CSA Newsletter – Week 17 – October 10, 2018

by jennifer on October 10, 2018

beets or chard
spaghetti squash
potatoes-red chieftain
yellow onions
cipollini onions
orange and red peppers
green bell pepper-large shares only

There are a few new items today, so let’s get right to it!
Parsnips: The look like giant white carrots and have a subtle, sweet, earthy flavor. They are best eaten cooked and there are so many ways to do it! Toss with olive oil, salt and pepper and oven roast on high heat until done to your liking. Roast solo or add other roots. Cube and add to soups and pot roasts. Marinade and grilled on the BBQ. Check out our parsnip page for more ideas.
Spaghetti squash: This is a fun squash. The flesh is pretty subtle and slightly sweet. It’s uniqueness lies in its texture which is stringy (in a good way) and can be used as a substitute for pasta. To prepare, cut in half, scoop out seeds, and bake cut side down on a baking dish with about a half inch of water. It is ready when you can pierce the flesh easily with a fork. Drag a fork across the flesh to create long strands and top with your favorite red sauce or pesto.The rind is very hard, so be careful when cutting.

NEXT WEEK is the LAST DELIVERY for the summer CSA. We recommend bringing bags with you to your pick up site so you can leave the wax box behind. If you still have a balance owing on your summer share, please pay it as soon as possible unless we have made another arrangement. Thanks!

If you ordered a storage share, it will be delivered then as well. We still have more storage shares available. If you want one let me know by Monday, Oct 15. This share consists of 10 lbs yellow onions, 2 lbs red onions, 2 lbs cipollini onions, 2 lbs shallots, 1/2 lb garlic, 5 lbs each of 2 types of potatoes, & 15 lbs assorted winter squash.

The early fall share starts Saturday Oct 20th. We still have a few slots left.

I’m going to go enjoy the sunshine. Hope you can, too!


Don't forget to share...Tweet about this on TwitterPin on PinterestShare on FacebookEmail this to someone

Previous post:

Next post: