2014 CSA Week 21

*** This week is an odd week, therefore half shares will be delivered to the following cities Eufala, Columbus, Albany. and Ichauway!

Greetings from your favorite farmers! We have missed you and we know that you have missed your veggies! Our team is excited to get back into our CSA routine. These past few weeks our farm has had beautiful evening heat lighting and rain storms all around our perimeter but never touching down on our beautiful pastures. Last night we were finally graced with the sweet kiss of rain. Our baby kale, beets, cabbage and kohlrabi were grateful for the moisture. As soon as these crops reach maturity you can expect to see them in your share box!

There are three new produce items to introduce to the line-up: Muscadine, Malukia, and Winter Squash!

Winter Squash Handling Techniques:

If you have ever held a winter squash variety (acorn, butternut, spaghetti, etc.) there are some notable differences in the texture and weight of the squash. Summer squash (crookneck, zucchini) have soft tender skin and are best when picked small. However, winter squash has a much thicker skin and is ripe when it is fully mature.

We sun cure our winter squash, allowing our winter squash to bask in the sun for a few weeks allows the squash to store longer on your counters. Butternuts and pumpkins can last for months if correctly stored, and acorn and spaghetti can stay fresh for 2-3 weeks.

The tough exterior on winter squash can be eaten, but is often times discarded. If you plan to roast your squash in the oven the skin can be left intact and removed or eaten around.

If you plan to roast the squash whole or stuff it:

I recommend using a large blade kitchen knife to cut the squash in half, scoop out the inside seeds (much like cantaloupe), and then rub a little of your favorite cooking oil over the flesh, sprinkle a little cinnamon and sugar, perhaps a little chipotle peppers for a sweet, smoky, & savory dish. This can be roasted at 400 for 40-50min until flesh is tender.

If you plan to cube the squash:

First, you will cut the neck of the squash away from the thicker base. You then cut the skin away much like a vegetable peeler removes the skin from a cucumber. You can then slice into rounds and cube. For a full pictorial on how to properly cube a Butternut squash check out this link!

** While roasting your squash this would be the perfect time to roast some of that garlic mound that is building up in pantry. You can roast the garlic cloves whole, when they finish roasting they are turned into this other worldly sweet sticking paste that can be combined with the squash to make soup or used in salad dressings, or any place that garlic paste is welcome!

Muscadine (Grapes) or Cherry Tomatoes I have heard many people at market declare that these two items are like candy, they create mouthwatering delight and are easily snacked on. These beautiful globes can be eaten fresh or made into sweet jams and preserves.

Okra – The Okra can be enjoyed raw, steamed, fried, baked, or stewed.

Cucumbers OR Summer Squash OR Butternut Squash – Summer favorites, and falls newest gift. Fresh slices of cucumber can add a something exciting to a glass of water or a gin and tonic! Whereas, squash can be served as a hearty summer staple. Winter squash can be featured in soups, roasted sides, stuffed, or my favorite pasta sauces!

Eggplants – So many ideas to try: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka.

Sweet Roasting & Bell Peppers – I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried.

Malukia This green is well paired with our sweet potato greens for summer salads. It is bright and refreshing a great addition to any dish requiring a pop of freshness!

Sweet Potato Greens – A versatile green, tender and mild like spinach. Can be substituted into any recipe that calls for spinach.

Onions A staple in any pantry. With antimicrobial properties and the canvas to any great meal.

Garlic – Delicious in so many recipes, fresh and spicy! Salsa is always so refreshing and extra special when it has just the right amount of a spicy kick.

Basil – This herb is lovely in sauces, breads and on pizzas

Categories: CSA (Community Supported Agriculture) | 4 Comments

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4 thoughts on “2014 CSA Week 21

  1. Rachel Cox

    Hello,
    I have half shares and live in WR. Can I verify if this was the week I would be getting my veggies. If so, where would I be picking up my goodies? Which is closest to Warner Robins?

    Thanks,
    Rachel

    >

    • Hi Rachel, this response is probably a little late but half shares do not pick up this week in Warner Robbins. You will pick up Thursday, September 11th. Here is the information for the pickup:

      WHERE: International City Market. Off of Watson Blvd, across the street from Robins Federal Credit Union in front of Perkins Field between Maple & Mulberry Streets. (under the trees – look for the tall water tower!)
      WHEN: Thursdays, anytime from 3:00 until the market closes. (See Jodi for seasonal hours of operation)
      FROM WHOM: Jodi Daley, the market manager, will have your shares in the market’s refrigerated trailer. Because of the delivery schedule, we’re unable to set up at the market. Jodi will help CSA members with issues throughout the season, feel free to contact her: Jodi Daley, International City Market Manager – 478-225-7626 or on facebook at http://www.facebook.com/InternationalCityFarmersMarket

  2. Allyson Sellers

    I have a question about the meat and what they eat; who would I direct that question to, please?

    A. Sellers

    >

    • Hi Allyson, thank you for our inquiry! Our cattle eat nothing but grass. During most of the year it is grass they graze freely on in the pastures, and during months where the grass doesn’t grow fast enough to keep up we feed them hay. I hope this answers your question!

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