2020 CSA Week 18

Hi Everyone,

Well, this week 18 and the final week of our CSA. Thank you all so much for being a part of our growing season and supporting a local farm! We hope you've enjoyed your veggies, and maybe tried something new over the course of the summer. We've packed up big heavy bags for your final installment, but we will be selling produce throughout the winter. If you're looking for local veggies to see you through the cold times and to fill your holiday tables, check out our farmstand on the weekends (Friday-Sunday) or give us a call or send us an email to place a specific order. There will be a supply of onions, beets, carrots, garlic, winter squash, potatoes, leeks, celeriac, cabbage and other cole crops available. Thank you again for your partnership, and Sue, Claude and I wish you all a safe and healthy winter season.

In Your Bag:

Various Winter Squash, including Butternut, Buttercup and Pie pumpkins (see pics below)

Yellow and Fingerling Potatoes

Assorted Onions

Garlic

Sweet Peppers

Hungarian Hotwax Peppers

Eggplant

Celeriac

Tomatoes

Savoy Cabbage

With all the squash this week, they will develop better flavor if you let them sit around for 3-6 weeks. The Butternut can be used right away, but the pumpkin and the dark green kabocha/buttercup will be at it's best around Thanksgiving, or later. So tuck it away somewhere and bring it out in a while when you're ready for a tasty treat!

Pie Pumpkins (Long Pie or Winter Luxury)

Buttercup/Kabocha squash

Butternut Squash

Alrighty- here are some recipes

1) How to Cook All Kinds of Winter Squash (Including pumpkins!)

Cooking winter squash (which includes pie pumpkins) is a basic method, and works with most types. Good ole' Betty Crocker will tell you how!

2) Beef and Cabbage Stir Fry with Peanut Butter

A different way to approach this head of cabbage!

If you want something more standard, try this easy Butter-braised Savoy Cabbage

3) Maple Roasted Celeriac and Apples with Bacon

I love all of those words... and I know celeriac is excellent roasted! I know this is going on to my cooking rotation this coming week.

4) Eggplant, Tomato and Potato Stew

Here's a tasty way to combine all those end-of-season nightshade family crops. I didn't used to know that eggplant, tomatoes, potatoes and peppers are all related. Also including others like okra, tomatillos and husk cherries. You might not have two eggplant, but you could always up the amount of peppers or potatoes to compensate.

5) Lucky Moon One Skillet Dinner

This isn't exactly a recipe, but it's something both Sue and I make for dinner pretty often. Firstly, slice potatoes in 1/4" slices and put in a skillet with a tablespoon of melted butter. Roast in the oven with a lid @ 350 degrees for about 20 mins, then take off the lid. At this point, add sliced or diced sweet peppers and some chunks of onion. Sprinkle with some coarse salt and ground black pepper and continue roasting until the peppers and onions are tender. Add some pinto beans or some other cooked dry bean and cook all together until heated through. Serve with shredded cheddar cheese on top.

It looks sort of like this (thought I slice my potatoes thinner so they don't take forever to cook). Here's a similar recipe.

Alright everyone, take care of yourselves and the world around you. Best,

Sarah VanNorstrand

for Lucky Moon Farm