Summer CSA – Week of October 12


THIS WEEK’S HARVEST

wintersquash

As we get deeper into the fall, more and more hard-skinned winter squash will be showing up in your CSA shares, so here is a helpful graphic to keep the different varieties straight and a little basic cooking information for each one. This year we’ve run into even more fun varieties, like the stripetti squash, a cross between a spaghetti squash and a delicata squash, and the honeynut squash, a personal-sized butternut. Keep an eye out for new varieties available in our Online Farmstand or in grocery stores and farmers markets around town. Speaking of which, our farmstand is an excellent way to supplement your CSA share with local products of many varieties, including honey, grains, meat, flowers, and more!

 

 

A Route Z Route
2 bulbs garlic, Clubhouse Gardens or Blue Goose Farm (CNG) 1 apple cider, Kistaco Farm
1 4-5 lb pie pumpkin, Matthews Family Farm 2 lbs sweet potatoes, River View Dairy (OG)
1 lb eggplant, Crighton Farm 1/3 lb baby kale, Nu Way Farm
2 lb anjou pears, Dawson’s Orchard 1 spaghetti squash, Weeping Willow Farm
1/3 lb baby tat soi, Nu Way Farm 1 lb celeriac, Clarion River Organics (OG)
1.5 lb fingerling, blue or all red potatoes, Hostetler Farm 1/4 lb arugula, Nu Way Farm
1 lb beets with greens, Nu Way Farm 2 lbs yellow onions, Weeping Willow Farm
1.5 oz curly parsley, Crighton Farm

If you are unsure of your delivery route, click HERE.

*** OG = Certified Organic, CNG = Certified Naturally Grown


Baby Tat Soi or Baby Kale

Grower: Nu Way Farm

Store:  Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag

Recipe: Beet & Pear Baby Kale Salad, Creamy Polenta with Braised Greens & Poached Eggs, Crispy Salmon on Baby Tatsoi with Spicy Thai Sauce

 

Pie Pumpkin

Grower: Matthews Family Farm

Store: You’ll see best storage results when you stash squash in a cool, dry spot away from ripening fruits like apples and pears. Pumpkins can be stored for 2-3 months.

Recipe: Homemade Pumpkin Puree, Two Ingredient Pumpkin Pasta, Roasted Pumpkin with Feta & Honey

 

Sweet Potatoes

Grower: River View Dairy (OG)

Store: If stored in cool dark area, sweet potatoes will last about 1 month. Store sweet potatoes in a loosely covered bag to allow for air circulation. Do not refrigerate raw sweet potatoes, as doing so can alter their taste and flavor during cooking.

Recipe: Roasted Sweet Potato Rounds, Sweet Potato, Black Bean & Quinoa Bowls, Sweet Potato Pancakes with Peanut Butter Maple Syrup

Eggplant

Grower: Crighton Farm

Store: If you don’t intend to eat the eggplant within 2 days, it should be refrigerated. To refrigerate, wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper section of your refrigerator for use within 5 – 7 days.

Recipe: Eggplant Cannelloni, Baba Ghanoush, Balsamic Eggplant Stacks

Beets with Greens

Grower:  Nu Way Farm

Store: To keep the beets dry, store them and the leaves, unwashed, in separate plastic bags in the vegetable drawer.

Recipe: Crustless Beet Green Quiche, Farro Salad with Beets, Beet Greens & Feta, Carrot, Apple & Beet Ribbon Salad with Mint

 

Garlic

Grower: Clubhouse Gardens or Blue Goose Farm (CNG)

Store: Garlic bulbs can be kept in a mesh or wire basket, a small bowl with ventilation holes or even a paper bag. Do not store fresh garlic bulbs in plastic bags or sealed containers. This can cause mold and sprouting.

Recipe: Creamy Garlic Chicken, White Garlic Pizza Sauce, Garlic Herb Butternut Squash

Arugula

Grower: Nu Way Farm

Store: Line a plastic storage container with paper towels, dump the greens in an even layer on top, and cover them with another layer of paper towels before locking down the lid. Leave some space so the greens aren’t jam packed.

Recipe: Vegan Green Goddess Dressing, Spinach & Arugula Lasagna Roll-Ups, Avocado & Grape Arugula Salad with Ginger Lime Dressing

Anjou Pears

Grower: Dawson’s Orchard

Store: Store at room temperature until ripe — to hasten ripening, place pears in a paper bag at room temperature. Once ripe, place pears in a plastic bag and refrigerate.

Recipe: Mixed Greens with Pears, Walnuts & Dried Cranberries, Roasted Beet, Pear & Walnut Salad, One Pan Roasted Pork with Sweet Potatoes, Pear, Apple & Garlic, Brown Butter Upside-Down Pear Cake

Spaghetti Squash

Grower: Weeping Willow Farm

Store: You’ll see best storage results when you stash squash in a cool, dry spot away from ripening fruits like apples and pears. Spaghetti Squash can be stored for 3-6 months.

Recipe: Lemon & Herb Roasted Spaghetti Squash with Shrimp, Spaghetti Squash Au Gratin, Bacon-Parmesan Spaghetti Squash

Fingerling, Blue or Red Potatoes

Grower: Hostetler Farm

Store: New potatoes can be stored at room temperature, but because they have not been cured, they won’t last as long as regular potatoes — several days instead of several weeks. When refrigerated, the starch will begin to convert to sugar, so if they’re chilled for very long they’ll taste sweet.

Recipe: Herb Roasted Potato & Arugula Salad, Roasted Fingerlings & Brussels Sprouts, Lemon Herb Fingerling Potato Salad

Celeriac

Grower: Clarion River Organics (OG)

Store: Celeriac or celery root stores well and for a long time if it is kept in a dark and cool space. Kept loosely wrapped in plastic in the fridge it will last up to several weeks, even longer if it was freshly harvested.

Recipe: Celery Root Puree with Balsamic Roasted Beets, Apple & Celeriac Soup, Low-Carb Celeriac, Bacon & Parmesan Rosti

Yellow Onions

Grower: Weeping Willow Farm

Store: Onions can last for several weeks (if not months) without compromising their taste or nutritional value. However, you must be sure to store them in a cool, dry, well-ventilated place. Once you cut an onion, wrap whatever portion you don’t use in plastic wrap, and put it in the refrigerator. It will keep about 4 days.

Recipe: Baked Blooming Onion, Caramelized Onion Spaghetti Squash, Onion Upside-Down Cornbread

Curly Parsley

Grower: Crighton Farm

Store: Store parsley in the refrigerator. Keep it covered and wash as you go.

Recipe: Roasted Carrots with Parsley Butter, Tabouleh, Green Goddess Mac & Cheese

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