Well, tonight I spent most of my newsletter writing time fixing our blog. Earlier this evening, it was throwing out a weird error message and not letting me log on, so I got to learn new things about what can go wrong with a WordPress website and tinker with some behind-the-scenes-file-management stuff. I’m happy that it’s up and running again (just had to remove a funky, corrupted plug-in file), but I’m running out of energy to write something thoughtful!
So, I’ll just report the obvious: we are in the midst of harvest season out here on the farm! Yes, it’s always harvest season for a year-round CSA, but this is the time of year when we harvest extra lots to start “putting up” the items we provide our members through all those dark, cold, wet months (which are on their way!): apples, winter squash, potatoes … those are the first items on our list, and eventually we’ll add carrots, cabbages, pears, and more. Busy busy busy!
Enjoy this week’s vegetables!
Your farmers, Katie & Casey Kulla
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Meet this week’s vegetables:
- Prune plums
- Delicata winter squash — This is one of our CSA’s all-time favorite squashes! We have two favorite ways to prepare them. First, wash the outside (before either preparation). Then, you can cut them in half lengthwise, scoop out the seeds, and bake cut-side down at 350° until they are cooked through and started to brown on the cut edge. I usually drizzle the back with a little oil to keep it from drying out. The resulting cooked squash are yummy to serve on a plate on their own or filled with something yummy and stewy. We call them delicata “boats”! But we also love to slice the delicata the other direction in order to make rings. It’s easy to remove the seeds with a butter knife. I roast these on a pan (with lots of butter) until both sides are crispy (flip halfway through cooking). Delicata rings are a tasty delight, reminiscent of donuts! In both preparations, you can eat the skin of the squash. It’s especially tasty in the rings!
- Sweet peppers
- “Juliet” tomatoes — These are a plum/roma type of tomato, suitable for every possible tomato use. They have great deep complex flavor and sweetness, so they’re great for eating fresh, but they also cook up into a nice sauce (not too watery) and dry well too!
- Red slicer tomatoes
- Salad mix
- Spaghetti squash
- Red onions