West Hartford CSA Pickup Week 16

October 2, 2014 at 9:05 am | Posted in Uncategorized | Leave a comment

Harvest Notes October 2nd 2014


Potatoes This variety is called Dark Red Norland and it has red skin but white flesh. Store potatoes in a cool, dark, dry place.

Acorn Squash You will receive an assortment of different kinds of winter sqash this fall. All of them store quite well and are delicious roasted in the oven, steamed, or made into soups. You will get to compare the varieites and figure out your favorite flavors. Acorns are sweet, moist, and good candidates for stuffed squash. Just slice them in half, coat lightly in oil, take out the seeds, roast squash in the oven at 350 until soft, scoop some of the flesh out and mix with your favorite stuffing, and then put the filling back in. As a bonus to the soft, sweet flesh of winter squash, the seeds are also delicious when separated from the flesh, layed out on a baking sheet, and roasted in the oven.

Kohlrabi I confused some kids visiting the farm this week by pulling up a kohlrabi and telling them that a Martian had come down and planted their favorite vegetable in our fields. These unfamiliar veggies are actually very popular with kids (and adults!) when cut up raw and eaten like carrot sticks for snack. Kohlrabi is quite versatile- good in salads, soups, roasted veggies, and sautes. The beautiful purple peel is tough and is most people prefer to remove it. The leaves are delicious and can be used just like kale.

Cauliflower You can leave cauliflower in the fridge for a week or so and it will still be in good shape as it stores better than broccoli but not as well as cabbage. Cauliflower has gained fame lately in recipes that call for a creamy vegetable. I always love to just lightly roast it in the oven with a little olive oil, salt, and pepper.

Onion Our onions are finally cured and ready to eat! Onions are the very first thing we seed every spring as they take an entire season to grow. We have some real prize winners this year! We have given out all of our garlic but have plenty of onions for the rest of the season.

Cayenne These small red peppers are quite hot and also dry well if you just hang them up in a low humidity environment.

Sweet Red Peppers The long skinny red peppers in your share are sweet, not hot. This is a specialty Italian variety called Carmen that tastes unbelievable. The red bells have more typical thick skins and are not quite as sweet as the Carmens but they are still delicious raw, roasted, or sauteed.

Green Peppers A lot of people think that green peppers are a different variety from colored peppers and are surprised to learn that they are actually just less mature than our red peppers. It is amazing how different the taste is due to just a couple of weeks difference in growing time!

Parsley We made very big parsley bunches this week so that you’d have enough to make parsley pesto if you want. You can also freeze pureed parsley in ice cubes and the pop them out into your winter soups later this year.

Storage Guide for This Week’s Share



(eat first)


(1-2 weeks)


(2 or more wks)








Winter Squash























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