2016 Week 20

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.

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. 

Sweet Potatoes - From Spina Farms, Mannington. Sweet potatoes are so good for you and so very delicious.  My family loves these sweet potatoes fries. 

Cabbage is from Laning Bros. Bridgeton,NJ

Recipes to try:

Cabbage: Egg Roll in a Bowl

Buffalo Stuffed Peppers

Crock Pot Sweet Potato Chili

2016 week 19

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. 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.

Kabocha squash - is very sweet and has a fluffy texture that's similar to a sweet potato crossed with a pumpkin. Kabocha squash is versatile — it can be roasted or steamed and used in much the same way like other hard winter squashes like butternut or pumpkins. Try it in your next pumpkin pie or pureed soup.

Apples- are from Schober's Farm in Monroeville.  A great fall treat to chomp into a crisp Ginger Gold or Gala apple.

Roasted Kabocha Squash

Lasagna With Roasted Kabocha Squash and Bechamel

Roasted Butternut Squash and Swiss Chard

2016 week 18

It is September. School Begins.  Where did the summer go?  We are standing one foot in summer one foot in fall with this weeks share.  I called around to the local orchards and couldn't apples for this week so we get one more week of peaches.  Savor the summer flavor! New this week curly kale and spaghetti squash, which are decidedly fall foods to me.

The kale is from A. Pagnini Farms in Vineland. The spaghetti squash is our own.

How to Cook Spaghetti Squash

My favorite spaghetti squash recipe Pizza Spaghetti Pie

Kale Chips

Slow Cooker Zuppa Toscana with kale