CSA Week 13
This week you MAY have corn, something green like Ethiopian kale, Sunshine kabocha squash, acorn squash, onions, sweet peppers, apples, peaches…
This is week 8 for the Totally Tomato CSA, this is the last week – we are delighted you joined us!
This is week 9 for the Fabulous Fruit CSA, so 1 more week left after this week’s pick up
Sunshine squash – a favorite. Cut in in half and bake it. The flesh is sweet and bright orange, sometimes there is an inner margin of green which is perfectly fine. A few weeks ago, to test if they were ready to enjoy, I peeled mine (yes, that is kind of a pain)and cooked on the stovetop (fried? sautéed? added liquid and put a lid on it at some point…not sure what to call that) and seasoned with curry, cayenne, and some other savories. It was good! Now it is your turn to play 😉
We are not sure about running the 2 week extension offer this season.
The past few years we have kept things rolling until Still Life Farm winter CSA begins by adding two more weeks to your 16 weeks of Summer CSA! (we are on week 13 this week) If we offer an extension it will be an additional two weeks for $70. That way you will have your winter squash, Brussels sprouts, broccoli, late season apples, cabbage, and other fall crops. If you are interested in 2 more weeks of CSA, packed with more awesomeness, could you just send me a quick reply to this email? Last year we offered it for free when you signed up for next summer CSA.
Oh, and don’t forget, after Winter CSA with Still Life Farm is Spring CSA with both farms 🙂
Recipes
Genevieve’s go to Slaw Dressing
Simple, simple, simple:
To 1/3 cup cider vinegar add 1/2 tsp kosher salt (sea salt would be good too), a bunch of black pepper, fat TB of Dijon or spicy brown mustard, 1/2 tsp celery seed; slowly whisk in 1/2 cup oil (something light, I use canola or safflower), Toss over anything shredded: kohlrabi, radish, cabbage, carrot, apple…
Here’s a couple Gomen Wat recipes to consider for your Ethiopian kale/collards/spinach. It is basically a spicy greens dish that you can use almost any kind of greens in 😉
https://cheflolaskitchen.com/gomen-wat/
https://urbanfarmie.com/gomen-wat-spicy-ethiopian-greens/
Yummy dressing for kale salad
- ¼ cup EVOO
- 3 Tb apple cider vinegar
- 1 Tb dijon mustard
- 1 Tb maple syrup
- 1 tsp lemon juice
- 1 Tb white wine vinegar
- 1Tb white wine
- S&P to taste
- Pour this over your chopped kale and massage in. Add whatever addons you want. – YUM! I added red onion, halved cherry tomatoes and chopped roasted almonds this week.
Apple-Filled Acorn Squash Rings with Curry Butter Bon Appétit | November 2001
Yield: Makes 8 servings
6 tablespoons (3/4 stick) butter
1 large onion, chopped
1 1/2 tablespoons curry powder
2 tart apples, peeled, cored, diced (about 2 1/3 cups)
2/3 cup apple juice
1/2 cup dried currants
8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.
Busy Farmwife Stir-fry
Start your rice if you want it.
Wash and chop any bunch or head of your Asian greens. Heat 2 T of oil and a splash of toasted sesame oil in a skillet (yes, you can use your wok if you have one). If you have an onion to slice, or a couple cloves of garlic, a hot or sweet pepper, or ginger add them to your hot oil and sauté for a couple minutes. Add your chopped greens (please be careful of spattering when the water clinging to your greens hits the hot oil). Toss ’round and season with a little soy sauce and rice vinegar.
This is a fine side or full meal on some rice. It takes less time to make from start to finish than it takes to cook the rice 😉
That’s the super simple and fast version. If you have oyster and or hoisin sauce, by all means use it to boost flavor. Want sauce instead of just juice? Mix 1-2 T cornstarch with equal water (or broth, soy sauce, miso…) and stir into your stir-fry at end of cooking.
Farm Dirt
Busy week putting by! I made lots of tomato salsa and Kirsten sliced and packaged peppers for the freezer on Monday, and three of us spend Thursday canning tomatoes, while I whipped up a batch of yellow salsa, Friday saw roasting pans of tomatoes and peppers for soup. Just in time – looks like there are not many tomatoes until the next crop comes along in a couple weeks.
I think they got all the onions in today and will start on winter squashes next.
I went out to gather red peppers for today’s cooking project (I was specifically looking for all the ones that had a bad spot on them and would end up discarded on the ground) and on my way back I happened upon a beautiful bobcat. She watched me, flicking her tail, holding a small mammal in her mouth, and the second I reached for my phone, off she went! It was amusing to hear the chipmunks, squirrels and birds make her presence known as she sat in the woods – I knew right where she was and which way she was headed. Fun! Glenn and I saw some Nighthawks migrating over the past week and it is always exciting to see them. It is nice when they are flying low enough to see the white bands on their wings 🙂
Have a wonderful week and tell me what you did with your Stillman’s produce!
As always, Eat well,
Geneviève Stillman
our family growing for yours
