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Weekly Farm Newsletter

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October 24th

This Week's Projected CSA menu:

Acorn Squash
Store at room temperature

Kale
Store in a sealed bag in the fridge

Cauliflower
Store in an opened bag in the fridge

Shallots
Store at room temperature

Cabbage
Store in the fridge

Broccoli
Store in an opened bag in the fridge

San Marzano Plum Tomatoes
Store at room temperature

Green Pepper
store in the veg drawer of the fridge

Onions
Do not need to be refrigerated

The Last Tomato slicer of the season! (Full Share Only)
Do not refrigerate

Sweet Orange Mini Peppers (Full Share Only)
Store in the fridge

Broccoli season marches on! I know our family and farm crew is sure loving their annual fall dosage of this incredibly healthy vegetable. Eating with the season means soaking up on what you love (and need) while it's here. Broccoli is great for our digestive system, can help lower cholesterol, and is loaded with vitamin D, A, and K. The entire plant is edible: stem, leaves, and florets. Don't miss out on the sweet stems! I peel the thick outer layer of the stem and chop it down to size to match the florets so that they all have the same cook-time. New to cauliflower? So are we. It took us many years and failed-attempts to successfully grow nice looking crowns of cauliflower and, finally, this is our year! We typically can always get it to grow, but to produce all white flowers without any bug bites or brown markings on it by the time it is ready to be harvested in the fall has been nearly impossible for us as organic farmers. This is the first year we have produced enough to give to all our CSA members and we are confident that we have our growing methods down to offer it continuously in the future. Cauliflower is in the same family as broccoli and they can be mixed and cooked together in all the same ways. It is also the new trendy way to replace carbs in your diet. Cauliflower can be used to make a pizza crust, mashed potatoes, bagels, tots, alfredo sauce, fritters, and so much more.

Acorn squash is in the box this week. Like all winter squash, acorn is in the same family as cucumbers and melons! We grow the most common variety that is dark green, often with a single splotch of orange on the side. Their hard shells have distinctive longitudinal ridges that protects them from damage and can be stored up to 6 months in a warm dry area. They are indigenous to North and Central America and were introduced to Europeans by the Native Americas. They have one of the richest source of plant based anti-inflammatory nutrients like omega 3s and beta carotene which help support our immune system during the seasons we seem to need it the most! Most people cut the acorn squash in half lengthwise, scoop out the seeds, and then stuff the cavity with either sweet or savory ingredients. All winter squash is ready after baking for an hour at 360 degrees. Load it with your favorite herbs and toppings. See the simple recipes below~

Khaya's Korner: Moving

In a few weeks, my family and I will be moving to the farm. We already have some things over there, like Isla's toys, a piano keyboard, and all of our games, puzzles, and movies. Other things we must wait to move, like our beds, most of our furniture, and silverware. However, I am excited to move! I will be riding a different bus but going to the same school. Also, I am very happy because my mom just painted my room's walls a lavender color, and my room's trim a darker purple color. I have already packed up most of the contents of the bookshelf in my room, and downstairs we have packed boxes in our living room. We will now have our own pool and a big garden. I am so excited that we will be moving in a few weeks. Yay!
~ Khaya

Savory Cauliflower Skillet
1 large head of cauliflower, chopped into pieces about 1 T each (total of 6-8 Cups)
1/3 C butter
2 C chopped white or yellow onions
1/4 t pepper-1 t salt (use Himalayan or earth salt) -1 t dried thyme or 1/2 t fresh thyme
1-1/2 C grated sharp cheddar cheese
In a large heavy skillet, melt the butter and sauté onions until translucent, add the chopped cauliflower, salt and pepper. Cook on medium to high heat, stirring often, until onions are fully caramelized and the cauliflower is soft and cooked through -about 10-15 minutes.) Cauliflower can also begin to brown.
Add the thyme and cook 2 more minutes. Top with cheese, turn off the pan. Allow cheese to melt.
Serve -this delicious tender mix works as a nice topping for pasta, on its own as a side dish, as a veggie ingredient for cheesesteak sandwiches.

Russian Vegetable Pie from The Vegetarian Epicure, submitted by CSA member Alice Anne Schwab
Ingredients: 1 box of Pillsbury crusts - or your favorite savory crust.
1 small head of cabbage (about 3 cups)
1/2 lb. mushrooms
1 yellow onion
To taste: basil, marjoram, tarragon, salt/pepper
3 Tbsp butter
4 oz. cream cheese, softened
4-5 hard cooked eggs
Fresh Dill
Prepare a 9" pie pan with the bottom crust lain upon the pan.
Shred the cabbage coarsely. Wash and slice the mushrooms and peel and chop the onion.
In a large skillet, melt about 2 Tbsp butter. Add the onion and cabbage and sauté for several minutes, stirring constantly. Add Marjoram, Basil, and tarragon (dried/crushed) and some salt and pepper. Allow the mixture to cook until the cabbage wilts and the onions are soft. Remove the pan from the heat and set aside.
Add another Tbsp butter to the pan and sauté the mushrooms lightly for 5 minutes, stirring constantly.
Spread the softened cream cheese in the bottom of the pie shell. Slice the eggs and arrange the slices in a layer over the cream cheese. Sprinkle them with a little chopped dill, then cover with the cabbage. Make a final layer of the sautéed mushrooms, sprinkle on more dill and cover with the remaining circle of pastry.
Press the pastry together lightly at the edges and flute them. With a sharp knife, cut a few short slashes through the top crust.
Bake in a 400-degree oven for 15 minutes. Then turn the temperature down to 350 and continue banking for another 20- 25 minutes, or until the crust is light brown.
Let sit 5 minutes before cutting and serving.

ACORN SQUASH BOWLS
Slice Acorn squash in half lengthwise. Scoop out the seeds.
In the cavity place
1 T butter
1/4 t cinnamon,
2 T brown sugar,
2 T raisins,
2 T chopped nuts (walnuts are good.)
Cover with foil and place in a casserole dish. Add 1/4 C water to the bottom of casserole dish; this will help steam cook the squash. Cover and bake for one hour at 350 degrees.
A savory version would include salt, pepper, thyme, parsley, & rosemary, 1/2 T minced onion and garlic, a few croutons, and 2 T shredded cheese.
Be creative and include your own favorite seasonings and herbs.

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