Friends, I can't tell you what a mind game it is to be a farmer. We have spent the past few days of Fall winterizing, which in our case means wracking our brains over just how much we can prudently haul in from the fields before the temps are forecast to drop. (Not knowing if it would actually freeze hard, but knowing that if we weren't prepared, it certainly would and everything would die, because that's how luck works, right?) There are only so many beds we can cover, and only so many hours in which we can actually work. The guys spent a good part of their Sunday morning covering beds with floating row cover, and Mark and I hurried back from a family gathering to get out into the field and harvest as much Escarole and Celery as possible before dark. I'm really aiming at having some of this year's celery crop around for Thanksgiving, so Jade and Joshan spent time trimming it up so we can store it for another week or so and still have it crisp and ready for soups and stuffings. Because we're in "use it or lose it mode," the Escarole will hit our tables again this week, so break out your soup pot (or wilt it into your Macaroni & Cheese, Katie & Mark style. Creamed Escarole is also amazing). Spaghetti and Red Kuri Squash are also on the menu for this week, and the crew is digging up another round of those sweet and savory Parsnips. (Sweet! Let's savor them!)
We're looking at a similar forecast for tonight, so we're gathering another round of what we can, knowing that many of our tender leaves and stalks out in the field might not survive lows in the mid 20s. But, since we've done all of this fretting and hustling, it may just as well bounce back up to 70 again.
Best,
Katie
IN THE CSA SHARES THIS WEEK:
- Parsnips
- Leeks
- Escarole
- Lettuce (Lg. Shares)
- Red Kuri or Spaghetti Squash
- Empire Apples
- Frozen Blueberries
EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
Please, check the board this week. We'll see what the frost brings and list from there. Thanks!
HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand
HARE-RAISED:
- Salad Mix — HARES ONLY THIS WEEK!
- Celeriac
- Parsnips
- Lettuce
- Kale
- Chard
- Celery
- Yellow Onions
- Eggs
- Winter Squash
FROM BEYOND THE FARM:
- WA Organic Ambrosia, Empire, Honeycrisp, Gala, King David, MacIntosh & Macoun Apples
- NW Organic Cranberries, Carrots & Cabbage
- Organic Cabbage, Potatoes, Sweet Potatoes & many more!
- Organic Fruit: Oranges, Bananas, Limes, & Lemons
- Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
- Jody's Honey--tbd
- Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
- Handwoven Market Baskets
SEASONAL RECIPES & HELPFUL TIPS
PARSNIP & LEEK SOUP
Fine Cooking
- 1/3 cup olive oil
- 3 or 4 slices of fine-crumbed white bread
- 2 Tbs. olive oil
- 3 cups chopped leeks, white and light green parts only (from 2 to 3 large leeks), rinsed and drained
- 1 tsp. coarse salt; more to taste
- 1 lb. parsnips, peeled, quartered, and cut into 1-inch pieces
- 1/4 cup dry sherry (fino) or dry white wine
- 6 cups homemade or low-salt canned chicken broth
- 3 sprigs fresh thyme
- 2 small bay leaves, broken in half
- 1/2 tsp. white peppercorns, lightly crushed
- 1/4 cup heavy cream (optional)
- 2 Tbs. chopped fresh thyme, for garnish
CONTINUE TO RECIPE
ALICE WATERS' VIBRANT RED KURI SQUASH SOUP
Food & Wine
- 1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
- 1/2 medium onion, coarsely chopped
- 1 bay leaf
- 1 medium fennel bulb, cored and cut into thin wedges
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- Chopped toasted pecans and small marjoram leaves, for garnish
CONTINUE TO RECIPE
WHITE BEAN ESCAROLE SOUP
Giada de Laurentiis
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 pound escarole, chopped
- Salt
- 4 cups low-salt chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (1-ounce) piece Parmesan
- Freshly ground black pepper
- 6 teaspoons extra-virgin olive oil
- Serving suggestion: crusty bread
CONTINUE TO RECIPE
RED KURI SQUASH CURRY WITH CHARD
Naturally Ella
- 1 small onion
- 2 cloves garlic
- 1/2 bunch of Swiss chard about 6 ounces
- 1 red kuri squash about 2 pounds
- 2 tablespoons coconut oil
- 1 tablespoon mild curry powder
- 2 teaspoon fresh ginger
- Salt and pepper to taste
- 1 can coconut milk 13.5 fl oz
- 1 cup low-sodium vegetable broth
- Cilantro for topping
- Brown rice for serving
CONTINUE TO RECIPE
LEMON SPAGHETTI SQUASH
WITH PINE NUTS & FETA
The Sea Salt
- 4 cups cooked spaghetti squash
- juice of 1 lemon, about 1/3 cup
- 1/4 cup olive oil (can use even less, it doesn’t need much)
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1/2 cup chopped parsley
- 1/2 cup toasted pine nuts
- 1/2 cup feta cheese
CONTINUE TO RECIPE
SPAGHETTI SQUASH LASAGNA WITH BROCCOLINI
Eating Well
- 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 1 bunch broccolini, chopped
- 4 cloves garlic, minced
- ¼ teaspoon crushed red pepper (optional)
- 2 tablespoons water
- 1 cup shredded part-skim mozzarella cheese, divided
- ¼ cup shredded Parmesan cheese, divided
- ¾ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground pepper