CSA pick up October 2
October. The month brings to mind falling leaves, pumpkins and impending snow. This year though, the month brings a bounty of tomatoes and fresh green peppers! Though some areas have had a killing frost, many farming communities remain frost free and productive! What a great year for our CSA participants! This week's share will introduce you to winter squash. These hard shelled squash are so versatile and can keep for months on end. In particular, the heriloom variety of spaghetti squash (the oval yellow one) that we have put in your bags will keep in a cool dry place like a basement until next year April!!! If local eating is on your agenda this winter, these squash are the things to stock up on in your cold room! We have several fabulous recipes for squash on our website www.cramptonsrecipes.com At this time of year I love making spaghetti squash served in the shell. I simply bake the spaghetti squash until soft, scrape out the strands, then mix the strands with my favourite bison bolognase spaghetti sauce, top with grated cheese, and pop back into the oven until the cheese is all bubbly and lovely. These are easy to make ahead of time and serve individually to diners. Other than spaghetti, most winter squash have an orange sweet flesh. They lend themselves well to be made into soups and pies. I like most orange flesh winter squash roasted and served with butter. Marc and I have started cutting acorn or red kuri squash in half, scooping out the seeds and stuffing the squash with seasoned ground pork. Bake that in a 350 degree oven for 20-45 minutes depending on the size of squash, and you have a simple delicious meal. Acorn squash sliced into segments and roasted with chili and lime is a fabulous alternative to the boring brown sugar that I used to think went with acorn squash. The sweet orange squash are so fabulous in soups, curries, or roasted with a hit of spice. Once again, lots of recipes on our cramptonsrecipes.com And, for the love of all that is good and holy in this world, go to smittenkitchen.com and check out the lovely things that this woman does with pumpkin. Pie, yes, but so much more! And all doable! http://smittenkitchen.com/pumpkin-winter-squash-recipes/ This has become my go to web site for recipes, many of which I quickly steal and pop on our web site (I always give credit of course). But really, you should check it out. This Week's share Full Share Green pepper, spray free Purple potatoes, organic, heirloom tomatoes, organic, heirloom Tomatoes, spray free Sunchokes, organic Squash, spray free, heirloom varieties Storage potatoes, spray free Half Share Storage potatoes, spray free Purple potatoes, organic, heriloom tomatoes, heirloom, organic sunchokes, organic Squash, organic, heirloom varieties So now you're thinking, Erin, you prattled on and on about squash, then you tell me that sunchokes are in my share. What the heck are sunchokes? It is a species of sunflower that produces an edible tuber (like a potato or yam). Raw, I find that sunchokes taste like a potato crossed with sunflower seeds with the texture of water chestnuts. When you smell a raw sunchoke, it smells just like the freshly cut stock of a sunflower. Fun! You can roast them, boil and mash them on their own or with potatoes or butternut squash (handy that you have these things in your share). Sunchokes are purported to stabilize blood sugar levels in diabetics. This I know nothing about, but I do know that if I eat them raw in quantity, I get a little bloated. I prefer them grated into salads to add a crunch, or roasted with olive oil. Enjoy!!!