CSA Newsletter – Week 15 – September 26, 2018

by jennifer on September 26, 2018

2018 summer week 15

WHAT’S IN THE BOX:
carrots
beets or chard
broccoli
sweet peppers
sweet onions
cipollini onions
potatoes-Yukon gold
lettuce or green beans
kale- Red Russina, lacinato, or curly
summer squash
leeks
winter squash-delicata
parsley, dill, or rosemary

kalekale varieties: curly, lacinato, and red Russian

Much like the leaves turning color on the trees, this week’s box loudly announces that FALL IS HERE! There are so many new crops this week, so let’s dive right in.
Kale: We grow 3 types (see photo). We will rotate these around over the next few weeks. Curly is the most substantial and is good in soups or stir fry when you want your greens to stay firm. Lacinato makes the best kale chips or kale Caesar salad. Red Russian is the sweetest and most tender. It is best for green smoothies, kale quesadillas, or chopped raw in salad.
Leeks: They are in the onion family and can be used in place of onions. They have a stronger, more prominent flavor. Potato leek soup is always a winner. Leek frittatas are also a common dish. I love them in stir fries, winter stews, pot roast, etc. Sometimes dirt gets trapped down in the layers so be sure to cut them lengthwise and fan under running water before chopping.
Potatoes: Yukon Gold. These are similar to Bintje and yellow finn. Delicious baked, fried, grilled, or mashed.They are ideal for potato leek soup, so there you go!
Cipollini onions: These are a flat Italian frying onion. We gave you both red and yellow. They are quite pungent raw, but sweeten up when cooked. They are perfect for caramelizing.
Delicata squash: This in my opinion is hands down the best squash. The flesh is sweet and creamy and the skin is so thin that you can eat it if you wish. Regardless how you cook it, start by cutting in half lengthwise and scooping out the seeds. Try steaming until fork tender. Bake in the oven cut side down in a baking dish with a little water until fork tender. Cut into planks, marinade and grill. Cut into chunks and add to soups. Use it for pie. The possibilities are endless.

ON THE FARM:
We have been graced with more sunny weather and are steadily plugging away at our fall chores. all of the squash is harvested. Garlic is planted. Nearly all of the expired crops are tilled in and we have made a good dent in getting the cover crop spread. We feel a sense of relief and accomplishment every time we cross something off the list.

I’m off to enjoy this sunshine. Hope you can, too!

 

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