The End
October 4, 2010
Anna sorting tomatoes
Week of October 4, 2010
Dear All,
This is it; the end of the season! With the cooler weather over the weekend, it sure feels like fall. I want to thank all of you for your participation in the CSA and hope that we have met your expectations.
Last week you received a comment card. I hope you can take the time to fill out the card and bring it to me on Tuesday. It will help me plan for next year.
The year in review has been an interesting year; lots of rain and lots of hot temperatures. Both of these conditions caused uneven germination of the seeds I planted, especially the later lettuce and spinach (what a disaster).
I think one of the most frustrating issues I have had to deal with this summer is digging sweet potatoes. I guess I am lucky that we only dig them for about a month. The vines go everywhere and it is hard to find the base plant. While digging them I try my hardest to miss the tuber but inevitably there is that awful crunch sound when I cut through one. You may notice that they are rather weird looking as well. At least they are good to eat!
You have probably noticed the deteriorating tomatoes. Rather than toss them, we are letting you have the last of the season. Even though there are “defects”, when cut away one still have the wonderful flavor. You are also getting some tomatoes that are under ripe. Tomatoes will continue to ripen once picked off the vine.
We had great help at Rolling Acres Farm this summer. Gwen Varley and Liza Fate became familiar to you during the main part of the summer and then Anna Sander during the last six weeks. I started out going to market then let the girls take over. It has been fun doing the market these last few weeks, seeing and talking with you.
I am off to a big adventure in two weeks. I am going to an international conference called Terra Madre http://www.terramadre.info/pagine/welcome.lasso?n=en in Turin, Italy. I am going with two friends from Iowa. My dear husband Larry will be staying home to care for the farm in my absence. I am a very lucky person to have strong family support to be able to travel like this.
Several of you have told me that you are keeping your baskets. That works fine; those of you who want me to keep one until next year, just let me know. If any of you have a particular bag that you would like back, please give me a description and I will get it back to you. Any extra bags you may have that you are willing to return would be great.
I got them somewhat washed today but the red potatoes are rather dirty. The soil is still wet and even though the sun has been shining for several days, it is not drying out.
This week’s produce:
Red potatoes
Sweet potatoes
Buttercup squash
Butternut squash
Garlic pearls*
Gourds
Green or red peppers
Tomatoes
Radishes
Green Onions
*Garlic pearls are actually the seed head of the garlic plant. What’s fun about these is that you can just pop them in your mouth (if you dare and if you like raw garlic) or just pop them in your recipe. You needn’t peel them – the skin is very thin and is just absorbed in the food.
Buttercup squash is a winter squash belonging to the family Cucurbitaceae. Not to be confused with its cousin the butternut squash, the squat green buttercup takes its name from its shape, which some say resembles an upside-down acorn with an undersized cap.
The average buttercup squash is about 7 inches (17.5 centimeters) in diameter and weighs approximately 3 pounds (1.4 kilograms), though some individual specimens may grow to be over 5 pounds (2.7 kilograms).
The inedible rind of the buttercup squash is dark green striated with silvery gray lines. In some cultivars, a cap of paler green sits atop the squash at the blossom end. The buttercup’s dense flesh is dark yellow-orange, sometimes approaching a deeper reddish color. It is worth noting that the more intense the color, the more vitamin A the squash contains.
http://www.wisegeek.com/what-is-buttercup-squash.htm
Buttercup Squash with Apples (Cooking for 2)
Make the most of winter squash when you pair it with apples and brown sugar in this dreamy side dish.
Prep Time 10 Minutes
Total Time 50 Minutes
Makes 2 servings
1 small buttercup or other winter squash (1 pound)
1/2 cup chopped tart cooking apple
2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened
1/2 teaspoon lemon juice
1/8 teaspoon ground nutmeg
1. Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
2. Cover and bake 30 to 40 minutes or until squash is tender.
Makes 2 servings
Oven Baked Sweet Potato Fries
serves 4-6
Several people have mentioned that their fries didn’t come out crispy. Please note that cooking times are an estimation. Different ovens cook differently so you may need to increase the time to reach desired doneness. Ovens should also be regularly calibrated to ensure that the temperature inside the oven is the temperature on the dial.
1 – 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.
http://sarahscucinabella.com/2008/01/22/oven-baked-sweet-potato-fries/
Until next year…….
