Week 18

Hi everyone,

So this is the final week of the 2019 CSA! October really snuck up on us this year, and it's hard to believe we've made it to week 18! But the trees turning colors and the flocks of geese massing don't lie, so ready or not, it's the end of the growing season. We've had a tremendous year for peppers, eggplant, cucumbers and tomatoes, with good showings by the cabbage, potatoes, onions and root crops. The weather was much more reasonable this year than last, so in general, the crops fared better. We're busy getting in the last of the harvest- more onions, potatoes, peppers, tomatoes and dry beans and preparing the growing areas for their winter rest. We'll be pulling out the spent plants, laying down winter mulches, and transitioning the farm to it's winter mode.

We hope you've enjoyed the veggies each week and we want to thank you all for going on this farming adventure with us. Having local people support local farmers is what makes small scale agriculture work, so thank you for supporting Lucky Moon Farm! We appreciate you all very much.

If you are still looking for veggies into the fall and through the winter, the farm stand will be open at the farm on the weekends until November, when the Cazenovia winter market begins. The farm stand is open for business Friday through Sunday, 10 AM to 6 PM, and the winter markets are at the American Legion Hall in Caz on the 1st and 3rd Saturdays of the month starting in November. Make sure you visit them to stock up for your holiday meals!

In Your Bag:

Arugula

Asian Greens

Assorted Fingerling Potatoes

Assorted Onions

Savoy Cabbage

Sweet Pepper

Hot Peppers

Green & Yellow Beans

Cucumbers

Tomatoes

Cherry Tomatoes

Acorn Squash

Pie Pumpkin

Here are some recipe ideas to try:

1) Pumpkin Puree

This method works for all winter squash, and will yield a nice smooth puree to use in pie, pancakes, breads, muffins, cakes and cookies. Cut the stem end off the pumpkin, then cut the pumpkin from top to bottom (or from the stem to the blossom scar). Scoop out the seeds and the stringy bits with a spoon (like seeding a melon). Place cut-side-down in a casserole dish or a jellyroll pan (something with a lip) and pierce the rind with a fork to male a few steam holes. Bake at 350 for 45-50 minutes, or at a lower temperature for longer (my personal preference) until the pumpkin is very soft. Remove from the oven, cool for 10 minutes, and scoop out cooked flesh. Mash with a fork and voila! It's ready for any pumpkiny goodness you can dream up.