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Wednesday, October 12, 2011

Fall CSA Newsletter, Week 4

This is the newsletter received by our CSA members this week

Hello shareholders!

Full share CSA members and half share Group B will receive delivery this Friday (October 14) between 12-2, unless you've arranged otherwise. 

Extras offered this week, can be delivered with your CSA share, simply email me by 9 am Friday morning to order (you can leave a check in your cooler):
  • Brown eggs from our free-range hens.  $3 per dozen, extra large size.  Special: $2 per dozen for medium-sized brown eggs from our new flock (they're just starting to lay).

In your share this week:

-Gourd Mix - Half shares only, as this week's half share members have not received them yet.

-Patty Pan Squash - big orange variety (around 6-12 inches across) - shaped like a flower or a UFO, this is a summer squash.  However, in fall it forms a thick skin similar to a winter squash.  So the fall versions of patty pan will keep for a long time similar to a winter squash (I like to keep all my winter squash & fall patty pan in the basement, checking frequently, and some varieties will keep for months!).  You can use this patty pan squash like a zucchini or you can be truly awesome and make last week's recipe for Patty Pan Squash Soup served in it's own Shell (last week's newsletter).

-Broccoli  - This week is the last of the broccoli!  Roasted broccoli is delicious - simply follow the directions below for roasted rutabaga, but don't cook quite as long (check frequently).

-Rutabaga- The first harvest of the rutabaga. My favorite way to eat them is roasted (recipe below).  Refrigerate.

-Green Tomatoes -  Last week for green tomatoes.  Recipe for Green Tomato Apple Pie is included below. Can be refrigerated or kept on counter.

-Arugula - Big beautiful  arugula leaves this week, it's peaking, so you'll receive a bigger than usual bag full.  I've seen recipes for arugula on pizza!  Great on top of a lettuce salad or on a sandwich.  Refrigerate.

-Radishes - French Breakfast radishes, full size, great with dip. Refrigerate.

-Lettuce - Beautiful burgandy Red Romaine lettuce mix.  All lettuce is rinsed.  Refrigerate.

-Head Lettuce - Green frilly heads of lettuce.  Rinsed.  Refrigerate.

-Green Onions - great on salads, on top of potatoes, stir fried, and more!  Refrigerate.

-Spinach - Can be used in a salad or try this week's quiche recipe (below).  Refrigerate.

-Garlic - We grew several varieties of gourmet garlic, you'll receive a bulb or two each week until it's gone.  It can be left out on your counter for several weeks.

-Red Mustard Greens - Can be eaten raw, sauteed, or make Mustard Greens Chips (like kale chips, recipe below). Refrigerate.

-Brown Eggs (if you signed up for an egg share).

Washed this week: lettuce, radishes, green onions, rutabaga. (We've found that delicate fresh herbs and greens don't last as long in refrigeration when washed ahead of time.)

And here are some recipe ideas for all those delicious organic veggies!

Roasted Rutabaga
-1 large rutabaga
-olive oil
-seasonings such as salt, garlic powder, pepper

Chop rutabaga into pieces about 1/2 by 1 inch squares.  Coat with olive oil and spread into a roasting pan (any glass or metal pan with sides is fine).  Sprinkle with seasonings.  Roast in a 400 degree oven for about 20-30 minutes, or until tender.

Green Tomato Apple Pie


  • 3/4 cup seedless raisins
  • 2 cups seeded and diced green tomatoes
  • 2 apples peeled, cored and cut into chunks
  • 1 teaspoon lemon zest
  • 1/4 teaspoon lemon juice
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1 1/3 cup sugar
  • 3 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 (9-inch) double pie pastry
  • 1 1/2 tablespoon butter, cut into pieces


Preheat oven to 425 degrees F.
Wash raisins and set aside. In a large bowl combine the tomatoes, apples, lemon rind, lemon juice, and vinegar.

In a separate bowl, combine the salt, sugar, flour, cinnamon and ginger and mix well.

Roll out 1 of the pie crusts to fit a pie plate and place in the plate. Set aside.

Add dry ingredients into the wet ingredients and stir just until combined. Pour into pie shell. Dot top with butter.

Add top crust and slit the top of pie. Bake 15 minutes, and reduce the oven temperature to 350 degrees F and bake for another 45 minutes.

Mustard Greens Chips
  • Wash. Tear off pieces of leaves and discard the stems. 
  • Dry the greens thoroughly.
  • Coat with olive oil and lightly salt.  Lay single layer on a cookie sheet.
  • Bake in a 350 degree Fahrenheit oven for 17 minutes.
Can be eaten like healthy potato chips.  They are more delicate, though.

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