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Weekly Farm Newsletter

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September 12, Week 22

Projected Share Menu:

Delicata Squash
store at room temperature

Grape Tomatoes
Store on a countertop

Red Onion
Does not need refrigerated

Sweet Mini Peppers
Store in the veg drawer of the fridge

Heirloom Tomatoes
Store on a countertop

Sweet White Onion
Store at room temperature

Yellow Bell Peppers
Store in the veg drawer of the fridge

Collard Greens
Store in a sealed bag in the fridge

Green Peppers
Store in the veg drawer of the fridge

Red Ripe Tomatoes
Do not refrigerate

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

Mixed Lettuce Greens Full Share Only
Store in the veg drawer of the fridge

Italian Eggplant - Full Share Only
Store in the Veg drawer of the fridge

Please return all of our CSA boxes to your pickup site so that we can recycle them back into the weekly deliveries!

Summer Shares:

Extend your membership for any amount of time until December *pro-rated
Email us your request and we can send you back a confirmation letter and an easy link to further your support of our farm. Your share cost will instantly drop with your commitment!

Our summer zucchini and cucumber season as come to an end. Despite the lingering hot weather, our early fall crops are right on time for their annual mid-September's harvest. Soon, we will be seeing the first newly-dug red potatoes of the year along with the popular spaghetti squash. This week, the delicious delicata squash is in the from the fields and ready to impress with its sweet flavor. We decided to grow this variety of squash for the first time last year and it turned out to be a major hit for our CSA members and at the farmer's markets. The delicata rind is very thin and totally edible. Many say the flavor reminds them of a sweet potato. They should be stored at room temperature "in a beautiful display basket," as my mom would say. Delicata squash can be sautéed, baked, or steamed. I like to cut it into coins and simply sauté like zucchini with some olive oil, garlic, and onions. Topped with some balsamic vinegar and parmesan cheese... you cannot go wrong. Craving baked winter squash without the hassle of heavy slicing and pealing? Roasting the delicata squash will intensify its flavor and once you remove the seeds, the cavity makes for a perfect place to stuff with herbs, cheese, quinoa, etc. Enjoy!

Check out the Italian Fall Soup on the back for a sure-way to enjoy collard greens. This is one of my favorite soups as a kid and I'd recommend it to anyone who is skeptical about collards. They are incredible plants that offer us unique health benefits in the form of cancer protection! It is very important not to overcook collard greens. To help them cook up quickly: evenly slice the leaves into 1/2-inch slices and the stems into 1/4-inch pieces. Let them sit for at least 5 minutes to bring out the health-promoting qualities and then steam for 5 minutes. Suggested pairing with collard greens are smoked or salted meats, vinegar, onion, and peppers. Soup is the easiest way to combine many things in your CSA share into a tasty concoction.

Khaya's Korner: My Little Sister

My little sister's name is Isla. She just turned eleven months old today, but she will be turning a year old in October. Her birthday is on October 5th at 4:23 in the afternoon. She loves to walk around the house to find our mom. Her favorite thing to do is to push aside the baby gate on our stairs so she can crawl up! Also, she has a red ball that she loves tossing off our deck so my brother or I can go get it. But, she can sometimes be naughty too. She pinches me and will bite me if my finger gets too close to her mouth. We love her, but boy, sometimes she can get to be quite a handful! ~ Khaya

Roasted Delicata Squash & Onions
This recipe's great with pork or turkey
2 pounds delicata squash (about 2 large)
1 medium onion, sliced
2 tablespoons extra-virgin olive oil, divided
1 / 4 teaspoon salt
1 teaspoon chopped fresh rosemary
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Preheat oven to 425°F.
Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1 / 2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.

Garlic Delicata
"Very simple, and very good: semicircles of delicata squash dressed with olive oil and fresh parsley and garlic. You can serve this hot from the oven or at room temperature."
2- 3 delicata squash
1 / 4 cup olive oil
3 cloves garlic, minced
1 / 2 cup chopped fresh parsley
Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1 / 2-inch-thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
Bake in preheated oven for 30 minutes, or until tender.

Italian Fall Soup with Collards
1 pound ground sausage 1 / 4 cup olive oil
2-1 / 2 C Carrots, sliced 2 qt. Water
2 C onion, chopped 2 qt. Whole tomatoes, chopped or whipped to puree
4 garlic cloves, sliced 1 cups Orzo or Acini de pepe pasta, uncooked
1 bunch Collards or kale-- slice & chop into small shreds
2 tsp salt 1 / 2 tsp pepper
1 T Italian herb seasoning
In large heavy soup pot, brown the sausage & olive oil on med heat. When just about browned add the carrots, onions, garlic, collards. Continue to stir often over medium heat for 15 more minutes. Add the water, tomatoes and all seasonings. Bring to a simmer. Add uncooked orzo pasta, simmer for 15 minutes. Allow to cool & serve the next day for very best flavor.


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