- Carrots: Carrot Ginger Soup
- Kennebec or Red Norland Potatoes: Baked Jo Jo Potatoes
- Mini Green Cabbage: Warm Cabbage, Apple, and Onion Slaw
- Garlic
- Onion
- Sweet Pepper
- Salad Greens
- Arugula…add it to your sandwiches for a little zip
- Red Radishes
- Butternut Squash: Roasted Butternut Squash with warm cider vinaigrette
What a beautiful week! The colors are phenomenal this year and the sunshine is just a mood booster for sure.
Fall radishes are on of my favorite as there is more sweetness in them this time of year. However, the heat we’re having is turning the spiciness up in them a bit.
Arugula is the green of the week. Some folks love it; some folks dislike it. If you find it too sharp to eat in a salad, try adding it to a sandwich which adds a little zip or chopping it up and putting it in your stir-fry.
This is the LAST week for ODD week CSA members and next week will the be the LAST week for everyone else for the Summer CSA season. Then, we’ll switch to only the FALL CSA boxes. I will be contacting all the FALL members with the calendar dates for the every other week fall pick-up schedule.
Butternut squash is a very versatile winter squash. To peel it, I use a regular peeler and take the skin off. I find it easier than using a knife. Then I often cube it up, coat it with some oil, salt, pepper, rosemary, and garlic and roast it at 400 until browning and tender. You’ll have to toss it a couple times while cooking to even the browning. See above recipe for roasted squash thrown into a salad…nice combo!
If anyone is interested in keeping their box going through fall and/or winter, I do still have some spots available in our Fall and Winter CSA program. Contact Heather if interested.
Wood-Fired Pizza
Our wood-fired pizza has ended for the season. We’ll be open regularly starting next May. What do you think…should we be open only on Fridays in May and September next season? Then we’d be open both Thursdays and Fridays in June, July, and August. Let Heather know if you have a preference or idea.
Dinner on the Farm
This fall and winter, reserve your place at the table for a five course meal inspired by the bountiful harvest grown by Suncrest Gardens Farm and other producers within 100 miles of the farm. We hope you’ll enjoy the surprise and diversity of the foods prepared in an uncomplicated, handcrafted style. $60 per person includes multiple course meal, beverage, complimentary wine, and music. Saturday, Oct 15th 5pm…Reservations Required
Eat Well. Smile Often.