Large shares: spaghetti squash, leeks, chard, yellow finn potatoes, bulk carrots, green beans, lettuce, Italian parsley, garlic, hot peppers, Liberty apples, green cabbage
Small shares: spaghetti squash, leek, chard, yellow finn potatoes, bulk carrots, kohlrabi or green beans, Italian parsley
Another year gone, leaving everywhere
its rich spiced residues: vines, leaves,
The uneaten fruits crumbling damply
in the shadows, unmattering back
from the particular island
of this summer, this Now, that is nowhere
except underfoot, moldering
in that black subterranean castle
of unobservable mysteries-roots and sealed seeds
and the wanderings of water. This
I try to remember when time’s measure
painfully chafes, for instance when autumn
flares out at the last, boisterous and like us longing
to stay – how everything lives, shifting
from one bright vision to another, forever
in these momentary pastures
Dear CSA members,
Absolutely gorgeous, if a bit unseasonably warm, fall week on the farm. Beautiful fall colors of reds and golds in all the decidious trees and shrubs in our surrounding country side right now. I love the contrast of the clear blue skies with the golden leaves fluttering down into the roads and fields.
It has been a fun week in the kitchen for me as well. I canned another round of tomato sauce (just cant resist those slightly blemished tomatoes that keep piling up around the barn), salsa, apple butter, and some escabeche too. My family hopes to press cider within the week as well. We make both hard and sweet cider for our winter indulgence. I love stocking up the pantry this time of year as we all know the clock is ticking on alot of this produce!
Our backs are sure feeling the ache of week 17 of CSA deliveries. We have started selling our winter squash and are moving bulk quantities of carrots, onions and potatoes day in and day out. The crew also had a record breaking kale and chard harvest on Monday, many hundreds of bunches. It was quite a long day so I want to give them a shout out for all their long hours and hard work this season. It is amazing to think we have come through 17 weeks of deliveries already, and seen the season and the food change from the light greens filled boxes of spring all the way to these heavy boxes of winter squash, cabbages and bulk carrots. All this made possible through many many hours of hands on planting, tending, and harvesting. Once the summer CSA ends, there will be a slight down tick in the work load, so relief is in sight for all of us hard working folks. Though, within the next two weeks we will be planting next years garlic crop and having a gigantic potato harvest in which we bring in several tons of potatoes!
Speaking of bulk carrots, we had soo many in the cooler we just had to share the love. My kids like the little ones in their lunch boxes, but they are generally great all around and will keep for quite awhile in your fridge for cooking, juicing etc. You will also receive this week:
Spaghetti Squash: this large yellow football shaped squash is an excellent grain free substitute for pasta. It is very low in calories and high in fiber and nutrients. Halve it and bake or steam it until tender. Then use a fork to tease out the long strands of flesh that can be used just like pasta. The squash itself will keep for many weeks if kept cool and dry.
Leeks: this long and lovely member of the Allium family (onions, garlic and the like) is one of our star winter performers. They will stay alive through most winters here as long as the temperature dosen’t go below 10 degrees or so. They are much prized by chefs for their mild and tender flavor. To use them, first slice the whole thing vertically. Then fan out the many layers under running water to remove any trapped sediments. Slice off the tougher deep green tops, and use the white and light green parts in your recipes. Leeks will also keep for many weeks in your fridge crisper drawer. By peeling away outer layers, you can remove any discolored parts if you do decide to keep them for an extended time.
Have a great week,
Asha, Joe and the crew at Wobbly Cart
Potato Leek Soup: Melt 3 tbsp butter in a soup pot over low heat. Add and cook, stirring, until tender but not browned about 20 minutes 2 large leeks, chopped. Stir in 1 1/4 lbs peeled and thinnly sliced yellow finn potatoes. Add 6 cups chicken or vegetable stock. Bring to a boil, reduce heat, simmer until the potatoes are soft about 30 minutes. Puree until smooth. Season with salt and pepper to taste.
Roasted Spaghetti Squash with Shallots, Parmesan and Herbs: halve a med/large spaghetti squash and scoop out the seeds. Preheat oven to 350 degrees. Place squash halves face down on an oiled baking sheet and bake for 40 minutes or until the squash flesh is tender. In a large sauce pan melt 1 ½ tbsp butter over medium heat. Add 2 diced shallots and 2 diced garlic cloves. Cook until softened. Stir in 1 tsp chopped fresh thyme, and ¾ tsp chopped fresh rosemary and cook until fragrant about 1 minute. Add in 6 cups spaghetti squash that has been scooped from the rind and toss to combine. Cook until warmed through. Stir in ¼ cup chopped fresh Italian Parsley and 2 tbsp grated parmesan and toss to combine. Season with salt and pepper and serve. Serves 6.
Spaghetti Squash with Feta and Sautéed Vegetables: preheat oven to 350 degrees. Lightly grease a baking sheet. Place a spaghetti squash cut side down on the baking pan. Bake for 30 min or until the squash is tender when pierced by a knife. Set aside to cool until it can be handled. Meanwhile heat 2 tbsp oil, add 1 chopped onion and sauté until tender. Add 1 minced clove of garlic and sauté for 2 min more. Add 1 ½ cups chopped tomatoes, and cook only until the tomatoes are warm. Use a large spoon to scoop the stringy pulp from the spaghetti squash and place it in a large bowl. Toss with the sautéed vegetables, ¾ cup crumbled feta cheese, ½ cup sliced black or kalamata olives, and 2 tbsp chopped fresh basil. Serve warm.
Cabbage Soup: In a medium stock pot over medium low heat, heat 2 tbsp olive oil. Add 2 leeks, chopped, 2 medium onions, diced, 2 tbsp finely chopped garlic. Stir in and bring to a boil 4 cups chicken or vegetable stock. 2 cups water, 2 large carrots sliced, and 2 small potatoes peeled and diced. Reduce heat and simmer until the potatoes are mostly cooked, about 15 minutes. Stir in; 4 cups shredded green cabbage. simmer until the cabbage is wilted, about 15 minutes, adding a little water to cover if necessary. Stir in: 1 tsp salt, 1/4 tsp black pepper, 1/4 cup chopped parsley. Sprinkle each serving with crumbled blue cheese.