New this week: Gala Apples: From Schober's in Monroeville. I'm so excited about local apples. Yum! KiwiBerries-are a small variety of the kiwi fruit with an edible skin. If you have walked back to the field for pick your own cherry tomatoes and flowers, 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. 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. Or a recipe for stuffed squash.
It has been such a strange year. We are happy to have both cantaloupe and watermelon this week after having a big mid-summer gap with no melons. The peppers and tomatoes did so terrible this year, but corn is holding steady. Thank you, my faithful CSA members, for your care and encouragement through this roller coaster ride of a summer.
New this week: 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. Here is a link to my favorite butternut squash soup. Thinking of all of our students and teachers going back to school this week. We have the melons this week to remind us of all the fun we had this summer, and the winter squash to give us hope for a great fall season!
New this week! 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 The cantaloupe this week are a new variety called Sugar Cube, small in size but big in flavor and sweetness. These are the last of the green bell peppers. We picked over the whole field one last time and got 1 box of extra large peppers, 2 boxes of large peppers, and 20 boxes of medium peppers, so medium peppers are going in the share. I think these cute little guys would be perfect for make stuffed peppers. 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.
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 Sicilian Eggplant- can be used the same way as regular eggplant. Maybe a little sweeter. So beautiful!
August is here! We are cleaning up our early fields, finished planting corn, and sowing the first cover crops.
Cantaloupe is back and we are hopeful to have watermelon by the end of the month. After 2 weeks with no cantaloupe it is so good to have you back in the share again!