Tonight’s share (a little small again this week, but expect heavy boxes after this week—check out the information below to read about what you’ll see the last three weeks of our CSA!:
Beetroot Bunch
Swiss Chard
Delicata Winter Squash
Cured Onions (Red and Yellow)

Two new items this week: Winter Squash and Fruit from our fruit trees! The winter squash this week is named delicata. The flesh of the delicata is golden and sweet, with a light, fine texture (hence the name—like delicate)! They taste similar to a butternut—but really shine due to their thin (and edible!) skin and ease to halve. You will find lots of recipes for delicata squash on line, but I particularly like to roast winter squash. Simply halve the squash (unpeeled), use a spoon to remove the seeds and stringy cavity (like a pumpkin) and roast at 350 in the oven. To roast, drizzle with olive oil, salt, and a little honey and place face down on a baking sheet. Winter squash lends itself to flexibility—there are lots of recipes online, but you can experiment a lot with roasting with the use of different herbs and seasonings.

The fruit this week came from Hannah’s family orchard. They can be cooked, but do not have to be. We’ve eaten a lot of the fruit raw, but also have made a lot of pear and apple crisp. We also hope to borrow a cider press to make cider this week.

Here’s a great recipe for a fruit crisp. We cut the sugar down to a few tablespoons that you mix with the pears and apples because we found it a little sweet, especially with the topping. I also recommend adding a tablespoon of flour when you toss your apples and pears to absorb some of the water.

apple and pear crisp:

4-5 apples and pears
2/3 cups Sugar (this is where we cut the sugar and added a little flour)
1/4 teaspoon Salt

Topping Ingredients
1-1/2 cup All-purpose Flour
1/3 cup Sugar
1/3 cup Firmly Packed Brown Sugar
1/2 teaspoon Cinnamon
1/2 cup Pecans, Very Finely Chopped (walnuts also work great)
1 stick Butter, Melted

Preparation Instructions
Preheat oven to 350 degrees.
Peel, core, and dice apples/ pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
Pour mixture into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with vanilla ice cream.

I thought this would be a good time to share what will be in the last couple of boxes, since there are only three left, and you can know what to look forward too!

Here is what to expect in the last boxes:
Three varieties of potatoes (a russet skinned, a blue variety, and fingerlings)
More winter squash—butternut and more!
Turnips and Radishes
Baby Arugula and Mizuna for salads
Baby Kale, Chard, and Mustard for Braising
Head lettuce and salad mix
lots of storage onions
and more—so don’t miss any CSA pick ups!

We will also have eggs available tonight.

A little note–once CSA ends we will still have vegetables and eggs to sell for a little while into the fall (season depending!), and we have online ordering for the farm available on local dirt. This is the link for our local dirt (we will post a reminder on the blog when product listing goes up)


See you tonight! And thanks for such a fun year!


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