Butternut Squash - 2
Orange Sweet Potatoes - 12
Diakon Radish - 1
White Potatoes - 1 quart
Carrots - 6
Onions - 2 med/large
Turnips - Gold tops 2
Kale - loose 1 XL handful
Celery - (good for soups & stuffing)
Garlic - 1 bulb
deliveries are subject to change
Orange Sweet Potatoes - 12
Diakon Radish - 1
White Potatoes - 1 quart
Carrots - 6
Onions - 2 med/large
Turnips - Gold tops 2
Kale - loose 1 XL handful
Celery - (good for soups & stuffing)
Garlic - 1 bulb
deliveries are subject to change
Recipe of the week:
Hello members!
THIS IS THE LAST WEEK #24 for the summer CSA shares! Thank you for being members this season.
It is time to order your box for Thanksgiving. It comes with vegetables, local cranberries, and even two homemade pies.
SIGN-UP for a WINTER SHARE today (begins Dec.5th & 6th)
THIS IS THE LAST WEEK #24 for the summer CSA shares! Thank you for being members this season.
It is time to order your box for Thanksgiving. It comes with vegetables, local cranberries, and even two homemade pies.
SIGN-UP for a WINTER SHARE today (begins Dec.5th & 6th)
Check out your items this week. There is nothing new but we have the return of orange sweet potatoes again. I lightly scrub and put into the oven to bake. They are also good roasted into bite sizes with the skins on and cook much faster. I think they taste like sweet potato fries with a little olive oil and garlic salt, while they cook. They are so delicious.
Butternut Squash this week, can be roasted whole (350° washed, dried and lightly oiled on a lined baking sheet - no piercing ) and when cooked (about hour in a half to two hours, softened slightly) and cooled then cut in half, remove the seeds and strings and serve with a pat of butter and if you have a sweet tooth, then add a drizzle of maple syrup.
Storing Sweet Potatoes
After harvest, most types of sweet potatoes should be "cured" in a warm, dry spot for several days (outside if the weather is nice). A rinse or dunking in a mild bleach solution will kill any exterior pathogens that might shorten the life of the potatoes in storage. Dry them well, then move to a warm (around 65°), relatively dry place. Un-damaged potatoes stored this way can last for several months. By mid Jan you should cook all and then cube or puree it, and freeze it for later use the rest of the winter.
2013 SHARES
A $50 deposit holds your spot for the 2013 Summer Season. Shares are expected to begin June 10, 2013. We will offer both 24 week and 16 week options. Do you remember eating those delicious juicy tomatoes the first week of June from our CSA this past year. These deposits help to fuel the greenhouse and help us to order organic seed.
Don't forget to SIGN-Up!
Enjoy your vegetables!
Anne
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