Friday, September 13, 2013

BPF CSA Week 15

What's in Your Share This Week?

Potatoes-- after a couple weeks' break, these staples are back for soup season!
the very first Winter Squash- Delicata and/or Sweet Dumpling- see below for my favorite preparation
Collard Greens- a nutritional powerhouse AND so delicious; interchangeable with kale in recipes
Basil- the basil went from scrawny little plants to big, bolting beauties, so you're getting a bodacious bunch with flowers- just toss them right in with the stems and leaves for pesto; blend a minute extra
Tomatoes- full size heirloom slicers! See below for invite to the Heirloom Tomato Tasting Tuesday
Cherry Tomatoes- still irresistible; still coming on strong
Beet Greens OR Kale OR Swiss Chard- mmm more more more greens! Please saute and enjoy with balsamic vinegar, lemon juice, wine reduction, and/or tomatoes. anything else=optional
the first MELONS!  Watermelon, Galia Melon, and/or Canteloupe- wow; they are starting to pour in; I hope we get at least another week of picnic weather to enjoy them outside! (Galia=green fleshed, netted skin, reminiscent of honeydew, but SO much better)

1. Heirloom Tomato Tasting here at BPF; Tuesday Sept. 17 3-7 pm.  Yes, it is during CSA pickup for Tuesday CSA members; everyone else- hope you can make it out on Tuesday! We will feature our best/favorite heirlooms along with samples from Bare Knuckle Farm, Loma Farm, and Giving Tree Farm.  Music from the Dead Letter Office, farmer Spencer Boyles' band.

2. Red Barn Yoga: Wednesday Sept 18, 6-7 p.m. in the red barn at BPF.  Donation-based, all-levels yoga class taught by Amy Hubbell. All-levels class; all invited.  Wear yoga-comfortable clothes with layers (it could get chilly!); also bring a yoga mat, towel, or lightweight blanket.

Winter Squash (universal recipe- fancify to taste)
Slice in half lengthwise; scoop out seeds.  Place face down on a cookie sheet/in shallow baking dish, add water to cover cut edge (prevent drying out).  Bake at 350-400 until flesh is soft (60 min+ for large squash; 30 min or so for small squash; test to make sure the texture is to your liking); remove from oven, serve in the skin "on the half shell" for small squash; sliced OR scooped out for larger squash.  Add any number of condiments (for example butter, salt and cinnamon, OR olive oil, roasted garlic, and ground sage, OR anything else that suits you- try it PLAIN first to see what it needs, if anything!)

Collard Greens- Michelle's favorite way
Slice collard greens crosswise into thin ribbons, massage in a bowl with salt til tenderized. Saute lightly if you like (really unnecessary, but hot food is nice in the fall!), with onions, garlic, and tomatoes, chopped (chopped hot pepper optional).  Douse with olive oil, lemon juice (or cider vinegar or hot sauce), and black pepper. Serve hot or cold.
OR boil them almost beyond recognition with a hambone in a big pot- southern style ;) Enjoy.

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