I hope that you’ve been enjoying the produce from your first box of the Fall CSA! I’ve been hearing lots of glowing feedback about Kailyard Kitchen‘s Green Tomato Curry & Kuri Squash recipe. How have you been using your produce this week? If you have any great recipe ideas or tips, we’d love to hear more.
We’re continuing to clean up the farm after last weekend’s flood – as you can see in the photo above, pumpkins are littered everywhere! Bit by bit, we’re getting things back to normal and winterizing the farm.
Fall Session: Week 2 Box Contents (November 11)
(Disclaimer: Please take this list with a grain of salt! We sometimes need to alter the lineup of produce as we get closer to our box-packing day. Check back on our blog for updates).
- Fuji Apples
- Bosc Pears
Expect these pears to be more crisp and firm than their counterparts; when you can gently depress the pear’s flesh at the base of the neck a bit, it’s ready to enjoy. Since Bosc pears have a firm texture, they are also excellent for poaching & baking! (To speed along ripening, place your pears in a paper bag with a ripe apple or banana).
- Dandelion Greens
- Green Onions
- Purple Kale
Some of this week’s tomatoes will be green, and some will be ripened – the best of both worlds!
- Sugar Loaf Squash
This squash is a relative of the Delicata – it is sweet & nutty with a creamy texture. It can be easily prepared by simply cutting it in half and baking (skin side down) in the oven with some butter & brown sugar.
- Mild Peppers (for Three Quarter Shares)
- Spaghetti Squash (for Regular Shares)
When Spaghetti Squash is cooked, its flesh separates into thin strands – so it’s often used as a substitute for pasta. Check out the Kitchn’s helpful video on how to cook this squash in the oven!