Much of our time these days is spent harvesting for the CSA and farm store - there is lots of digging involved in getting all those potatoes out of the ground! In addition, baby greens like tatsoi and arugula are back on the harvest list now the the days are cooler. Having lots to harvest is a great "problem" because it means the crops are doing well and there are people who are enjoying eating it! We are also preparing for next year by seeding rye cover crop in any cleared areas and separating out garlic heads for seed to be planted next month.
In addition to doing what needs to be done in the fields to ensure another great harvest next season (thanks for keeping the strawberry beds tidy Rachel!) last week we also worked in the office to get paperwork for 2016 sign-ups completed. Over the next couple of months Lise and I create our field maps, crop plan, and seed order so it's important for us to also start planning who will be eating all those vegetables! This week we will have a renewal letter and sign-up form for each current CSA member when you come to the farm. Sign-up forms for new members are now available online and print copies will be available at the farm store. We are expanding the number of acres in crops and CSA size next year so we will have room for both returning members and new memberships. We hope you will join us!
In the CSA this week:
- Hubba hubba squash (Red kuri) - This bright orange mini hubbard is a great winter squash variety that friends in Washington state recommended. We often make it by just slicing it into thin wedges and baking for an easy side dish.
- Scallions- This favorite allium is back for a couple of weeks this fall.
- Tatsoi- A tasty mild green that can be eaten raw in salads or lightly cooked.
- Delicata squash
- Nicola potatoes
- Savoy and Tendersweet cabbage
- Colored peppers
- Swiss chard
- Lettuce- While we still have some summer crisp lettuce more varieties are now ready for the fall including red leaf, romaine and panisse.
- Green beans
- Cherry tomatoes
- Husk cherries
- Hot Peppers
In the store:
In addition to the crops listed above, we should have Baby bok choi, Salanova, and red and green tomatoes.
Braised Red Kuri Squash by Rachel Ray from her article: Organic Red Kuri Squash: You Can Even Eat the Skin!
For a richer flavor, cook the squash in vegetable or chicken stock. Once the squash is cooked, you can leave it in chunks, or mash it with a potato masher. To give this dish an Indian flair, add a little ground cinnamon and curry powder in Step 2, when you add the garlic.
- 1 red kuri squash, any size
- 2-3 tablespoons olive oil
- 1 garlic clove, minced
1. Scrub the squash well to remove any dirt. Slice the squash in half and scoop out the seeds. Cut the halves into 1-inch slices, and then cut the slices into chunks that are roughly 2 inches in size.
2. Heat a skillet over medium-high heat. Add the oil, followed by the squash, and cook for a few minutes, stirring occasionally. Stir in the garlic, then add ¼ inch of water to the skillet and bring it to a boil.
3. Cover and reduce the heat to a simmer. Cook until the squash is fork tender, about 10 minutes. Taste and season with salt.