Week 18

A glorious morning on the farm.

A glorious morning on the farm.

 

Welcome to Week 18, everyone!

Week 17 passed by without a blog post (our power was out and we spent the evening by candlelight), and here we are even further along in the season with more Fall goodies for you in this week’s share! The most exciting of which (in my opinion) is Delicata Squash. Once those leaves started turning multicolors and the wind began carrying in new cool, crisp air, I’m sure a lot of you developed a hankering for some winter squash. Wait no more! Delicata is here to satisfy your craving.

As you might have experienced in the past, winter squash can be stubbornly difficult to chop open, bordering on unwieldiness. But, although it ranks among the winter squashes, Delicata is much more, well, delicate. No ax is required for its preparation– it is a dream to chop open. Its skin is thinner than other winter squashes and is entirely edible. Its flavor, once roasted, is mellow and warming, and quintessentially Fall. Preparing it is so simple, too. Here is a very easy recipe for roasted Delicata Squash:

Ingredients

1 Delicata Squash
2 tablespoons olive oil
salt and pepper

 

Heat oven to 400 degrees. Cut Delicata in half lengthwise. Scoop out its seeds with a spoon. Chop each half widthwise into 3/4 inch slices (the pieces will look like joker moons). Coat the pieces with the oil and season with salt and pepper. Spread them out on to a cookie sheet and roast until the squash is browned and tender, remembering to flip them every so often. This should take about 30 minutes.

I’m sure you’ve been concocting lots of salads with all the greens you’ve been getting these past few weeks. Throw the roasted Delicata on top of one and enjoy! You can also incorporate it into a rice dish, or combine it with any other grain you like.

image-49

Delicata squashes

 

This week you will also be getting, at long last, potatoes!!!! We dug them up just this afternoon and are reveling in Fall potato plans: mashed potatoes, fried potatoes, potato pancakes, baked potatoes, potatoes, potatoes, potatoes! Before we all cook up any of these tantalizingly amazing-sounding recipes, let’s combine another ingredient from your share with your new potatoes and make a soup. What am I talking about? I’m talking about Leek and Potato Soup.
Here is a deliciously simple recipe from The Splendid Table for this much-loved classic: http://www.splendidtable.org/recipes/leek-and-potato-soup

 

Potatoes on the vine.

Potatoes on the vine.

Jay's potato-digging contraption doing the job.

Jay’s potato-digging contraption doing the job.

image-47

Freshly-dug potatoes.

 

What else do you get to enjoy this week, you ask?…

Carrots

Bok Choy

Yukina/Tatsoi

Dill

Garlic

Onions

Leeks

Delicata Squash

Potatoes

Lettuce

Mustard Greens

Arugula

Braising Mix

Tomatoes (they’re on their last leg, but still kickin’!)

Peppers (for Garrison)

Eggplant (for Gardiner)

…plus some other yummy things.

Last week's lovely hot peppers.

Last week’s lovely hot peppers.

Are you ready for some rutabaga? Coming soon!

Are you ready for some rutabaga? Coming soon!

Last weekend we took Sunday off and marched with the other 400,000 people who came to participate in the People's Climate March in NYC.

Last weekend we took Sunday off and marched with the other 400,000 people who came to participate in the People’s Climate March in NYC.

I hope the bounty of the Fall season is inspiring you as much as it is inspiring me. Life seems even more spectacular when so much fresh food abounds!
Enjoy it all!
Alison
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3 Comments

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3 responses to “Week 18

  1. Cat B

    What a beautiful post! Am so jealous I’m not picking up this week. Delicata is my absolute favorite! I hope there will be some coming next week and along with more potatoes!

    Am so glad to hear you did the march for climate change! My schedule didn’t permit but I’d love to hear all about it.

    Thanks again for a job well done.

  2. Heather Hunter

    This is so heart-warming to read and learn of your impact on your community. Alison. I love how you have incorporated so much of what you learned working with Pedro into this farm. Yea!

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