divider image

Weekly Farm Newsletter

« Week of September 11  |   Main   |  Week of September 25 »

Week of September 18th

Projected CSA Menu:

Delicata Squash
Grape Tomatoes
Fresh Oregano
Collard Greens
Yellow Peppers
Eggplant
Onions
Red Round Tomatoes
Mixed Greens
Orange Snack Peppers
Green Peppers
Heirloom Tomato

Summer Share Members: deliveries end the week of October 16th
Want to finish out the growing season with us? Our CSA deliveries go until the week before Christmas. Upgrade to a total season member now and your share price drops immediately along with your furthered commitment to the farm. Email us your request to continue and we can pro-rate your membership accordingly. Fall favorites in November and December: butternut squash, cauliflower, baby spinach, cabbages, potatoes, radishes, mixed greens, broccoli, turnips, sweet potatoes, Brussel sprouts, Tuscan kale & more!

Delicata squash is in early this year. Savor this up-and-coming popular squash that tastes comparable to a sweet potato. Their skins are thin and edible, which makes them very easy to prepare and eat. They come in several shapes and striped colors and are ripe and ready to eat when you receive them. Unlike other winter/fall squashes, delicata will not hold up very long in storage, so try to incorporate it into dinner within the next 2 weeks. They can be sliced and sautéed, roasted, baked, and stuffed. Collard greens are also making their first appearance right before the turn of autumn. They are incredibly nutritious and tender this time of year. Cook them up just like you would spinach or any other type of bunching green. The best tip for someone who is new to preparing collard greens are to not over-cook them! Check out the Fall Italian Soup recipe on the back for a delicious way to enjoy collards in a hearty soup. Feeling overwhelmed with peppers and tomatoes? Chop and freeze!

"HOT" PEPPER Warning for Yummy Snack Peppers: We are hearing reports from a few of our customers that amongst our YUMMY (mini snack peppers) -the orange ones-—there are random ones which are not sweet at all but quite HOT!
We are quite disturbed to have discovered that this is happening. We did not plant any orange hot peppers on our farm. We have contacted our yummy pepper seed rep as we know it must have been a hot pepper seed mixed in at a very tiny rate with our shipment of yummy pepper seed. We cannot control at this point. We have been examining our peppers as they are harvested and they are all the same shape/same size/same color. Our suggestion to avoid a hot surprise is this: slice it open before crunching on it whole, dip a spoon to the juice on pepper skin and taste-test with tip of tongue.
We apologize for this unexpected HEAT!

Khaya's Korner Hi everyone. Khaya here. Do you like zucchini? Email me at csa@spiralpathfarm.com with your answer or any question about Khaya's Korner you have for me. Anyway, my mom is big on zucchini this year. She doesn't love it though and neither does the rest of my family. That's why she finds yummy ways to cook it. She has breaded it before and we dipped it in marinara sauce. It tastes like mozzarella sticks! Also, she makes zucchini burgers. With a bit of ketchup, they aren't half bad. Finding new ways to cook foods that people aren't big on is a great idea. For example, I hate eggs and I love rice. When we get Chinese food, they make a rice dish with rice, egg, carrots, and peas. That is the only way I will eat eggs (unless they are in something like brownies, cake, cookies, etc.). All in all, if you don't like some kind of food, find a new way to cook it that makes it good. Ciao, Khaya Brownback

 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.

Italian Soup with Collards
1 pound ground sausage ¼ 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 -- slice & chop into small shreds 2 cups of cut Sweet Potatoes
2 tsp salt ½ 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, and sweet potatoes. 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.

Garlic Delicata 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.

Collards Stir Fry with Rice
2 tbsp olive oil
2 cups sliced carrots
6-8 cloves garlic sliced
1 bunch collards chopped-use the stems and leaves; slice and then cross-cut. Sauté in olive oil, stir frequently, allow collards and stems to cook about 8 minutes. Sprinkle with: ¼ tsp salt, ¼ tsp cumin, 1 tbsp water
Cover and let steam on low 5 min.
Stir in ¼ cup – ½ cup stir fry sauce or Asian sesame garlic sauce, remove from heat.
Serve over rice or pasta

Eggplant with Tomatoes
1 large eggplant 2 Tbsp butter
1 C. whole-kernel corn (best with fresh corn cut from the cob) 2-4 tomatoes, sliced
1/4 C. bread crumbs 1/2 t. sugar
1 t. salt 1/2 t. pepper
1 Tbsp grated cheese (your choice). Peel eggplant, slice in 1/4 inch slices, cook in boiling salted water (1/2 t. per quart) for 10 minutes; drain. Butter a casserole dish, layer eggplant, corn, and tomatoes in casserole. Cover with the crumbs, sugar, salt, and pepper. Bake for 30 minutes at 300 degrees; sprinkle with cheese; place back in oven until cheese melts.

back

© 2010 Spiral Path Farm   |   All Rights Reserved   |   Privacy Policy   |   Site Map