West Hartford CSA – Week 16September 27, 2012 at 2:41 pm | Posted in Uncategorized | 1 Comment
Last year’s CSA members will remember getting a large amount of apples in their fall shares in addition to the many greens, radishes, turnips and value added products that filled out our season after the flood. It is funny how the tides turn.
This year we have plenty of squash, root veggies and greens for the fall but apples in our region are very scarce. You may remember a warm spell we had last March. Those high temperatures caused local apple trees to blossom early. Later in the month, the weather returned to normal cold days and nights and all of the apple blossoms in most local orchards froze off. Local apple prices are much higher this year in the supermarkets because so few orchards survived this phenomenon.
We are sorry to say that, not only did we lose our own apple crop this year, the orchards in our area that we usually pick from also lost theirs and thus we won’t have any apples in our CSA shares. We will just have to make do with the glut of other beautiful crops that will round out the year.
Napa Cabbage This succulent cabbage is perfect for stir-fries or kimchi but we have all been loving it raw on the Isabella Freedman salad bar. Slice it thin and make it the base of your green salad or you can marinate it in sesame oil and tamari with ginger and garlic.
Kale This variety is called Red Russian. If you are looking for something new to do with kale, check out the Jewish Local Greens website http://jewishlocalgreens.wordpress.com/recipes-2/kale-recipes/
Rainbow Carrots Woah! Psychadellic carrots! They taste just like regular carrots but they are all different colors!
Scallions Also called green onions, these scallions are mider than the yellow onion you are each receiving in your share. They are quite versatile and can be used in stir-fries or lightly cooked in miso soup. I like to blend them up with sour cream to make a dip for raw veggies or chips.
Onion These onions will keep coming throughout the fall.
Romaine Lettuce Heads Large shares are each getting a head of romaine lettuce. It is crisp and delicious and lets us know that we are solidly into fall crops.
Green Peppers Okay, we know you’ve gotten a lot of peppers this season. They just keep coming! The cold weather is starting to slow them down so the end is in sight. It might be time to put some away so you’ll have them over the winter: http://www.home-ec101.com/back-to-basics-freezing-bell-pepper/
Hot Paper Lanterns These orange peppers are aptly named. They look like lanterns, are as light as paper and are are super duper hot!
Cayenne Large shares are getting a cayenne pepper as well. Enjoy the heat while it lasts~
Sweet Dumpling Squash These little dumplings have a light orange flesh. They make great soup or curry and they are adorable stuffed. You can try making a squash crisp with any of the winter squashes you will receive this fall:
Bake any kind of squash or pumpkin, or a combination of different varieties.
To bake: Cut in half, scoop out seeds, place on baking sheet cut side down, add an inch or so of water and bake at 350 until easily pierced with a fork. Scoop out and mash. Put squash into a buttered baking dish. (Size of baking dish depends on how much squash you baked.)
Crisp topping: (amount for 9×9 pan)
Blend together: 1 stick of butter
1 cup brown sugar
1 cup flour
Put topping onto squash, spread evenly and bake at 350 about 20-30 minutes, until topping begins to bubble at sides.