Update from the garden

This week I’ve started bringing in the winter squashes and they look pretty darn beautiful! Somehow despite the drought, the irrigation made a difference and the squash are of decent size. The potatoes are sizing up too. I had problems with the parsnips earlier on in the season, due to poor germination but they seem to be filling out. Those will appear likely in the last week of the CSA (week 16) so they have a chance to sweeten a bit.

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Ham, Pork Hocks, Side Pork for Sale
We just got a fresh order of ready-to-eat sliced ham packs from our farmer friends at Rowantree Farm. The ham is smoked and made from heritage breed Large Black pigs, raised on pasture and GMO free grain. Mathias and I like the ham because it tastes incredibly delicious and we can a) make ham omelettes b) make sandwiches and c) warm it in the oven when we make a quick ham & scalloped potato dinner. The ham is not too salty, and comes in small packs.
Ham Packs are $9/lb
We do also have Smoked Pork Hocks ($9/lb), Side Pork, which is unsmoked bacon ($7/lb) and there will also be more mixed boxes of pork available at the end of October (likely $80 and $100 boxes).

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This week’s share
1 Spaghetti Squash
1 Festival Squash
1 box Potatoes
1 bunch Carrots
1 bag Lettuce
Choice: 2 items from the choice shelf (includes tomatillos, tomatoes, beets, kale, radishes, eggplant and peppers)
Large Shares: Take 1 Extra Lettuce + 1 bunch Kale + 1 Red Onion

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How to use this week’s share

The festival squash is a great squash because the skin is thin when roasted and you can eat it – no need to peel it. You can cut it in half, scoop out the seeds and roast it with some butter and maple syrup drizzled on the flesh. You may choose to stuff it. Or, you can make squash “fries”, which I love.

Brenna’s Squash Fries
Preheat oven to 425F (or a temp that you like to roast at).

Cut the festival squash in half and remove seeds. Proceed to cut the squash into finger like pieces. In a large bowl, drizzle olive oil, salt, cumin and some pepper. Add the squash fingers and toss until well coated.

Prepare a baking sheet with parchment paper and distribute the squash pieces on the pan in a single layer. Use two baking sheets if necessary. Do not overcrowd or the squash will become soggy. Roast the squash for about 30 minutes, turning them once or twice. The squash will have a golden roasted colour on each side when finished. These things go down like candy – enjoy!!

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