Did someone say week 19?! That means we’re officially nearing the end of the CSA season, with just 5 more distributions to go (4 this month and then a break until your Thanksgiving share). Last week’s share started to bring in more of those fall flavors and foods you’ve been waiting for. With temperatures dropping below 40 the past few nights and frost advisories happening around the Hudson Valley, we know that it’s almost time to say goodbye to the summer veggies. I’m sure you’ve noticed the significant drop in the number of tomatoes you’re getting! But much as we all love the tomatoes and other summer goodies, it’s definitely getting to be soup season! And roasting season! You know, all those ways of cooking and eating that just warm you from the inside out. And we have more foods for you this week to help you accomplish just that!
Here’s the tentative share list for this week:
Shallots (these have bulbs, like garlic, and are mostly used like onions, with a milder and sweeter flavor)
Hakurei Turnips (yes, they’re back!! Still delicious raw and on salad, but also amazing roasted or in soups)
You might see either some peppers or eggplants, and potentially some other surprises.
Acorn squash is another of the thinner-skinned winter squashes that is fairly easy to work with. Usually, my family makes ‘candied’ acorn squash for Thanksgiving by baking it with butter and brown sugar. While this is certainly a classic (and probably the only way my mom was able to get me to eat this when I was a picky little kid), we’ve been thinking about trying out a different and more savory preparation. That’s why I’m so excited for you to try this recipe that combines the lovely acorn squash with the shallots you’ll be getting this week!