Hi everyone, So we've reached the penultimate week of the 2016 CSA season. I'm finding it hard to believe! And I'm still trying to figure out what happened to September- I don't feel like I got my full 4 weeks of that month...
But here we are in October, and after a few cloudy days, it looks like we're going to get some more beautiful weather. I don't take it for granted—this time of year it could be snow, freezing rain, or sunny and 70 degrees. You never know what you'll get. We got the winter squash in last week, and overall, it did pretty well, despite the dry weather.
Here's what's in your bag this week:
Braising Greens (a mix that includes: Kale, Red Mustard, Hon Tsai Tai, Tat soi and Collards)
Celeriac (aka Celery Root)
Lots of great fall veggies! I love harvesting winter squash. I picked it all from my own garden over the weekend, and it's so satisfying to see a wheelbarrow full of beautiful, delicious squash! Most of the varieties keep really well, so it will be providing great dinners all winter long and into the spring.
The varieties that you should use sooner, rather than later are the Delicata (yellow, oblong, with green stripes), Spaghetti and the pie pumpkins. The Buttercup, Butternut and Acorn Squashes will keep much longer, and often sweeten up a bit with a little time. So feel free to squirrel a few of those away and save them for Thanksgiving or some evening in the middle of winter. Many people aren't familiar with the Buttercup squash (some people refer to them as kabocha squash). But beneath the thick warty rind is some of the best tasting winter squash to be had. It makes a really great pumpkin pie.
Sue and I both love pumpkin pie, and this year, we're thinking of trying a taste comparison between pie made with buttercup squash, and the two pie pumpkin varieties that we grow at the farm: Longpie and Winter Luxury.
I'll be sure to report our findings :)
Here are some recipes to try:
When you do decide to cook up your buttercup, here's a recipe (for 2 people) from Betty Crocker to consider if you decide not to puree it.
3) My favorite thing to do with spaghetti squash is to cook it until the flesh is tender, then saute up some slices of garlic until they are just starting to brown, then toss in the "spaghetti" (scoop it out of the rind after it's cooked in the oven). I like to add cannellini beans and toss with a bit of feta cheese at the end. It's really tasty.
Here's a great looking recipe that should use them up nicely!
5) Another blog site with great ideas for using Braising Greens.
Have a great week, everyone! Enjoy whatever outdoor time you can to soak up the beautiful weather.
for Lucky Moon Farm