- Carrots: Dilly Carrots-cube carrots, steam, add butter, dried dill and salt/pepper
- Red Norland Potatoes: Potato Soup
- Red Russian Kale: Chinese Sesame Kale
- Garlic
- Onion
- Sweet Pepper
- Salad Greens
- Radishes…peel or cook to reduce heat
- Broccoli
- Acorn or Carnival Squash: Sweet and Spicy Squash
- Pie Pumpkin: Pumpkin Pie
This is it…the final SUMMER CSA box. And hurrah the broccoli was ready in time to make it in the boxes! When other things are on the way out, it’s always exciting to have new flavors reappear.
I want to send a big thank you to all of the CSA members who support Suncrest Gardens Farm! It’s been a pleasure growing for you this season and I hope you’ve enjoyed your season of eating. I also want to thank all of the friends and helpers of the farm as I couldn’t possibly do all of this on my own. From babysitters, to interns, to seasonal staff, to our customers, and to those who simply continue to encourage me through thick and thin, I thank you from the bottom of my heart.
But the farm will still continue to harvest and deliver veggies to those who are signed up for the FALL CSA. So we have rounded a corner, but it’s not over (well, at least for some of us!). I need to finish putting the fields to bed, adding fall amendments, planting garlic for next year, etc, etc. But things are slowing down a bit and it’s always an interesting change of pace as I switch gears in the fall to planning, evaluating enterprises, creating Dinner on the Farm events, doing some presentations and classroom work, and working through the financial bookwork which has been neglected during the busy season.
Food Review: My boys have been loving the fall radishes. We find that some are sweet, and some are quite spicy. Peeling them does tame down the heat, but cooking makes them very mellow.
“Pie pumpkins” are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. The size of a typical pie pumpkin is only about 6 to 8 inches in diameter. TIP: If you’re in a pinch and can’t find a pie pumpkin, here’s a tip: butternut squash taste almost the same! Commercial canned pumpkin is from a variety of butternut, not true pumpkins! If you insist on using a regular Jack O’ Lantern type pumpkin, you may need to add about 25% more sugar and run the cooked pumpkin through a blender or food processor to help smooth it out.
One 6″ pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or two 9 inch shallow pies! If you’re not sure how to get to the pureed pumpkin pie mix from a pumpkin sitting on your counter, it’s really quite easy. Preheat oven to 400 degrees F. Place dirt-free pumpkin on a cookie sheet in your oven and bake for an hour, or until it’s very fork tender. Take out and cool. Cut in half, scoop out seeds, peel from skin, and put pulp in a blender or food processor. Blend until smooth (you can add a bit of water if needed to make it blend easier). I often freeze the puree in quart freezer bags measured with either 2 cups of puree for 1 pie, or 4 cups for 2 pies or a dessert recipe. Or use it fresh in place of canned pumpkin. 2 cups equals about one 15oz can. TIP: If I am going through this process, I will actually fill my oven with pumpkins and do a large batch. Then there’s only 1 mess to clean up and lots of frozen pumpkin to use all year long.
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.
Dinner on the Farm…next date is Nov 19th
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, NOV 19th 5pm…Reservations Required
Eat Well. Smile Often.