Week 17
August 31, 2010 and September 3, 2010
This week you will find in you share:
Sweet Potatoes
Hot and Bell Peppers
Garlic
Basil
Winter Squash- Delecata, pumpkins and acorn
Tomatoes
Ornamental Gourds
We have been enjoying the cooler nights! Hope all is well with everyone. This will be Bobby’s last week on the farm- we will miss him dearly. Thanks for all your hard work!!
Sweet Potato Muffins
Ingredients - 1 cup Butter, softened
1 cup Sugar
6 Eggs
2 cups Buttermilk
1 teaspoon Vanilla
1-1/2 cups All-Purpose Flour
2 tablespoons Baking Powder
1 pound Sweet Potatoes, peeled, cooked and mashed
Preparation: 1. Preheat oven to 350 F.
2. In medium mixing bowl combine butter and sugar.
3. Blend in eggs, buttermilk, flour, baking powder and cooked sweet potatoes.
4. Use wooden spoon to blend all ingredients well.
5. Spoon muffin batter into greased muffin tins. Fill 2/3’s full.
6. Bake 25 minutes.
Taken from: http://sweetpotatorecipes.net/
Tuesday, August 31, 2010
Wednesday, August 25, 2010
Week 16
Week 16
August 17 and August 25
Thank you Kathy and Joe for hosting a fun pool party, it was nice to have a chance with visit with many of you. What a lovely home!
This week on the farm…
The peppers look great and full of peppers. We like to leave some on the plant to allow them a chance to turn red and some we pick when they are red. They actually come from the same plant. The winter squash are ripening up and you will find a variety in your box this week. They are a great healthy option to add to any meal. I like to use the Delicata as an alternative to pasta. The basil is still coming on very strong, so if you would like an extra large bunch let us know. Remember the more you have in the freezer now, the more delicious your winter will be. This week you will have sweet potatoes- one of my favorites. Since they are organic don’t be afraid to eat the skin. We hope you enjoy your veggies this week.
Happy eating,
Anne and Adam
This week’s box:
Sweet Potatoes
Delicata Squash- creamy colored with stripes
Long Pie Pumpkin- Orange oval with stripes
Mini Pumpkins- looks like a classic pumpkin, but mini. The whole thing is edible
Acorn- Green and orange and shaped like an acorn
Watermelon
Bell Peppers
Hot Peppers
Jimmy Nardella Peppers- a sweet roasting pepper looks like a banana pepper
Okra
Basil- Thai and Genevese
About Delicata squash
The delicata squash is also called the sweet potato squash, although it differs in appearance: the delicata squash has a light yellow skin and it is striped with green or brown lines. The taste of this plant is similar to sweet potatoes` taste, but it has a more creamy texture. The size of the delicata squash varies from 5 to 9 inches in length and the form is rather long and oval. The most important nutrients of this squash are the A and C vitamins and the iron and potassium. The best delicata squash pieces are the ones that are heavy, very firm and without any soft spots on their surface – like this, they can be prepared in various ways and keep their special taste.
Delicata squash can be used in various recipes as entree, main course and dessert and the most famous one is the roast delicata squash salad. The roasted delicata squash salad consists of olive oil, black pepper, lemon juice, vinegar, mustard, mixed greens, dried cranberries, pine toasted nuts and the delicata squash slices.
Classic Baked Acorn Squash Recipe
Ingredients
• 1 Acorn squash
• 1 Tbsp Butter
• 2 Tbsp Brown Sugar
• 2 teaspoons Maple Syrup
• Dash of Salt
Method
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.
Taken from:
http://simplyrecipes.com/recipes/classic_baked_acorn_squash/
August 17 and August 25
Thank you Kathy and Joe for hosting a fun pool party, it was nice to have a chance with visit with many of you. What a lovely home!
This week on the farm…
The peppers look great and full of peppers. We like to leave some on the plant to allow them a chance to turn red and some we pick when they are red. They actually come from the same plant. The winter squash are ripening up and you will find a variety in your box this week. They are a great healthy option to add to any meal. I like to use the Delicata as an alternative to pasta. The basil is still coming on very strong, so if you would like an extra large bunch let us know. Remember the more you have in the freezer now, the more delicious your winter will be. This week you will have sweet potatoes- one of my favorites. Since they are organic don’t be afraid to eat the skin. We hope you enjoy your veggies this week.
Happy eating,
Anne and Adam
This week’s box:
Sweet Potatoes
Delicata Squash- creamy colored with stripes
Long Pie Pumpkin- Orange oval with stripes
Mini Pumpkins- looks like a classic pumpkin, but mini. The whole thing is edible
Acorn- Green and orange and shaped like an acorn
Watermelon
Bell Peppers
Hot Peppers
Jimmy Nardella Peppers- a sweet roasting pepper looks like a banana pepper
Okra
Basil- Thai and Genevese
About Delicata squash
The delicata squash is also called the sweet potato squash, although it differs in appearance: the delicata squash has a light yellow skin and it is striped with green or brown lines. The taste of this plant is similar to sweet potatoes` taste, but it has a more creamy texture. The size of the delicata squash varies from 5 to 9 inches in length and the form is rather long and oval. The most important nutrients of this squash are the A and C vitamins and the iron and potassium. The best delicata squash pieces are the ones that are heavy, very firm and without any soft spots on their surface – like this, they can be prepared in various ways and keep their special taste.
Delicata squash can be used in various recipes as entree, main course and dessert and the most famous one is the roast delicata squash salad. The roasted delicata squash salad consists of olive oil, black pepper, lemon juice, vinegar, mustard, mixed greens, dried cranberries, pine toasted nuts and the delicata squash slices.
Classic Baked Acorn Squash Recipe
Ingredients
• 1 Acorn squash
• 1 Tbsp Butter
• 2 Tbsp Brown Sugar
• 2 teaspoons Maple Syrup
• Dash of Salt
Method
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.
Taken from:
http://simplyrecipes.com/recipes/classic_baked_acorn_squash/
Thursday, August 19, 2010
Winter Squash Recipes
Baking Squash
Cut the squash in half and scrape out the seeds. Clean the seed over and let dry. We use a dry roast the seeds in a cast iron skillet on a medium heat without any oil (hence dry roast). When the seeds are brown on both sides, I like to add a Tablespoon of tamari for a nice flavor.
To bake the squash- pre heat the oven to 350 and place the squash in a pan with 2 inches of water and a splash of tamari and Mrs. Braggs or salt or nothing. Bake until fork tender. Scrap out the soft flesh and compost the skin (or sometimes I like to eat it). The flesh is great in sauces, soups or on its own. It’s very healthy and filling.
Southwestern Stuffed Acorn Squash
Taken from From EatingWell:
September/October 2007 — Subscribe to EatingWell Magazine Today!
6 servings
Active Time: 45 minutes
Total Time: 1 1/2 hours
Ingredients
• 3 acorn squash, (3/4-1 pound each)
• 5 ounces bulk turkey sausage
• 1 small onion, chopped
• 1/2 medium red bell pepper,chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cups chopped cherry tomatoes
• 1 15-ounce can black beans, rinsed (see Tip)
• 1/2 teaspoon salt
• Several dashes hot red pepper sauce, to taste
• 1 cup shredded Swiss cheese
Preparation
1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
Tips & Notes
• Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Nutrition
Per serving: 259 calories; 7 g fat (4 g sat, 1 g mono); 29 mg cholesterol; 38 g carbohydrates; 15 g protein; 7 g fiber; 482 mg sodium; 884 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (45% dv), Calcium (20% dv), Iron (15% dv)
1 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable
Cut the squash in half and scrape out the seeds. Clean the seed over and let dry. We use a dry roast the seeds in a cast iron skillet on a medium heat without any oil (hence dry roast). When the seeds are brown on both sides, I like to add a Tablespoon of tamari for a nice flavor.
To bake the squash- pre heat the oven to 350 and place the squash in a pan with 2 inches of water and a splash of tamari and Mrs. Braggs or salt or nothing. Bake until fork tender. Scrap out the soft flesh and compost the skin (or sometimes I like to eat it). The flesh is great in sauces, soups or on its own. It’s very healthy and filling.
Southwestern Stuffed Acorn Squash
Taken from From EatingWell:
September/October 2007 — Subscribe to EatingWell Magazine Today!
6 servings
Active Time: 45 minutes
Total Time: 1 1/2 hours
Ingredients
• 3 acorn squash, (3/4-1 pound each)
• 5 ounces bulk turkey sausage
• 1 small onion, chopped
• 1/2 medium red bell pepper,chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cups chopped cherry tomatoes
• 1 15-ounce can black beans, rinsed (see Tip)
• 1/2 teaspoon salt
• Several dashes hot red pepper sauce, to taste
• 1 cup shredded Swiss cheese
Preparation
1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
Tips & Notes
• Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Nutrition
Per serving: 259 calories; 7 g fat (4 g sat, 1 g mono); 29 mg cholesterol; 38 g carbohydrates; 15 g protein; 7 g fiber; 482 mg sodium; 884 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (45% dv), Calcium (20% dv), Iron (15% dv)
1 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable
Wednesday, August 18, 2010
WEEK 15
Week of August 17 & August 20
Greeting CSA Friends!
We hope that everyone is having a wonderful "Back to School" week. For me this means back to work which is always an adjustment and this year it will be a little more difficult. However, I'm learning that this is my new normal- the grieving journey is a difficult and consuming process. We really thank all of you for the support throughout the first half of the season. We have a wonderful group of CSAers!
Remember to get your veggies at Kathy and Joe's House this week- stay for a swim and potluck dinner if you can! They live at 201 N. Lark in Carbondale.
I love to see the Winter Squash coming out of the fields because it means that Fall is right around the corner! The heat is a little more reasonable these past few days which makes working in the fields a lot nicer.
We hope that you have a great week!
Take care,
Anne and Adam
This week you will find:
Winter Squash: Delecata- delicious!
Mini pumpkins- a cute a yummy way to make a meal
Long Pie Pumpkins- these are an old time favorite that we decided to try this year. We baked one the other day and it is out of this world.
Acorn- a standard in our garden and our dinner menu
Remember to eat the flesh and roast the seeds!
Cucumbers
Peppers
Garlic
Tomatoes
Basil- We have been forgetting to bring this with us the past couple of weeks. We pick and put it in a few vases on the counter to keep it cool and crisp until it is time to go into Carbondale and then forget to bring it with us. We are so sorry. We have tons of basil if anyone would like an extra large bunch to make pesto- just let us know and we will bring it to the next delivery. We like to make and freeze tons of pesto to have a healthy "fast" food in the winter.
I'm out of time right now, but I will post some recipes tomorrow.
Greeting CSA Friends!
We hope that everyone is having a wonderful "Back to School" week. For me this means back to work which is always an adjustment and this year it will be a little more difficult. However, I'm learning that this is my new normal- the grieving journey is a difficult and consuming process. We really thank all of you for the support throughout the first half of the season. We have a wonderful group of CSAers!
Remember to get your veggies at Kathy and Joe's House this week- stay for a swim and potluck dinner if you can! They live at 201 N. Lark in Carbondale.
I love to see the Winter Squash coming out of the fields because it means that Fall is right around the corner! The heat is a little more reasonable these past few days which makes working in the fields a lot nicer.
We hope that you have a great week!
Take care,
Anne and Adam
This week you will find:
Winter Squash: Delecata- delicious!
Mini pumpkins- a cute a yummy way to make a meal
Long Pie Pumpkins- these are an old time favorite that we decided to try this year. We baked one the other day and it is out of this world.
Acorn- a standard in our garden and our dinner menu
Remember to eat the flesh and roast the seeds!
Cucumbers
Peppers
Garlic
Tomatoes
Basil- We have been forgetting to bring this with us the past couple of weeks. We pick and put it in a few vases on the counter to keep it cool and crisp until it is time to go into Carbondale and then forget to bring it with us. We are so sorry. We have tons of basil if anyone would like an extra large bunch to make pesto- just let us know and we will bring it to the next delivery. We like to make and freeze tons of pesto to have a healthy "fast" food in the winter.
I'm out of time right now, but I will post some recipes tomorrow.
Sunday, August 15, 2010
week of Aug. 15-21
Bring your suit and dish to share this Friday for a Clear Creek CSA Get Together!
Everyone is invited to potluck pool party at CSA Members Kathy and Joe’s House!
201 N Lark Carbondale
Friday, August 20th at 5:00
All Friday members will pick up their shares at the party, so come get your veggies even if you can’t stay to swim.
Everyone is invited to potluck pool party at CSA Members Kathy and Joe’s House!
201 N Lark Carbondale
Friday, August 20th at 5:00
All Friday members will pick up their shares at the party, so come get your veggies even if you can’t stay to swim.
Tuesday, August 10, 2010
week 13
August 10th & August 13th
This week’s delivery will include:
Green Peppers
Hot Peppers (cayenne & jalapeno)
Tomatoes
Cucumbers
Squash (patty pan & yellow crook neck)
Garlic
Basil
Corn (Lancelot)
Musk Melon
News from the Farm:
This week we are experiencing tremendous heat throughout Southern Illinois! The tomatoes are still producing fairly well and it is nice to have cucumbers this late in the season. We have been enjoying tomato and cuke salads nightly. The green beans are looking great and we should have a nice harvest soon. The squash bore beetles are attacking the squash this year. We are thinking about using floating row covers next year to help prevent this problem. They seem to be getting worse! We planted the Fall garden last week, which includes a second run of all the spring veggies. We had several hundred seedlings (broccoli, cabbages & brussel sprouts) die in their flats due to the heat and flea beetles, which was disappointing. We replanted.
Well, enjoy the veggies and have a great week!
Canning
THE book for canning The Blue Ball Book of Canning is on sale at the Rural king for 6.99.
Wednesday, August 4, 2010
WEEK 12
Week 12
August 3 and August 6
WOW! It is hot! We hope that everyone is doing great and having an enjoyable week. The vegetables are doing all right considering the heat, but are taking a little break in production. We hope that the heat will break soon. The garden does better in high 80s and low 90s.
This week in your delivery you will find:
Tomatoes
Cukes
Corn- Lancelot
Oregano
Cilantro
Basil- Thai and Genovese
Green Peppers
Squash
Recipes
1 cup chopped Thai Basil
1 T Soy Sauce
4 T Rice Vinegar
2 T Sesame Oil
1 Cayenne (or to taste)
3 cloves of garlic
1 green pepper
1 cup of chopped tomatoes
½ cup of corn cut off the cob
½ cup of cucumbers peeled and sliced
2 cups of rice (your choice- we like brown basmati)
Start cooking rice immediately
The sauce: Mix Soy Sauce, Vinegar, Cayenne and garlic in a Food Processor for 3 minutes.
Sautee green peppers, tomatoes and corn in the sesame oil until slightly tender then add the cooked rice and the sauce. Cook for 10 minutes covered stirring occasionally. Add the chopped basil and cook for another 10 minutes. Serve with sliced cucumbers as a garnish.
Thai Basil Dressing
½ Cup Rice Vinegar
½ Cup Sesame Oil
2 T Soy Sauce
2 minced cloves of garlic
¼ teaspoon of sugar
hot pepper to taste
Mix everything in the food processor for a few minutes.
Chopped up ½ cup of Thai Basil and add to dressing.
We like to put this dressing on Sliced Cucumbers and Tomatoes. Also, I like to use it as a dipping sauce spring rolls or sticky rice.
August 3 and August 6
WOW! It is hot! We hope that everyone is doing great and having an enjoyable week. The vegetables are doing all right considering the heat, but are taking a little break in production. We hope that the heat will break soon. The garden does better in high 80s and low 90s.
This week in your delivery you will find:
Tomatoes
Cukes
Corn- Lancelot
Oregano
Cilantro
Basil- Thai and Genovese
Green Peppers
Squash
Recipes
1 cup chopped Thai Basil
1 T Soy Sauce
4 T Rice Vinegar
2 T Sesame Oil
1 Cayenne (or to taste)
3 cloves of garlic
1 green pepper
1 cup of chopped tomatoes
½ cup of corn cut off the cob
½ cup of cucumbers peeled and sliced
2 cups of rice (your choice- we like brown basmati)
Start cooking rice immediately
The sauce: Mix Soy Sauce, Vinegar, Cayenne and garlic in a Food Processor for 3 minutes.
Sautee green peppers, tomatoes and corn in the sesame oil until slightly tender then add the cooked rice and the sauce. Cook for 10 minutes covered stirring occasionally. Add the chopped basil and cook for another 10 minutes. Serve with sliced cucumbers as a garnish.
Thai Basil Dressing
½ Cup Rice Vinegar
½ Cup Sesame Oil
2 T Soy Sauce
2 minced cloves of garlic
¼ teaspoon of sugar
hot pepper to taste
Mix everything in the food processor for a few minutes.
Chopped up ½ cup of Thai Basil and add to dressing.
We like to put this dressing on Sliced Cucumbers and Tomatoes. Also, I like to use it as a dipping sauce spring rolls or sticky rice.
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