CSA Week 14
I really am not sure what’s the plan for this week, BUT, I think you may have celeriac, apples, pears, acorn squash or other winter squash, kale, potatoes – maybe fingerlings, eggplant? broccoli? carrots? onions & peppers?…
Celeriac: go ahead and peel it down and enjoy raw, cooked, whatever:)
Tomato CSA is officially over – thanks for playing!
Last fruit CSA is this week.
Two more weeks of CSA extension option!
From feedback we have received, I think we will offer a 2 week extension for several location – mainly where we have farmer’s markets. More to follow.
Interested in the Winter CSA for now? Sign up here
Woot!
Don’t want any more CSA bags this year and not ready to sign up for next year? No worries! We will still be offering our large discount (in the form of store credit) to returning members through November. The early sign up discount offer will go out to members soon. Also, you can always sign up for Still Life farm Winter CSA or Stillman Quality Meats meat bucks whenever.
Recipes
Layered potato and cheese casserole
This was really yummy, Fontina is such a nice creamy cheese – it was a pleasure to eat, but a nightmare to clean up 
Be sure not to let your plates sit around before washing.
- 2 lbs baking potatoes
- 1 T butter
- Salt
- 1 cup shredded Fontina cheese
- 2/3 cup grated Parmesan cheese
- 1 cup chicken stock (use any tasty stock)
Grease 9-10” baking dish with butter. Preheat oven to 325
Be ready to assemble this dish so your taters don’t discolor. Otherwise, you’ll have to soak them in a bowl of cold water and then drain and dry on toweling. Slice potatoes into thin rounds, layer in circles, slightly overlapping. Sprinkle with salt and small handful of cheeses. Repeat layering until you have used all the potatoes and cheese, finishing with the cheeses. Pour stock over the surface. Bake until the potatoes are tender and the top is slightly golden, about 1-1/2 hours. I covered mine with aluminum foil for the first half of cooking, the removed for browning.
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.
Farm Dirt
The letter is pretty lame this week because the girls and I spent the day canning tomatoes. Git er done! Yes, for the first year ever we couldn’t get tomatoes done during peak season and we did not end up canning on the hottest day of the summer, LOL.
Glenn says your acorn squash have a little sunburn on them, it’s just a light colored spot, no biggy. I have no idea when we put enough sun together to burn the skin on the squash, but that’s how this year is going.
Looks like is isn’t going to stop pouring on us this summer, sigh. We still have not been able to plant the mustard greens we started for you in the ground and after Wednesday’s rain, and what we are looking forward to on the weekend, probably will be going in the compost.
We did get a breathtaking rainbow at the end of the rain, though. Lots of people stopped to take pictures.
As always, Eat well,
Geneviève Stillman
our family growing for yours
