Week 19
September 14, 2010 and September 17, 2010
Greetings Veggie Lovers,
We hope that this week is enjoyable and full of family and friends! We have some delicious greens for you this week and the herbs are really doing well in the cooler weather.
We are trying to down size our Pygmy Goat population. So if you know anyone that is interested in a goat ask him or her to contact us! They are a fantastic way to mow tough to reach spots and are very “green”.
Enjoy the week!
Take care,
Anne and Adam
This week:
Sweet Potatoes
Green Beans
Hot and Bell Peppers
Garlic
Basil
Corn
Tomatoes
Ornamental Gourds- The little ones are the toys of the garden, they are called Tennessee Dancing Gourds. They spin like a top!
Cilantro
Oregano
Sage
Recipes
Sweet Potato Mash with Lemon and Baked Garlic
Taken from http://www.healthy.net
The following recipe addresses the special diet considerations for: dairy-free, gluten-free, low fat, low glycemic index, vegan, vegetarian, anti-cancer, cardiovascular disease, diabetes, inflammatory bowel diseases.
Serves 3-4 persons as a side dish
Sweet potatoes are just lovely; I am almost as much in love with sweet potatoes as with beets. They're full of carotenoids and other goodies for your health, and they please the palate as well as satisfy the appetite. What more can one want from a food?
The lemon juice and pepper make their sweetness even more pronounced and the baked garlic, which has hints of nuts in its taste, adds the final touch. The mash can be served hot or cold and will keep for one day in the refrigerator. Try serving it with a green salad and a piece of seared tuna or use it as spread in a sandwich.
• 2 lbs (1 kg) sweet potatoes
• 1 head of garlic
• freshly squeezed juice of 1 large lemon
• sea salt
• freshly ground black pepper
• extra virgin olive oil or cold-pressed unrefined safflower oil
Cooking Instructions
1) Bake the sweet potatoes in their jackets in a 425° F (220° C) hot oven for approximately 1 1/2 hours - you can either place them in a pan with a little water added or arrange them on a baking sheet - until soft and tender. You should be able to pierce them at easily with a fork or thin knife at the thickest point.
2) Peel the outer skin off the top half of the head of garlic to reveal the individual cloves, place it in a small pan, add 1 inch (2.5 cm) of water, and bake it along side the sweet potatoes for 25-30 minutes.
3) Peel the baked potatoes and whizz them in a blender or food processor along with the lemon juice. The result should be a thick, velvety mash. Add sea salt and freshly ground black pepper to taste.
4) Split the head of garlic into individual cloves and peel each of these. Also cut the base off each clove.
5) Arrange the sweet potato mash in bowls, drizzle with a bit of oil, scatter the peeled cloves of baked garlic on top, and serve.
Note: Measurements are provided in both U.S. and European/metric units.
This is delicious!
Camp Fire Sweet Potatoes
Wash the sweet potatoes and wrap in aluminum foil. Place in the coals of the fire. Cooking time depends on how hot your fire is and how the size of the potatoes. Check them often and take them off when they are soft. Eat right from the foil.
It’s Fall Ya’ll- gather your loved ones and spend the evening building and sitting by a campfire. If you are lucky enough to be a musician or married to one, bust out the guitar and sing some songs. Trust me time spent just singing, laughing, eating sweet taters and being with those you love is time well spent!
Tuesday, September 14, 2010
Tuesday, September 7, 2010
WEEK 18
Week 18
September 7 and September 10
This week you will find in you share:
Sweet Potatoes
Hot and Bell Peppers
Garlic
Basil
Corn
Tomatoes
Ornamental Gourds
Cilantro
Oregano
Sage
Green Beans
What a beautiful weekend! These are the days when we all remember why we live in Southern Illinois. The squash bugs did a number on the winter squash, so that is all we are going to get for this season. There were many that never had a chance to fully mature before being damaged by the squash bugs. We think that we will have to use row covers next year. That seems to be the best recommendation.
Enjoy the veggies and the nice weather!
All the best,
Anne
Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage
Taken from http://www.epicurious.com
Ingredients
For sweet potatoes:
• 3 large garlic cloves
• 1/4 cup olive oil
• 2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
For fried sage:
• 1/3 cup olive oil
• 24 sage leaves
Roast sweet potatoes:
Preheat oven 450°F with rack in upper third.
Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.
Bake until golden in patches and cooked through, 20 to 30 minutes.
To fry sage leaves:
Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
Serve sweet potatoes with sage leaves scattered on top.
September 7 and September 10
This week you will find in you share:
Sweet Potatoes
Hot and Bell Peppers
Garlic
Basil
Corn
Tomatoes
Ornamental Gourds
Cilantro
Oregano
Sage
Green Beans
What a beautiful weekend! These are the days when we all remember why we live in Southern Illinois. The squash bugs did a number on the winter squash, so that is all we are going to get for this season. There were many that never had a chance to fully mature before being damaged by the squash bugs. We think that we will have to use row covers next year. That seems to be the best recommendation.
Enjoy the veggies and the nice weather!
All the best,
Anne
Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage
Taken from http://www.epicurious.com
Ingredients
For sweet potatoes:
• 3 large garlic cloves
• 1/4 cup olive oil
• 2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
For fried sage:
• 1/3 cup olive oil
• 24 sage leaves
Roast sweet potatoes:
Preheat oven 450°F with rack in upper third.
Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.
Bake until golden in patches and cooked through, 20 to 30 minutes.
To fry sage leaves:
Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
Serve sweet potatoes with sage leaves scattered on top.
Friday, September 3, 2010
Delia Lee Jamboree 10-16-10
After the tragic death of our precious Delia Lee many thoughtful and caring people got together to come up with ways to honor Delia. Shortly after her death, Adam and I knew that we wanted a beautiful place to be with Delia that would grow and provide us with brief moments of peace. It has blossomed into an orchard. We have hopes of many trees that will provide bounties of fresh delicious fruit, which is very fitting for Delia. Delia's Auntie Shannon put together a lovely website to collect donations to create a Delia Lee Orchard at our farm. deliaorchardfund.blogspot.com
This fall we would like to use the donations from the Orchard fund to purchase and plant fruit trees. We will need many helping hands plant the orchard at our house.
Another group of wonderful people came up with the idea of the Delia Lee Jamboree to honor our little love. A day of friends, food and music beginning with tree planting mixed with many, many tears. As we try to carry on, we are constantly carried by the wonderful and thoughtful people that surround us. Thank you for all that you have done- every little things does matter.
The Delia Lee Jamboree will take place
October 16, 2010 at Black Diamond Ranch in Cobden, IL.
There is camping space available at the ranch.
More information will be sent out as the date approaches- I just wanted to let you all know the date.
This fall we would like to use the donations from the Orchard fund to purchase and plant fruit trees. We will need many helping hands plant the orchard at our house.
Another group of wonderful people came up with the idea of the Delia Lee Jamboree to honor our little love. A day of friends, food and music beginning with tree planting mixed with many, many tears. As we try to carry on, we are constantly carried by the wonderful and thoughtful people that surround us. Thank you for all that you have done- every little things does matter.
The Delia Lee Jamboree will take place
October 16, 2010 at Black Diamond Ranch in Cobden, IL.
There is camping space available at the ranch.
More information will be sent out as the date approaches- I just wanted to let you all know the date.
Tuesday, August 31, 2010
Week 17
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/
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/
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.
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