Monday, September 30, 2013

CSA Newsletter - Week #15 (2013)

Keep your veg fresh longer tips

Hello members!
This is your final week, Biweekly A subscribers, and your second-last week, Weekly subscribers.  We hope you have enjoyed the CSA and ask you to please fill out the survey you will receive via email in the next week, regarding our performance this year.  It is anonymous so please be as honest and detailed as possible to help us improve our service next year.
Your veggies this week include:
  • butternut squash
  • spaghetti squash
  • turnips
  • potatoes
  • mixed greens
  • carrots
  • bok choy
  • Korean Purple garlic
  • parsley, sage & thyme
There are a few winter squash recipes here and even more here!  Roast and purée your squash to freeze for later or keep your uncooked squash in a cool dry place until you're ready to use it.  My favourite way to eat spaghetti squash is baked with spaghetti sauce and cheese.  Cut the squash in half, remove the seeds and soft flesh surrounding the seeds.  Fill with sauce and bake until the meat of the squash is tender, sprinkle with grated cheese and continue baking a minute longer until cheese is melted.  Remove from the oven and serve as is, allowing your guests or family to scrape the insides of the squash from the skin and mixing with the sauce and cheese.  It's so much nicer than spaghetti noodles because it doesn't leave you feeling too full or heavy.
Here are my toasted pumpkin seeds with salt and za'atar.
You can toast and eat any squash seeds, seasoned as you like! 
This week's potatoes are red!  There are quite a few potato recipes under the recipe tabs above.  I recently made potatoes mashed with sour cream and balsamic vinaigrette, then added chunks of beets to it - delicious!  Bok choy is healthy and delicious.  Try sautéing it with cubes of roasted squash, sesame oil, mirin or rice wine vinegar, brown sugar and Chinese five spice. This Asian turkey noodle  soup also includes bok choy.  Use your parsley, sage and thyme fresh or dry it for your Thanksgiving dishes.  They will all taste great in stuffing.  The turnips are finally ready!  Here are some turnip recipes or you can try my caramelized turnips, if you haven't already!
Thank you so much for being a part of our CSA.  We very much enjoyed feeding you and hope you'll join us again next year for more growing & culinary adventures!

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