Week 17; September 29, 2016

What's in the box? 

green beans
sweet peppers/ bell peppers
acorn squash
cauliflower (large and medium)
brussel sprouts (large and medium)

Notes on the box. 

Remove tops from radishes before storing.  The tops are edible and if you plan on making an Arugula pesto, the radish leaves are a nice addition. 
Green beans and radishes again this week give you another chance at making the recipe that I put in the blog last week for the green bean salad.  I made it for the harvest party and quite a few folks really liked it and said they plan on making it.  I have also been told that it is even better the second day when the flavors have had a chance to meld.  Give it a try! 
The acorn squash should be store outside of your fridge.  And guess what... the skin is edible!  so you can make pretty roasted half moons to add to salads.  Liberty made this amazing squash recipe featuring garlic and cilantro and it was really really good.  Check it out below.  We are very very very sad about the brussel sprouts.  They looked so great a week ago, but when we went to harvest them, they have gotten rotten from the inside out.  Too much rain and not enough sun to ever dry them out.  We are sad that this looks like the extent of the sprouts for this season.  Just two weeks ago we expected a really nice harvest, but all the rain has squished that dream and the brussel sprouts.  ugh. 

Cosmic Wheel Creamery Cheese Shares.

This week an nice bag of cheese curds and our Lyra cheese.  Only a few more wheels of Lyra around until I can find more elderberry wine to wash the rinds with.  I haven't got much time for wine making these days with all the cheese making going on, but I am looking for someone to make a few jugs of elderberry wine for us to wash this wonderful cheese in (and maybe a bit for us to sip on, as well).  Any wine makers out there? 


If you didn't try it last week, here's the link again... Green Bean Salad with Feta and Radishes.

Liberty's Lunch, a warm squash salad

2 (1 1/2 – to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 Tbsp honey
1 tsp cumin
1 1/2 tablespoons fresh lime juice, or to taste
1 teaspoon red pepper flakes (optional, adjust to taste)
4 Tbsp chopped fresh cilantro

Preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper,  salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), honey, cumin, cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Eggs and fake Poached Spinach on Toast
One of my favorite things to cook with spinach. Makes a quick and satisfying meal. 
Wash and chop Spinach roughly.  Melt about a Tbsp of butter in a pan.  You can add minced garlic if you like.  Saute spinach in the pan until lightly wilted.  Crack eggs on top of spinach, sprinkle with salt, and cover the pan with a lid.  Cook over medium heat until eggs whites are cooked and yolk is cooked to your liking.  Scoop off onto a plate with toast or your favorite roasted veggies.  Enjoy! 

Cauliflower Creamed Spinach

Linguine with Butter, Pecorino, and Arugula  a nice comfort food recipe for these cooler days

Green Bean Radish Feta Salad

On the Farm.

There is one week left of the regular season CSA!  IF you would like to sign up for 4 more weeks of delivery, we have some season extension shares available.  It's $150 for the 4 weeks. Those who get an Eat Like a Farmer or Eat Like a Vegetarian Farmer have the season extension included as part of their share. 

 What will be in the extension? sweet fall greens. like kale collards, spinach, tatsoi, arugulm tons of butternut squash, pie pumpkins, carrots, onions, beets, carrots. Plus what we can keep pulling out the fields before a hard frost.

Thanks so much to all who made it out to the harvest party!  It's always so nice to see your faces and to reconnect with members that we have gotten to know over the years.  Seeing the kids growing up is amazing.  Knowing that the food that we grow is nourishing you and your families is EVERYTHING to us.  All of our hopes and aspirations about changing the food system and healing the environment and our big goals for re-localizing the food system and feeding people nutrient dense and just food is all just noise when we see kids that have grown taller than us over the years.  When we see folks pulling their own carrots and talk to members that we now know as friends about the amazing dinners that they have enjoyed with their friends...  We can't ask for anything more than that.  The food that we grow providing nutrition and energy for you and your families to grow and connect and be strong and accomplish your daily tasks....  We are grateful to be able to this.  Our hearts are full and we feel renewed.  Thank you!