September 25, 2016 / 0 10
You MAY have these things: corn, peppers, kale or chard, broccoli or kohlrabi, winter squash – most likely a spaghetti squash.
We are harvesting Molly Delicious, Cortlands, Redcorts, NH Macs, Gala, and Honey Crisp apples this week. McIntosh are sure to follow, as well as any Golden Delicious. There are later apples that you may or may not see, like Rome, Ida Red, Ben Davis, Empire, Macoun….
Winter squash! It’s all about the Spaghetti Squash this week. But, you may also see Butternut, Acorn, Kabocha, Buttercup, Delicata or Sweet Dumpling. Remember, if you end up with a big butternut (or any other winter squash) and it is just you, cook the whole thing, mash up or scrape out the leftover and freeze it. I freeze mine in 1 or 2 cup portions so I can use it in my favorite muffin or soup recipes. I have put my step by step guide of how I process a lot of winter squash on the blog.
Spaghetti Squash looks a lot like a Canary or Crenshaw melon. No worries – you can usually tell pretty quickly by smelling. Still not sure? Cut it in half; it will not be juicy, smell perfumey, and will have fat seeds 😉
Heads up for celeriac and celery too! The celery will look like a dark green, leafy version of what you see at the supermarket. The celeriac will look like a funky white root with celery leaves attached. You just want to focus on the root; the stems and leaves are too tough to eat raw, though you could enjoy them in soup or stuffing a chicken or roast.
Spaghetti Squash with a Greek flair
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons oil 1 onion, chopped
1 clove garlic, minced 1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese 3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Preheat oven to 375. Lightly grease a baking sheet (I put foil down first). Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes or until fork tender or you can squeeze it (the medium one I cooked took about 50 minutes). Remove squash from oven and set aside to cool enough to be easily handled (or if you are like me, you’ll hold onto it with an oven mitt and scrape out the “noodles” into your serving bowl with a fork). Meanwhile, heat oil in a skillet over medium heat. Cook onion until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. Toss with the vegetables, feta cheese, olives, and basil. Check seasoning.
In case you see celeriac, it’s a tasty root! It is seen in many German dishes like sauerbraten (not ginger snaps;)) Here’s a quick thought to enjoy with your taters:
Prep your potatoes; Prep celeriac by washing off dirt, cut or peel off extra bits or roots and bumps. Cut into same size chunks as your potato chuncks, boil all until tender. Drain and mash. Season with butter, S & P, and cream if you like.
Amazing celeriac mashed potatoes!!!
Spaghetti Squash with Pomodoro Sauce (Self Magazine)
1 spaghetti squash (about 1 ½ lbs) 2 cloves garlic, peeled and minced
1 small onion, finely chopped 2 tsp olive oil
1 can (28 oz) diced plum tomatoes 3 tbsp tomato paste
1 tsp white wine vinegar 1 tsp dried oregano
1 tsp dried basil 1/2 tsp red pepper flakes
Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil. **I used fresh tomatoes, balsamic vinegar, salt and pepper and topped with parmesan – it was good and the kids liked it too.
Whatever has happened to the year?
I tried really hard not to wish it away while I was hoping for more water, peaches, nectarines, plums, less intense heat…(sigh) the crops matured the way they chose fit and here we are nearing the end of the main growing season.
Well at least we have some mighty tasty apples to enjoy and the sweetest, most delightful broccoli, cool looking winter squashes, colorful carrots.
Just to recap: you are STILL welcome at the farm. I am not sure how anyone has missed this invite I have posted so many times, BUT, if you have, here it is again. You are WELCOME at the New Braintree farm anytime (within reason) and I tend to leave farm maps out on the bench in front of my kitchen door. Please check out my notes on our contact page of our website because if you Google our farm, the directions will drop you at our neighbors, Reed’s Country Store, about ¼ mile south of us. Also, most everyone’s GPS instructs them to get off MassPike in Worcester or Auburn, which we do not recommend (unless there is a traffic incident).
OK, so there it is, come on down, or out, or over!
Gleaning alerts will go out sometime, hopefully not too soon. What does this mean? When it looks to be a killing frost/freeze, we will spend the day out harvesting everything we can that will hold. The “gleaners” come along behind and gather up everything we did not collect. This would be anything tender that would not survive the frost. So the tomatoes, peppers, eggplants, and squashes need rescuing. The cole crops, lettuces, and others are ok, even after a frost. If you are receiving weekly emails from me, then you will hear about when gleaning is. We hope it is a-ways off! Still trying to make up for the bad growing season. Stay tuned because this is only open to CSA members.
Eat well, Geneviève Stillman
The peaches continue to rock -we’ve had them for you since mid-July. WOW! Also, the tomatoes have been AWESOME and they are gorgeous. We are still picking peppers heavy! What exactly will appear in your box is hard to say, but I expect this week: corn, tomatoes, one of several varieties of apples, bell peppers, hot peppers, some kind of green, potatoes, cabbage, broccoli or cauliflower, and beyond that, it’s a daily surprise, even for me.
There are several varieties of apples kicking around: Paula Reds, Redcort, Cortland, Molly Delicious, Golden Delicious, Early Mac, Ginger Gold, and Honey Crisp. We’ll try to tell you what’s what at the pickup. Of note, the Molly’s are an heirloom variety and amazingly tender-crisp. If there are any around, this is surely the last week of them. None of the Delicious apple varieties we grow are ever mealy, so if you were planning on avoiding them, don’t – they’re all great!
There is plenty of winter squash this year. Yes, there is your typical butternut, but you may also see kabocha, carnival, acorn, buttercup, spaghetti, sugar pumpkin… Some of the late season melons look an awful lot like some of the winter squashes. Not sure what you’ve got? Post a picture on FB for me OR cut it half – then you will know for sure 😉
Also, for my CSA box FB and Instagram posters – the posts look awesome, I’d surely sign up for our CSA if I was looking for one;)
Boerenkool Stamppot (Kale Hash) check out the recipe on the blog – awesome this time of year. Also going to post Vegetable and meat casserole from Lidia’s Italy which was recommended to me from another CSA member.
Warm Cauliflower Salad Gourmet | February 2003 (good with broccoli or romanesco)
1 small garlic clove
1/2 teaspoon kosher salt
1 flat anchovy fillet, rinsed
2 tablespoons drained bottled capers, rinsed
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 head cauliflower (1 3/4 lb), cut into 1 1/2-inch florets
1/4 cup firmly packed fresh flat-leaf parsley leaves
Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop. Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until combined well.
Cook cauliflower in a 4-quart saucepan of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well in a colander, then toss hot cauliflower with dressing. Cool to warm, tossing occasionally, then add parsley and toss to coat. Serve immediately.
Yes, you can skip the anchovy. I use the anchovy paste from the tube…pretty handy to store in the fridge when you need just a little 😉
Butternut chicken pot pie
- 1/4 cup olive oil
- 1 cup frozen white pearl onions, thawed
- 4 garlic cloves, finely chopped
- 1 tablespoon chopped fresh sage
- 1 small bunch kale, center ribs and stems removed, leaves chopped
- Kosher salt, freshly ground pepper
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1/2 small butternut squash, peeled, cut into 1/2″ pieces (about 1 1/2 cups)
- 1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
- 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
- 1 large egg
Place a rack in upper third of oven; preheat to 425°F. Heat oil in an 8″ cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.
Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.
Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.
Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1″ slits in top to vent.
Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375°F and bake until pastry is deep golden brown and crisp minutes longer. Let cool for 10 minutes before serving.
Still no salsa, but I did put 18 quarts of peaches by and Halley and I got a pile of tomatoes canned. I also baked a bunch of eggplant slices and froze, along with more raspberries and beans. It is a bunch of work…but think how easy we have it now with our food processors, electric or gas stoves, and freezers. There are things I choose to freeze because they taste better and it is easier than canning. Every year I think of my dear friend Stephanie and a story she told me about her Mother-in-law: It seems her Father-in-Law returned from market with 10 baskets of peaches that were dead ripe…meaning the next day they would be spoiling. It was late in the
day, but after supper, Mother started in on them. Stephanie, being large with child, went off to bed. In the morning she woke to find all the peaches had been put up…it must have taken all night, and that was with a wood cookstove in August! I figure it would have been 150-200 quarts. Stephanie later told me she counted 2500 quart jars (of everything that had been put by) in the cellar that year. Plus I bet there were crocks of meat and kraut. A tremendous achievement for anyone keeping the house and pantries stocked! What work ethic! BTW, Stephanie, now 90, has amazing work ethic too, and has raised a large family on their garden and food she put by.
Eat well, Geneviève Stillman