Saturday, September 22, 2018

2018. Week 20! The last week


New this week:

Apples : Fuji apples from Larchmont Farm from Elmer.

Honey Nut: Delicious butternut flavor delivered in a slightly smaller package and has about ten times the sweetness and squash flavor of the regular butternut. You can simply cut in half and roast in the oven. Or try this fancy recipe for Twice Baked Honey Nut


Butterkin: A cross between a butternut squash and a pumpkin, the butterkin squash is very new to the commercial market, both for growing and eating. It’s quickly gaining in popularity, due to its smooth and sweet flesh. Butterkins can be a substitute for any dish that calls for butternut squash or cooking pumpkins. Prep Tips:Cut the butterkin in half. Place face down onto a foil lined baking sheet. Bake in 400F oven until soft. Remove seeds and discard. Carefully scrap out the softened squash from cavity.

Wow! It really is hard to believe that 20 weeks have passed.  Thank you so much you precious CSA members for your support this season.  Your smiles and words of encouragement are greatly appreciated.


Saturday, September 15, 2018

2018. Week 19


New this week:

Kiwi Berries- Kiwi Berries are a small variety of the kiwi fruit with an edible skin. If you have hiked back to the field for pick your own, they are the things on the trellis!  IMPORTANT: They are best eaten when the skin is wrinkled and they yield to pressure.  Really, the softer the better. As they soften they get more and more sweet. Leave at room temperature to ripen. 

Butternut squash- is a winter squash very similar to pumpkins. Butternut squash is wonderful roasted, pureed in soup, or mashed to mix into casseroles, bread, or muffins.  

Butternut Squash and Kale Recipe

Acorn Squash- Acorn squash have an orange-yellow flesh. The flavor is sweet and nutty with a smooth texture. These are quick and easy to prepare. Slice in half, scoop out the seeds, place halves face down on a plate, place in a microwave, and zap them on high until fork tender, or roast in the oven. Flip them over and fill the center with butter, brown sugar or maple syrup. Eat them right out of the shell. An added bonus is that this squash is excellent stuffed. Yum!  Baked Acorn Squash Recipe

Here is a link to my favorite winter squash soup using both butternut and acorn squash. 


Saturday, September 8, 2018

2018. Week 18


Kale and kirbys are back!

I called around to the local orchards and couldn't apples for this week so we get one more week of peaches.  The early apple harvest has been affected by the crazy weather this season. Schobers, Larchmont, Moods, and Sunny Slope are all picking galas and ginger golds and selling them at their own markets, but lower quantities that normal.  Go and support our local orchards this fall and get some delicious apples.  

New this week: Spaghetti squash is my favorite winter squash.  It is an excellent pasta replacement and it has a delicate flavor that goes with everything. 

How to Cook Spaghetti Squash

My favorite spaghetti squash recipe Pizza Spaghetti Pie

Kale Chips

Slow Cooker Zuppa Toscana with kale

Saturday, September 1, 2018

2018. Week 17! Salsa



Salsa week!

Make fresh salsa with tomato, onion, jalapeno, and cilantro! Yum!

How to make fresh salsa or pico de gallo.

Eggplant again!?! This has been the week of the eggplant! We picked, packed, and shipped around 50,000 lbs of eggplant this week and sold them through the Vineland Produce Auction. So fun to think of all that eggplant traveling around the east coast being bought and cooked by so many different families.  It has been a job keeping up with all the eggplant and squeezing in all the other work, corn, cantaloupe, watermelon, peppers, tomatoes.  Plus we have lost almost half our crew due to school starting again.  We love and miss our college and high school students who spend their summers with us.  Eggplant loved the hot weather of this past week and are living their best life right now! Enjoy!

eggplant everyday eggplant everyday eggplant everyday eggplant everyday eggplant everyday

Saturday, August 25, 2018

2018. Week 16! Basil


Basil !

It's time to make pesto! Here is a link to my pesto cream sauce. Yum-o!

Crazy for caprese! You really don't need a recipe, but here the Pioneer Woman shows how to make the balsamic reduction to drizzle on top.  If you have never made the balsamic reduction. You must! It really kicks it up a notch!

Saturday, August 18, 2018

2018. Week 15! Plums and the first winter squash.


New this week:

Plums: Ruby Queen plums from Circle M Farm in Mannington.  Ruby Queen plums are an excellent Japanese plum with dark red skin and firm red flesh. Yum!

Delicata squash: Delicata is a variety of winter squash. The elongated squash is off white to light yellow in color with horizontal dark green stripes. The interior of the squash has a creamy texture and a flavor similar to sweet potatoes. Like other winter squash Delicata can be stored for long periods of time, unlike other winter squash you can eat the skin.  Fantastically rich and sweet. 
Here is a link to a simple recipe for Crispy Delicata Squash Fries.
Here is a link to a recipe for Stuffed Delicata Squash.

Saturday, August 11, 2018

2018. Week 14! Peaches


New this week:

Pablano Peppers: The pablano is a mild chili. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.

Yummly 10 Mexican Stuffed Poblanos  Stuffed Poblano Peppers (with sweet corn)

Adirondack blue potatoes- Deep purple skin with solid purple flesh that hold their color when cooked. Very high in antioxidants. They have a nice thin skinned so peeling is not necessary.  Roast 'em, mash 'em, or fry 'em. Yum!

Peaches- Yellow peaches from Larchmont Farm Elmer, NJ. Juicy and sweet!