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Wednesday, November 9, 2011

Fall CSA Newsletter, Week 8

Hello shareholders!

Full share CSA members and half share Group B will receive delivery this Friday (November 11) between 12-2, unless you've arranged otherwise. 

I can't believe it, but after this week's delivery we only have 2 weeks left in our fall CSA program!  It's been such a great year and I'm so thankful for all of our customers - you make all this possible.  It's been a great fall for growing - I've been busy the past week adjusting all of our low tunnel hoophouses over some of the crops.  By doing this, I hope to extend the season a bit longer.  Most of the crops I have growing right now can take temperatures into the low 20s (some can take it even colder!), but the clear-plastic-covered hoops help to keep it warmer by using solar heating and protect from nighttime cold.  To view some of the hoops, you can click here for a picture on the farm blog.  This picture was taken a couple of weeks ago when I was just beginning to put up the hoops; there are many more than this now dotting the crop beds. 

I hope you'll try some of this week's recipes at the end of the newsletter!

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:

  • Red Mustard Greens - they are a beautiful shade of deep red right now, just gorgeous.  We've been enjoying this green in salads and all sorts of soups.
  • Arugula - also doing well and beautiful this time of year.  Try in a pesto (recipe below).
  • Garlic
  • Orange Scallop Squash - this squash develops a thick shell in fall, so we eat it like a winter squash.  Recipe below for Apple Stuffed Scallop Squash.  I'll try to include this squash variety in your share for the next 3 weeks.  It can be stored for many weeks (maybe even months), in your basement or a cool closet (shoot for about 50-some degrees).
  • Tot soi - the beautiful Asian green that looks like a giant flower this time of year - it's so beautiful.  We've been enjoying ours chopped in salads, tossed into soups, or stir fry.
  • Lettuce - red oak leaf lettuce this week, and perhaps a green lettuce mixed in if it's ready for harvest.
  • Green Onion
  • Spinach
  • Radish - very mild this time of year.
  • Carrots
  • Turnips & Rutabaga - try these root vegetables chopped & roasted with carrots in my Roasted Root Vegetables recipe.  Delicious.  Rutabaga is an awesome vegetable, especially when roasted.

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

Roasted Root Vegetables
-1 large turnip
-1 large rutabaga
-5 small to medium carrots
-olive oil
-salt & pepper

Chop all root vegetables into uniform size (tiny 1/2 inch squares work best).  Place in a roasting pan and cover with just enough olive oil to lightly coat each piece.  Roast at 400 degrees for 20-30 minutes (keep checking on them, when they are easily poked through with a fork & tender, they are ready).  Remove from oven, season lightly with salt & pepper to your taste. Enjoy!

Apple Stuffed Scallop Squash
-2 scallop winter squash
-3 medium apples of your choice, cut into cubes
-1/4 cup sugar
-1/4 cup brown sugar
-1/3 cup chopped walnuts
-1/3 cup raisins or dried sweetened cranberries
-1/4 cup melted butter
-1 tablespoon cinnamon
-1/2 teaspoon nutmeg

Preheat oven to 350 degrees.  Cut tops off squash.  Clean out seeds, being careful not to puncture the skin on the bottom or sides.  Place cut side down in a 9x13 inch pan filled with 1/4 inch water.  Cover with foil.  Bake for 30 minutes.  While the squash is baking, in a large bowl toss together all the other ingredients (apple, sugars, nuts, raisins/cranberries, butter, spices).  Remove squash from oven and drain water.  Place the squash cut side up in the pan and stuff with apple mixture.  Cover with foil and bake for another 30 minutes. 

Creamy Italian Salad Dressing
(one of my favorite dressings, not good for you but great as a special treat once in a while!  And, hey, if we're serving it on top of all these wonderful fall CSA greens, it offsets the bad right?  In any case, it's better for you than bottled dressing!)
-1/2 cup mayonnaise
-1/4 cup white vinegar
-1 teaspoon vegetable or olive oil
-4 tablespoons parmesan cheese (great 1/2 parmesan & 1/2 romano cheese too)
-1/4 teaspoon garlic salt
-1/2 teaspoon Italian seasoning
-4 Tablespoons sugar

Combine all in a bowl and whisk together.  You can play around with the vinegar & sugar amounts if it's too tart or too sweet for your tastes.  Be careful not to eat the whole bowl, it's dangerously delicious! 

Arugula Pesto (saw this on another farm's blog and couldn't believe I had never thought of this.  I'll be making a batch this weekend!)
-2 cups arugula
-1/2 cup extra virgin olive oil
-1/4 cup parmesan cheese
-1 garlic clove, peeled (can use more if you like your pesto really full of garlic!)
-salt to taste
-1/4 cup walnuts (optional)

Place all ingredients in a food processor & blend until smooth.  Enjoy as a dip for breads or vegetables, over pasta, etc.

Hope you all have a great weekend - it's great cooking weather!  :-)
Thanks everyone for your support!

Penny Peterson
Wishful Acres

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