West Hartford CSA Pickup Week 17

October 7, 2014 at 1:13 pm | Posted in Uncategorized | Leave a comment

Harvest Notes October 7th 2014

Potatoes We love growing potatoes because they are such a hearty vegetable. 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 including butternut, kabocha, and pie pumpkins. 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 These unfamiliar veggies are actually very popular with kids (and adults!) when cut up raw and eaten like carrot sticks for snack. Kohlrabi is versatile- good in salads, soups, roasted veggies, and sautes. The beautiful purple peel is tough and thus most people prefer to remove it. The leaves are delicious and can be used just like kale.

Napa Cabbage This cabbage provides a nice balance of crunchy and leafy. It is the basis for our kimchi pickle and works well in stir-fries or Asian marinated salads. Check out the recipe below.

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.

Cherry Bombs These hot peppers have a kick along with a hint of sweetness. They are the basis for our bomb jelly.

Sweet Red Peppers Red peppers freeze very well when blanched or roasted. 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!

Toscano Kale This kale can also be referred to as dinosaur kale (it looks like the texture of a dinosaur skin and like a jurassic period plant), Italian kale, or Lacinato kale. The deep green color is fabulous and it is very versatile. Throw it in soup, squash stuffing, hash browns, massaged salads, stir-fries, or just make it into kale chips.

Cilantro Try this herb in a curry, chutney, or salad. You can also freeze pureed herbs in ice cubes and then pop them out into your winter soups later this year.

Recipe from the Adamah House

Each week the Adamah fellows harvest produce from the fields and cook big meals for Shabbat in their shared house. Check out one of the dishes they made with the same produce you have in your share!

Asian Salad1 head napa cabbage, 2 kohlrabi with leaves, 2 sweet red peppers, 1 hot pepper, 2 cloves garlic, a few sprigs cilantro – Slice napa and sweet peppers into thin strips. Cut small cubes of kohlrabi. Chop kohlrabi leaves finely. Mince garlic, hot pepper, and cilantro. Mix veggies together and dress with oil (I use sesame oil), vinegar (I use rice vinegar), soy sauce, and a few tablespoons of peanut butter dissolved in just enough hot water.

Storage Guide for This Week’s Share



(eat first)


(1-2 weeks)


(2 or more wks)








Winter Squash







Napa Cabbage
















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