Notes from the Farm
One more week of CSA. Last days are September 28th and October 1st! We got hit with another frost. It was rather sporadic, singeing the lettuce, and tatsoi.
This Week’s CSA
Marjoram, lettuce mix, radishes, cabbage, tatsoi or spicy mix, celeriac, leeks and…
The corn just made it this year. Unfortunately, it’s not as beautiful nor as abundant as last year’s crop, which is pictured above. The weather was simply too wacky. We seeded the corn in May, but then it got cold and rotted in the ground. We seeded again in June, which could have worked out except that it never really stayed hot this summer and corn needs a certain amount of heat units or growing degree units to mature. Alas, it wasn’t as bountiful as we wished.
Spaghetti squash is a light yellow on the inside and out. The flesh is stringy, hence the name. This squash could store for months in a cool, dry location. One year we grew so many spaghetti squash that we may have overwhelmed our CSA members with this variety. My good friend didn’t eat all of hers and kept one for nine months! Like all winter squash I bake this variety whole, then cut in half (careful of the steam!) and scoop out the seeds.
Sunshine is bright orange on the inside and out. It is rich flavored and a bit drier than other winter squashes. Sunshine wins the taste test in our household.
Nardello peppers are an heirloom variety that hails from southern Italy and named after the man who brought the seed to the United States. These sweet peppers are mild and sweet with a crinkly green exterior.
This is on our website already but worth repeating
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Source: All Recipes
SOY-BRAISED KABOCHA SQUASH
Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.