Hello friends and members!
Welcome to Week 14! It’s the first fall box, featuring your first delivery of winter squash. Hooray! While it’s hard to say goodbye to summertime veggies like tomatoes and corn, I think most of us are ready to get cozy and have a less frenzied pace to our lives.
Honey Orders are going out this week. If you had ordered honey from us a few weeks ago it will come inside your CSA box. Those who ordered larger amounts of honey will have an extra box at their site with just honey in it. You will receive a separate email from us if your honey is in a different box than your veggies.
And don’t forget, in two weeks we are having our member fall party:
SUNDAY, SEPTEMBER 24TH
MEMBER APPRECIATION/FALL HARVEST POTLUCK
803 60TH STREET-AMERY, WI.-54001
10 AM TO 2 PM
RSVP to email@example.com if you can make it and how many will be in your party. Bring a dish to share, we will make a big batch of soup and have an apple cider pressing! We look forward to seeing everyone.
Maybelle peeling garlic. For whatever reason, she really, really likes doing this!
Anybody need a sweet little kitty? Our intrepid barn cat, Nooney, just had a litter of 5! Let us know if you need one packed in your box!
What’s in the Box
- Onions (about 1 lb)
- Tomatoes/Cherry Tomatoes (1 lb)
- Garlic (1 for everybody)
- Basil: Green and Purple Italian (everybody)
- Green Peppers (1 for everybody)
- Brussel Sprout Leaves (medium & full shares)
- Broccoli or Spring Greens (medium shares)
- Broccoli (full shares)
- Spring Greens (1/2 lb full shares)
- Sweet Corn (2 ears full shares)
- Winter Squash:Delicata (1 for small shares, 2 for medium and full shares)
Recipes + Notes
Brussel Sprout Leaves are an uncommon item. Every year we remove the tops of our brussel sprout plants. This signals the plant to stop growing upwards, and to fill out any sprouts that are growing on the stalk. Most places just compost the tops, but they are so tasty that we prefer to give them out. Use them like you would collard greens or kale.
This may very well be the last week for Basil and Tomatoes, so get your caprese salads and pestos in while you can!
Winter Squash-The first winter squash of the year is called Delicata. It’s named for it’s delicate and totally edible skin. We love this squash for it’s wonderful taste and texture, and also for how little fuss is involved. Just trim off the stem end (not much-like 1/8 inch), cut in half, scoop out the seeds and go! No peeling! No chopping necessary! Some of my favorite recipes involve cutting the squash into half-moons before roasting, but that’s not too hard. They aren’t as long lasting as other kinds of squash, but if you keep them in a cool, dark place they will surely last for several weeks. Now for some recipes!
Delicata Stuffed with Farro, Pecans, and Mushrooms-don’t be afraid to substitute ANY grain for the farro. Try rice, quinoa, barley, or even Israeli couscous.
Miso-Curry Delicata Squash-a mainstay in my house, I highly recommend this fast and easy dish.
Slightly Middle-Eastern Stuffed Squash-another pretty quick and easy one, and it reheats really well.
Maple-Roasted Delicata Squash-now, we don’t have RED onions this week, but your yellow onions will work just fine.
Broccoli-It’s fun to start thinking about cooler weather broccoli recipes! I always want to make a nice rich soup out of it this time year. Casserole is a winner, and this one is particularly good. I know it’s the cooler nights that are making me crave things like this Broccoli Orzo skillet-but doesn’t it look great?! They use broccolini in the original recipe, but using chopped broccoli is totally fine.
Have a great week,
All the best from all of us,
Heather, Brandon, Maybelle, Ted, Hannah, Karen and Michele
Sneak Peek at Next Week:
- Beets (I know, we said that last week, but this time for real)
- Snap Beans (I think I said that last week, too, but this time for real, too)
- Cut lettuce
- Winter Squash