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CSA ITEMS IN THE DELIVERY BOXES THIS WEEK. 6 TO 8 FROM THE FOLLOWING LIST .

MANY FALL VEGGIES & FRUIT LEND THEMSELVES TO MAKING NICE TABLE DECORATIONS.

HOWEVER, PLEASE REMEMBER THIS IS A ‘FOOD’ CSA AND WE ONLY SEND EDIBLE ITEMS UNLESS OTHERWISE NOTED.

CARROTS

SPINACH

KALE

BEETS

WINTER SQUASH – ACORN

APPLES

PEARS

SWEET POTATOES

LEEKS

LETTUCE

PEPPERS SWEET BELL

BROCCOLI

GREEN BEANS

ONIONS

TOMATOES

ZUCCHINI

YELLOW SQUASH

CELERY


 

Farmer’s fork

Work at the farm never ends – if we are not planting or harvesting – we are cleaning tools , repairing equipment & making plans for the winter CSA. We look forward to the fall crops & soon will have rutabaga and parsnips.  When folks prepare their meals they often mimic habits that were picked up in the family home – this history can lend itself to some pretty hard habits to break – like an aversion to certain veggies & fruits.  So it is with rutabaga. I would like to share a short story with you

Funny rutabaga story

When I was a kid – the husband of our Sunday school teacher –  was the warden at the local men’s minimum  security prison – the men had about a 4 acre spread where they grew all the veggies & some fruit for the meals at the prison. It was quite a site & often visited by the townspeople. One day teacher says – “after school today – come over to the prison & help dig rutabagas”. I think every kid in town showed up – dressed to work & like me – pulling a small wagon. I had my sisters in tow. We dug rutabaga till dark. We loaded up the wagon – each having a couple big grocery bags full. We hauled it home – balancing the bags as we walked – it was probably a half to three quarters mile to home. We arrived home with our bounty – pleased with ourselves and our work – my mother – not so much – lol. We spent the next couple of days dipping the rutabaga in wax and setting them on the frame of the garage walls. It was a site to behold – row after row after row of gleaming rutabaga. Lots of rutabaga!! We ate rutabaga – steamed, baked, boiled, in stews, soups & pies. To this day my father & I love rutabaga. One sister when she sees one – just cries – remembering that pie!!

We encourage you to ‘step up to the plate’ & try new veggies.

We ‘dig’ our food,

Farmer Pam

 


 

Take advantage of these great fall foods.  Click here for 10 ways to roast vegetables.


 

Recipes

 

Acorn Squash Soup- Food NetworkAcorn Squash Soup

Ingredients

  • 3 whole acorn squash, approximately 8 cups when cooked
  • 6 shallots, 1 cup diced, 3 left whole and peeled
  • 6 garlic cloves, peeled
  • 3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper, freshly cracked, plus more for seasoning
  • 1 stick unsalted butter, in all
  • 4 cups chicken stock, low-sodium
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon white pepper
  • 1 teaspoon sage, dry
  • 1 teaspoon savory
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup grated Parmesan

Directions

Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.

In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.

Roasted Beets with Balsamic Glaze Recipe- by simply recipesRoasted Beets with Balsamic Glaze

Ingredients

  • 2 pounds red beets, medium sized, scrubbed clean, green tops removed (see beet greens recipe for what to do with beet greens)
  • Olive oil
  • Salt
  • 1/2 cup balsamic vinegar
  • 2 teaspoons sugar
  • 1 teaspoon grated orange zest
  • Freshly ground black pepper

 

Method

1 Preheat oven to 400°F and line pan with aluminum foil.

2 Rub beets with olive oil, sprinkle with salt, place in pan, cover with foil: Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil.

3 Roast for 1 to 2 hours: Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork.

Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

4 Prepare balsamic glaze: While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

5 Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

6 Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.

Garnish with a little orange zest to serve.

 


 

Dear CSA members in Greenbelt,

 

Greenbelt’s  Zero Waste Circle’s Organics Task Force has developed a quick 5-question survey for Greenbelt residents.  We want to know if you would be interested in a program to collect food scraps for composting, which would divert them from the landfill.  If there is enough interest, we hope to work with the city to explore establishing a pilot program.

https://www.surveymonkey.com/r/RJKKQ3R

Please answer this survey, which should take you less than a minute to complete.

As compost pioneers in Greenbelt, we value your input.

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