september 24 or 27

Chard, kale, and broccoli in the field, wash shed in the background

September 24
Small boxes:  2 heads lettuce, 1 bunch radishes, 1 bunch swiss chard, 1# yellow onions, 1 garlic, 1 buttercup squash, 1# mix yellow and green beans.
Regular boxes: all the above and 1/2# more beans and 1 more garlic plus 1# spinach, 1 daikon radish.
September 27 boxes will be a little different probably just kale instead of chard and no yellow beans I think.

I thought we would put big onion and garlic bags in the boxes this week but we didn't have enough time to clean that many so we just put some in. 

Bake the buttercup squash cut in half until soft in 375 degree oven.  In the meantime saute the chard with or without some garlic and onion and add some goat or feta cheese and salt and pepper.  When the squash is soft, scoop it out and combine with the chard and cheese and put it back in the squash shell and bake for 15 to 20 minutes more and eat!

Addiebelle

Sept 17 or 20 Box

Pop driving the tractor

This weeks small shares have:  1 bunch baby carrots, 1 butternut squash, 2 buttercup squash, 1/2 # okra, 1# green snap beans, 1# fingerling potatoes.
Regular boxes have:  1 bunch baby carrots, 1 bunch lacinato kale, 1 1/2# green beans, 3/4# okra, 2# fingerling potatoes, 1 butternut squash, 1 large buttercup squash, 1 1/2# chinese eggplant.

If anyone has run out of onions or garlic and want more, just let us know at your pick up and you can get more.  There will be another bag like you got a few weeks ago in the boxes next week.  Those of you who don't want onions and garlic, please let me know and we'll substitute.

The buttercup squash are the dark green ones.  They have very sweet orange flesh that is somewhat dry.  They are great roasted and eaten plain or used for soup and pie.  They will keep up to 3 months in a dry environment (like your counter or cabinet) out of direct sunlight.

A delicious dinner this week could be:
roast a winter squash in the oven until soft (I cut them in half before baking)
roast whole okra and whole baby carrots together tossed in olive oil and salt and pepper
saute the green beans with a little garlic or onion and some thyme
Enjoy!

My (Anne) parents came to visit last week.  The occasion was Cyril's second birthday.  I am one of 9 children so having a visit from my folks is a great honor.  We couldn't stop work as the to- do list  is ever so long but they dove right in.  We are about wrapped up with transplanting for the fall and Dad drove the tractor while we planted.  Mom helped prepare the plants to go to the field.  We are building another high tunnel (unheated greenhouse) for season extension and they helped Aaron square it up and drive the posts.  Yeehaw! It was all more enjoyable for their presence!

Our farm is on the Family Farm Tour this weekend.  We are working to get it all gussied up and easy to show.  If you're sad you haven't done enough weeding this year, come on out Thursday or Friday and help us pull a few.  We'll give you some winter squash or whatever else you might want from the field.
This weeks' box is 1 of 4 left.  The last box for full season shares is October 8 for Wednesday pickups or October 11 for Saturdays.  Those of you with credit from missed boxes have until the end of the year to spend your credit. (Credit will not carry over to 2015) Our last market will be the last Saturday before Christmas.  I will let you know next week if you have credit and how much. 
I hope you have a great week!

Sept 10 0r 13

Small boxes this week:  1 pint of mountain magic tomatoes, 1 bunch cilantro, 1 bok choy, 1/2# lettuce mix, 2# butternut squash, 2 bell peppers, 2# red potatoes.
Regular boxes this week:  1 pink wonder tomato, 1 bunch cilantro, 2 bok choy, 1# lettuce mix, 4# butternut, 2 bell pepper and a handful of jimmy nardello and pimentos, 2# red potatoes, 1 1/3# green beans.

To stir fry the bok choy, pull the head apart and wash each rib /leaf.  Tear the leaf off the stalk and set in a pile.  Cut the ribs into 1/2 inch wide pieces.  Cut the leaves into strips.  Saute 4 cloves of garlic in olive oil over medium heat.  When starting to brown, add the bok choy ribs and one sweet pepper cut into strips and salt to taste.  Saute until your desired softness over medium high heat.  Add the leaves and turn off the heat and stir until leaves are incorporated and wilted somewhat.  Remove from stove and add a little cilantro.

Cyril and Addiebelle helping with gathering the butternut squash from the barn.

Sept 3 or 6

Small boxes this week:  2 sweet dumpling squashes, 1 red and 1 yellow bell pepper, 1 bunch of radishes, 1 bunch of arugula, 1/2 # lettuce,1/2 # okra.
Regular boxes this week:  3 sweet dumpling squashes, 4 bell peppers, 1 bunch of radishes, 1 bunch of arugula, 1 # of lettuce, 1# of okra, 3 patty pan squash, 2 # red maria potatoes.

Sweet dumpling is a winter squash best baked until soft and enjoyed with a friend.  We usually cut the squash in half and bake in a pyrex pan with a little water in the bottom until the squash is soft.  A 425 degree oven usually takes 30 minutes.  When they're soft, i scoop the seeds out and we eat the squash almost always plain because they are so full of flavor and need no seasoning.  These squash will keep for a month or so but not longer.  Keep them on your counter until you cook them.  Later boxes will have other varieties that will keep longer. If you want ones to save for colder weather, wait to save those!

Anne's Radish Salad

1 bunch radish (any small variety)

1 small red onion

1T fresh orange juice

1T ume-plum vinegar

1T extra virgin olive oil

freshly ground black pepper to taste

1. separate radish tops from the roots.  wash and chop radish tops and place in a bowl with the ume plum vinegar; bruise greens slightly with your hands while mixing with vinegar; let sit.

2. thinly slice radishes and red onion; place in a bowl with other ingredients; add radish tops and combine everything well.  let sit 10 minutes before eating.

Try roasted okra.  Cut the stem off the okra.  Place in a bowl and toss with olive oil, salt and pepper and roast in 425 degree oven for 15 minutes or until done to your preference.

Arugula makes a nice pesto.  I make it with arugula, olive oil, salt, garlic.  I don't add nuts to the pesto but toast nuts and add them to the food right when we are eating it.  The pesto will freeze well.

You can saute or roast the peppers and freeze for later use too if there are more than you can eat now.

an overview of part of the winter squash harvest curing in the hay barn