year.
Each
fall we try to get as much infrastructure work done for the following
year as possible before snow flies. We also want to get as much
planning and refining for next year done as possible while we are
still actively in the middle of the farming season. It's easy to
make plans in the winter that just do not work when you put them into
practice in the spring. And things get so hectic in the spring, we
really need everything to work as smoothly as possible. Now
is
the time! We
try as hard as possible to stay focused and be efficient in our work
to make next year even better than this year.
We
had
such rave reviews from everyone about the kohlrabi
this spring that we decided to do a fall planting this year.
Remember the leaves can be sauteed
and braised
like kale or chard, and the kohlrabi is best peeled and then can be
shredded and added to 'slaws,
cut thin for a raw vegetable, or diced and sauteed.
Acorn
squash
is probably
the most familiar of the winter squashes and you just cut it in half,
scoop out the seeds, and roast in the oven. Many people like them
roasted with butter and maple syrup or brown sugar. Other people
like them stuffed with a savory stuffing. I like using all types of
winter squash to add to curries, soups, or casseroles and I find them
to be such a versatile
vegetable.
Delicata
squash
is a really unique winter squash because you can eat the skins. Our
favorite way to cook them is to cut them in half, scoop out the
seeds, and cut them (skin and all) into little half moons and bake
them on a cookie sheet at 350 until crisp (usually about 30 minutes
but it depends how thickly you sliced them thicker takes longer).
These little squash chips are great dipped in a homemade garlic pesto
or just eaten as a side dish with any meal.
Never
had collard
greens?
They are great prepared the traditional way; saute an onion in a
generous amount of bacon fat, add onions, cook until translucent, add
chopped collards and cook until tender, OR they are also awesome raw
as wraps. Where you just make a sandwich and instead of bread you
wrap it with collards. Much longer explanation
at the kitchn:http://www.thekitchn.com/why-i-ditched-sandwich-bread-for-collard-green-wraps-220211
Next
week it
looks like we'll have carrots, red beets, hakuri salad turnips, swiss
chard, and super greens and buttercup squash.
Can
you believe there are only three
weeks left of CSA?!
