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.

2016 week 17

New this week:

Delicata Squash-  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

Mixed Bell Peppers- are regular peppers that have started turning red, but aren't all the way there yet.  A green bell pepper will start to turn a chocolate brown color and then that brilliant bright red.  As the color develops the so do the sweet flavors.

Red Onion - We dried the red onions and they are beautiful! Recipe to try: Quick Pickled Red Onion

Plum tomatoes- This year has been a really bad year for tomatoes on our farm.  Very low yields and poor quality.  We have no tomatoes available at this time, but our friend Moore Farm has beautiful plum tomatoes.  So thankful to have these to offer this week.

This week is the perfect time to make Dad's Greek Salad. We have the cuc, pepper, tomato, red onion! Yum

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. 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.  
2. 
   

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.

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!