Friday, October 24, 2014

CSA Week 18: the End is Bittersweet- Appreciation and Gratitude

We'll miss you!  Hope to see you at the indoor market
in Bldg 50, Saturdays from 10-2, starting Nov. 1
Well, friends- this past week WAS the last week of CSA for the season (unless you joined early and got a message about your bonus share week- you know who you are).  What a wild season.  Brenin and I have loved working together this first season of collaboration.  We couldn't have asked for a better crew than Jae and Christina, who we think will both be back next year!  And our work shares-- best work sharers ever!  Not to mention farm members-- best group of farm members ever! The past few weeks have been defined, for me, by pregnancy-induced slowness and dependency, which is an incredible, humbling learning curve in itself, and everyone else around here has stepped up, and then some, to keep us on track.  They couldn't be more competent and productive, and I couldn't be more appreciative.   Thank you, members, SO much for weathering the nutty weather with us, and for all of your support through the skinny times and enthusiasm in the bountiful times!  Sorry it took so long to get this newsletter out, but I hope the suggestions below help navigate your last box. Whether you have a winter share or shop as market customers, we hope to see you all at the indoor winter market in Bldg 50, starting the 1st of November (Saturdays 10-2). -MF
Brenin's two cents: "You only know what you know until you do what you do"-BWR

AND-reminder! Party tomorrow (Sat Oct. 25) at Birch Point:

2-5 pm Garlic Planting- dress to get cold and/or muddy! Bring your favorite work gloves and 8" measuring stick.
5-6 pm Mingling and music in the Red Barn
6-7:30ish Potluck in the Red Barn-- Dress for cold weather; the barn is unheated. Bring a dish to share and your own place settings.

What's in Your Share This (Past) Week:

Winter Squash: a mix of Acorn, Sweet Dumpling, Delicata, Buttercup, Butternut, or Red Kuri.  Again, these should keep a few weeks at least-- if you see any soft spots developing before you're ready to enjoy them, just cook and freeze for later. The long-storing varieties (Butternut, hubbard, Eastern Rise, and to some extent kabocha/buttercups) may keep fine for several months; but they did get frosted, which can shorten their storage life, so keep an eye on them if you store them for later.
Potatoes: large or fingerling
Napa Cabbage: Jae Gerhart's favorite crop!  Time for kim chee, slaw, cabbage rolls, egg rolls, stir-fry, or simply marinated wedges grilled or roasted in the oven. There really isn't much you CAN'T do with a Napa cabbage.
Leeks and/or Onions- Leeks should store in an airtight container (e.g. sealed bag) in the fridge for WEEKS if you need them to. Onions do best in cool, dry conditions, like a root cellar, frost-free garage or unheated guest room.  Keep them on the kitchen counter if you'll use them in the next couple of weeks.
Celeriac/Celery Root-just like any root veggie, remove greens before storing to maximize crispness and shelf life (attached greens continue to transpire moisture away from roots, leading to rubbery roots. Remove greens and use first). *Think SOUP!
Beets OR Carrots- same (remove greens to store)
Sweet Peppers- the very last, but beautiful and still sweet!
Hot Peppers-your choice among hot paper lantern, limon, hinkelhatz, serrano, jalapeno, thai hot, and fish.
Romaine Lettuce- some of the last fall heads out of the field-- small but crisp and tasty.
Brussels Sprouts: they did size up in time for CSA to get the very first harvest!  If you think you're not a Brussels sprouts fan, please try these before you turn up your nose. Most bad experiences w/ B-sprouts are a result of store-bought (i.e. California-grown) sprouts, which have never seen a frost in their lifetime.  Frost sweetens sprouts and many other fall green veggies like nothing else can-- the extreme cold turns some of the starches to sugars, which is why late fall collard greens, kale, B-sprouts, and even cabbage taste sweeter than their summer counterparts. Since we did have a good frost last Wednesday in Grawn (where the B-sprouts are growing), they should be sweet and flavorful. See "Recipes" for preparation suggestions.  Heads Up:  B-sprouts have sustained a certain amount (10-20%) of damage from cabbage worms and from black rot.  We tried to sort out the infected plants and only give CSA the good ones, but if you get a stalk with worms and/or that is soft and black inside the sprouts, PLEASE let us know so we can replace it!  (the only way to tell for sure is to cut open every sprout, so we may miss a few) Reminder: If your stalk happens to have leaves on it, be sure to use them!  Brussels leaves are just as tasty as the sprouts themselves-- either use just like kale, or chop and toss into the pan along with your B-sprouts (and caramelized leeks with Balsamic vinegar reduction perhaps?).


Feeling Cheesy?  Goat Cheese Mashed Potatoes with Leeks and Chives (can sub minced onions or minced, blanched leek greens for chives):

Pan-Seared Brussels Sprouts with Balsamic Vinegar Reduction
1 c. or more Brussels sprouts, trimmed and sliced in half lengthwise (tiny ones can be whole)
Any/all leaves from the Bsprout stalk, trimmed and chiffonaded
1 small onion or 1/2 large leek, sliced thinly
1 c. toasted, chopped walnuts or pecans (optional)
Olive oil
Balsamic Vinegar (not fancy- just for cooking)
Coarse salt

Saute leeks or onion and a pinch of salt in a generous amount of olive oil in a med-large skillet over med heat for a few minutes until translucent. Increase heat to high, add a good sploosh more olive oil, and when hot (not smoking), add chiffonaded B-sprout leaves and halved sprouts, stirring to coat with oil.  Stir occasionally to prevent sticking, 3-5 minutes or until sprouts are nicely browned where in contact with the pan. Add enough balsamic vinegar to cover the bottom of the pan, and toss everything to coat.  Reduce heat to med-low, cook til vinegar is reduced to a thick syrup that coats everything, stirring occasionally.  Toss with nuts, more salt to taste, and a good amount of fresh ground pepper.  We served this for Thanksgiving last year-- even family members who claimed not to like Brussels sprouts loved it.
Variation: Asian-ish theme: substitute tamari or shoyu for balsamic vinegar, sub vegetable oil for olive oil but finish (to serve) with a good sploosh of toasted sesame oil, sub peanuts and/or sesame seeds for walnuts/pecans.
Before we know it, this will be
farm life again!
Back in the spring- our newest addition!
Your farmers at the Harvest
Gathering festival in Sept

Saturday, October 18, 2014

Oct. 18 Garlic Planting & Potluck CANCELLED due to weather. Rescheduled for NEXT Sat. Oct. 25- hope to see you here!

Oct. 18 Garlic Planting and Potluck CANCELLED due to weather.  Rescheduled for NEXT Sat. Oct. 25- hope to see you here!

Tuesday, October 14, 2014

BPF CSA Week 17 Sweet and Pungent: Honey, Apples, and Garlic

This just in!

Get your Honey from the Birch Point Bees

thanks to Greg Griswold of Champion Hill Honey


Stock up on certified organic APPLES 

thanks to Gene Garthe of Garthe Orchards in Northport

Honey: Bring your jar(s) labeled with your name, and fill up from our bulk buckets.
 $6 per pint or $10 per quart.  First come, first served, til we run out! If you pick up in town (not at the farm), just leave an empty, labeled jar in your box when you return it. The following week your full jar of honey will be in your box. Please send payment to Birch Point Farm, 7506 E Birch Point Rd TC MI  49684.  If we have honey left by Saturday, Oct 18,  bring a jar with you to fill up at the Garlic Planting and Farm Member Appreciation Potluck that day.

Apples: This week Early Bird Special: $1 per lb for orders of at least 20 lbs of organic Honeycrisp or Golden 
Supreme (which is like a Golden Delicious but much better texture and flavor-- actually delicious).  Please email with your order  BY FRIDAY OCT 17.  After Friday, apples will still be available but at a slightly higher price.  Apples also available by the quart ($4 per qt). 
Available in a few weeks:  Swiss Gourmet, Ida Red, Elstar, and Spy/Spygold

Golden Supreme

In Your Share This Week:

Winter Squash: Acorn, Delicata, or Sweet Dumpling.  These are to use, not to store. These early varieties normally store well for a few months but not all winter like the butternuts and hubbards. In addition, some of the squash got frosted in the field, which reduces storage life, so eat these up!  If you can't use them in the next few weeks, and they start to develop soft spots, just bake now and store in an airtight container in your freezer til you need them.
Leeks and/or Onions
Brussels Tops OR Braising Mix: Have you tried Brussels greens?  From the same plant as the Brussels sprout, the greens are like collards but even better!  We're crossing our fingers that the Brussels sprouts themselves will be sized up by next week (the last week of CSA!), but the greens are an often-overlooked, equally delicious treat  in themselves-- hope you enjoy them sauteed, steamed, massaged, or in soup. In addition to being delicious, removing the tops from the plants stimulates more lateral growth (i.e. the sprouts) rather than apical growth (i.e. plant height), so we get bigger sprouts.  Alternately, some shares may receive Braising Mix, a blend of kales, mizuna, tatsoi, and mustard greens-- equally delectable, requires less cooking- ideally a quick steam or saute.
Sweet Peppers OR Eggplant
Hot Peppers- we are rich in chiles! If you like hot stuff, this week is for you.  If you need large quantities to freeze or make your own hot sauce, please ask about a bulk price. Varieties available: hot paper lantern (a type of elongated habanero-style red chile), Hinkelhatz, Limon, Thai hot, Cayenne, and Serrano.
Lettuce (heads) OR baby lettuce mix


1. Honey and Apple orders: see above. Get your jars and emails in ASAP!
2. Garlic Planting & Mulching AND Farm Member Appreciation Potluck this Saturday, Oct. 18.  Weather looks a little iffy-- if slightly drizzly/misty, we are still ON.  Wear your rain gear!  If full-blown thunderstorms, we'll push it back a week to Oct. 23. Hope to see you for either or both parts! Garlic: 2-5 ish, Music in the barn, cider pressing, mingling: 5-6 ish, Potluck 6-7:30 ish.
3. ONE more week of CSA to go, after this one!  For those who signed up before the end of February, you have TWO more weeks, to thank you for your help making our planning and budgeting easier.  Next year: remember, anyone who signs up before the end of February gets a bonus week of CSA shares.  Since the majority of our planning and budgeting happens in the winter it helps us greatly to know how many members to plan and grow for, and to get operating cash as early as possible. We appreciate your commitment to the farm and want to show some love back!
4. A few fall-winter shares still available: 8 weeks of fresh and storage crops to see you through the end of the year (and perhaps beyond). $250 gets you $30-35 worth of produce each week from Nov. 1 through Dec. 20. Pick up at the indoor market at The Commons every Saturday between 10 am and 1:30 pm.
5. One last thing : Some of you already know this, but Jess and I are expecting a baby around the end of December!  You'll see me getting more blimp-like each week (the in-utero name is Helium for that very reason), and you may not see me the last week or so of fall-winter shares and winter market.  But there will be a new little farmer to meet very soon!


How to Cook any Winter Squash:
For small squash (e.g. delicata, sweet dumpling, small acorns or small buttercups): Prick the skin a few times, and pop into the oven whole, on a cookie sheet or shallow pan. Bake at 375 for 40-60 min or longer, depending on size.  Test for softness-- squash should be soft to the touch but not dried out.
For any size squash, small or large: Cut in half lengthwise, scoop out all seeds and pulp (reserve seeds for toasted squash seeds if you like!), lay face down in a shallow pan with a little water (so edges don't dry out).  Bake at 375 for 20-30 min (small, thin-walled squash) up to 60-75 min (for large, thicker squash); test for doneness.

Scoop flesh out of skins (for delicata and dumplings, go ahead and eat the skins; they are so tender, no need to remove), do with it what you like- add seasoning, butter, maple, whatever you like, or make into squash enchiladas or ravioli, or blend with stock into squash soup--- the possibilities are endless.

Slightly fancier, equally simple: cut in half, scoop out seeds and pulp, and slice into 1/2"-1" thick wedges.  Lay in a single layer on an oiled cookie sheet, drizzle w/olive or peanut oil, sprinkle generously with your choice of chili powder and garlic, garam masala and ginger, rosemary and coarse salt, or any other spice combo.

Tuesday, October 7, 2014

Birch Point CSA Week 16: Only two weeks left! (after this one)

Is it an alien? No, it's celeriac!

      Wow, the season is flying by faster than any other so far.  "Summer" was a flash in the pan; we've been consumed by spring and fall this year. Thankfully, fall is pulling out all the stops and proving to be worth spending the extra time on.  In addition to daily lunchtime Beyonce videos, the farm crew has been enjoying daily readings by Hal Borland, a nature writer whose essays appeared appeared in the NYT from the 1941 through 1978.
      Today's entry, from Sundial of the Seasons (Lippincott, 1964), titled "To Walk in Beauty," begins

        One now walks in Autumn itself, along the suburban street, beside the country road, in every woodland. 
        For Autumn in the time of the fallen leaf, and the leaves are crispness underfoot, brown and red and yellow 
        and sere tan, the leftover of Summer shade, paper-thin jewel flakes that bring the sunlight and the vividness 
        of sunset down to earth.

Celeriac with leaves still on
     And it's starting to feel that way even in the fields- the tomato trellises have fallen (been taken down), the early gardens have been tilled in and seeded to their winter cover crops; onions are curing in the barn, fall greens are taking on the crisp sweetness that only cool temperatures and brisk winds can bring on. We're planning to get every last squash out of the field and starting to cure this week, and looking ahead to many more weeks of harvesting greens, roots, and certain heading vegetables (did someone say "Romanesco"?).  Yes, the Romanesco is on the horizon! It's lagging behind its counterparts, the fall broccoli and white cauliflower, and main-season CSA  may be over before the first fractal-headed beauties are ready, but we look forward to sharing them with our fall-winter CSA members and market customers!  Meanwhile, we hope you enjoy this week's Soup Share, specially composed to make your fall soup a delicious no-brainer.

In this week's share: Everything you need for soup!

Potatoes, large and/or fingerling
Carrots- all orange OR a Rainbow mix
Onions and/or Leeks-- and YES you can use the green part of a leek!
Celeriac, or Celery Root-- this is the thing that will make you say "huh?" -- looks like a hairy alien with vaguely celerey-esque leaves out the top. Flavor=celery times ten! How to use? More like how not to use! First, separate leaves from the root.  That root will store for months if you need it to-- celeriac is classic winter peasant food because of its excellent keeping quality. Those leaves and stems are just as flavorful; they just don't keep as long, so use those immediately-- chop finely across the stems and use in soups, stews, stirfry, or even egg salad (chop finely for that; it is a potent flavor when raw!).  Depending on the size of your soup pot and love for celery flavor, you could choose to ration the celeriac, using one quarter or half the root at a go, or, to quote Stephanie Mills, use the whole thing in one fell soup. Just slice or chop and saute with your onions and carrots in the very first stages of soup making. OR see Recipes below for my favorite non-soup use: Celeriac Remoulade. ATTENTION: SAVE THE PEELINGS! Celeriac peelings are perfect for soup stock--- whether you make it now (when using the celeriac) or later. Just be sure to strain your stock through a fine filter, like a paper coffee filter, if you use the peelings, because it is IMPOSSIBLE to get all the dirt out of all the root hairs and crevices
Parsnips! The very first of these fall sweeties. If you are new to parsnips, the best way to explore them is roasting: chop into bite sized chunks OR cut in half lengthwise, coat with olive oil, and roast in a single layer on a cookie sheet or skillet in a 400-degree oven til they are soft and starting to brown on the edges.  Of course, they're delicious in soup as well, and/or cooked and mashed right in with your mashed potatoes (which is also a great way to enjoy celeriac, according to farm member Flora Biancalana). And don't forget parsnip fries! Oven-baked, just like any French fry.
Broccoli OR Caulilower-  your choice.  The fall broccoli is some of the loveliest I've seen.  The cauliflower, while equally lovely, is much less consistent in maturing--we find a handful sizing up every week.  Hopefully before the end of the season, everyone gets a cauliflower who wants one!  A favorite farm lunch last week was cheesy-broccoli soup, recipe below.
Bok choi- OK, so you've got soup AND stir-fry this week.  The Asian greens are loving this cool, fall weather. Pardon a few insect holes-- the choi is delicious!  Enjoy fresh in slaw or stir-fried OR grilled-- seriously; an entire head of choi, sliced in half lengthwise OR quartered, brushed with sesame oil and face down on the grill til just blackened on the surface may become your new favorite grillable.  Drizzle with hot sauce or sweet-and-sour sauce before enjoying.
Eggplant OR Sweet Peppers- just to make the stir-fry mean something.  Our favorite way to enjoy eggplant: slice into 1/2" thick rounds. Coat both sides with generous amt of olive oil. Generous pinches of salt and pepper. Bake on a cookie sheet in a single layer, at 375 for 30-45 min (depending on size), til browned and caramelized outside, soft and mushy inside. Bon appetit.
Radishes- the fall radishes are finally sizing up! They took their sweet time, but we hope it was worth the wait.  If you aren't yet a radish fan, try them roasted (see parsnip suggestion, above), and get back to me.  Radishes, bok choi, carrots, onion or leek, and celeriac, all grated or matchsticked, make a lovely slaw, by the way, with rice vinegar, sesame oil, and ginger.

Bok choi

Celeriac remoulade--
 this one has carrots in it


1. Sweet Honey in the Barn- next week!  Beekeeper Greg will deliver (fingers crossed) honey here in time for next week's CSA pickup.  Limited quantities of BPF honey available at CSA member-only price (TBA; depends on what we end up paying Greg). Bring a jar with your name on it to CSA pickup next week if you're interested. Sat, Mon, and Wed shares: leave a jar with your name on it in your empty box when you return it; the following week it'll be included with your share. I'll let you know the price as soon as I hear from Greg!

2. A few Fall/Winter shares are still available-- email or call if you're interested.

3. We'll start taking orders for Thanksgiving shares soon- be thinking about whether you'd like to order a box (prob. around $50 worth) of fall goodies (think root veggies galore, squash, onions, herbs, cooking greens, possibly salad greens -weather permitting, etc-- things for your Thanksgiving feast and/or to squirrel away. Pick up at the indoor market the Saturday before Thanksgiving.


Celeriac Remoulade
 from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, 2006) by John Peterson and Angelic Organics

1 large celeriac, peeled and cut into matchstick-sized strips
2 Tbsp lemon juice
1/2 c. mayonnaise, preferably home-made
2 Tbsp prepared Dijon mustard
2 Tbsp chopped cornichons
1 1/2 Tbsp capers, drained (and rinsed first if packed in salt)
1/2 tsp herbes de provence
1/2 tsp salt plus more to taste
1/4 tsp fresh ground black pepper

1. Toss celeriac and lemon juice in a large bowl.
2. Add remaining ingredients, toss well to combine. Add more salt if desired Let stand for half an hour before serving.
MF note: Remoulade is characterized by the mustard-mayo-pickle tang, NOT ruled by specific ingredients. If you've got the basic sauce (lemon, mayo, mustard, salt, pepper) and at least some amount of brine-i-ness (cornichons, capers), you can sub any matchsticked firm veggie-- celeriac is classic and delicious; but also try adding any mix of carrot, beet (for pink remoulade!), rutabaga, raw winter squash, firm radish, parsnip, you name it.

BPF Lunchtime Cheesy Broccoli Soup

1 med onion, chopped
1 small (or 1/4 - 1/3 large) celeriac, peeled and chopped (note: I save the peelings and tops/tails of celeriac, celery, carrots, parsnips, onions, and leeks to make a veggie broth later-- pop into a plastic bag in the freezer, and keep adding to it until you have a critical mass, then make a batch of stock)
2 med carrots, chopped
2 tsp thyme
2 bay leaves
2 cloves garlic
1 head broccoli, including stem (peel stem if woody),chopped into bite sized pieces, reserving out the tips of the florets
3 med potatoes, cubed
all the cheddar cheese you can stand (1/4-1/2 lb, according to taste-- we are cheesy around here, so you might overdo it if you follow our lead...)
1 c. grated parmesan
2-4 c. stock or water
2 c. milk
lots of salt and pepper

1. In medium, heavy-bottomed pot, saute onion, carrot, celeriac, and potato with thyme and a generous sprinkle of salt, in olive oil or butter over med. heat. Once it's all tender, add garlic and broccoli (keeping the tips of the florets out), saute another few minutes. 
2. Add stock or water, enough to cover everything but not much more. Bring to a boil, then reduce to simmer. Simmer until broccoli is just tender.
3. Using your immersion blender, blend everything as smooth (or chunky) as you like. If you don't have an immersion blender, blend in an upright blender in batches, or mash with a potato masher in the pot if you don't mind chunkiness (may have to simmer a little longer to soften broccoli even more in that case). Add bay leaves, reserved floret tips, salt, and pepper, simmer 10-15 min longer.
4. Add milk and cheeses, being sure not to let it boil after that (scalded milk will make the soup taste funky). Determine if it needs more liquid, and add additional water or stock accordingly. Garnish each bowl with breadcrumbs and/or fresh herbs and/or more cheese.

Root Veggie Fries
 Not just for potatoes!
Any root veggies you have- try parsnips, celeriac, potatoes, carrots, beets, sweet potatoes, or even winter squash!
Veggie oil or peanut oil
Salt, pepper, any other seasoning you like, e.g. garlic powder, smoked paprika, chili powder, lemon pepper, etc.

Preheat oven to 375.  Scrub veggies well- no need to peel unless you enjoy peeling. Slice into 1/2" wide by 1/4" thick slices (think "steak fries").  Toss with oil, spread in a single layer on a cookie sheet, sprinkle with salt. Bake at 375 for 15-25 min, depending on size of fries (hint: slice potatoes, sweet potatoes, or squash a little thicker than the rest if baking a mixed batch-- they tend to cook a little faster than other roots). Bake til edges are browned and just starting to crisp.  Sprinkle on seasonings as soon as you remove the pan from the oven.  Serve hot with malt vinegar, ketchup, or spicy mayo- 2/3 mayo to 1/3 hot sauce, mixed.

Thursday, October 2, 2014

Birch Point CSA Week 14-15: Fall Bounty

This Saturday, Oct. 4: Grawndezvous!   Brenin and his dad  Tom are your hosts for this end-of-summer festival at the farm in Grawn.  Early evening through ???  Potluck and cookout over the fire.  Bring musical instruments, beverages, and a dish to share if you like. Dress for cool, maybe wet, fall temps. If you've never been to the Grawn farm, this is a good time to take a tour-- just come before dark. Follow the link for a map; take a south on Sunset Breeze all the way to the end-- look for the party tent!
Keep in mind: October 18 is the Garlic Planting and Farm Member Appreciation Potluck at Birch Point-- bring a friend! More details soon.

In Your Share This Week:

The very first Winter Squash- Acorn, Delicata, or Sweet Dumpling
Broccoli OR Cauliflower
The first fall Cabbage
Some of the first fall Carrots- either all orange Mokum or mixed Rainbow
A rainbow of Sweet Peppers
Sweet Onions or Red Tropea Onions
Potatoes- large red Strawberry Paw or white Bintje, or white/purple fingerlings (if you were part of the volunteer potato planting at Birch Point, these fingerlings are some of the roots of your labor)
Kale OR Collard Greens
Italian Parsley *think Parsley-Potatoes*
Salad Mix OR Head Lettuce

Sweet Dumpling

Acorns come in many colors!

Tropea Onions


1. Fall/Winter Shares available: Join us for eight weeks of fall and winter bounty (yes, "winter bounty" is a thing when you have a hoophouse!).  Starting Saturday November 1st, pick up shares every Saturday at the indoor winter market at Bldg. 50 @ The Commons (Sat. 10 am- 2 pm; market runs November through April).  Fall/Winter shares will include plenty of root veggies like potatoes, carrots, beets, leeks, onions, turnips, radishes, celeriac; as well as leafy greens like kale, collard greens, spinach, Asian greens, lettuce, cabbage, Brussels sprouts AND greens; winter squash, herbs like parsley, thyme, and rosemary, sexy hoophouse greens like arugula, baby salad mix, baby spinach, and possibly a few surprises. Shares cost $250 and are intended to feed 2-3 adults or a small family. Since there will be so many storage crops, don't worry if you have a small household and can't use the entire share in a week; many things will keep well for weeks or months if you have a root cellar or cool storage area.

2. Honey from our girls (the honeybees!) will be available soon! Beekeeper Greg Griswold collected supers last week and  is extracting honey this week, so we could have honey available as soon as next week. Last year honey was $12 per quart; I anticipate it will be similar this year. The way it works: You bring jars, labelled with your name, to CSA pickup. Tuesday people will fill your own jars on site from the bulk bucket. Sat, Mon, and Wed people will leave your empty jars with your empty boxes, and next week your jar will be in your box, full of honey!  I'll send an email shout out as soon as we get the word (and the goods) from Greg.

3. Three more weeks of CSA after this wek! (Four for those who joined before the end of February) 


Click here for a simple variation on Colcannon, a traditional Irish potato-and-greens dish (note: you can use any onion; it doesn't have to be green; my guess is that since it's often a St. Patrick's Day dish in Ireland, green onions are what's in season there in the March, therefore that's what's in the recipe, but any allium will do nicely)

And speaking of internet recipes, here's a nice suggestion for Five Spice Roasted Delicata Squash, which you could use for any of the squash you'll get this week (any small, thin-skinned squash, basically, not just Delicata). 

Sweet Dumpling Squash with Quinoa (note: any small squash will do nicely!)
Courtesy of Buy Haywood

1 cup quinoa
2-3 sweet dumpling squashes
1 tablespoon olive oil
1 diced yellow onion
1/4 cup chopped nuts of choice
1/4 cup chopped dates or raisins  
2 tbsp brown sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and freshly ground black pepper (to taste)
1 tablespoon maple syrup 
6 tablespoons butter

Preheat oven to 350 F. Cut the squash in half and remove seeds with a spoon. Use a fork to poke several holes in the skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1” of water to bottom of pan. Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft. Rinse and cook quinoa in 1 and ½ cups of boiling water then let it simmer in pot covered with lid for about 15 minutes. Saute chopped onions in olive oil until translucent and then add nuts, spices, and raisins or dates and sauté an additional minute. Mix in the cooked quinoa and salt/pepper to taste. Divide mixture into squash halves, along with butter, nutmeg, and cinnamon. Drizzle with maple syrup and bake for 20 minutes.
lifted from