Quick update from the garden…

First of all, a reminder: This is week 13 of 16, which means the final pick up for week A CSA members is Wednesday October 1st and Week B is Wednesday October 8th.

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This week has been a big harvest week in preparation for the approaching frost! As such, in come the onions, truck loads of colourful winter squashes and bin after bin of potatoes. We purposely grew less onions this year so there aren’t many to cure and clean, but we do have plenty of squashes! Check them out… CSA members will get to try a selection for these final 4 CSA pick ups.

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I had a friend visit from Toronto to get her hands dirty for a couple days. Together we harvested about 450ft of potatoes. Now I’m busy rinsing them all clean, drying them on racks and returning them to clean bins. Soon we will move them to our secret winter storage location (my grandparents’ basement). We are hoping to have squashes, potatoes and some greens available through to Christmas.

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Fall Egg CSA (16 weeks)
In the week following our final Veggie CSA pick up, we will be starting our next 16 week Egg CSA. Space is limited so if you wish to pick up fresh farm eggs throughout the winter, please let us know, so we can reserve your dozen.

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Start date: Thursday October 16th
End date: Thursday January 29th
Pick up anytime Thursday – Sunday night
Weekly dozen: $80 ($5/dozen)
Bi-weekly dozen: $40 ($5/dozen)

This week’s share of the harvest:

the final tastes of summer meet hearty fall crops….
1 Spaghetti Squash
1 Acorn Squash
1 pint Beans
1 bunch Kale
1 quart Russian Blue Potatoes
1 Head Lettuce
1 Melon

CSA 13

How to use this week’s share:

Spaghetti Squash
A super easy way to handle this squash is to cut in in half lengthwise and place it face down on a cookie sheet. Bake in the oven at 350F until it sinks a little and is tender. You then let it cool briefly so that you can handle it in your hands (or use oven mits) and scrape out the spaghetti-like flesh.
Now comes the fun part – you can use this spaghetti squash flesh in place of pasta, so you can add a yummy tomato sauce on top or something creamy too. If you want to enjoy the squash as its own side dish, you will see quickly that it barely needs some butter, salt & pepper! … or try a herbed butter on ANY baked/roasted/steamed squash:

Herbed Butter Drizzle
Butter
Garlic
Sage/Basil/Parsley, etc.

Super easy: melt a quantity of butter in a saucepan. Add minced garlic and let it cook a little, but don’t let it get too dark. Stir in your herbs (ideally fresh) and drizzle over your squash.

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Acorn Squash
Acorn squashes are a drier squash with a perfect shape for stuffing. To stuff this squash, you cut it in half lengthwise, and place it face down on a cookie sheet in the oven (or steam it if you like on the stovetop) at 350F until the flesh is fairly tender, about 35-40 minutes.
In the mean time, prepare your stuffing…

Mushroom & Rice Stuffed Acorn Squash
(for 1 acorn squash)
2 Tbsp.  olive oil
1/4lb (100g) mushrooms
1 small onion
dried thyme
1/2 cup long grain rice
1 cup vegetable or chicken broth
1/4 cup grated parmesan cheese

In a skillet, heat oil. Add mushrooms, onion and thyme. Season with salt & pepper. Saute until mushrooms are a golden brown, about 8 minutes. Add rice and broth. Bring to a boil and cover. Reduce heat to low and cook for about 20 minutes until the rice is absorbed.

Remove squash from the oven and heat up your broiler. Scoop 2-3 tablespoons of squash from each half and stir into the rice. Divide the mixture between the 2 halves and sprinkle with the parmesan cheese. Broil for about 2 minutes until the cheese is melted and golden.

Sausage and Kale Soup
250g sausage
Remove casing and brown in a soup pot. Drain all but a spoonful of fat. Remove meat.

1 cup onion, chopped
garlic to taste
Saute in reserved fat until soft. Return sausage to soup pot.

4 cups chicken or veg broth
1 cup potatoes (diced)
salt & pepper to taste
Add, bring to boil, reduce heat, and simmer until potatoes are soft 10-15 minutes. Beware with the blue that yes, your soup will turn purple!

1 cup milk (or 1 1/2 cup evaporated milk)
1-3 cups kale or other greens you may have
Add and cook until tender. Garnish with some parmesan cheese.

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