Weekly Abundance, Vol. 09-23

This Weeks Harvest

Chard

Red Cabbage or Kale

Dumpling Squash

Butternut Squash

Lettuce

Pea Shoots

 

Farm Life

You have something new in your share this week.  Pea shoots, also known as Pea Tendrils, are the immature growing tip of pea plants.  They are more commonly seen in the early spring, before the CSA season begins.  Rather than deprive you of them for the whole year, I planted them as the cool fall weather approached and prayed that the deer wouldn’t eat them.   My prayers were answered.  We have a lovely crop of them.

Washington State University has an informational brochure on pea shoots if you’d like to learn more about them, including how to prepare them.  The brochure is available at http://agsyst.wsu.edu/peashootbroc.pdf

Those of you that have been members of CSA’s before know that your staple vegetables; onions, garlic and potatoes; are generally doled out each week along with your other vegetables.  This is done so that shareholders receive roughly the same number of items from week to week, even when the growing season is coming to a close.

I chose to do things a bit differently this year by giving you your staple items at the beginning of each month.  The primary reason is to save wear and tear on my back.  Potatoes are heavy, as are winter squashes.  Since I have been having trouble with my back since August, I decided to limit myself to one heavy item per share delivery.   So, while your share may seem small this week in comparison to other CSA’s, it is because you’ve already received the potatoes and onions that would otherwise have been included.

Speaking of winter squash… you are now receiving two kinds of winter squash in your shares each week.  Generally speaking, one type has an edible skin and the other does not.  This week, the Dumpling has the edible skin and does not need to be peeled.

To prepare cut off the top, scoop out the seeds and stringy pulp.  Place the squash in a baking pan hollow side up.  Put about 1” of water in the baking pan. Place a dollop of butter, 1/8 teaspoon of nutmeg and ½ teaspoon of cinnamon in the center of the squash. Drizzle with real maple syrup.  Bake on the middle rack, uncovered, for 35 or 40 minutes until the squash is soft.

The skin of the Butternut squash is a bit thick.  You will likely want to remove it before eating.  This can be done either before you cook it, or after, depending on how you plan to use it.

Butternut squash is my favorite of the winter squash, partly because there are so many ways to prepare it.  Tonight, I made Butternut and Sage Risotto.  There are many recipes available online for this dish.  You can also substitute Butternut squash in any recipe that calls for pumpkin.

Speaking of pumpkins makes me think of Thanksgiving.  The week before Thanksgiving, you will receive more Sugar Pie Pumpkins so that you can make your pie the weekend before the holiday.

Are you going to be away for Thanksgiving?  If so, please let me know well in advance.  Thanksgiving is the second busiest week of the year for food pantries.  They would much appreciate it if I were to donate your share as early in the week as possible so that they have time to get it distributed.     Remember, if you do not let me know in advance that you are not coming, I am not able to donate your share as the Food Bank is closed by the time pick-up ends.

One final note about Thanksgiving… those of you that usually receive your share on Thursday will receive it on Tuesday, Nov. 24^th instead of the 26th.  Don’t forget to mark your calendar.