Fall CSA Newsletter #4

Fall CSA Week 4


Well, It’s been an exciting beginning to the week. At first we were worried about the winds that were gusting up 50 mph damaging the greenhouses, then suddenly came the realization that we may be in for another round of Chehalis River flooding as the rains continued to come down yesterday afternoon. It was a flashback of the last couple of winters as we scrambled to get a plan in place to move equipment and vegetables out of the impending floodwaters. While we kept an eye on the hydrographs, we were on the verge of canceling CSA and deliveries for today in order to focus on moving stuff at the farm. Finally, we decided to skip preparing the newsletter and recipe page and get CSA boxes and deliveries ready last night (in the crazy dark, wind and rain) in order to be ready today to send everything out early this morning, and then get down to moving stuff.

With all that done, we woke this morning to a relatively calm and not rainy day. Checking on the flood predictions we were relieved to find that the flood forecast had been lowered and we could likely relax a little! So, I decided to take a little time to write up a newsletter and give you a few recipe ideas.

This weeks’ box has a lot of fall specialties. Each box will contain:

Spaghetti Squash



Mixed Potatoes



Celeriac (aka. Celery root)


Green Cabbage

Spaghetti squash may be new to you, so here’s a few tips for preparation. Cut in half and scoop out the seeds, then bake at 375 until tender (about an hour), or drop it into boiling water for 20-30 minutes. Once its tender, cool the squash for 10-20 minutes, then pull a fork lengthwise through the flesh to separate it into long strands. The squash strands can be used like noodles to serve with your favorite sauces, or in other dishes (suggestions on recipe page). They are super healthy for you, low in carbohydrates, and high in beta carotene! Yum. 4lbs squash should yield about 5 cups of pulp.

Signing off,

Asha, Joseph and the rest of the Wobbly Cart crew.


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