CSA members will receive 6-8 items from the following list)
SWEET RED PEPPERS
CARROTS W/ TOPS
BEETS W/ TOPS
THIS IS THE FINAL WEEK OF SUMMER CSA 2017 – THANK YOU SO MUCH! IF YOU HAVEN’T SIGNED UP FOR FALL YET, THERE IS STILL TIME.
A fond farewell to the summer CSA – this week is the last delivery for summer. The record breaking hot days this past week made me look back over the spring & summer weather – what a roller coaster. The challenges were many but the rewards were great. We lost the battle for timely & tasty tomatoes – they came and went – we have some now but not for long as the heat pushes them to ripeness to fast. The cucumbers succumbed to powdery mildew early on – never to thrive again. Such is the way with the cycle of farming.
We did however- have a bountiful fruit harvest. Lots of cantaloupes, watermelons (the driver is glad those are over) . Strawberries – not a long enough season but sweet, nectarines & peaches – yellow, red & white, plenty of apples and those plums were delicious.
We are working on our fall plantings – hoping this warm weather begins to cool so we have lots of spinach, arugula and lettuces of every color. We look forward to more squash, broccoli, cauliflower, leeks, onions, carrots & beets – along with all the leafy greens.
We hope you enjoyed your stay with us this summer – we thank you very much for being a part of our farming family this summer.
Welcome all for the fall CSA next week.
Winter Squash with Leeks and Sour Cream Sauce
From CSA member Marj D.
One winter squash (Butternut works especially well)
Two Leeks (You can substitute onions.)
Three Tablespoons sour cream
Salt and pepper to taste
Boil or bake the squash
Slice the leeks to 1/4 inch or less, being careful to watch for dirt between the layers.
Saute the leeks until tender, then add the sour cream.
Keep on the burner just until the sour cream heats. (Too long, and it may begin to separate.)
Serve all three together or leave the sauce separate.
Delicious Cinnamon Baked Apples
- 1 teaspoon butter
- 2 tablespoons brown sugar
- 3 teaspoons vanilla sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 6 large apples – peeled, cored, and sliced
- 3 1/2 tablespoons water
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with the butter.
- Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl. Layer about 1/3 of the apples in prepared baking dish; sprinkle with 1/3 of the sugar mixture. Repeat layers twice more.
- Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more.