Week #2. Weekly + BW/B. Berry U-Picks.

U-Picks by reservation

The berries are doing great!  We will host several berry u-picks in the next few days.  Reservations are required.  Tipi members, check my email for links to reserve a picking time.  Everyone else, join our email list so we can send you the reservation links.

Grit, grit, grit

This week’s produce has seen a lot of rain over the last month.  The Romaine and asparagus need washing to get rid of grit.  See last week’s notes about how to wash your greens efficiently.  

Cut your lettuce heads at one and a half inches above the base, then discard the base.  In one stroke, you’ll eliminate a lot of dirt behind.

Veggie List & Veggie Notes
Week #2, June 13, 2024

– Weekly shares
– BiWeekly/ B group

Strawberries, 1 lb
Asparagus, 1.25 lb
Button mushrooms, 12 oz
Zucchini or yellow squash, 2 or 3 ct
Romaine lettuce
Spinach, 1 bunch
Mixed red & green kale, 1 bunch
White salad turnips, 1 bunch
Green garlic, 1 bunch

Next week’s box will probably contain strawberries, lettuce, white salad turnips, zucchini, cooking greens, scallions and more.

Strawberries – The berries are doing great this week, soaking up the sunshine.
Storage:  Refrigerate and eat soon.

Asparagus – This is the final harvest.  Enjoy!

Button mushrooms – These organic mushrooms are from Hidden Valley Mushrooms from Wisconsin Dells.  We bring in mushrooms from Mary and Ed every spring because they combine so perfectly with our spring vegetables, for salads, quiches, etc.  
Storage: Here are Mary’s suggestions for storing the mushrooms:
– Store separate from leafy greens, which hasten mushroom aging.  
– If storing for more than a few days, remove from the box and refrigerate in a paper bag with holes punched in the side.  Keep dry.  
– Don’t wash to clean, just wipe with a damp cloth.

Spinach – This batch will be best cooked.

Kale – We’re sending mixed bunches of red and green leaves this time, just because they are pretty.
Storage: Cover and refrigerate.

White salad turnips (see photo) – I know that returning members look forward to these sweet and delicious turnips, which taste nothing like the turnips that are harvested in fall.
– Storage: Cover and refrigerate.
– Uses: Both the turnip roots and tops are edible.  The roots are excellent raw; Slice and add to salads.  They can be cooked and are especially good when lightly sauteed in butter.  Stir as little as possible so they brown on at least one side.  The turnips greens are excellent cooked.  Treat them like mustard greens.
– Our favorite use:  Slice the roots very thinly and combine with a mixture of rice vinegar, mirin, soy sauce, sesame oil.  Eat immediately or marinate.

Zucchini  – We have the first harvest already.  This is early!  
Storage: Cover and refrigerate.


Crunchy Celery, Radish and Turnip Salad-Slaw in Blue Cheese Sauce

From Food52
If you have radishes left from last week you could add them to this salad, or simply omit – and if you do that, you might have extra blue cheese sauce, which could be a good thing, because it would be tasty on other salads!
tahini caesar

Tahini Caesar Salad with Olive Oil Breadcrumbs

From Familystyle Food
I love crunchy home made croutons in a salad, but recently I’ve been finding that toasty breadcrumbs are also a great way to top a salad, especially one with a creamy dressing like this. The recipe’s method of essentially making croutons first and then crumbling them to make the breadcrumbs sounds messy to me. Alternatively, you could make the crumbs first in a food processor – or purchase – and then brown the crumbs in the olive oil in a skillet. And throw a little garlic or green garlic in as the crumbs toast!
bucatini with sausage and kale

Bucatini with Sausage & Kale

From Taste of Home
This recipe is a version of a common combination for pasta: some kind of greens, sausage, and cheese. Some recipes also include heavy cream, unlike this one, making this version healthier! But if you are in a mood to indulge, you could add 1/4 to 1/2 cups cream when the sausage is browned. Bucatini is like fat, hollow spaghetti, so a different long noodle like spaghetti or linguini or fettuccine would work here, or you could also use a short pasta like penne.
spinach mushroom melt

Mushroom Melt Grilled Cheese

From Frugal Nutrition
Here’s a quick and easy way to eat up the mushrooms and spinach from this week’s box, without turning on your oven. The recipe supplies a handy multiplier to help you figure amounts for up to six sandwiches.
any greens pesto

Leafy Greens Pesto

From The Fountain Avenue Kitchen
As most CSA members most likely already know, you can make pesto with lots of other types of greens and herbs, not just basil. I’m pretty sure there’ve been recipes for kale and even broccoli pesto in prior newsletters. The nice thing about this recipe is that it provides proportions for using just about any type of greens, and there’s also a dairy-free variation.

Photo by Robby Lozano

Easy Upside Down Sheet-Pan Asparagus Tart

From Serious Eats
If you’re on Instagram, you’ve probably seen Dominic Franks’ upside down puff pastry recipes, as well as others. The topping/filling ingredients are laid on a pan, then covered with a sheet of puff pastry. This helps the toppings cook, for example in this recipe where there’s no need to precook the asparagus, and also helps the puff pastry rise and brown, then the dish is flipped for serving.

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Week #1. The June Share begins.

Hello everyone!

We are back, with an action-packed box.  There are unexpected strawberries in this box, the result of a mild winter and early spring.  These members receive a box on June 6 (unless they rescheduled):
– Weekly Shares
– BiWeekly/ A group.

If you don’t remember your share type, log in online and look at your scheduled dates under Orders.

Strawberry u-picks.

Keep your fingers crossed – it looks like a good strawberry year.  We doubled our berry field and expect to have lots of u-pick opportunities.  Reservations required, as usual.  I will offer reservation links to these groups, in this order below.  There will probably be just a few hours separating the groups, so watch your emails.
1. 2024 Tipi CSA members – You folks get the first chance to reserve a picking time.  Watch for emails with instructions to place a reservation.
2. 2022 and 2023 Tipi CSA members and our u-pick email list – This is the second group to receive offers to reserve a picking time.  Watch for emails from me.
3. When there are still open reservation slots, I’ll offer them on our U-Pick berry page and on Facebook.

Spinach (left) and komatsuna greens (right).  Both are bundled with a rubber band but you can tell them apart by the stems.  The komatsuna stems are thicker and resemble bok choy stems, which they are related to.  

There will be grit in your produce this week, a side effect of recent rain. We appreciate the rain, but those were intense downpours! 

– Cut your lettuce one and a half inches above the base and you’ll leave a lot of dirt behind.
– Expect to spend extra time cleaning this week’s greens.  Let’s talk about how to do that efficiently.

Cut your lettuce heads at one and a half inches above the base and you’ll leave a lot of dirt behind.

How to wash greens efficiently and to maximize storage life

Washing and drying your lettuce, spinach, and other greens prolongs their storage life.  And they will be ready to use on busy weeknights!  Here’s our approach.  It works.
1.  Fill your sink or a basin halfway with cold tap water.  If you have two sinks, fill one sink partway with cold water.
2.  Chop your lettuce, spinach, escarole or other green to the size you wish.
3.  Dump it into the water and swish around gently but thoroughly.
4.  Working in two batches (for average lettuce head) or more batches (big spinach bunches, Romaine), pull handfuls out of the water and drain in the basket of a salad spinner.
5.  After all the greens have been rinsed one time, dump the water.  Rinse the sink/basin and refill with cold tap water.
6.  Repeat the process.
7.  Spin your greens dry and store in a dry container.  They store much longer when spun dry.

This works because …
– pre-chopping the greens frees soil trapped in the head.
– the large amount of water washes and dilutes away the grit.
– By pulling the greens out of the water, you take advantage of the draining action to pull the grit with it.
– Drying (spinning) the greens before storage reduces spoilage.

Veggie List & Veggie Notes
Week #1, June 6, 2024

– Weekly shares
– BiWeekly/ A group

Strawberries, 1 pint
Asparagus, 1 lb
Shiitake mushrooms, 8 oz
Red leaf lettuce
Spinach, 1 bunch
Komatsuna greens, 1 bunch
Salad radishes, 1 bunch
Cilantro, 1 bunch
Green garlic, 1 bunch
Rhubarb, ~1.5 lb

Next week’s box will probably contain strawberries, mushrooms, spinach, lettuce, green garlic, tender cooking greens and more.

Strawberries – Eat soon. This week’s berries look a little rough but are tasty.  They survived many recent storms. We are lucky to get those storms out of the way early in the berry season. We have good weather ahead and the younger berries will be in good shape for the u-picks.
Storage: Refrigerate.

Asparagus – This is my favorite spring treat!  
Prep: Wash your asparagus thoroughly to remove hidden grit.  Submerge in water with the tips pointing down, soak briefly, then swish vigorously and pull out of the water.  The draining action helps pull the grit out of the asparagus tips.  Repeat several times.
Storage: Asparagus is perishable, so eat it as soon as possible.  Store in a paper towel, cloth or paper bag, then wrap loosely in a plastic bag.  The paper bag protects the asparagus tips from direct contact with the plastic bag.  The plastic bag keeps the asparagus from wilting.
Preparation: We snap our asparagus at harvest, rather than cutting.  Therefore, there is no need to snap the stalks to remove fibrous ends.  For the same reason, it is not necessary to peel the asparagus stalks.  It’s OK to trim the cut end a bit.
Cooking:  If your asparagus stalks vary greatly in size, you will want to cook the thicker ones longer.  Put an empty steamer pot over water, and bring the water to a boil.  Add the asparagus.  Cover and steam over medium heat until just tender.  Use two forks or a spatula to turn the asparagus during cooking, rotating the bottom spears to the top.  Drain and serve.  Alternatively, you can lay spears flat in the bottom of a broad pan, with ½ inch of water.  Also excellent broiled or grilled.  Good dressed with vinaigrette, or with lime juice, salt and pepper.

Shiitake mushrooms – These are from Hidden Valley Mushrooms, the same people who grow button mushrooms for us.  I love shiitakes cooked with spinach or other greens.  Shiitakes must be cooked.  A small subset of people can have a toxic reaction to raw or undercooked shiitakes.  Once cooked, they are harmless.  And tasty!  Lightly sauté in butter and add to any dish.  We use ours in frittatas, as well as sautéed and mixed into pasta salad or any dish.  Sautéed shiitakes and spinach are a great topping for pizza or rice bowls, e.g. bibimbap.
Storage, general: Refrigerate in a dry paper bag, but not in your crisper drawer with other vegetables, especially brassicas.  It’s OK to put a loose plastic bag over the paper bag but don’t close.  Mushrooms are perishable so use soon.

Lettuce – The lettuce very tender so handle gently.  
Storage:  Refrigerate in a bag or other container.

Spinach – This spinach is OK for salads but probably better cooked.
Storage: Refrigerate in a bag or other container.

Komatsuna greens (bundle of dark green leafy heads.  See photo) – This is our favorite spring cooking green.  They are similar to mustard greens but with great flavor and are more mild than mustard greens.  We’ve enjoyed learning to grow them over the past few seasons.  
Preparation: Use in any recipe that calls for mustard greens or bok choy.  Use both leaves and stems.
Storage:  Cover and refrigerate.

Salad radishes – These are so good right now; tender, crisp and not too spicy.  They are great in salads or thinly sliced on sandwiches.  A few years ago, I was served open-faced radish and butter sandwiches on toast and was impressed with how tasty they were.  Use good quality butter.
Storage: Cover and refrigerate.

Cilantro (small bunch, fragrant leaves) – Used in both Mexican and some Asian cuisines.  Good to season stir-fries, salad dressing, salsa, etc.
Storage: Cover and refrigerate.

Green garlic (looks like scallions, tastes like garlic) – Last fall, we planted garlic cloves that grew into the stalks we harvested this week.  If left to grow until mid-summer, the slim white bulb on this week’s garlic will divide and form the usual cluster of cloves in a garlic bulb.
Preparation: Green garlic is more pungent than scallions, so slice thinly and use sparingly when raw.  It mellows when cooked.  Chop and add to any cooked dish that would benefit from garlic.  Use the white bulbs and pale green stems.  Avoid the dark green stems and leaves, as these are fibrous.

RhubarbStorage: Refrigerate in a plastic bag. FYI, 1.75 lb of rhubarb yields 5 – 5.5 cups when chopped.
Stewed rhubarb: This is the simplest way to prepare rhubarb. Chop rhubarb into one inch chunks. Stir over medium heat with a small amount of water in the bottom of the pan. The rhubarb will release moisture as it cooks. Stew until it softens and falls apart. Sweeten to taste with honey or sugar. Eat warm on its own, over vanilla ice cream, on pancakes, etc.
Storage:  Refrigerate.
Preserve: Rhubarb is extremely easy to freeze. Wash, chop and pop it in a freezer bag. That’s it; no need for blanching. When baking muffins or cakes, add the frozen rhubarb directly to the batter.


Spanakopita spirals

Spanakopita Spirals with Flaky Phyllo Dough

From Well Seasoned Studio
Rolling the phyllo and filling into cigars and then spiraling them is a fun alternative to the more traditional layered spinach cheese pie. You can bake the rolls in a heat-proof skillet as shown here, or I recommend a 9 x 13 metal pan, lined with parchment. If there’s not quite enough spinach in the box, sub in a few leaves of the Komatsuna. And a little green garlic to season in place of the fresh oregano would also be nice.
Radish salsa

Radish Salsa

From The Live-In Kitchen
Here’s a quick, fresh salsa using the radishes and cilantro in this week’s box. You can sub some green garlic for the clove of garlic called for, and if you don’t have a fresh jalapeño, try using jarred pickled jalapeños or canned chipotle chile to add some heat to your salsa.

The following two rhubarb recipes, one savory and one sweet, each only use a small amount of rhubarb – so you can easily make both with what’s in the box!
rhubarb salad dressing

Rhubarb Dressing (part of Rhubarb Salad with Little Gems, Hazelnuts & Parmesan recipe)

From Justine Snacks
The rhubarb dressing pictured is one component of Justine Doiron’s salad, but possibly the most versatile. Doiron’s full salad recipe calls for hazelnuts, Parmesan cheese, little gem lettuce, and strawberries. I used the blender method to make the dressing and poured it over a salad of leaf lettuce, Parmesan, and a few almonds, and I’m sure it was just as tasty.
swirled rhubarb

Swirled Rhubarb Bars Recipe

From King Arthur Baking
These bars are like a butterscotch brownie with tart rhubarb jam swirled in – that is, delicious. The recipe says to melt the butter in the same pot you made the rhubarb jam in, but I don’t think doing this imparts an additional essence of rhubarb into the bars, and you still end up with the same number of pots to wash!
asparagus with sauce gribiche

Asparagus with Sauce Gribiche

From Girl on the Range
Sauce gribiche is a traditional French sauce that compliments asparagus and just about any other green vegetable. The recipe provides instructions for grilling the asparagus but you could also roast it in the oven or even steam it before adding the sauce.
chicken shiitake stirfry

Chicken Shiitake Mushrooms Stir Fry

From Oh Snap! Let’s Eat!
This quick chicken and mushroom stir fry can be made with boneless chicken breast or thighs, or you could omit the meat and use tofu.
indian spiced chick peas and greens

Indian Spiced Chickpeas and Greens

From The Curious Chickpea
This vegan curry can be made with any greens including the Komatsuna in the box, and you could add some of the spinach as well. The recipe allows you to adjust the heat level to your taste, too.

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Storage Share, 2023

Even the strawberry plants are showing fall colors.

We are using the mild weather to bring in fall bumper crops.  Here, Ken picks up stray parsnips.  The harvester picks up most roots but some are skipped.  The parsnips go into cold storage.  We’ll wash and ship to food coops through the winter, plus carrots, cabbage, radishes, celeriac, turnips, etc etc.

Storage Share this week

Your produce is in one box labelled “A” and one box labelled “B”.  Bring lots of bags and containers.

Things you need to know about your winter share

* Your delivery will consist of two different boxes, labeled “A” and “B”.  Take produce from one “A” box and one “B” box.  The boxes contain different vegetables.  The stacks may be covered with blankets.  Look around.
* Please pick up your boxes on the day of delivery, during the normal hours for your site.
* Bring extra bags or containers this time.  Leave the Tipi boxes at your site, take the produce home in your own bags/containers.
* If you send someone to pick up your produce, make sure they know what to do.


We hope you enjoy this shipment of veggies.  Strategize to use them well, as some will last longer than others. 
* These are the most perishable vegetables:  Fennel, Romanesco.
* These are the next-most perishable: Brussels sprouts, leeks.
* Onions are next in line.  We sent you our best long-storing onions but you should still store them cool if possible (but don’t let freeze).  If you don’t have room in your fridge, find a cool spot in your house.
*Keep an eye on your butternut, potatoes and sweet potatoes.  These last well but the last two are susceptible to drying out.  Expect the largest butternuts to last the longest.
* These will last the longest: beets, cabbage, carrots, celeriac, daikon, garlic, parsnips and shallots.

Veggie List
Storage Share, Nov. 16/17, 2023 (Th/Fri sites)

Box “A”
Everything in this box can be stored cool or at room temperature.  See notes below for more detail.

Garlic, 3 – 4 bulbs, some bulbs might be split in half
Shallots, 1 or 2
(Garlic and shallots are in same bag.)
‘Autumn Frost’ winter squash
Butternut squash, several
(Combined, squash are ~10 lb total)
Sweet potatoes, ~10 lb
Onions, red & yellow, 5 lb total
Russet potatoes, 5 lb
Yellow potatoes, 5 lb

Box “B”
Refrigerate everything in this box.

Beets, 3 lb, mixed red and golden
Brussels sprouts, 1.5 lb
Cabbage, 1 head
Carrots, 6 lb mixed orange, red, yellow & purple
Celeriac, 1
Daikon radishes, white & purple & red
Fennel, 1 bulb
Leeks, ~2 lb
Parsnips, 2 lb
Romanesco cauliflower, 1 head

Beets – Your bag will have mostly red beets, with a few golden beets mixed in.  Refrigerate in a bag or container.  Beets will store for two months or longer.  

Brussels sprouts – Eat within 2 to 3 weeks.

Cabbage – Refrigerate.  You can cut off sections as needed. 

Carrots –  Refrigerate in a plastic bag.  Will keep for weeks.

Celeriac – Will store for months in your fridge.  Cut off chunks as needed.  Peel before using.  I find it easiest to cut the celeriac into flat slices, then peel.

Daikon radishes (white, purple, red) – Cover and refrigerate.  They are susceptible to drying out in your fridge so put them in a container or bag.  If the skins look dry, a quick peel freshens them up.

Fennel – Cover and refrigerate. 

Leeks.  Refrigerate. In general, leeks are not a long-storage crop.  You may need to strip off one or two outer leaves to freshen the leeks before you cook them.

Garlic –  Store at room temperature.  We’re sending a mix of large and small bulbs, German Extra Hardy (white wrapper leaves, large cloves) and Korean Red (purple wrapper leaves, smaller cloves).  Some bulbs might be in halves, leftover from when we cracked nice bulbs for planting. 

Onions:  Refrigerate or store in a cool, dark spot and protect from light.  Exposure to light stimulates sprouting.  

Parsnips (These look like large white carrots.) – Refrigerate in a plastic bag.  Parsnips will store for several months but will darken in color.  That is a harmless change.

Potatoes – Can be stored at room temperature or in a cool spot, but must be kept in the dark so they do not turn green.  A cloth or loose plastic bag draped over the paper bag will slow moisture loss, but do not close the plastic bag.  Potatoes store longer if kept cool.  Around 40 – 50 F is ideal.  These organic potatoes were grown by the Igl family near Antigo.
Russets – We got the big ‘baking’ grade so you have nice bakers for Thanksgiving.  Excellent for baked or mashed potatoes.
Yellows – These are good all-purpose potatoes.

Romanesco cauliflower – Refrigerate.  These should store for two weeks.  

Shallot (look like a small red onion) – Good for salad dressing or to caramelize.

Sweet potatoes – We’re sending a mix of two indistinguishable varieties, Beauregard and Orleans.  Both have excellent flavor and sweetness.  Store at room temperature, no lower than 55 F, but 60+ F is better.  Keep them on your kitchen counter where it’s easy to keep an eye on them.  I like to keep ours in a paper bag so they don’t dehydrate.  Cook promptly if they start to soften.  The roots come in a wide ranges of sizes and all are good.

WINTER SQUASH – Store all winter squash cool and dry.  60 F is ideal.  Do not put in a plastic bag.  Check your squash regularly and eat promptly if flaws develop.
Autumn Frost (frosted pumpkin) – This beautiful frosted squash has both pumpkin and butternut squash breeding.  It cooks and tastes like an unusually good butternut, with rich, smooth texture.  The skin is edible.
Butternut winter squash (tan, oblong) – All are our favorite ‘Metro’ variety.  If your butternuts show signs of drying or wrinkling, use them promptly.  They will still taste great, but it’s a sign that they are nearing the end of their storage life.  Remember, you can cook, mash and freeze the squash for future use.  I find that you can refrigerate cut raw squash for up to one week.  This runs counter to the accepted way to store squash, but is useful if you want to cook just half a squash.  Some of them are big!
Safety tip:  Microwave your squash for one to two minutes before cutting or peeling.  This softens the squash and makes a squash easier and safer to cut.

Thanksgiving Menus

Right now, websites are loaded with great recipes suited to your Storage Share vegetables.  Peruse and bookmark soon.  The Thanksgiving collections are taken down quickly after the holiday but individual recipes are not. This is a good chance to gather recipes to try this winter.  

Smitten Kitchen
You could begin and end your Thanksgiving planning with Deb Perelman.  She’s an amazing cook who publishes workable recipes.  She has an extensive list of Thanksgiving dishes collected over the years.  I really trust her recipes.
Check out their Automatic Holiday Menu Maker.  They have collected soooo many vegetable and salad recipes, especially under the Soups & Salads and the Vegetables sections but also Hors D’Oeuvres and Main Attractions.  I am relieved to see that they stripped out the ads this year.  This section was overrun last year and disappointing.

Love & Lemons 
They have a beautiful collection of “50 Thanksgiving Side Dishes”.

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Squash & Sweets Share

Golden asparagus ferns at dusk.

Squash & Sweets Share

– November 2 / 3, 2023 (Thurs/Friday sites)
– These pre-ordered boxes will be available during the usual hours for each CSA sites.
– If you chose a new site for this week, please make sure you have updated site info from me.  If you don’t have that info, just ask me.

Veggie List & Veggie Notes

Sweet potatoes, about 10 lbs
Winter squash, about 16 lbs.
The sweet potatoes are washed but the winter squash is only brushed and has some soil.  Thanks for washing your squash this year!

Sweet potatoes (about 10 lb) – These are either Beauregard or Orleans variety, which are virtually indistinguishable.  
Storage:  Store covered at room temperature.  60 F is ideal.  I store mine in a paper bag or cardboard box to slow moisture loss a bit.  Sunlight does not harm them.

Winter squash (about 16 lb total) – We packed two Autumn Frost and the balance is butternuts.
Storage: All should be stored uncovered at room temperature.  60 F is ideal.  Your kitchen counter or shelves are perfect.  Keep an eye on the squash.  If you see a flaw developing, cook that squash first.
Safety tip:  Microwave your squash for one to two minutes before cutting or peeling.  This softens the squash and makes it easier and safer to cut.

‘Autumn Frost’ squash – This beautiful frosted squash has both pumpkin and butternut squash breeding.  They cook and taste like an unusually good butternut, with rich, smooth texture.  This is a fairly new variety.  The breeders really knocked it out of the park with this one.  The skin is edible.  
Butternut squash – The workhorse of squash!  We are sending the flavorful ‘Metro’ variety, good for roasting or soups or casseroles or baked goods.

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Week #24, Final box for May-October CSA season!

Thank you and good bye for now.

This is the final delivery of our May – October CSA season.  Thank you so much for joining our farm this year.  We deeply appreciate your commitment and support.  And we hope that you enjoyed all the produce!  Watch for an email from us in the next few weeks with an end-of-season survey.

Those of you who ordered a fall Squash & Sweets share or a Storage Share, you know who you are.  If you are not certain, please check your online account, or send me an email.

What a season!  From our perspective, it was a challenging year because of drought but very rewarding and productive.  I’ll write in more detail when I send the survey.  Right now we need to get ready for tomorrow’s delivery.

Thanks again,
Beth & Steve

A few last photos

We got to harvest both your fennel (above) and Brussels sprouts during the burst of warm weather.  It was appreciated and a big contrast to the years we’ve harvested Brussels in sleet.  

Charlotte LOVES Romanesco cauliflower.  After the harvest was done, she got to keep the biggest one I could find.  

The cover crops are soaking up the late warmth and growing steadily.  The farm absolutely glows on sunny days.

Sample Squash & Sweets Share

Last chance, Squash & Sweets Share

Registration closes on Saturday for this upcoming delivery.  It’s a ‘Squash & Sweets’ box, filled with winter squash and sweet potatoes.  We have great and abundant crops of both.  The photo shows 9 lb sweet potatoes and 16 lb total winter squash but don’t get attached to the exact proportions; we’ll settle the ratios once we get everything out of storage.
– $42
– Check today’s email for a link to register.  
– Delivery next week.

Veggie List & Veggie Notes
Week #24, October 26/27, 2023 (Thurs/Fri sites)

– Weekly shares
– BiWeekly/ green
– Sampler/ D group

Brussels sprouts, ~3/4 lb
Carrots, 2 lb
Butternut squash
Sweet potatoes, ~3 lb
Fennel, 1 or 2 bulbs, with some fronds
Poblano chile, 1
Yellow onion
Shallots, 1 bulb
Everyone gets at least one thing from this list:
Romanesco cauliflower
&/or white cauliflower
&/or purple cauliflower
&/or purple broccoli

Fennel (bulbs with a tuft of lacy fronds) – Fennel is a ‘swing vegetable’; it can be used raw or cooked.  Clean well and slice as thinly as possible for use in raw salads.  It is good simply prepared with olive oil, lime or lemon juice, salt and shaved parmesan cheese.  Cooking softens and sweetens fennel, and mellows its anise flavor.  Both the bulb and leaves are edible.  Here are ideas from Alice Water of Chez Panisse about how to use fennel:  ‘It’s strong anise characteristic seems to suit fish particularly well.  … We use fennel all the time.  We add the feathery leaves to marinades for fish and to numerous salads, sauces and soups and we use them as a garnish, too. … The bulbs are sliced and served raw in salads in various combinations with other vegetables, parboiled for pastas; caramelized and served as a side dish; braised whole; or cooked in vegetable broths & fish stocks.”
Storage: Cover and refrigerate.

Poblano chile (green or red.  The only pepper in this box) – Eat soon!  These were exposed to cold temperatures in the field, then harvested and held in our cooler.  We’ve examined them carefully so they are in good shape now but will not store for long.  It’s a last gasp of summer and I am having trouble letting go.

Shallots (look like small red onions) –  Store at room temperature.   Shallots store for a long time.  Excellent minced for salad dressing.  They will sweeten considerably when fried and can be used in Thai or Vietnamese dishes, to top burgers, etc.  

For some sites: Romanesco cauliflower (beautiful chartreuse green, spiraled head) – Refrigerate.  These should store well, eg for a few weeks.
For some sites: White or purple cauliflower – Refrigerate.  These store for up to two weeks.
For some sites: Purple broccoli – Refrigerate.  Will store for one week.

Shallots, prepared by Raul!

Clockwise from top left; white cauliflower, Romanesco cauliflower, purple broccoli, purple cauliflower


Carrot orzotto

Carrot Orzotto

This one-pan orzo has a similar rich flavor and creamy texture to risotto, but it comes together in a fraction of the time…and with a fraction of the stirring. Carrots, often a supporting player in the kitchen, star in this dish, adding sweet, earthy flavor and satisfying bite.

Serves 4
Prep time: 10 minutes
Cook time: 30 minutes

¼ cup extra-virgin olive oil
2 cups diced carrots (about 4 medium)
½ medium onion, diced
½ teaspoon sea salt
3 garlic cloves, minced
1 teaspoon dried rosemary
Red pepper flakes
Freshly ground black pepper
1½ cups dry orzo pasta
½ cup dry white wine
3 cups vegetable broth
½ cup grated Parmesan cheese, plus more for serving

Heat the olive oil in a large lidded skillet over medium heat. Add the carrots, onion, and salt and cook, stirring occasionally, until the carrots are tender, 10 to 15 minutes.

Add the garlic, rosemary, a pinch of red pepper flakes, and several grinds of black pepper and cook, stirring, for another minute, until fragrant. Add the orzo and stir to coat in the oil. Cook for 1 minute to lightly toast.

Add the wine and let it cook down for 30 seconds, then pour in the broth. Bring to a gentle boil, then cover, reduce the heat, and simmer for 15 minutes, stirring every few minutes, until the orzo is al dente.

Uncover and cook, stirring, for another minute, until the orzo has a saucy, risotto-like consistency. Remove from the heat and stir in the cheese. Season to taste and serve with more cheese, if desired.

Cauliflower pasta with toasted breadcrumbs
Photo by Jeanine Donofrio and Phoebe Moore

Cauliflower Pasta

From Love & Lemons
This is a roast and toss pasta recipe—roast the cauliflower until it’s deeply caramelized, crisp up some homemade breadcrumbs, and then toss it all together with campanelle (or another short pasta), lemon zest, capers, and cheese. It would work nicely with white, purple, and/or romanesco cauliflower.
Roasted cauliflower with pumpkin seeds, brown butter, and lime
Photo by Smitten Kitchen

Roasted Cauliflower with Pumpkin Seeds, Brown Butter, and Lime

From Smitten Kitchen
This fun roasted cauliflower preparation is a delicious, unexpected side dish. Deb douses the tender florets in a bright, nutty brown butter and lime dressing and tops them with pepitas for crunch. Skip the cilantro if you don’t have any on hand.
Shaved fennel salad on a plate with lemon wedges
Photo by The Modern Proper

Shaved Fennel Salad

From The Modern Proper
This quick and easy salad is a refreshing side dish for a comforting fall meal. Slice the fennel as thinly as you can so that it softens in the dressing. I recommend using a mandoline slicer if you have one. If you don’t have any fresh mint on hand, replace it with a tablespoon of chopped fennel fronds.
Creamy red curry carrot and sweet potato soup
Photo by Cookie+Kate

Creamy Thai Carrot and Sweet Potato Soup

From Cookie+Kate
This red curry soup comes from Angela Liddon’s cookbook Oh She Glows Every Day. It’s totally vegan—a scoop of almond or peanut butter creates its creamy texture. Top your bowl with tamari almonds for crunch!
Holding the side of a Butternut Squash & Miso Brussels Sprouts Nourish Bowl
Photo by Minimalist Baker

Butternut Squash & Miso Brussels Sprouts Nourish Bowl

From Minimalist Baker
This veggie and grain bowl is flexible. You could make it as written, omitting the greens from the grain mixture, or add other vegetables from this week’s share. Roasted carrots, sweet potatoes, and cauliflower would be fantastic instead of or alongside the roasted squash.
Pasta e fagioli
Photo by Eva Kolenko

Pasta e Fagioli

From Love & Lemons
Fennel adds rich, savory flavor to soups and stews, as this simple pasta e fagioli recipe demonstrates. Feel free to omit the kale here, or, if you like, add a few extra carrots in its place. This hearty noodle soup will be delicious either way.

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Week #23, Final purple and C delivery

We’ve had some gorgeous fall days.  Your head of red cabbage is somewhere in this photo.

This is the final CSA delivery for these groups:

– BiWeekly/ purple, and
– Sampler/ C group.
Next week will the final delivery of the entire May – October CSA season.   

“Squash & Sweets” box

Check your emails from me.  I sent a link to sign up for one additional box, with delivery in early November.  It’s a ‘Squash & Sweets’ box, filled with winter squash and sweet potatoes.  We have great and abundant crops of both.  The photo shows 9 lb sweet potatoes and 16 lb total winter squash but don’t get attached to the exact proportions; we’ll settle the ratios once we grade everything.

Fun things to do in our area (Q & A from the Gleaning Party)

I enjoyed conversations with many of you during the Gleaning Party.  You asked many great questions.  Let me answer one of them.

Question:  What are other fun things to do in this area?

A: Take a cheese tour!  Here is my recommended sequence:
Flora’s Butterfield Bakery in Albany (Thurs, Fri, Sat, Sun; 8am – noon).  Stop for cheesecake, cinnamon rolls, cinnamon doughnuts and hand pies.  Arrive early if you want a slice of cheesecake as she sells out fast.  The cinnamon doughnuts are my favorite.  Steve’s is the hand pies.  Disclaimer, Flora worked for us briefly as a teenager, many years ago.  She started her baking business while young and her family built her commercial kitchen in their garage.

Maple Leaf Cheese Store in Juda (Open every day).  Stock up on local cheese including award winners from Maple Leaf, Roth Cheese, etc.  The prices are very reasonable.  Don’t be intimidated by the setting.  It looks like a truck stop but the cheese store is located in the front of the building.

Ten Eyck Orchard in Brodhead (Open seasonally, Mon – Sun).  While you are in the area, stop for apples of course.  They grow an impressive range of varieties.  Ask someone for help and they will explain the varieties and offer samples to taste.  We’ve gotten to know sixth-generation orchardist Drew and his wife Meg.  Also, they sell Flora’s doughnuts and hand pies, an option if Flora’s shop is sold out.

Decatur Dairy in Brodhead (Mon – Sat).  Have a grilled cheese sandwich and eat outside at their picnic tables.  They are perched atop a hill with terrific views.  Yes, the sandwiches are made with white bread.  Yes, it’s more cheese than you should eat at one time.  Yes, you have to be really hungry to finish that entire sandwich.  Yes, my favorite is the dill havarti with dill pickles.  I stop there after volunteering at prairie burns, when I am ravenous.  Be prepared to wait on the weekends.  Decatur Dairy recently completed a big expansion, the result of collaboration between the Decatur creamery and the 70-farm co-op that supplies their milk.  I love stories like this.

Steve and I did a mini cheese tour last weekend, which is how we ended up with a lunch like this.  Clockwise from top left, Maple Leaf cheese curds, Ten Eyck apples, Flora’s cinnamon doughnuts.

A: Destination Dining

Register for a Monticello Social Club dinner for a spectacular multi-course meal prepared with local foods.  We are signed up for October 28, to celebrate our last big CSA delivery.  If you attend please be sure to introduce yourself!  I wrote about the Social Club in a recent newsletter.

A: Visit a Prairie

The Driftless area west of us has many pockets of remnant prairie, a legacy of its untillable steep hills.  I volunteer with the local Prairie Bluff chapter of the Prairie Enthusiasts, doing seed collecting, burning, etc.  My favorite prairie is Muralt Bluff which is spectacular in spring and fall.  The decades of volunteer effort really show.  Conservation of Muralt Bluff had a dramatic beginning:

During the early 1970s Albany natives Gary Eldred and John Ochsner independently discovered this patch of unusual tall grasses and flowers. The next spring in April of 1975, together with Jonathan Wilde, Tim Hammerli and others, they dropped a match in the southeast corner and watched the fire follow the wind across the field to the north. Their suppression tools – snow shovels and burlap bags — proved inadequate to slow or stop the fire. The Albany Fire Department responded to reports of a wild fire, but they were unable to get their trucks up the bluff, so everyone stood and watched as the fire eventually ran out of fuel. Many cedar trees were scorched, the ground was blackened. But that summer the bloom of flowers – long suppressed by lack of fire – was impressive enough that the Green County Board of Supervisors was persuaded to buy the acreage.

I volunteer with John Ochsner – he is still working out there!  And people still tease him about starting that out-of-control fire.

A: Eat your cheese and apples at the Sugar River

There’s a nice park between the Sugar River and mill race in Brodhead called Pearl Island with map here.  Or you can wander short prairie trails to the river at Three Waters Reserve.

Veggie List & Veggie Notes
Week #23, October 19/20, 2023

– Weekly shares
– BiWeekly/ purple
– Sampler/ C group

Red cabbage
Brussels sprouts, 3/4 lb
‘Metro’ butternut squash
Parsnips, 1.5 lb
Leeks, ~1 lb
Colored peppers, ~2
Scallions, 1 bunch
Korean Red garlic, 1 bulb
Everyone gets two of these:
White cauliflower &/or purple cauliflower &/or purple broccoli

Next week’s box will probably contain butternut squash, Brussels sprouts, sweet potatoes, beets, carrots, and more.

Brussels sprouts – If you are a new CSA member, please approach Brussels sprouts with an open mind.  Many of us grew up eating awful, overcooked Brussels sprouts.  These Brussels sprouts are completely different. 
Here is our method to cook Brussels sprouts: Wash the sprouts and trim the cut ends. Cut an X in the stem end of large sprouts.  Cut a single slit in small or medium sprouts.  This does two things. It helps the Brussels sprouts cook evenly, plus it allows them to soak up any marinade or dressing.  Place sprouts in a pot with one inch of water in the bottom and steam until tender, 7 to 10 minutes.  If the sprouts are uneven in size, then set aside the smallest ones and add to the pot after the larger ones have cooked for a few minutes.  Don’t overcook them!  You can also oven-roast Brussels sprouts.  
Here are a few dressing ideas for cooked sprouts:  
– Sherry vinegar/olive oil/Dijon mustard/garlic/white wine/salt and pepper.  This is our favorite, especially when you combine the Brussels sprouts with slivered peppers and thinly sliced onions.  Delicious warm, cold, or at room temperature.
– Balsamic vinegar/olive oil/garlic/salt and pepper
– Lemon juice and zest/melted brown butter/poppy seeds/white wine/garlic/salt

Butternut squash – The workhorse of squash!  We are sending the flavorful ‘Metro’ variety, good for roasting or soups or casseroles or baked goods.
Storage:  Store uncovered at room temperature.
Safety tip:  Microwave your squash for one to two minutes before cutting or peeling.  This softens the squash and makes it easier and safer to cut.

Parsnips (These look like large white carrots) – Those long, white roots are not carrots, they are parsnips. The two vegetables are related.  When cooked, parsnips are sweet and starchy.  For the best flavor, brown them to caramelize the sugars.  Here are a few ideas for parsnip preparation:
– Caramelize the parsnips by roasting them in a vegetable medley.
– Parsnip fries are delicious: cut like French fries, oil lightly, place on a cookie sheet and roast in a hot oven until brown and cooked through.
– Try substituting grated parsnips in a potato pancake recipe. They brown beautifully and are very tasty.
– Steve loves pan-fried parsnips with onions and garlic.

Leeks (look like big scallions) – These alliums have a milder flavor than onions.  Nonetheless, they can be used in recipes that call for onions.  To wash, split the leek lengthwise, from the green tops about halfway to the base, leaving the base intact.  Rinse well under running water, separating the layers to flush.  If necessary, split the leek further if soil has penetrated more than halfway down the leek.  Shake dry.  Leeks are generally eaten cooked.  They can be sauteed, steamed or roasted.  Intact leeks will store 2 to 3 weeks if covered loosely and refrigerated.  The outer leaves will yellow.  Just peel them off and discard.  The inner leek layers will be fine.

Pepper – This is probably the last pepper of the season.  It is from a field that escaped frost damage.  Eat soon – peppers that have been chilled like this are good now but might not store for long.


butternut squash pasta bake

Butternut squash, sausage, and pasta bake

This pasta bake is like many others: homey and cheesy and comforting. What sets it apart is the butternut squash in the sauce, that makes the dish taste as rich as similar bakes with a lot more cheese. I’ve used ground or link pork sausage here, but try chicken or turkey sausage if you prefer, and you can make this vegetarian by subbing in some greens instead of the sausage.

Prep time: 30 mins.
Baking time: 30 mins.
Serves: 8

12 ounces pasta of your choice, I used penne
1 tablespoon olive oil
8 ounces ground Italian sausage or 3-4 links with casings removed or sliced, if it’s the type of sausage where you can’t remove the casing
1 large bell pepper, seeded and chopped

2 tablespoons butter
2-3 leeks, white and light green parts only, split longways and thinly sliced
2 pounds butternut squash, peeled and cut into cubes
2 to 2 1/2 cups chicken or vegetable broth, OR 2 cups reserved pasta cooking water and 1 bouillon cube
1/2 teaspoon ground or freshly grated nutmeg
1/2 cup grated Parmesan
1 1/2 cups grated cheese – sharp cheddar or a combination of cheddar and Swiss is good
kosher salt and freshly ground black pepper

1 cup breadcrumbs (can be fresh or dried)
2 tablespoons olive oil
1 small garlic clove, minced or put through a press
1/4 cup grated Parmesan

  1. Cook the pasta in a large pot of well-salted boiling water until it’s a bit underdone, since it will be baked. Drain, reserving 2 cups of the cooking water if you are not using broth. Drop the bouillon cube into the reserved pasta water to melt while you prepare the other parts of the dish.
  2. Heat the olive oil in a large skillet, and brown the sausage. If using ground sausage, break it into smaller clumps with a wooden spoon as it browns. If you have any other type of link sausage, slice it and brown in the oil. Add the chopped bell pepper and continue to cook until the pepper is soft. Remove from the heat and set aside.
  3. Melt the butter in a large pot or Dutch oven with a lid. Add the leeks and a generous pinch of kosher salt, stir, and cover. Reduce the heat to low, and cook until the leeks are soft but not brown, about 10 minutes. Add the squash cubes and the broth (or pasta water/bouillon mixture), cover, and simmer until the squash is tender, about 10 minutes. The squash cubes should be submerged; add a little more water if necessary. Remove from the heat and puree until smooth using an immersion blender. You can also use a food processor or blender but cool the mixture for about 10 minutes before proceeding. Add the nutmeg and the Parmesan and grated cheese(s) and stir until the cheese melts. Taste and season with salt if needed and freshly ground pepper.
  4. Heat the oven to 400°. Stir the sausage mixture and the pasta into the sauce and spread into a 9 x 13 x 2 baking dish. Bake for 20 minutes until bubbly.
  5. For the topping, heat the olive oil in a pan and add the minced garlic. Add the bread crumbs, stir to coat with oil, and cook a few minutes until the crumbs are slightly toasted and the garlic is fragrant. Set aside to cool. After the pasta has baked for 20 minutes combine the 1/4 cup Parmesan and the crumbs, which should be cool by now, and top the pasta with this mixture. Bake for 10 more minutes and serve.

parsnip hummus

Lemony Roasted Parsnip Hummus | power hungry

From power hungry
I think most of us are familiar with roasting parsnips to bring out their natural sweetness. Here roasting is taken one step further, and the roasted parsnips are pureed with lemon and garlic and almond butter to make hummus. You could sub in the more traditional tahini for the almond butter if you like.
roasted cabbage salad

Roasted Cabbage Salad with Sesame Honey Red Onions | Justine Doiron

From Justine Snacks
This roasted cabbage salad is made with green cabbage, but red cabbage will work just as well. At the website, it’s shown served on toast spread with labneh or strained yogurt, but could also be served without the toast, or on toast spread with a little goat cheese.
sheet pan dinner with brussels and butternutPhoto by Jessica Merchant

Maple Sheet Pan Sausage with Butternut Squash and Brussels Sprouts | How Sweet Eats

From How Sweet Eats
Sheet pan dinners are quick and easy and this one transforms our Brussels sprouts, garlic, and butternut squash into dinner. The recipe suggests serving this with brown rice; buttered noodles or orzo would be a nice alternative.
braised red cabbage

Braised red cabbage with apple and bacon | DebsLunch

From DebsLunch
This is a traditional, slightly sweet-sour, red cabbage preparation. If you’d like to make it vegetarian/vegan, omit step one, frying the bacon, and start with step 2, sauteing the onions in 2-3 tablespoons of olive or vegetable oil.
leek tart

Leek Tart with Gruyere and Onions | A Baking Journey

From A Baking Journey
There are tons of recipes for leek tart or leek quiche floating around on the Web – I chose this one since it is mostly leeks and cheese and also has good instructions for making your tart dough and fitting it into the pan. The recipe suggests blind-baking the crust and does not provide instructions for that – so here is a set from Sally’s Baking Addiction. The recipe calls for one small brown onion, which is the Australian name for yellow onions (that have a brown skin). If you like you could could double the leeks and omit the brown onion. Personally, I’d sub nutmeg for the optional cumin.
Tuscan bean soup with squash

Tuscan White Bean and Butternut Squash Soup | Fork Knife Swoon

From Fork Knife Swoon
This is a brothy soup featuring butternut squash, perhaps a nice change from soups with pureed squash that are more common. Any greens we get in the box this week, or even chopped broccoli or cauliflower, could be subbed for the kale, and a garnish of thinly sliced scallions and Parmesan cheese would be tasty.

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Week #22, final Sampler/B box

The gleaning party was a success!  The weather was mild; chilly but dry and not too windy.  The sky was beautifully quilted with clouds.  Everyone found treasures to take home.  The most popular gleaning crops were pumpkins, flowers, basil and kale/collards.  I will tell you, those pumpkins were fully ripe in mid-August!  It is a miracle that they remained solid and beautiful for almost two months.  This is unprecedented.

Basil was a last-minute gleaning crop.  By the weekend, we knew it would suffer cold damage on Sunday night, so I offered entire plants to take home.  The farm smelled amazing!

Quite a few people hiked to the back of the farm, to explore or to glean winter squash.  Steve and I both enjoyed talking with so many of you.  We always learn something new when you visit.  
Beth & Steve

Veggie List & Veggie Notes
Week #22, October 12/13, 2023

– Weekly shares
– BiWeekly/ green
– Sampler/ B group

Autumn Frost winter squash
Carrots, 2 lb
Poblano chilies, 2 (packed in bag of carrots)
Daikon radishes (white or purple or red)
Bok choy
Colored peppers, ~2
Yellow onion
Garlic, 1 medium bulb
By site: purple OR white cauliflower OR smaller cauliflower plus Romaine lettuce

Next week’s box will probably contain butternut squash, red cabbage, greens and more.

‘Autumn Frost’ squash – Store cool and dry.  60 F is ideal.
This beautiful frosted squash has both pumpkin and butternut squash breeding.  They cook and taste like an unusually good butternut, with rich, smooth texture.  This is a fairly new variety.  The breeders really knocked it out of the park with this one.  The skin is edible.  

Poblano chiles – Your chilies could be green or red.  We packed them in the bag of carrots so they will be easy to identify.

Korean radishes – These are a favorite vegetable among our farm crew.  Crunchy Korean radishes are sweeter and milder than Japanese daikon radishes and come in a more manageable size.  They contain lots of water, which makes them easy to pickle or ferment.  You’ll receive at least two of the colors we grow: white, red and purple.  
Storage: Refrigerate.
Uses:  Maangchi rules for radish ideas! Head to her website for dozens of radish recipes.  She has the best website for Korean recipes.  Her Radish Kimchi recipe is close to foolproof and easy to scale.
More uses: Phoebe has a recipe below for “Quick pickled vegetables” that can be made with grated carrots and daikon.  It’s like the pickled slaw served on bahn mi sandwiches.

Scallions – Your scallions will need a little extra prep.  I asked the crew to trim roots and wash, but not do our usual full prep, to save time on a busy day.  Just pull off an outer leaf or two.

Garlic – This is German Extra Hardy variety, the type with large cloves.

Cauliflower – You’ll get purple or white cauliflower.  FYI, the purple color darkens when cooked.  
Storage:  Refrigerate.

Pretty, pretty Autumn Frost winter squash.

You will receive at least two of the daikon colors we grew this year; white, red and purple.


Steamed Coconut Custard in Autumn Frost

Thai pumpkin custard is a treat, and can be prepared in an Autumn Frost pumpkin.  That’s my custard in the photo above.  Autumn Frost really is that color inside!  I based my version on these recipes, with alterations. 
Thai Pumpkin Custard, from Cooking with Lane
Thai Pumpkin Custard, from Amporn’s Thai Kitchen

Beth’s notes.
– I’ve only made this in a steamer.
– Steam your hollow squash for 25 minutes before adding the custard mixture.  Otherwise, your squash is overcooked by the time the custard is set.
– I’ve never used pandan leaves.
– The linked recipes call for coconut milk or coconut cream.  I substitute a mixture of coconut milk and oat milk as I prefer it less rich.  I’ll pull together my cooking notes this weekend and will share my custard mixture here and on the Facebook group page.


Pizza topped with roasted colorful peppers and onions

Pepper Lovers’ Pizza

Love peppers on pizza? This recipe is for you! It stars colorful roasted peppers, tangy pepper jack cheese, and red pepper flakes for an extra kick of heat. You can use any of the peppers from your share here—just keep in mind that the poblanos will increase the spice level.

Serves 2 to 3
Prep time: 20 minutes
Cook time: 30 minutes

6 ounces mixed peppers (bell, frying, poblano, etc.), stemmed, seeded, and thinly sliced
¼ onion, sliced into thin wedges
Extra-virgin olive oil, for drizzling
Sea salt
2 tomatoes from a can of whole peeled San Marzano tomatoes
1 cup grated low-moisture, part-skim mozzarella cheese
1 cup grated pepper jack cheese
Cornmeal, for stretching the dough
1 pound pizza dough, store-bought or homemade*
2 garlic cloves, thinly sliced
½ teaspoon dried oregano
Red pepper flakes, for sprinkling

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the peppers and onions on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat and spread evenly on the baking sheet. Roast until soft and browned around the edges, 15 to 20 minutes. Remove from the oven and set aside. Increase the oven temperature to 500°F.

Place the whole peeled tomatoes in a medium bowl and use your hands to crush them into a slightly chunky sauce. Add ¼ teaspoon sea salt and stir to combine.

In another medium bowl, place the mozzarella and pepper jack cheeses and toss to combine.

Dust another large baking sheet or pizza pan with cornmeal. Place the pizza dough on the baking sheet and stretch it into a large circle or oval. Spread the tomatoes evenly over the dough, leaving a 1-inch border around the edges. Top with all but ¼ cup of the cheese mixture, then top with the roasted peppers, onions, garlic, and dried oregano. Sprinkle the remaining ¼ cup cheese on top.

Bake for 10 to 15 minutes, or until the cheese is bubbling and the crust is golden brown.

Remove from the oven and sprinkle with red pepper flakes. Slice and serve.

*If using store-bought dough, let it sit at room temperature for 1 hour before stretching.

Quick pickled carrots and daikon
Photo by The Modern Proper

Quick Pickled Vegetables

From The Modern Proper
These quick pickled carrots and daikon would be a great addition to a homemade banh mi, but the uses for them don’t end there. Pile them onto a burger or BBQ sandwich, add a scoop to a grain bowl, or top them onto cold sesame noodles.

Boiled Daikon, by
Photo by The Woks of Life

Boiled Daikon Radish

From The Woks of Life
If you’re used to eating radishes raw, you might be surprised how much you enjoy this simple boiled daikon recipe. The cooking process mellows the radish’s bite, yielding a delicious, nourishing side dish.

Butternut squash mac and cheese
Photo by Eva Kolenko

Butternut Squash Mac and Cheese

From Love & Lemons
This ultra-comforting mac and cheese features a creamy sauce made from part cheese, part roasted squash. The recipe calls for butternut, but autumn frost squash would add exceptional flavor!

Overhead shot of maple tahini glazed cauliflower on a sheet pan. Cauliflower is garnished with cilantro and sesame seeds.
Photo by The First Mess

Maple Tahini Glazed Cauliflower with Chipotle

From The First Mess
Purple and white cauliflower are both fair game here! The smoky chipotle seasoning and sweet, nutty tahini sauce will make them irresistible.

Ginger peanut chicken in a bowl with rice and a spoon and fork.
Photo by Pinch of Yum

Ginger Peanut Chicken with Coconut Rice

From Pinch of Yum
In this satisfying weeknight recipe, a gingery, peanut-y medley of chicken thighs, scallions, and bok choy tops a fragrant bed of coconut rice. Omit the cilantro if you don’t have any on hand.

Bowl of chicken wonton soup with spoon
Photo by Smitten Kitchen

Chicken Wonton Soup

From Smitten Kitchen
Homemade wonton soup is the perfect cozy cooking project for a rainy fall day! Finish the soup with chopped bok choy instead of spinach.

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Week #21, Final box for Sampler/ A group

This week (October 5/6) is the final delivery for our Sampler/ A group members, unless you rescheduled to a later week.

We are in the final month of our regular-season CSA deliveries.  I find this shocking but it is October.  Please identify the date of your final delivery on the calendar above.  Please communicate that information with everyone picking up your produce.  If you don’t remember your green/purple/A/B/C/D assignment, then log into your account and view your schedule there.  Instuctions are under ‘View your schedule and orders.’

FYI, I will continue to send my weekly email to all members each week, even after their deliveries end.  I want you to have info on farm events, recipes and we might add an extra late-season share.


Veggie List & Veggie Notes
Week #21

– Weekly shares
– BiWeekly/ purple
– Sampler/ A group

Sweet potatoes, ~3 lb
Carrots, ~2 lb
Romano beans, ~1 lb
Jalapeno chile (packed in bag of beans so it’s easy to identify)
Kale or collards, 1 bunch
Red peppers, mixed bell and frying
Oranos snack peppers, several
Yellow onion
By site: Large cauliflower OR medium cauliflower + broccoli

Next week’s box will probably contain carrots, winter squash, peppers,  fall greens and more.

‘Orleans’ sweet potatoes – Store your sweet potatoes at room temperature.  They suffer chilling injury below 50 F.
Here are a few things we’ve learned about sweet potatoes:
– For best flavor, cook your sweet potatoes so they brown and caramelize.  We have a simple, favorite way to roast sweet potatoes.  We used to prepare sweet potato fries in the oven.  Now we just quarter the potatoes, rub with olive oil, dust with salt and place cut-side-down on a cookie sheet.  Roast in a 450 F oven without turning until soft.  The flavors will caramelize (like sweet potato fries) but preparation is simpler and the cooking time less exacting.  Slender sweet potato fries go from undercooked to overcooked in the blink of an eye.  Larger slices are less exacting, and therefore are easier.  Small sweet potatoes can be cut just in half.  Jumbos will need to be chopped into pieces.  Otherwise, they take a long time to cook.
– This first batch of sweet potatoes will need slightly longer cooking than ones from the supermarket.  I think this is because they contain higher moisture so soon after harvest.
– Sweet potatoes are good at any size. We have cooked everything from tiny to jumbo and consistently find that all sizes taste good.

Carrots – These are from our first harvest of fall carrots.  Storage: Refrigerate.

Romano beans – Romano beans are more robust and meaty than green beans.  They are excellent raw but really shine when braised (gently cooked for a long time).  

Oranos snack peppers – We have a wonderful abundance of Oranos this year!  They are a fabulous little package, crisp, jewel-toned, with very few seeds.  They are great to pack in lunches or use for dips.  

Oranos snack peppers

Your jalapeño is packed in your bag of beans so it is easy to identify. Your jalapeño could be red or green.


Sweet potatoes stuffed with greens and peanut sauce

Sweet Potatoes Stuffed with Greens & Peanut Sauce

Serves: 4 as a side; 2 as a main course
Takes: 40 minutes to an hour to roast the potatoes; about 20 minutes active time to make the filling & stuff

The basic technique in this recipe can be varied many ways; try black beans with salsa and cheese, or swap tahini or almond butter for the peanut butter. It’s not strictly necessary to scoop out the potato and stuff it back into the shell with the filling ingredients. You can simply pile the filling on top of the potato halves and serve. The stuffed sweet potatoes reheat beautifully in the microwave (or oven) and you can also roast the potatoes and refrigerate for later stuffing and eating. I tested this recipe with Koji greens (minus the stems) because that’s what I had, but just about any green will work, such as kale or collards. If using a softer green like spinach use 1 pound instead of 8 ounces.

2 large sweet potatoes, about 1 3/4 to 2 pounds
1 tablespoon vegetable oil

1/2 pound greens, such as kale or collards, washed, large stems removed, and thinly sliced
2 tablespoons vegetable oil
kosher salt
2 large cloves of garlic, minced or put through a press
2 tablespoons fresh ginger, grated
1-2 tablespoons soy sauce or tamari
1 tablespoon brown sugar or honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon Sriracha or other hot sauce, optional
1/4 – 1/3 cup natural peanut butter, smooth or crunchy (I like crunchy!)
Extra hot sauce and chopped peanuts for serving

  1. Roast the potatoes: heat the oven to 350°. Scrub the potatoes and cut in half lengthwise. Arrange on a parchment lined baking sheet and drizzle with the oil. Turn the potatoes cut sides down and place in the oven and roast for 40 minutes to an hour until soft. Remove from the oven and cool until easy to handle.
  2. Make the filling: Pour 2 tablespoons vegetable oil into a wide deep skillet with a lid. Heat over medium high heat. Add the greens and a few pinches of salt, stir to coat with oil, and cover and cook to wilt the greens, 5-10 minutes.
  3. Reduce the heat and uncover the skillet and add the garlic, ginger, soy sauce, brown sugar, and rice vinegar. Stir and then add 1/4 cup peanut butter. Cover the pan over the lower heat for few minutes to melt the peanut butter. Stir and if it doesn’t seem saucy enough to you, add more peanut butter.
  4. Stuff the potatoes: Scoop out the centers of the sweet potatoes and mash into the greens and sauce. Spoon the filling back into the potato shells. Set the potatoes back in the oven for about 15 minutes to reheat and serve with optional hot sauce and peanuts. Alternatively cool the potatoes and reheat in the microwave (or oven) to eat later.

Cauliflower coronation salad

Cauliflower Coronation Salad

From DebsLunch
This is a vegetarian version of Coronation Salad, a curried chicken salad that was the official dish for Queen Elizabeth II’s coronation in 1954. The chicken version is often served as a tea sandwich filling on buttered white bread; try this vegetarian version in pita or on a bed of greens. I think it would also be good on any type of sandwich roll. You could make this vegan by using egg-free mayo, and non-dairy yogurt in the dressing.
Celeri Remoulade

Celery Root Remoulade (Celeri Remoulade) | David Lebovitz

From David Lebovitz
Here’s a French version of Celeriac Remoulade, or celery root slaw, from cookbook author David Lebovitz. Although it may be cooling off soon, the October weather so far has been a bit too warm for some of the other heartier preparations of celeriac, gratins or soups. Lebovitz discusses grating the celeriac into thick-ish shreds with a Moulinex grater so it keeps its crunch, but this type of grater is not widely availble in the U.S. A box grater will work; probably even better is to hand cut the celeriac into julienne with a good sharp knife. Peel the celeriac (Lebovitz provides illustrations), slice into thin rounds, and then slice the rounds into thin strips.
Romano beans with bacon

Romano Beans with Shallots and Bacon | Pinch and Swirl

From Pinch and Swirl
Romano beans are often braised with tomatoes (fresh or canned) and onions – Smitten Kitchen has a good recipe if you’d like to prepare yours that way. This recipe from Pinch and Swirl is a quicker saute with shallots and bacon. Subbing a similar amount of regular onions for the shallots will work just fine!
collard greens stirfried with peppers

Sweet and Spicy Collard Greens | Monkey and Me Kitchen Adventures

From Monkey and Me Kitchen Adventures
This recipe combines the collards and sweet and hot peppers and onions from this week’s box in a stir fry served over rice. Sauce ingredients include a number of dried spices, like garlic powder and onion powder, that you can omit in favor of fresh.
Vegetarian sweet potato chili

Vegetarian Sweet Potato Chili | Cookie and Kate

From Cookie and Kate
Along with sweet potatoes and peppers that we get in this week’s box, this vegetarian chili recipe use black beans and kidney beans, either canned or cooked from dried. A nice substitution for one of the types of beans would be our Romano beans, cut into 1-2 inch lengths. You might even want to try some of the celeriac, cut into cubes and added with the onions, for a nice celery flavor in your chili.
roasted green beans and carrots

Roasted Green Beans and Carrots | Bites with Bri

From Bites with Bri
Originally written for regular green beans, the Romano beans in our box can sub in perfectly here, in this recipe that combines green beans and carrots roasted with a bit of honey and finished with a butter-garlic-lemon sauce and Parmesan cheese.

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Week #20; Who grows your food? Part 2.

Sweet potato harvest with the H-2A crew.

I wrote last week to honor our hard-working farm crew.  This week, let’s acknowledge another group who works for us a few days each year.  Since 2015, we have hired a migrant labor crew to weed carrots and do other big jobs.  Labor contractor (team leader) Carlos Aguilera brings 35 people to our farm for four or five days.  All are temporary agricultural workers from Mexico or Central America, working in the US under the H-2A program for agriculture.  

Many of you buy our carrots and other produce at Willy Street Coop through the winter.  Without their labor, we could not grow these winter crops.  We plant carrots on a tight schedule in July so they are ready to harvest in fall.  That puts us on a tight weeding schedule too.  Our regular crew does not have time to weed these big fields; they already have a full workload.  So we bring in Carlos’ crew.  

Thirty-five guys show up in a colorful school bus, spread out in our fields and leave them clean of weeds a few hours later.  We have a short list of jobs for them.  This year, they weeded carrots and beets, harvested green beans, onions and sweet potatoes, and helped us clean up finished fields.  They accomplished all that in just four six-hour days.  They are professional farmhands with high standards for their work.  

Carlos’ primary contracts are with seed producers in the area.  (He must have a signed contract at each business where they work.)  We are their smallest contract, offering just a few days per season, so we have to work with whichever days they are available, usually on weekends.

US Immigration showed up at our farm for a surprise inspection this year.  Remember the August day when temps hit 99 degrees?  Two immigration agents walked into our work shed, asking to see paperwork for the H-2A crew.  We had it but our employees were arriving at the same time so it was a scramble.  That day, agents visited each farm where Carlos’ team works.  I am reassured to know they do that, that they are watching out for the welfare of these workers.  Carlos told me the agents visited the farm where they were stationed that day, to check working conditions and that workers have access to their own passport.  That’s important, as abusive labor contractors could hold their workers’ passports.  That’s illegal. 

Carlos Aguilera is well-organized and seems to take good care of his team. Over the years I’ve had our Spanish-speaking employees work side-by-side with the H-2A crew.  I learned that they spend 90% of their time making fun of us and the rest teasing Carlos.

What is their favorite vegetable?  We send them off with lots of melons and sweet corn, their favorites among what we grow.  They are most excited for the corn, telling us they roast it and eat it sprinkled with cheese, salt and chile peppers. 

Thanks for reading.
Beth and Steve

Veggie List & Veggie Notes
Week #20, September 28/29, 2023

– Weekly shares
– BiWeekly/ green
– Sampler/ D group

Green cabbage
Cauliflower, 1 head
Broccoli, 1 head
Leek, 1 or 2
Acorn squash, 2, ‘Starry Night’ or ‘Jester’ or ‘Carnival’
Green beans, ~1 lb
Frying peppers, ~4 ct
Oranos snack peppers, several
Jalapeno chile, 1
Garlic, 1 head 

Next week’s box will probably contain cauliflower, winter squash, peppers and more.

Cauliflower and broccoli – Storage:  Refrigerate.

Leeks (look like big scallions) – These alliums have a milder flavor than onions.  Nonetheless, they can be used in recipes that call for onions.  To wash, split the leek lengthwise, from the green tops about halfway to the base, leaving the base intact.  Rinse well under running water, separating the layers to flush.  If necessary, split the leek further if soil has penetrated more than halfway down the leek.  Shake dry.  Leeks are generally eaten cooked.  They can be sauteed, steamed or roasted.  Intact leeks will store 2 to 3 weeks if covered loosely and refrigerated.  The outer leaves will yellow.  Just peel off and discard those yellow leaves.  The inner layers will be fine.

Winter squash – Store at room temperature.

Oranos snack peppers (sweet, orange) – Everyone gets a handful of Oranos snack peppers.  These are sweet and wonderful for snacking, loaded with flavor but sparse seeds.

Jalapeno chile – These are small, green and shiny.  Some have a red tip.  These are the only hot pepper in the box.

Garlic – This is the German Extra Hardy variety, with large cloves.  FYI, some heads look odd because they dried slower than I would have liked.

Oranos snack peppers


Winter squash and pecan pate with crackers and baguette

Winter Squash & Pecan Pâté

Don’t let the name pâté put you off—this savory squash dip is made with 100% plants! It’s creamy, nutty, and tangy, with a subtle sweetness from the squash and roasted alliums. Served with crackers or crostini, it would be a lovely appetizer for a fall gathering.

Prep time: 15 minutes
Cook time: 45 minutes
Serves 8

1 cup raw pecan halves
1 acorn squash
½ medium onion, cut into 4 wedges
4 garlic cloves, unpeeled
¼ cup extra-virgin olive oil, plus more for drizzling
2 tablespoons apple cider vinegar
1 teaspoon dried thyme
1 teaspoon ground cumin
¾ teaspoon sea salt, plus more for sprinkling
2 tablespoons water, plus more as needed
Freshly ground black pepper
Pepitas, for garnish (optional)
Crackers and/or baguette, for serving

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Spread the pecans evenly on the baking sheet and place in the preheating oven. Toast until fragrant, 5 to 8 minutes, while the oven preheats. Transfer to a bowl and set aside.

Slice the squash in half vertically and scoop out the seeds. Rub the squash halves with a drizzle of olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet and add the onion wedges. Drizzle the onions with olive oil and sprinkle with salt. Place the garlic cloves in a small piece of foil and drizzle with olive oil. Wrap tightly and place on the baking sheet.

Roast the vegetables for 20 to 25 minutes, or until the onions are browned and soft. Remove the onions from the baking sheet and continue roasting the squash and garlic until the squash is soft and easily pierced with a fork, another 10 to 20 minutes. Remove from the oven and allow to cool slightly, then peel the garlic cloves and measure 2 cups of the roasted squash flesh.

Place the pecans in a food processor and process until finely ground. Add the 2 cups squash, the roasted garlic, onions, olive oil, apple cider vinegar, thyme, cumin, salt, and 2 tablespoons water. Process until smooth, adding more water as needed to form a smooth, creamy spread. You may need up to 6 tablespoons total depending on the moisture content of your squash. Season to taste.

Transfer the pâté to a serving dish. Top with a drizzle of olive oil and pepitas, if using, and serve with crackers or baguette.

Tri color pepper steak with leeks
Photo by The Woks of Life

Tri-Color Pepper Steak with Leeks

From The Woks of Life
Many Chinese pepper steak recipes call for onions, but this twist by The Woks of Life features leeks instead…dark green tops included! If you don’t keep Shaoxing wine on hand, replace it with dry cooking sherry or stock.
Roasted Butternut Squash and Leeks with Orange Tahini and Za'atar Walnut Crumble
Photo by A Beautiful Plate

Roasted Squash and Leeks with Orange Tahini Sauce, Walnuts, and Za’atar

From A Beautiful Plate
This recipe highlights one of my favorite ways to cook leeks: by simply roasting them! They add lovely savory flavor to this stunning fall side dish, which features creamy roasted squash, a citrusy tahini sauce, and walnuts for crunch.

Acorn squash will work well here in place of the butternut, though I recommend roasting the squash in wedges with the skin on instead of attempting to peel it. If you don’t have fresh parsley, omit it, and season the roasted vegetables with an extra pinch of za’atar.
Cauliflower fettuccine alfredo
Photo by Jeanine Donofrio and Jack Mathews

Fettuccine Alfredo

From Love & Lemons
This homemade fettuccine Alfredo is creamy and comforting, but it isn’t made with any cream. Instead, boiled and blended cauliflower creates the sauce’s luscious texture. I promise you can’t taste it!
Crispy cabbage and cauliflower salad on plate with fork
Photo by Smitten Kitchen

Crispy Cabbage and Cauliflower Salad

From Smitten Kitchen
This humble salad consists of nothing more than roasted cabbage and cauliflower tossed in a creamy tahini dressing. It’s simple and satisfying, full of caramelized flavor. Serve it with a dollop of harissa alongside to add a kick of heat.
An up close, overhead shot shows a finished vegan cabbage roll skillet with french lentils, chopped tomatoes, rice, walnuts, and spices. The skillet is topped with fresh dill and a jar of vegan sour cream is seen nearby.
Photo by The First Mess

Vegan Chopped Cabbage Roll Skillet

From The First Mess
This hearty skillet meal is two steps away from traditional cabbage rolls. For one, it’s plant-based, made with lentils and walnuts instead of meat. Second, instead of stuffing individual cabbage leaves with the lentil mixture, you chop and roast the cabbage. Then, just before serving, you stir it into the saucy lentils. As a result, this recipe is much simpler to make than the classic dish, though it’s every bit as delicious.

Tip: It calls for a yellow onion, but leeks would be great here too!
Sautéed green beans
Photo by Eva Kolenko

Sautéed Green Beans

From Love & Lemons
A lemon-Dijon dressing brightens up these quick sautéed green beans. If you don’t have fresh thyme on hand, replace it with 1 teaspoon dried, or omit it.

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Week #19; Who grows your food? Part 1.

Photo captions:
– The first photo shows most new employees who joined us in spring. They bonded quickly and became great friends!  From left, Katie, Aly, Mary Anne, Lizzy and Ida.
– Steve and Simone look over an amazing pepper harvest.
– We all enjoyed the day that John (right) decided to impersonate Ben (left).  John shaved his head, trimmed his beard a bit and wore a blue shirt with cutoff sleeves.  What a hoot.  It’s a fairly easy impersonation because Ben wears the same outfit every day.  He has a closet full of those shirts.
– This is a close-up of Charlotte’s favorite vegetable Romanesco cauliflower.  That’s her in the background, in the orange rain pants.
– Mary Ann and Maggie both love tiny vegetables.  Honestly, Maggie is obsessed.  Here, they admire their gleaned tiny onions.  We walked through the harvested onion field and the little ones were irresistible.
– Their tiny onions.
– Bekah harvests basil from a beautiful planting.
– Maggie and daughter Ida who joined the farm crew this season.

I am overdue to introduce you to our hard-working farm crew.

We are joined in our farming endeavor by many employees.  Some have worked for us for many years.  Others joined the farm this season.  We rely on each of them.  

Do you have a favorite vegetable?  So do we.  Think about our hardworking field crew when you enjoy one of their favorites.   Here are our workers, the year they started working for us, and their favorite fruit or vegetable.

Ava Ahnen (2022) .
Bailey Boudreau (2023) .
Raul Casique Montes (2017)   “Hot peppers because I like adding them to everything I cook.” Raul runs his own vegetable farm and makes amazing hot sauce from home grown chilis.
Katie Eastman (2023)  “Peppers, because they are fresh, crisp and sweet.  I eat them like an apple and have always done that.”
Mary Ann Eastman (2023) .
Aly Fry (2023) .
Charlotte Hammond (2016 – 2018, returned in 2021)  “Romanesco cauliflower because it looks crazy and is delicious.  I actually planted some in my home garden just in case.  Some years we don’t get much here at the farm and I need it.  Sometimes I look up Romanesco photos online just to stare at it.”
Pete Hartman (2023)  Pizza.
Ken Kelly (worked for us many years, then returned in 2021) “That depends on the time of year.  Watermelons for sure.  During watermelon season, I’ll do a melon fast for a few days.  Keeps you hydrated!  
Me:  “Do you eat the seeds?”
Ken:  “Absolutely!”
Vern Mahlkuch (2014, 2020 – 2023) .
Lizzy Neuenschwander (2023) .
Karen Nicholson (2013) Winter squash, because they signify the change of seasons.  She appreciates the switch to cooking fall comfort foods that comes with winter squash.  Most of all, she loves the ethereal light during fall squash harvests.  By that time of year, we are racing the light during harvest but she loves the elongated shadows and finds the gold and silver colors poignant.
Simone O’Donahue (1999) Simone loves peppers.  She appreciates the variety of colors.  A favorite job is re-potting the young plants in the warm, sunny greenhouse.  She appreciates times when peppers are prolific, and has an affinity for this crop that grows well in hot summer weather.  Disclaimer; Simone runs our pepper harvest crop.  It’s a natural match.  She also loves poblano chiles for their acoustics.  They make the best rattling sound when you shake the plant or when you drop them in the basket.
Ida Schley (2023) . I forgot to ask Ida before she left for school but I can tell you she looked very happy during watermelon harvests!
Maggie Schley (1999?)  Maggie loves carrots and watermelons best.  Tipi carrots are a big part of Maggie’s life.  They were pictured on her wedding invitation.  She has lots of carrot jewelry.  Everyone on the farm saves ‘lover carrots’ for Maggie; carrots that have grown together in a spiral.  Maggie is always on the carrot harvest crew.  Melon harvests are special because they give a chance to spend time with Steve, plus a chance to throw around a lot of weight.
Bekah Severson (2022)  “My favorite vegetables are peppers because they’re fun to harvest and delicious any way you eat them!”
Ben Thomas (2019)  “My favorite is poblano chiles for fabulous flavor.  Tomatoes too because you can do anything with them.”  I know that Ben loves winter squash because he enthusiastically takes home all the specially-chosen squash that I offer him, even as everyone else has started to back away. “But these are special ones!” does not sway anyone but Ben.
Carrot Weinstein (2022)  “My favorite vegetable is the red cabbage.  SO much fun to harvest, great color, lasts forever, so good fresh in a salad, pickled and fermented, roasted and charred.  I love cabbage right now :)”
John Zydowicz (2019)  .  John loves peppers because they are crunchy and delicious, and appreciates that they come in so many diverse varieties.  He likes chilis with heat and grows many types in his home garden.  “It’s fun to start them in early spring and have something growing indoors.”

Steve Pincus (1975)  Onions and carrots.
Beth Kazmar (1999)  Asparagus.  Ask me in August and I’ll say red peppers.  But winter squash is my fall favorite.  I eat it for breakfast every day this time of year.
Sophie (since birth, no longer farming with us)  “Sweet potatoes and strawberries because they taste so good.”
Ari (since birth)  Cucumbers.  “You can do lots of things with them. Eat them raw or make pickles or turn them into cucumber salad.”

Veggie List & Veggie Notes
Week #19, Sept 21/22, 2023

– Weekly shares
– BiWeekly/ purple
– Sampler/ C group

Green beans, ~1 lb
Acorn squash, 2, ‘Jester’ or ‘Carnival’ or ‘Heart of Gold’ 
Koji greens, 1 head
Romaine lettuce
Tomatoes, a small bag
Colorful bell peppers, ~3
Oranos snack peppers, 4 or 5
Poblano chiles, 2
Yellow onion
German Extra Hardy garlic

Next week’s box will probably contain cabbage, broccoli &/or cauliflower, green beans, peppers, winter squash and more.

Acorn squash – If you haven’t yet, please read my Winter Squash Primer in last week’s newsletter. 
Storage:  This week’s acorn squash is best eaten within two weeks.  They are excellent right now, but do not store long.  And I will send more squash next week!

Koji greens (head of dark green leaves) – Refrigerate.
 Koji greens are a lot like tatsoi if you know that one; dark green with a nice balance of bitter flavor but not too strong.  I prefer Koji to tatsoi because it has larger, lusher leaves and not so many leaf stalks.  Recipes that use mustard greens or bok choy will work with Koji.  In a contest for my favorite fall green, Koji runs neck and neck with bok choy.

Tomatoes – Eat soon or refrigerate.  It is fall.  The tomatoes still taste amazing but will not store long.

Poblano chiles (dark green, triangular, and shiny; MILDLY HOT) –  Poblanos are the creme de la creme of chiles.  They have lots of great flavor in combination with manageable heat.  Roast and add to soup or casseroles.  To reduce heat, remove the seeds and midveins.  

Yellow onions – These are pungent cooking onions.  Store at room temperature.

Everyone gets two squash, either ‘Carnival’ (left), ‘Heart of Gold’ (middle) or ‘Jester’ (right).

Koji greens

Poblano chiles will be dark green, occasionally with red streaking or a red tip.  These are the only hot peppers in this week’s box.  All other peppers are sweet.


squash and tomatoes ready to be roasted
Photo by debslunch

Roasted tomato and squash quiche

This quiche is made with peeled squash but the varieties of winter squash, like acorn and jester, that have ridged shells can be hard to peel when raw. It’s a lot easier to remove the skin after the squash is cooked, so that’s what I’ve done here. And roasting the tomatoes concentrates the juices and makes then even sweeter. I’ve used Provolone cheese and a bit of goat cheese, but feel free to sub in other cheeses to your taste.

Takes: about an hour, but can be done in stages
Serves: 6-8

Crust for a single crust, 9-inch pie, store bought or here’s a recipe
One medium size acorn-type squash
2 slicing tomatoes, cut into wedges, then chunks OR 2-3 plum tomatoes cut into wedges
salt and freshly ground pepper
Approximately 2 tablespoons olive oil
1 cup thinly sliced onion
1 tablespoon butter
1/2 teaspoon dried thyme, or 1-2 tablespoons fresh herbs, basil or parsley suggested
1 cup provolone or other good melting cheese, grated
about an ounce of soft goat cheese, optional
3 eggs
about 1 1/4 cups half and half
extra fresh herbs for garnish, optional

  1. Make your crust and chill – this can be done the day before – or even several days before. Roll out the crust – or unfold purchased crust – and fit it into a deep 9-inch pie dish. Set the crust in the fridge while you make the filing.
  2. Line one large baking sheet, such as a half sheet pan that’s 18 x13, or two smaller ones, with parchment. Heat the oven to 400°. Arrange the tomatoes on one end of the baking sheet, or on one of your smaller baking sheets. Cut the squash in half and scoop out the seeds. Cut each half of the squash into wedges, and arrange on the other end of a large baking sheet, or separately on a smaller baking sheet. Salt the vegetables, and grind black pepper over. Drizzle with the olive oil and toss – you might not use the full 2 tablespoons. Flip the tomatoes so the cut sides are up. Here’s a pic of the vegetables on a half sheet pan ready for roasting. Place in the oven and roast for 20-30 minutes until the squash is soft and the tomatoes have released their juices. Remove from the oven and cool. This can be done several hours ahead.
  3. Melt the butter in a skillet and add the onions. Cook over medium high heat, stirring occasionally, until the onions are slightly caramelized, about 10 minutes. At the end of the cooking time, stir in the thyme or fresh herbs, and remove from the heat. While the onions cook, peel the cooked squash – I find this easiest to do with a spoon, creating rough wedges of cooked squash.
  4. Assemble the quiche: Heat the oven to 425°, and put one rack near the bottom and the other about in the middle. Spread 3/4 of the grated cheese on the bottom of the crust, then lay the squash over the cheese, breaking it into chunks with your fingers. Add the onions on top of the squash, then the tomatoes, and finish with the last 1/4 of the grated cheese.
  5. Beat the eggs in a 2-cup glass measuring pitcher until they’re well-blended, then add enough half and half to get to the 2 cup mark. Crumble in the goat cheese if using, mix well, and pour the egg mixture over the veggies in the quiche shell.
  6. Place the quiche on the bottom rack and bake for 15 minutes. After 15 minutes, move the quiche up to the upper rack, and reduce the heat to 375°. Bake until slightly puffed and golden, about 25 minutes. Cool for 10-15 minutes for easiest slicing. Garnish with the optional fresh herbs and serve.

green bean skillet

Asian Ground Turkey and Green Bean Stir Fry | Eat Yourself Skinny

From Eat Yourself Skinny
Here’s a quick way to turn our green beans into a dinner entree, even if you’re not trying to eat yourself skinny! Ground turkey is used here, but you could easily sub pork or chicken or even tofu if you prefer. Crumble the tofu and fry in a little oil till golden the same as you would for the meats. Adding some our bell peppers, thinly sliced, when you sauté the green beans would be tasty, and you can also add a couple of tablespoons of peanut butter with the other sauce ingredients to enrich the sauce.
pasta with roasted bell peppers

Pasta With Goat Cheese & Roasted Peppers For Mom | Italian Food Forever

From Italian Food Forever
The author of this recipe developed it in memory of their mother. They give you the option of using jarred roasted peppers, while noting that freshly roasted peppers will taste better. I agree, and since the recipe doesn’t provide instructions for roasting peppers, here’s the method I prefer: Place whole peppers on a baking sheet and broil in the oven, watching carefully and flipping the peppers till all sides are charred. Transfer the peppers to a heat proof bowl and cover with a plate or a lid. Allow the peppers to steam for about 15 minutes to loosen the skins and cool so you can handle them! Angle a cutting board so it drains into your sink, and lay the first pepper on the board. Carefully split the pepper, letting any hot juices drain into the skin. Working with half a pepper at a time, scrape out the seeds and veins and pull off the skin. For easy cleanup, you can line the baking sheet with foil, or use a foil pan – parchment tends to burn under the broiler.
tomato vinaigrette

Quick Tomato Vinaigrette | A Couple Cooks

From A Couple Cooks
Here’s a quick salad dressing made with fresh tomato (rather than the usual ketchup or tomato paste). It would be tasty dressing a salad of steamed green beans on a bed of shredded Romaine, topped with garlic croutons.
green bean & squash risotto

Easy Risotto Recipe with Butternut Squash and Green Beans | amycaseycooks

This no-stir risotto recipe uses butternut squash, but you can use the acorn-type squash we get this week. Either try the cook-before-peeling method above, OR halve the squash, seed, cut into wedges, and peel each wedge with a vegetable peeler or a sharp knife, and be sure to choose the least ridge-y of your squash allotment. If using cooked squash add it near the end of the cooking time, otherwise the squash will blend into the risotto. It will still taste good, but it will be invisible. The risotto can be made vegetarian by using vegetable broth instead of chicken.
vegan pumpkin soup

Vegan Creamy Pumpkin Tomato Soup | Detoxinista

From Detoxinista
Anything that can be made with pumpkin can of course be made with winter squash, and that’s certainly the case with this creamy vegan soup. To sub squash for the pumpkin puree in the recipe, simply roast the squash and scoop out the flesh and mash or puree in a food processor. Measure 1 cup of puree and save the rest for another use. The recipe calls for strained tomatoes, a type of tomato puree. To use fresh tomatoes in place of strained, peel and seed fresh tomatoes, and you could either puree the tomatoes first or add to the onions and garlic, since everything in this soup is blended. You can also sub basil for the fresh sage. I found several pumpkin-tomato-coconut soups, and this version from the Washington Post sounds appealing, but you need to sign up for a free account to view if you are not a subscriber.
coconut fish curry

Coconut Fish Curry | Blue Apron

From Blue Apron
In this recipe from the Blue Apron meal kit service, the Koji greens and basil from our box work perfectly in place of baby bok choy and Thai basil. Use any of the bell peppers, and you can add some Poblanos in addition or in place of the bell peppers for a little heat.

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