CSA September 21, 2016

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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…

corn

Sweet corn

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.

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Spaghetti squash

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.

 

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Sunshine winter squash

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.

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Green bell pepper

Sweet!

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Jimmy Nardello pepper

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.

Recipes

This is on our website already but worth repeating

Greek Spaghetti Squash

greek spaghetti squash1 spaghetti squash, halved lengthwise
and seeded

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

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.

SERVES 6

Ingredients

2 tbsp. canola oil
1⁄2” piece ginger, minced
2 cloves garlic, minced
3 scallions, minced, plus more for garnish
1⁄4 cup chicken or vegetable stock
3 tbsp. soy sauce
1 tbsp. mirin
1 tbsp. sugar
1⁄2 medium kabocha squash, peeled, seeded and cut into 1″x4″ wedges

Instructions

Heat oil in 12″ skillet over medium-high heat. Add ginger, garlic and scallions, and cook until fragrant, about 1–2 minutes. Add stock, soy sauce, mirin and sugar; bring to a simmer. Add squash and cook, turning once, until softened, about 8 minutes. Reduce heat to low, cover, and cook until tender, turning once to evenly glaze, about 15 minutes more.
Source:  Saveur