CSA Harvest #22

Whew, well it is safe to say that one thing we did not spend our weekend doing was irrigating the fields! The crops have all had a refreshing drink and the 500 foot radius around our pigs has been washed clean of all the dust those pigs like to raise.
The combination of heavy rain and heavy wind can often wreak havoc on the crops and when we went out to view the storm aftermath this morning we noticed several of our fall planted broccoli's and cauliflowers had blown over. The plants are still rooted though and there is no fear of them drying out. Today was spent pulling one of the pumps out of the river since the rainfall has caused the river to rise up quite a few feet. We didn't want the pump to be underwater (this has already happened last season)and a trip to Popeye the pump mechanic is not an expense we need again.
We still have one more pump in the river, higher up than the pump we pulled out today. At this point in the season the pump will be obsolete as the rains look like they may be here to stay.

There is still a lot of farm clean up to be done since we have (luckily!!) not had a frost yet (although we are getting our first frost advisory tonight). Last year our first frost happened October 7th. I remember clearly Asinete and I out in the fields trying to pick and harvest every green, pink, reddish tomato we could find. Green tomatoes will ripen just fine off of the vine. We have over 600 tomato vines planted including the t-post stakes and bailing twine we use to string them up. Tomato vine clean-up is a major undertaking at Big Lick Farm. Also this year we had an early blight hit our tomatoes in the spring (remember how cold and wet it was all the way though June?) So that blight lives in the foliage of the tomato vines now. This means we will need to haul all of the vines to the dump. Usually we compost much of our crop residues or else we just till them back into the earth where they break down. When disease hits though we need to take more sanitary measures and get rid of all the plants so we don't have the same problem next season. Also we need to look for more varieties of tomatoes that are more blight resistant. We really do keep learning each season!


Please look for your surveys this week that we will send by email. 10 questions that help us greatly in planning for the next season and getting the insight we need to keep you all happy! Also for those of you wishing to be with us next year for the 2011 CSA season we will be emailing each of you after the New Year to get email confirmations that you would like to be with us again. After the first of the new year CSA deposits and payments are very welcome so we can have capital to start the 2011 season strong once again (costs of seeds and fertilizers are high. We do have limited spots and quite a few new members on a waiting list. All of our returning members will have first priority though! :) We will remind you more about this before the last CSA basket goes out this year!


Be well and enjoy the crisp, sweet crunch of fall!

Suzie, Asinete, M.A., Violet and Sally

Harvest This Week Includes:

Broccoli- hooray! the first of the fall broccoli!

Garlic

Concord Grapes- it's true~ they even taste purple!

Beets

Head Lettuce

Sweet Onion

Winterbor Kale (did you try the kale chips recipe yet?)

Winter Squash~ some of you will get spaghetti squash~ large football shaped yellow squash. Others of you will get the small, delicate delicata. Recipe ideas for both below.

We are also hoping for tentative harvest of sweet peppers, cukes, tomatoes, and summer squash.. the availability of these depending on if we get a hard frost tonight or not...


Recipe Ideas for your fall bounty

Concord Grapes~ rich in vitamin C and very high levels of antioxidants make this a very healthy, tasty treat! They seem to taste best when chilled. Keep in a bowl in the fridge and enjoy!

Spaghetti Squash~ if you got the single, large pale yellow squash in your basket congratulations! That is a spaghetti squash! We were requested to grow this squash by one of our awesome volunteers (Violet) who is allergic to all things wheat. She told us spaghetti squash made a delicious, healthy pasta substitute!
Here are some ideas on how to prepare it in some tasty meals!

A dieter's dream, a four-ounce serving of spaghetti squash has only 37 calories.

The average four-pound spaghetti squash will yield about five cups.

Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw before re-using, then steam until tender but still firm, about 5 minutes.

How To Cook Spaghetti Squash

* Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375?F oven approximately 1 hour or until flesh is tender.

* Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.

* Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.

* Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.

Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands.

Recipe ideas for spaghetti squash once it is cooked:

Spaghetti Squash Alfredo

Servings
8

You can make this rich Alfredo sauce lower in fat by using reduced fat sour cream and low fat cheese, making this dish suitable for both low fat or low carb dieters can appreciate.

Ingredients
1 medium spaghetti squash, cooked by your favorite method and separated into strands
1 cup sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a medium-sized saucepan, combine the all ingredients except spaghetti squash over medium-low heat and whisk until smooth and creamy, stirring constantly to prevent burning. Add the spaghetti squash strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately.


Buttered Spaghetti Squash

ingredients

* 1 medium spaghetti squash (2-1/2 to 3 pounds)
* 1/2 cup finely shredded Parmesan cheese
* 3 tablespoons butter or margarine, cut up
* 1 tablespoon chopped fresh basil, oregano, or parsley
* 1/4 teaspoon salt

directions

1. Halve squash lengthwise; remove and discard seeds. Place squash halves, cut side down, in a large baking dish. Using a fork, prick the skin all over. Bake in a 350 degree F oven for 30 to 40 minutes or until tender.
2. Remove the squash pulp from shell (see photo, directional). Toss squash pulp with 1/4 cup of the Parmesan cheese, the butter, basil, and salt. Sprinkle with the remaining 1/4 cup Parmesan cheese.
3. Makes 6 servings
4. Spaghetti Squash with Marinara Sauce: Bake spaghetti squash as directed in step 1. Omit Parmesan cheese, butter, basil, and salt. For marinara sauce, in a medium saucepan cook 1/4 cup chopped onion and 2 cloves minced garlic in 1 tablespoon olive oil or cooking oil. Stir in one 14.5-ounce can diced tomatoes, undrained; 1 teaspoon dried Italian seasoning, crushed; 1/8 teaspoon fennel seeds, crushed; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring often. Remove the squash pulp from shell. Spoon sauce over squash pulp. If desired, sprinkle with grated Parmesan cheese. Per 3/4 cup squash with 1/4 cup sauce: 84 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 233 mg sodium, 14 g carbo., 0 g fiber, 1 g pro. Daily Values: 1% vit. A, 19% vit. C, 7% calcium, 5% iron. Exchanges: 1/2 Vegetable, 1/2 Starch, 1/2 Fat

recipe source
BHG.com
Better Homes and Gardens

There are tons of spaghetti squash recipes online as well.. find the one that sounds best to you!

Delicata Squash... this winter squash is appropriately named. They are smaller squash, a perfect meal for two! If you did not get delicata this week.. no worries, there will be plenty for everyone later.

Delicata Delish

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Yield 4 servings

Ingredients

* 1 large delicata squash, halved lengthwise and seeded
* 3 tablespoons butter, divided
* salt and pepper to taste
* 1 cup uncooked quinoa
* 2 cups water
* 2 shallots, chopped
* 1 clove garlic, minced
* 1/3 cup pine nuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.
3. Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
4. Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
5. Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.

Nutritional Information open nutritional information

Amount Per Serving Calories: 379 | Total Fat: 17g | Cholesterol: 23mg

Squash with Herbs


Ingredients:

2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste

If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

Spicy Squash Soup

Ingredients:

2 1/2 tsp. Cajun seasoning

1 1/2 lb. Delicata or other winter squash

2-3 tsp. fresh ginger, peeled and minced

1 liter milk

2 cup sweet onion, diced

1 cup celery, diced

2 tbsp. minced garlic

4 tsp. olive oil

10 oz. frozen corn kernels

10 oz. frozen green beans

3/4 cup fresh basil leaves, chopped

Trim edges of squash, cut into four pieces, remove seeds. Steam 12-15 minutes until soft. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée. Sauté onion, celery and garlic in 3 tsp. olive oil until onions are soft. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk. Bring to a boil, simmer for 15 minutes. Add corn and green beans and continue to simmer. Stir in basil. Season with salt to taste.

Baked Delicata Squash

Ingredients:

1 delicata squash

1-2 Tbsp. butter

salt and freshly ground black pepper

Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.

Delicata Squash Puree

Ingredients:

One 2-lb. Delicata squash

1 lb. potatoes, peeled and quartered

1 cup heavy cream or half and half

2 tbsp. butter or olive oil

1/4 c. finely chopped fresh chives

salt and fresh ground black pepper to taste

Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.

Enjoy!!!