Week 16

This week you will find corn, celery, lettuce, potatoes, garlic, kale, peppers, a very large tan acorn squash (not the typical small dark green kind) & 1 large heirloom tomato.

Roasted Corn
Corn
Salt
Pepper
Smoked Paprika (optional)
Olive Oil

Pre-heat oven to 400°F Cut corn off the cob carefully and put kernels into a bowl. Add Salt, Pepper & Smoked Paprika to your liking. Drizzle with olive oil and mix until combined. Spread corn in a single layer on a baking sheet and roast for 10 to 20 minutes stirring every 5 minutes. Alternately if you have to much corn to spread in a single layer, you could put the corn into a lasagna type baking dish with deep sides and roast at 400°F for 40 minutes stirring every 10 minutes. Eat right away or spread in a single layer on a parchment paper lined baking sheet and put in freeze. Once corn is frozen it can be placed in a freezer bag and kept frozen for 6 months.

Maple Glazed Acorn Squash Rings
acorn squash
salt and pepper
3/4 cup apple juice
2/3 cup brown sugar, packed
1/4 cup maple syrup
1/4 teaspoon salt
ground cinnamon
3 tablespoons butter

Line a large baking pan with foil. Lightly grease or spray with nonstick cooking spray. Heat oven to 350°F. Carefully slice the squash into 1/2 to 1-inch rounds. Cut centers out of each squash slice with a knife or a biscuit cutter about the size of the seed area. Arrange slices on the baking sheet. Sprinkle lightly with salt and pepper and pour apple juice over the rings. Cover the pan tightly with foil and bake for 30 minutes, or just until the squash rings are tender. Meanwhile, in a small saucepan, combine the brown sugar, maple syrup, salt, cinnamon, and butter. Bring to a simmer and cook, stirring, until sugar is dissolved. Spoon the mixture over the squash and continue baking, uncovered, for about 20 minutes, or until squash rings are tender.

Parmesan-Roasted Acorn Squash
acorn squash
2 Tablespoons olive oil
8 sprigs fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan cheese

Heat oven to 400°F. Carefully cut squash in half lengthwise, then cut the halves into 1/2 inch slices. On a rimmed baking sheet, toss the squash with the oil, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with the Parmesan. Roast the squash until golden brown and tender, 20-30 minutes.

On the farm we are preparing for our first frost, whenever that may be. The weather has been unseasonably cool and we think there could be the potential that frost will come early this year. What happens when there is a frost on the farm? We cover up frost sensitive vegetables (with spun bound frost blanket) that are doing well and those frost sensitive plants that take up a small square footage area and haven’t finished growing & we harvest all frost sensitive vegetables that will store and put into storage. For us this year that means we will be covering some of the sweet peppers, celery, winter squash that is on the verge of ripening & green beans & harvesting winter squash, potatoes & sweet potatoes for storage. Lettuce, Leeks, Cauliflower, Broccoli, Brussel Sprouts, Radish, Kale, Cabbage, Spinach, Broccoli Raab, Asian Greens, Kohlrabi, Rutabaga, Arugula, Baby Greens, Beets & Chard that are all growing now will survive the first few light frosts and some will even survive a hard frost. Most of these vegetables taste better after a frost. There will come a point when covering plants is no longer feasible (usually when they are predicting a frost with no warm up for the days following) and when this happens we will have a ginormous pepper harvest so expect that there will be a multitude of peppers in your share that week. On that note here is a recipe to help when you have a lot of peppers.

Roasted Peppers
Peppers (sweet or hot)
Olive Oil

Pre-heat oven to 400°F. Cut peppers into as big of pieces as possible minus the seeds. Spray a baking sheet with olive oil. Arrange peppers skin side up on baking sheet so they are not touching. Spray tops of peppers with olive oil & sprinkle with salt & pepper if desired. Roast until skins start to char. Eat now or cool and arrange on a baking sheet lined with parchment paper in a single layer and freeze. Once peppers are frozen they can be put into freezer bags and kept frozen for up to 6 months.

We grow multiple varieties of winter squash here are a few pictures of some of those varieties.

Baby Blue Hubbard
10422115_592851880823698_6384225428743501459_n
Sweet Dumpling
10580064_592851824157037_6244615900804946758_n
Traditional Acorn
10606194_592851810823705_1256017584179341718_n
Striped Cushaw
10639454_592851754157044_4766175243807572905_n
Gold Nugget Hubbard
10672051_592851787490374_727252782458982890_n
Carnival & Paydon Tan Acorn
10690246_592851850823701_7183245169325969783_n

We will have Butternut, Spaghetti, Buttercup & Kabocha winter squash as well

3 thoughts on “Week 16

  1. Pingback: Week 11- 2015 | The Pumpkin Farm CSA

  2. Pingback: Week 18-2015 | The Pumpkin Farm CSA

  3. Pingback: Week 21- 2015 | The Pumpkin Farm CSA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s