CSA 2015 Late Season Week #23

IMGP6052

  • Apples- Jonagold
  • Leeks
  • Kabocha or Kuri squash
  • Delicata squash
  • Carrots
  • Pie pumpkin
  • Beets
  • Dutch Cabbage
  • Kale
  • Lettuce
  • Swiss chard

Special Announcements…

*We will be at the “Fill Your Pantry” event this Sunday. Even though the pre-ordering is closed, we will have lots of storage crops with us that are not spoken for, so come on out and see us at the Lane County Fairgrounds from 1-5pm! There will be many farms there, with so much to offer, and it’s always a very fun community event.

*This Saturday is also the last of the outdoor Lane County Farmers Market in Eugene for the season, so come on down if you want to say goodbye to your favorite market vendors…they will probably welcome the distraction, if the weather proves to come as rainy as they predict.

Vegetable Handling and Prep tips…

IMGP6065CABBAGE (Dutch) Remove outer leaves, trim the stem end and halve or quarter the head for easier handling. Store in plastic in the crisper drawer of your fridge. Cabbage will keep for 2 weeks (and well over a month at cold temperatures and high humidity). Chop or grate raw cabbage and add to salad or slaw. To steam, cut 2-3 inch wedges off the core and steam about 10 minutes.  Serve with lemon, butter, salt, and pepper for a simple yet delicious side dish. Genevieve enjoys wearing her cabbage leaves…

IMGP6038Recipes!

Apple Cabbage Slaw Recipe from Taste of Home

Curry-Kuri Squash Soup from Vegetarian Times

Kabocha Squash Mash from Food Network

Morrocan Carrot Salad with Millet from Naturally Ella

This week the farm was misty and dark gray when I went to pick up my box, so there were not many photo opportunities to share with you. I can’t believe that next week is the last delivery of the 2015 season! I will make sure to get out to the farm and document the last CSA harvest of the year.

There are so many delicious vegetables in the box this week, I’m thinking of making some kind of stuffed squash, maybe a raw kale salad, a quiche with leeks and chard for a lunch sometime soon, and I’ve been dreaming of baked apples…we are so lucky to be blessed with such delicious food! I hope you all have a great weekend, stay dry and enjoy your veggies from the farm!

-Sara

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