CSA Newsletter - Week 17
Week 17
We did it! All the squash and potatoes are officially in and most of the garlic is planted. We should (knock on wood) be able to finish that tomorrow. We also planted a ton of cover crop. I feel so much more relaxed. Next week will be the last week of the summer CSA, so that will also reduce our work load a bit. It’s funny how it happens every year that as the work load decreases, the crew also gets whittled down, so in many ways it still feel like there is more work than ever! One by one they drift off to school or winter (warmer) jobs. A few are still planning to travel and escape the cold, wet weather that will be here before we know it. A solid skeleton crew will stick around though to help with fall/winter harvest, market shifts, and winter projects and repairs. It usually works out pretty perfectly.
WHAT’S IN THE BOX:
carrots
parsnip
red and yellow onions
sweet pepper
buttercup squash
pie pumpkin
Ozette fingerling potatoes
rosemary
basil
curly or lacinato kale
broccoli-large shares only
ELABORATIONS:
Ozette fingerling potatoes-We started growing these a bunch of years ago when a couple from our CSA gave us 5 lbs of seed potato from their garden. They had gotten seed from some friends up on the Olympic Peninsula who had been growing them for awhile. The story with Ozettes is that when the Spaniards came to the Olympic Peninsula in the 1600’s in an attempt to settle the area they, brought the this particular potato with them. Settlement didn’t go so well and they left, but the Indigenous folks of the region continued to grow these potatoes and named them Ozette after one of their villages. Check out this brief article by Slow Food which tells the story in a little more detail. The texture is dense and waxy and the flavor is slightly nutty. They are my favorite for beef stew because the flavor is divine and they don’t disintegrate, even when heated up as leftovers.
Parsnips-Related to carrots, the have a sweet, subtle earthy flavor. They are best cooked as the texture can be tough when raw. They are delicious oven roasted with fingerling potatoes, carrots, beets, etc. Toss with olive oil, salt, garlic, and rosemary. You can also add them to hearty soups or pot roasts.
Buttercup squash-It is a lot like kabocha. The flesh is a deep orange with a rich flavor and creamy texture. Simply bake and top with butter and gorgonzola, puree it into your favorite squash soup recipe, whip up an Arabian Squash Casserole, or some Cinderella pumpkin muffins. (see recipe section)
Pie pumpkin-Just as you suspected, it is great for pie, sweet breads, soups, etc. Don’t forget to roast the seeds! Coat with tamari, spread on a baking dish, and bake at 425 until crispy. Be sure to stir occasionally.
NOTES ABOUT THE LAST DELIVERY NEXT WEEK:
1. Please bring back any wax boxes you may have.
2. We encourage you to bring your own bags to pack your share into so that you can leave that last box at the site.
3. After the CSA is over, you can drop off any empty boxes to our booth at the Olympia Farmers Market, the Proctor Market, or the farm.
4. Please pay any remaining balance due. Your balance, if any, will have been included in the email sent with this newsletter link. If you are going through a financially difficult time, please reach out to us to work out a payment plan. We know times are rough for many these days.
Have a great week!
Jen