August 31, 2016, Week 17

What’s growing on?
September……really? With only one delivery left for the season, this feels like the fastest summer and CSA ever. We are looking ahead right now to our Fall CSA as we plant lots of baby greens, broccoli, cauliflower, Brussel sprouts, carrots and beets. Cross your fingers they all survive the grasshopper, caterpillar and flea beetle onslaught we receive this time of year. We have already had some losses from them, yet keep persisting in our attempts to outsmart them!

This is also the time of year when we do farm clean up like pulling up tomato stakes, dripline and the like. We then mow down old crops with our tractor and incorporate the organic matter into the soil with our disc harrow or tiller. At this point we check our crop rotation to see what is going next in any specific field. Usually over the winter we try to have a cover crop sown and established before it gets too cold if we are not growing a cash crop in that field. The cover crop helps prevent soil erosion, suppress weed growth, and add organic matter to the soil in the spring after we mow them down and incorporate them. We will be sowing wheat, clover, rye and vetch in a few weeks for this purpose as they all grow well in the cooler months of the year here. The last thing we plan for in September is our annual strawberry planting. We plant our strawberries the third week of September, and while we don’t do a tremendously large amount of them, we do have to put much care and attention into their planting as they are a bit of a finicky crop. All of these tasks make it feel like fall to me, now the weather just needs to turn cooler and we will be there!

That’s all for now! We hope you enjoy everything and as always let us know if you have any feedback, thoughts or concerns.
All the best,
Elise, Beth, Avery, Meredith and Eric

Recipes:
Butternut Squash Salad

1 small butternut squash, halved, seeded and peeled
1 1/2 tablespoons sugar
coarse kosher salt
extra virgin olive oil
2 garlic cloves, peeled and smashed
1 tablespoon sherry vinegar
1/2 teaspoon thyme leaves
coarsely ground black pepper

1. Using a vegetable peeler, slice the butternut squash halves crosswise into thin strips (they should be thin enough to bend into a "u" shape). You will need 6 cups.
2. Spread the strips on two baking sheets. Sprinkle with the sugar and season generously with salt. Let sit for at least 20 minutes. Heat the oven to 425 degrees.
3. Sprinkle the squash strips and garlic cloves with olive oil, just enough to dress the strips. Toss to coat both sides. Bake until the edges begin to curl (some should brown lightly) and the strips are just barely cooked through (a little crunch is good), 8 to 10 minutes. Remove from the oven and let cool.
4. Gather up the squash strips and arrange on a serving platter. Sprinkle with the vinegar, thyme and pepper. Toss lightly. Taste and adjust seasoning, adding more oil, vinegar and salt as needed.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Butternut Squash

2 lb.

Counter

Winter squash stores for months on your counter. An easy way to cook is to cut in half lengthwise, takeout the seeds, rub with olive oil, place flesh down on a baking sheet and bake until the flesh is soft.
*See Recipe Below!

Peppers or Eggplant

1 lb.

Plastic bag, crisper drawer

 

Onions

2

Counter or refrigerator

Onions store for a couple of months so there is no hurry to eat them.

Arugula

¼ lb.

Plastic bag, crisper drawer

Arugula has a bit of a unique spicy flavor to it. Try it on a pizza or on top of eggs. You can also add it to a salad or make it a salad of its own.

Potatoes

2 lb.

Crisper drawer

Potatoes store for a good bit so there is no hurry to eat them.

 

Full Share

Quantity

Storage Info

Notes

Butternut Squash

3 lb.

Counter

Winter squash stores for months on your counter. An easy way to cook is to cut in half lengthwise, takeout the seeds, rub with olive oil, place flesh down on a baking sheet and bake until the flesh is soft.
*See Recipe Below!

Summer Squash

1 lb.

Plastic bag, crisper drawer

 

Onions

3

Counter or refrigerator

Onions store for a couple of months so there is no hurry to eat them.

Arugula

½ lb.

Plastic bag, crisper drawer

Arugula has a bit of a unique spicy flavor to it. Try it on a pizza or on top of eggs. You can also add it to a salad or make it a salad of its own.

Potatoes

3 lb.

Crisper drawer

Potatoes store for a good bit so there is no hurry to eat them.

Garlic

1 head

Counter

Should store for a couple of months.