Final CSA greeting from the garden for this year!

This 16th week of our Community Supported Agriculture program has really creeped up eh?! For me, this has been my best year yet with this market garden and farm. Only three years ago, I had never gardened in my life and really did not expect to experience such a successful year so soon.  I cannot express the gratitude I have for all of you local people who choose to invest in this small family farm. Each year brings much improvement as your CSA fees are being reinvested in improving the soil, purchasing equipment, education for myself, and so on. The greatest thing is that we all get to benefit from local food including keeping our dollars in the community, securing local food supply, benefitting physically and mentally from fresh seasonal food, supporting the next generation of farmers….. this is what Community Supported Agriculture is all about, so thank you all for participating and hope you will join again next season!

The last of our decorative broom corn, swaying in the garden...

The last of our decorative broom corn, swaying in the garden…

Empty rows where potatoes once grew.

Empty rows where potatoes once grew.

Final CSA share of the harvest

Red Potatoes
1 Garlic
1 Spaghetti Squash
CHOICE: 1 Delicata OR 1 Festival Squash
1 Pie Pumpkin
CHOICE: Kale OR Chard

Heap of spaghetti squash for all!

Heap of spaghetti squash for all!

How to use this week’s share:

Spaghetti Squash – several ways…
1. These are super easy squashes to work with. Cut the whole thing lengthwise and then scoop out the seeds – don’t dig too deep into the flesh. Bake the squash in a casserole dish, cut-side down with a bit of water at 350F for about 1 hour. The flesh will steam up so nice. Then with a fork, scrape out the flesh from the spaghetti squash and use it as you would pasta.
2. To be honest, the stringy flesh is so sweet and rich tasting it can be a side dish on its own. I always add a bit of butter though!
3. You can also bake the squash as described above, and then remove the flesh and combine it with a cooked mixture of onions, garlic, tomato and mushrooms (anything really). Place the squash and sauce mixture back into the shells, sprinkle with cheese and bake/broil for another few minutes to melt the cheese.

This spaghetti squash has a more southwestern stuffing that includes beans and corn.

This spaghetti squash has a more southwestern stuffing that includes beans and corn.

Another simple way to prepare leeks….
I tried this the other night with some company and it was great. Cut your leeks into 1/2 inch chunks. Melt a Tbsp. of butter in a frypan and throw in your leeks. Toss to coat and then cook on low heat until the leeks start to brown at parts. When they seem about finished, drizzle in a Tbsp or two of maple syrup and give it a moment to caramelize…. then serve!


Kale Potato Soup

1 bunch kale – steam and set aside. Don’t cook with the potatoes or the flavour will be too strong.
1 Tbsp. butter
1 large onion
1 clove garlic (minced)
Heat butter in a soup pot. Add onion and sautee until golden. Add garlic and sautee another minute.
2 large potatoes
2 cups hot water or broth
Add, bring to boil, reduce heat and simmer until potatoes are soft. Remove half the cooked potatoes; puree the rest with the cooking liquid and return to the soup pot. Return reserved potatoes and steamed kale to soup pot. 
3 cups water or broth
1/2 tsp. salt or to taste
pepper to taste
Add along with additional hot water/milk to preferred consistency. Heat gently until hot and serve.


Other ideas for potatoes and other items from the share… add them to curries, mash them, double baked potatoes, scalloped potatoes, make a stew, quiche, pot pie, shepherds pie, roasted mix…

Wishing you all a wonderful and tasty Thanksgiving weekend!