CSA Harvest #25

Twenty five weeks?? I just typed that into the title of this week's blog and it seems so surreal! How can it be that 25 weeks of the CSA year have gone by already? The end of each season is bittersweet. The thought of not greeting most of you every Wednesday is gloomy! The silver lining however is that we have time to regroup, to relax and plan for how the next season will be even better.

We feel fortunate that even with the tough growing season we had in the early part of the year we were still able to keep the produce pumping out. We were fortunate too in that our Fall has been mild so far. If we had had a hard frost by now it would have really limited the amount of produce you have been getting in your baskets these last few weeks... but as it is watch out!! We are planning on going out with a loud kabOOM! These last two deliveries we are going to load your baskets to the brim and hope the fruits of our extensive harvest list are able to fit in your baskets.

Thank you to each of you who filled out the CSA Survey for 2010. Because each season is different we get different responses at the end of each year. Some universal favorites were the sweet corn, strawberries, raspberries, potatoes, garlic, red peppers, lettuce and even (shock!!) kale!! Some of the un favorites that we saw more than once were beets and fennel. Sadly we will have at least one more harvest of fennel. If you haven't tried it sliced up and roasted with carrots, potatoes and parsnips you need to... the fennel bulb tastes just like the tender heart of celery.

In terms of the drop off time/ day and location only 1 person out of 70 said it was not a good day or time.. the rest said it was perfect for them. There is nothing we can do about the time of day since it takes us all day to pick, wash, pack and load up the truck. Also the day of the week works perfectly with our harvest schedule for farmers market (gives enough time in between harvests for crops to size up).

All in all with the survey results it seems like more than 95% of you were very happy with the CSA program this year. We always have a small turnover. Families that have never tried a CSA program before and realize at the end of the first year it is not for them. Many people want to choose what items they buy and that is completely understandable! If you were one of these people don't forget that you can also support us at Farmer's Market in Roseburg from April-October.. we appreciate all the support we can get.

Farming is not a lucrative career but what it lacks in monetary gain it makes up for in friendships, a strong back and work ethic and the unwavering feeling that the work you are doing is making a difference.

Thank you for allowing us that opportunity!

Harvest This Week Includes:

Baby Carrots

Parsnips (last of them! try roasted with carrots and potatoes)

Winterbor Kale OR Bok Choy

Purple or White Cauliflower

Broccoli

Leeks

Onion

Green Tomatoes (let sit at room temp to ripen or use green)

Garlic

Potatoes

Delicata Winter Squash

Parsley OR Cilantro


Recipe Ideas:

Delicata Delish~ serves 4

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


Delicata and Garlic~ serves 8
Ingredients

* 3 delicata squash (if you don't have 3 please adjust recipe)
* 1/4 cup olive oil
* 3 cloves garlic, minced
* 1/2 cup chopped fresh parsley

Directions

1. Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
2. Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
3. Bake in preheated oven for 30 minutes, or until tender.

Nutritional Information open nutritional information

Amount Per Serving Calories: 120 | Total Fat: 6.8g | Cholesterol: 0mg