2017 CSA Newsletter- Week #14

By Caty Poole | September 13, 2017 | Comments Off on 2017 CSA Newsletter- Week #14

Notes from the Farm

A couple weeks ago we brought our winter squash in from the field, and they are nowcuring in the equipment shed. Curing allows starches to convert to sugars, making for a sweeter squash once they are ready to eat. Carotenoids also increase during curing, making the squash more nutritious as well. Spaghetti squash and delicata squash however, do not require curing and are not as well suited for long-term storage as butternut and acorn squash are.  Delicata squash are among my favorite things to prepare and eat, as they are unique, simple and delicious.  You can eat the skins of the Delicata, so no need to spend time peeling them. My favorite way to prepare them is to cut them in to rings, brush with olive oil, sprinkle with salt and roast until golden brown.  Enjoy!
Best,
Farmer Steve and our Farmers: Adam, Alyssa, Ariana, Kayla, Sara, Shannon, TW and Tyler

In This Week’s Distribution

Our Harvest:  Delicata Squash, Cabbage, Tomatoes, Peppers, Beets, Radishes, Chard, Lettuce
U-Pick: Cherry Tomatoes
Fruit Option: ‘Ginger Gold’ Apples

Recipes and Cooking Tips

Baked Delicata Rings

***A Farmer Steve favorite***
Delicata Squash
Olive Oil

Optional: salt, spices

Set oven to 400. Slice Delicata squash in to rings no thicker than ½ inch. You can leave the seeds in the ring, as they fill in the center of the ring well and are great to eat when they get crisp. If you remove the seeds, you can still bake them and eat them separately. Lay out rings on a sheet pan, drizzle with olive oil. Optional: sprinkle on some salt or your favorite spices. Cook in oven for 30-40 minutes or until light brown; or let them get dark brown for a crispier ring. Note that thicker rings will take longer to cook.
Pickled Chard Stems
Ingredients
  • Stems from 1 bunch of chard, ragged ends trimmed
  • Flavorings: fennel frond, fennel seed, garlic, red chile flakes
  • 1/2 cup white wine vinegar
  • 1/4 cup water
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon sugar
Instructions
  1. Cut each stem into a 1/4-inch dice, separating the white/yellow pieces and the red/pink pieces into different bowls. To the bowl with the white and yellow stems, add a few reserved fennel fronds and a small pinch of fennel seeds. To the bowl with the red and pink stems, add 1/2 a garlic clove and a small pinch of red chile flakes.
  2. In a small saucepan, warm vinegar, water, salt and sugar, stirring to dissolve the salt and sugar. Bring the mixture to a boil, let bubble for a minute, then take off the heat. Divide the pickling liquid between the two bowls, and let stems pickle for 1 hour before serving. Store pickled chard stems covered in the refrigerator for up to 1 month.

 
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