2017. Week 20

New this week: Delicata squash. This squash has won our affection over the last few years. Delicata is the most accessible of the winter squashes since the rind is not too difficult to cut and the skin can be eaten. Our favorite way to eat it is to slice it into half moons and roast it on a pan with a little olive oil. Roasted Delicata. It is also delish cut in half longwise and stuffed. Stuffed Delicata.

It has been our pleasure to grow produce for you this year. Thank you for your support and encouragement!

2017. Week 19!

New this week:

Gala Apples: From Schober's in Monroeville.  I'm so excited about local apples.  Yum!

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. I tailor the recipe to suit me by -- only using butternut (no acorn squash, I like butternut flavor better).
The butternut squash is from Sam Tomarchio, a grower in Mullica Hill.  Normally this time of year we are swimming in several varieties of winter squash, spaghetti, delicata, kabocha . . . but this has not been a normal year.  We had bad timing and placement for our poor winters squash plants and they pretty much all died in the excessive rains we have endured.  

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. 

2017. Week 18.

We are thankful for these lunchbox peppers.  They just keep producing. The variety is called Yummy Orange. They have been strong producers though the heat and the rain and the rain and the rain. They're becoming one of our favorites. How about you? What has been your favorite crop so far?