We have probably already exhausted all available superlatives about autumn both in this blog and in person, so we won’t bore you with more of that. If you do need more glowing reviews of the season, however, feel free to ask at distribution! Walking through the fields today, we were hit by a strong feeling, stated succinctly by Wes – “Whoa, we have a ton of food out here.” On that note, some of you have been asking about the schedule for the rest of the season. Distribution will continue until the very end of October, with pickups on the 30th (Thurs.) and 31st (Wed.). Then, we take a break for a few weeks, and you all get your Thanksgiving shares on November 20th (Tues.) and November 21st (Wed.). As Erin has done in the past, we will send out the list of what to expect in that share earlier than usual, so you know what to shop for for your big meal!
This week, you will all need to find ways to come to terms with the sad, but expected farewell from the tomatoes. You will get some this week, but you probably won’t be making any gazpacho with them. However, it’s a pretty hefty share this week, so there’s lots to enjoy. It’s time to get cozy with squash, so get the old baking pan ready if you haven’t been using it this summer. Tri-color beans are back, though the green one in the group is a flat-podded variety this time around. We’ve really enjoyed eating them fresh, and bet that you’ll like them, too. You’ll be getting “normal” radishes this week, as opposed to the daikon battering rams you got last week. By the way, we’re looking forward to hearing stories about how people have used the daikons, and if you haven’t yet tried them out, don’t worry that it’s too late, they should have lasted just fine.
Recipes for this week focus on the squash. You can, as always, bake them, halved, seeds scooped out and face up on a baking sheet for about 45 minutes at 350 degrees. Drizzle them with butter or maple syrup (or both); sprinkle on salt and cinnamon, nutmeg, and/or other warming spices. Or, go somewhere different altogether! Here is a recipe that uses the baked squash along with gorgonzola and arugula to top homemade pizza. And here is an idea that’s more out there, for those of you itching for a little culinary adventure this week–Miso Sesame Winter Squash with Tofu.
This week’s share:
- Acorn or Buttercup Winter Squash
- Cherry Tomatoes
- Spring Raab
- French Breakfast or Plum Purple Radishes