This has been an interesting growing season. A late, wet spring and a dry summer. Our garden didn’t produce as well as last year and I’ll have to (sort 0f) cut CSA short this year. Really, we’ll still get our 15 weeks in, but this will be the last consecutive week and I’ll get one last, big drop ready in a few weeks with pumpkins, dry beans, brussels sprouts, hopefully more tomatoes and some other nice surprises!
Shares were not as full as I would have liked this year, but that’s farming. I am lucky that my mom does a market garden too, and that hers fared better than ours did. All the tomatoes, save a few pounds, came from her garden. So did many of the cucumbers, zucchini, peppers, some onions and all the eggplant! On the brighter side: corn, green beans, carrots and spaghetti squash did very well this year on the farm.
This week, each share contains rosemary, thyme, mint, cabbage, carrots, a large onion, potatoes and a summer squash. If the herbs are too many to use now, chop them up and freeze in ice cube containers with olive oil. They’ll be ready for a recipe when you are. Freeze the mint with lime juice for a nice late winter mojito! The cabbage would be great in this Creole Cabbage Soup. I better not forget about the green tomatoes. You can let them sit on the counter to ripen, but if they don’t, I suggest fried green tomatoes, a nice treat!
There is a chill in the air! I love the fall weather, but I am hoping to have a nice long autumn this year. Many of our plants got a blanket to cuddle with last night with freeze advisory in effect. I don’t think we had a frost at our location, though I did hear that many areas had lows in the 30-33 range. Brrr!
Members have another spaghetti squash this week. If you’d like to save this for later eating, wipe down with a 1:10, bleach:water solution and it will keep for several months. This is a good practice for any of the winter squash or pumpkin varieties you’d like to keep rather than eat now. Try something different than the usual spaghetti sauce topping, maybe with parmasean and herbs or in a Spiced Squash Pancake!
Beets and green beans also made it into this weeks share. I will admit that I am not a fan of beets, though I will try them if they are one someone else’s table. That said this recipe for roasted beets over beet greens looks interesting, and would be a great way to use it all. Green bean casserole will always be my favorite way to eat these lovelies, but it’s good to mix it up a bit with Balsamic Green Beans.
The last few items will go together quite nicely in a Ratatouille: onion, green pepper, eggplant and summer squash.
Enjoy this lovely cool weather!
Embarrassing, but I am just getting this up, 4 days after our drop. I got so busy with canning lots of good things to eat, that I forgot! Now that I’ve got the apples turned into preserves and apples for crisps, peaches jammed with basil and another batch of cucumbers pickled, I’ve remembered to post what our members took home on Friday.
With our strange growing year, I’m lucky to be able to supplement shares with produce from my mother’s market garden from time to time. This week, there were quite a few additions: kohlrabi, cucumbers, tomatoes, green onions and green peppers. The summer squash, carrots, shallots, green beans and spaghetti squash are from the farm.
A few notes on the produce that you might not be very familiar with: the kohlrabi is a member of the cabbage family. My sister likes to peel and slice it and eat it with ranch dressing. They are supposed to be quite a tasty addition to soups and can be roasted or steamed and served most any way you like: butter or cream and salt and pepper might be nice. You can also shred them and turn them into coleslaw.
Spaghetti squash is a winter squash and one of the toughest veggies to get into. You’ll need a sharp, strong knife and a little patience. To prepare, cut in half lengthwise, scoop the seeds out and roast in the oven, flesh side down at 350 degrees. Check for done-ness after about 20 minutes. When it’s cooked carefully turn it cut-side up and let cool a bit – it will be steamy. Then just scrape out the insides with a fork and top with your favorite pasta sauce. It has a stringy flesh, like spaghetti and has a nice sweetness that balances out a tomato based sauce.