Well, now that it really is fall, I feel like I can finally tell everyone about our amazing pumpkin patches! I know I haven’t mentioned them yet, but they are huge! Okay, sorry, I couldn’t help myself :) I'm just so excited because this week our members are finally getting a taste of what's been growing in those amazing pumpkin patches!
This week we're sharing the following fresh produce with our members:
- Red & Yellow Raspberries
- Cherry Tomatoes
- Laratte Fingerling Potatoes
- Rose Gold Potatoes
- Yukon Gold Potatoes
- Fortex pole beans
- Bell Peppers
- Lunchbox Peppers
- White Sweet Corn
- Kabocha squash
So tucked into the bottom of our share baskets this week is a little guy might look like a pumpkin, but he’s not — he’s a kabocha squash. Some say this Asian squash variety tastes a little like a pumpkin and a sweet potato combined, but they’ll have to decide that for themselves. I’ve been experimenting with roasting this squash, and I’ll admit, I’ve have some failures. I cut it up way too small, roasted it at too high a temp and for way too long. P.S. Don’t do any of that.
When you're searching for recipes on how to cook up this pal, please know that although many pictures will show green kabocha’s, our orange variety is completely interchangeable in all the recipes that you might come across. As with any winter squash, if you store your kabocha in a cool, dry place, it will last for quite some time, so feel free to put those babies to bed for a bit!
It’s time for kale again, which makes me happy. Our members will be enjoying a mixed bag of Red Russian, Tuscano and Curly kale in your basket. I’ve found that keeping it bunched up in a bag helps to keep the Red Russian a bit more hydrated, but as we discussed at length back in the spring, you can rehydrate the stalks in some water if need be. Just remember to snip off the ends.
I’m bummed to say that this is officially the end of the corn. It will probably look a bit sad and dried out, but that’s just the husk. Although there are still some worms in there, the cobs have retained their tastiness surprisingly well. Steven and I pulled back the dry-ish looking husks today and nibbled away, just to make sure it was still worthy of sharing, and we both really felt it was. But after this, there’s simply no more until next year.
Speaking of next year, we, of course, hope all of our members will be joining us again for our 2015 CSA program. We have some exciting things planned, including one of my favorite new additions, a meat share. While we continue to get our livestock program up and running, we are hoping to team up with a friend of mine, Forrest Pritchard, who owns and operates Smith Meadows Farm in Berryville, VA, so that we can offer our members the option of high quality, grass fed & finished, antibiotic & hormone free meats. He offers a wide variety of beef, lamb and pork products, which I’ve been enjoying for years, and I know you guys will love too!
We’re considering other options as well, like a cheese share, a bread share & a bakery share as well. My hope is to have registration for 2015 up and running by the holidays! If you have any feedback, please don’t hesitate to get in touch!