Monday, September 21, 2015

2015 week 20 // Final Pick Up

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

New this week:

Spaghetti squash:  I love this stuff! Here is a link to a tutorial for cooking one.  And here is my favorite spaghetti squash recipe: Spaghetti Squash Pizza Casserole.

KiwiBerriesKiwi Berries are a small variety of the kiwi fruit with an edible skin. 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.

Potatoes: We are so glad to have these beautiful potatoes from Rabbit Hill Farm in Shiloh, NJ.  Many potato growers in the area suffered a poor season due to a disease that came in the seed from Maine. Somehow Abe Baker and his daughter Hillary managed to pull off this beautiful crop.  

Yum, yum corn and potatoes means its time for Sausage Corn Chowder!

Sunday, September 13, 2015

2015 week 19

And just like that the 90 degree temps of last week are but a fading memory and it feels like FALL! The CSA share is representing fall with squash!

New this week:

Red October Pumpkin- A winter squash with thick skin and delicious flesh good for purees and pies. Have you ever cooked a pumpkin before, it really is not that difficult and the results are so delicious!

4 Easy steps to cooking a pumpkin:
    1. Preheat oven to 400 degrees F .
    2. Cut pumpkin into small manageable pieces and scoop out seeds.
    3. Place cut pumpkin skin side up or down (I have done it both ways) in a large roasting pan. Cook until very tender 40-50 minutes depending on size.
    4. When cooled, peel away skin and mash with a fork or puree in food processor. You can use it right away or put it in freezer bags for the future.  

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, Oh So Good! I tailor the recipe to suit me by -- only using butternut (no acorn squash, I like butternut flavor better) and I don't normally make the fancy toast to go with, crackers work in this house.

Monday, September 7, 2015

2015 week 18

New this week:

Apples! from Schober Farm in Monroeville. They have a retail farm stand, I highly suggest visiting them for all your apple needs this fall!  They have gorgeous apples.

Delicata Squash-  This is a new winter squash for us this year.  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 of Roasted Delicata Squash.
Here is a link to a recipe for Stuffed Delicata Squash, I would swap out the spinach for kale!