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/