CSA 2016 Week 18

We got a patchy frost last night 😦 but there are still lots of veggies to go around. This week there will be: Potatoes, Baby Kale/ Baby Arugula, Winter Squash, Onions, Garlic & Radishes.

Eggplant & Peppers for Monday pick-up. We will have to see what the extent of damage by frost is for the delivery shares.

Cherry Tomatoes maybe depending again on if the damage what the plants and fruit is (I’m not holding my breath on this one though)

Reminder that there is not pick-up/delivery for next week October 3, 2016 or October 5, 2016.

We will be giving out extra this week because there is no pick-up next week so expect double of Squash, Potatoes, Onions & Garlic. The Winter Squash will keep for months in  a cool dark spot. Storing your onions in the fridge will help them not to sprout just keep them away from any veggies that ripen (Tomatoes, Peppers, Squash, Eggplant etc.). Store your potatoes in a cool dark space away from ripening veggies and onions/garlic. Radishes will last in the crisper draw of you fridge, give them a haircut or the leaves will dry out the root.

Winter Squash will be a choice between Acorn, Delicata, Festival & Spaghetti Squash.

We are going to use this week to get a cover crop in on some of our fields and clean out those fields that have finished for the season. Also we will harvest the remainder of the Winter Squash and Pumpkins!

Recipes of Interest

Acorn Squash Macaroni & Cheese

Grilled Eggplant

Sweet Dumpling Bowl

Maple Glazed Acorn Squash Rings

Parmesan-Roasted Acorn Squash

Maple Squash

Roasted Delicata Squash

Sauteed Baby Kale with Apples

Sauteed Radishes

White Arugula Pizza

How to Cook Spaghetti Squash

An alternative to the above method on cooking spaghetti squash: cut the spaghetti squash into rings about 1 inch thick, cut out the middle and place on a baking sheet and bake for about about 20-30 minutes at 400°F. The squash noodles will be drier and longer more like spaghetti.

Eggplant Alfredo Sauce

1-2 small eggplant, peeled and diced

1 pepper, sliced

2 small onions, sliced

1-2 cloves of garlic, minced

Olive Oil

1 Tablespoon of flour

1 Tablespoon of butter

1 cup of milk

1 cup of parmesan cheese

black pepper to taste (I like a lot of pepper)

In a deep skillet over medium heat place oil, eggplant, onion & pepper. Cook slowly for about 10-20 minutes until eggplant is tender. Add the butter and garlic. When butter is melted whisk in the flour (it will form a paste). Then add the milk still whisking. Bring the milk to a slow boil (you can turn the heat up but don’t walk away). Let the mixture slow boil for about 1 minute stirring constantly. Remove from heat and add black pepper and cheese. stir until cheese is melted into sauce. Let stand for 1 minute. Serve over pasta or spaghetti squash.

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