2017 CSA Newsletter – Week #18      

Notes from the Farm

Bunched mixed greens for salad or braising

We have just three weeks remaining in our 2017 CSA.  After spending lots of time in nurturing and harvesting our tomatoes throughout the season, we’ll pick their final green fruit this week, as our harvest shifts towards more greens and roots that are so well suited for the fall.  This week we harvest a beautiful mix of greens which can be eaten raw in salad or braised in a number of dishes along with lettuce and bok choi.  Peppers and eggplant are slowing down but should still give us something fruit, and we’ll enjoy more french breakfast radishes, winter squash, potatoes, onions and garlic.

French breakfast radishes
Thanks to everyone who has filled out the survey already!  We love getting your feedback and will send out another survey reminder later this week. Next week we will send out registration forms for our 2018 CSA.
Farmer Steve and our Farmers: Adam, Alyssa, Ariana, Kayla, Nikki, Sara, Shannon, TW and Tyler

In This Week’s Distribution

Our Harvest:  Acorn Squash, Potatoes, Onions, Garlic, Green Tomatoes, Peppers or Eggplant, Mixed Salad/Braising Greens, Lettuce, Bok Choi, Radishes
U-Pick: Closed for the season
Fruit Option: Bosc Pears (final week of fruit!)

Recipes and Cooking Ideas

Spicy Winter Squash Salad with Ginger-Lime Dressing 
adapted from MarthaStewart.com


  1. Bring 2 inches of water to a boil in large pot with a steamer insert or colander. Add squashes and season with salt. Cover and cook until just tender, about 7 minutes. Transfer, in a single layer, to a baking sheet and let cool about 30 minutes. Meanwhile, combine shallot and lime juice in a small bowl and let stand 10 minutes.
  2. Whisk oil, chiles, and ginger into shallot mixture.
  3. Toss squash with 1/2 cup dressing and herbs. Season with salt. Toss lettuces/greens with 2 to 3 tablespoons dressing; season with salt. Arrange squashes and lettuces on plates. Serve, topped with more herbs and drizzled with remaining dressing.
Roasted Squash with Sesame Seeds and Cumin
adapted from MarthaStewart.com


  1. Preheat oven to 400 degrees. Toast sesame seeds in a small skillet over medium-high, shaking pan frequently, until golden brown, 1 to 2 minutes. Add cumin seeds and toast until fragrant, about 30 seconds more. Transfer seeds to a small bowl; let cool.
  2. Toss squashes with coriander, 2 teaspoons salt, 1/4 teaspoon pepper, and oil on a rimmed baking sheet. Spread in a single layer; roast 15 minutes. Add sesame mixture and toss to coat, then flip slices. Roast until squashes are tender and golden brown, about 15 minutes more; serve.