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Weekly Farm Newsletter

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Long-Term Storage Shed

My kitchen counter is beginning to look like a storage area for all types of winter squash. Many of you are still sitting on a spaghetti squash, just waiting to use it at the right time. What a blessing it is to be stocked up on CSA goodies long after the harvest season ends. Have you ever wondered how we still have onions, potatoes, and winter squash in the shares for months after their peak harvest season? Or how you will still be receiving garlic in December? Last year at this time, we were in the process of building a 4 bay storage shed that would properly house veggies that naturally store for long periods of time. The building was finally completed in the spring of this year and is a major help and season extender for our CSA members this year. Our coolers were maxed out and every crop requires a different precise temperature and humidity level to successfully store for months. As you have been experiencing, we haven't missed a week of onions since June and we are about to finish out this year with a "bang" of butternut and butterkin squash! Thanks to the new storage shed, we will all hopefully be cutting into a deliciously ripe and well -kept winter squash in January. Don't forget that pureed squash does very well in the freezer, as well as chopped kale and cabbage. It has been an interesting learning experience to figure out how to balance and preserve over-abundance while I have it. This is the exact requirements that we base our 4 separate storage rooms off of and it is a good rule of thumb to follow in your own households for long term storage:
Garlic and onions in 34 degrees with 65% humidity.
Sweet potatoes in 55 degrees with 90% humidity.
Winter squash in 58 degrees with 65% humidity.
Potatoes in 38 degrees with 95% humidity.
Please note that all of these crops are cured/prepped for long term storage so that when you receive them, you can naturally leave things like onions and garlic on the countertop as usual. These temperatures are only to be used for holding things for months at a time. For any further reference, check out our website's section called "Our Produce."
This week, I am so very excited to be making a smooth and creamy butternut squash soup – with sweet carrots and nutrient rich kale! I am craving the smell almost as much as the soup. Check out the recipe on the back and enjoy ~ Lucas

Your Share Menu This Week:

Carrots
Kale
Sweet Potatoes
Garlic
Butternut Squash
Tasti-Crisp Lettuce Mix
Yellow Onions
Cabbage (Medium Share Only)
Kohlrabi (Full Share Only)

Looking for a personal chef or help for all or part of the upcoming holiday meal?
Contact Linda Wittig, Personal Chef!
http://www.lindawittig.com
724-495-9674
717-482-8540
lwittig2@comcast.net

Carrot and Squash Soup by CSA member Alison Rosen
1 butternut squash, 1 / 2 onion chopped, 1 turnip chopped, 2 carrots chopped, 3 c. vegetable broth, 1 c. applesauce,
1 / 4 t. cardomon, 1 / 4 t. nutmeg, 1 t. grated ginger
Half and seed the squash. Microwave covered squash until soft enough to cut into 1" cubes. Put all ingredients in a soup pot and simmer. When all vegetables are soft, remove from heat and cool. Puree all ingredients in a blender and reheat. If too thick, add more broth. If too thin, add more applesauce.

Butternut Squash and Cinnamon Soup
Serves: 4 appetizer servings
Ingredients
1 (2-pound) butternut squash, halved lengthwise and seeded
1 and 1 / 2 to 2 cups vegetable or chicken broth (can be made from bouillon cubes)
2 teaspoons ground cinnamon Salt and pepper
Chopped fresh chives or scallions, for garnish, optional
Preheat oven to 375 degrees F
Spray a 13 by 9 by 2-inch glass baking dish with nonstick spray. Place squash, cut side down, in prepared dish. Pierce each squash half several times with a toothpick or skewer. Bake until squash is tender, about 45 minutes.
Using a large spoon, scrape squash into the bowl of a food processor, discarding the skin. Add 1 and 1 / 2 cups broth and the cinnamon and puree until smooth. Add remaining broth if needed. Transfer puree to a heavy large saucepan. Stir over medium heat until heated through. Season, to taste, with salt and pepper.

Butternut-Apple Crisp Bars
3 cups sliced peeled butternut squash, 3 cups sliced peeled tart apples
1 cup packed light brown sugar, 2 tsp lemon juice
1 tsp ground cinnamon
1 / 8 tsp ground cloves
1 cup all-purpose flour
1 / 2 tsp salt
6 tbsp. unsalted butter, softened
1 / 3 cup chopped nuts
Ice cream (optional)
Preheat the oven to 350 F. Grease a 9 inch square baking pan.
Combine the squash and apple slices with 1 / 2 cup of the brown sugar, lemon juice, cinnamon, cloves, tossing gently, in a large bowl. Turn into the prepared pan, cover with aluminum foil, and bake for 30 minutes.
Meanwhile, combine the flour, the remaining 1 / 2 cup brown sugar and the salt. Stir in the butter with a fork until crumbly. Add the nuts. Spread evenly over the squash-apple mixture.
Bake uncovered for 40 minutes more. Cut into 9 squares; top with ice cream, if desired, and serve.

Sweet Potato Pie
3-4 med. Sweet potatoes
1 / 3 C. softened butter, 1 / 3 C. sugar, 1 / 3 C. Brown Sugar, 1 / 2 tsp. Salt
1 / 4 tsp nutmeg, 2 eggs, beaten, 1 tsp vanilla, 2 / 3 C. milk, 1 unbaked 9"pie crust
Boil Sweet Potatoes until tender. Cool slightly-peel & mash (about 2 cups). Combine ingredients until creamy. Bake in 350 oven for 50-60 minutes.
Cool to room temperature before serving. Store in refrigerator

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