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CSA Sept 26, 2012

Squash squash squash squash.  T'is the season for squash.

This week whether you have a full or half share you'll be getting lots of beautiful squash.  Roma tomatoes grace both the full and half share bags, so it's time for saucing.  And the full shares this week will get the special treat of purple potatoes!  Very exciting.  We had requested enough purple potatoes for both shares throughout the full season, but alas, too dry of a summer meant that yields were not what they should have been.

Next week you can all expect enough heritage pumpkin to make several pumpkin pies for your Thanksgiving meal.

 

Full share, CSA September 26

1 spaghetti squash, spray free and LFP certified

1 butternut squash, spray free and LFP certified

1 red kuri squash, spray free and LFP certified (red kuri is a sweet drier squash, perfect roasted with butter and brown sugar)

2 lbs purple potatoes, organic

2.5 lbs onions, spray free

3 lbs carrots, organic

3 lbs roma tomatoes, spray free

1 bunch kale, spray free

1 pint cherry tomatoes, spray free and LFP certified

 

Half Share

1 spaghetti squash, spray free and LFP certified

1 butternut squash, spray free and LFP certified

1 acorn squash, spray free and LFP certified

1 lb onion, spray free

1 lb carrots, organic

1 pound roma tomatoes, spray free and LFP certified

1 bunch kale, spray free

1 pint cherry tomatoes, spray free and LFP certified

 

To prepare your red Kuri or Acorn squash, simply cut in half, scoop out the seeds, place butter in the cavity. Place the squash shell side down in a pan with a half inch of water in it.  Bake at 350 until tender.  Scoop the flesh out of the shell and mix with a little brown sugar, maple syrup or honey as your families tastes dictate.

Cheers

Erin