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Weekly Farm Newsletter

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October 10

This week's projected CSA menu:

Broccoli
Store in a bag inside the fridge

Cabbage
Store in a bag in the fridge

French Breakfast Radishes
Cut the tops and store separately in a sealed bag in the fridge

Onions
Store on a countertop

Butterkin Squash
Store at room temperature

San Marzano Plum Tomatoes
Store at room temperature

Green Peppers
store in the veg drawer of the fridge

Red Onion
Store on a countertop

Sweet Orange Snack Peppers
Store in the veg drawer of the fridge

Red Ripened Tomato (Full Share)
Do not refrigerate

Cauliflower (Full Share)
Store in a bag inside the fridge

Holy Macro-bins of cabbage!

We did a massive harvest of our fall cabbage last week that yielded a total of 46 macro bins of beautiful green heads. We typically aim to grow 12-16 bins worth but this year it grew so successfully that we barely had any bad heads graded out in the fields. Not to mention, the heads are huge, with some weighing in at 6 lbs.! Cabbage stores for a long time in the fridge and we will use this harvest to distribute to our CSA members for the rest of our season into December. You can easily slice your cabbage in half and store in a sealed bag to use for later in the week/month. If the outer leaves begin to turn, simply peel off and underneath will be perfectly green crisp cabbage to use. Cabbage is a staple plant that is used in many different ways across the globe. Raw shredded salads, stir-fried, baked, soups, relish; cabbage can be incorporated into any dish and goes well with any type of cuisine. Raw cabbage can also easily be chopped and stored in bags in the freezer without blanching.

October signals many of us to crave pumpkin foods and our butterkin squash is in... right on schedule. A butterkin is a cross between a pie pumpkin and butternut squash. Their insides are dark orange, sweet, smooth, and ridiculously tasty. Each butterkin will make at least 1 pie, soup, or simply roasted winter squash. To cook a butterkin, cut in half down from the stem and scoop out the seeds and pulp making an empty cavity. Lay face down on a roasted sheet and bake for 1 hour at 350 degrees. Once it is cooked, the skin will easily peel off for you to discard. All that's left is wonderfully smelling, steaming hot squash to blend or puree into your recipe. We will have plenty more butterkins and butternut squash on their way to you for the rest of the year. They store up to 8 months at room temperature so get ready for our favorite variety of pumpkin. You can also freeze pureed pumpkin – so now is the time to start getting your freezers full for winter!

Broccoli, the fall favorite, is now ready and due to come in for several weeks. We grow a lot of it and are thrilled with the size of crowns coming in from the fields. We use/eat the entire plant: stems, greens, and florets. Most people toss the stem, but if you take the time to cut off the tough exterior, you'll discover a crunchy, deliciously tender inside. If you're serving the broccoli raw, you can crisp it by soaking it in cold water for about 10 minutes. To steam broccoli: bring about 1/4 inch of water to a boil in a large frying pan. Add about 1/2 tsp. of salt and broccoli. Cover and steam until as tender as you like (about 3 minutes for crisp-tender and up to 8 minutes for completely cooked, soft florets). Store broccoli, unwashed, in an open plastic bag in the refrigerator. Broccoli will keep up to 10 days in the refrigerator.

Khaya's Korner: Halloween

Fall is here! This means Halloween is coming soon, and our vegetables are ready for harvest. Last week we had a massive cabbage harvest, and hope you look forward to using it in a multitude of ways. I love carving squash or pumpkins into jack 'o' lanterns. In school we used to dress up scarecrows, but I doubt that will happen this year, since I am in middle school. It is still fun to go trick or treating with my friends from school whose younger siblings are friends with my younger siblings. Also, this is my sister's 2nd Halloween, and I am very excited to be able to celebrate it with her. Of course, our school throws a big Halloween party, and that is always fun too.

 Basic Pumpkin Pie Filling for (1) 9" pie
3/4 C brown sugar 2 eggs
1/2 t cinnamon 3/4 C evaporated milk or half and half
1/2 t nutmeg 2 t melted butter
1/4 t ginger 1/4 t salt
1-1/2 C mashed pumpkin
Blend together and pour into 9"unbaked crust. Bake at 350 for about 45 minutes or until custard rises and a toothpick comes out clean.

Grandma's Hamburger (or sausage) and cooked cabbage.
In a large skillet brown 1-2 lbs. hamburger or loose sausage and
1 onion, chopped coarsely
When browned, add several hands full of sliced cabbage,
salt and pepper to taste
Put about 1/2 cup water or beef broth in the pan, and cover until the cabbage is steamed and the liquid nearly gone.
In spite of its simplicity, this dish is really tasty.

Pumpkin Sheet Cake
Blend together: 2 C of cooked pumpkin or butternut squash
1 C oil (or 1 / 2 C canola & 1 / 4 C coconut oil & 1 / 4 C applesauce)
1-1 / 2 C Sugar
4 Eggs
Add and blend:
2 C flour
1 t baking soda
2 t baking powder
2 t cinnamon
1 / 2 t salt
1 C chopped walnuts (optional)
Butter a cookie sheet and spread batter evenly. Bake at 350 degrees for about 20-25 minutes or until done (toothpick inserted comes out clean) Cool the cake and then frost
Cream Cheese Frosting:
Blend together and whip with mixer till fluffy and spread over cooled cake
1 / 2 stick butter ( 4 T )
8oz pkg cream cheese
1 and 1 / 2 C 10x sugar
1 / 8 to 1 / 4 C milk
2 T yogurt or 1 T milk

Cabbage Au Gratin Submitted by member Susie Stum
1 medium head of cabbage, 1 pint of white sauce (below), 3/4 cup shredded cheddar cheese
salt, paprika, 3 Tbsp melted butter, 1-2 cups torn bread pieces, 1/8 tsp garlic powder
Coarsely chop cabbage, removing the core and cook to desired tenderness in salted (if desired) water
(5-8 minutes). Layer 1/2 of the cabbage into a buttered 9x13 baking dish. Sprinkle with 1/2 of the
cheese and sprinkle with paprika. Cover with 1/2 white sauce. Repeat the layers. Mix butter and garlic powder. Add bread crumbs and sprinkle on top. Bake @ 350 for approximately 30 minutes.
White Sauce: 4 Tbsp butter, 4 Tbsp flour, 2 cups milk, 1/2 tsp salt, 1/4 tsp black pepper
Melt butter in skillet or saucepan. Mix in flour and cook until it bubbles. Slowly add milk and bring to a boil stirring constantly until mixture thickens. Add salt and pepper. "Even if you really don't like cabbage, you need to try this. Kids love it.

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