>Summer Week 17 (Winter Squash, End of Tomatoes)

>THIS WEEK’S SUBSCRIBER MENU:
• “Festival” Winter Squash
• Swiss Chard
• Mizuna
• Sorrel
• Green Onions
• Tomatoes
• Sweet Peppers
• Garlic

FRUIT SHARES:
“Elstar” apples from Cliffside Orchards and Interlaken Seedless Grapes from Canales Produce in Concrete

U-PICK THIS WEEK:
We start our pumpkin picking this week. While we do have a pumpkin “patch”, it’s pretty muddy after all the rain lately, so we will be assembling a smaller patch up by the farm stand this weekend. You are welcome to make the trek to the big patch, but you do have the option of sticking close to your car. 🙂

The beans are pretty much finished, so there is no other u-pick right now.

COMING SOON:
Onions
Tatsoi
More Squashes
Potatoes

“Festival” is a pretty little winter squash in the Acorn family, but it has more flavor and is sweeter than an acorn. You can simply cut in half, scoop out the seeds, and bake it at 350° until done, or you can put butter, cinnamon and nutmeg inside (and sugar, if you like things sweet like Mike) or you can use olive oil, garlic, fresh herbs, tomatoes, salt & pepper, etc. if you like it savory.

See the separate post on Winter Squash for extensive squash descriptions and lots of recipes!

Mizuna is a tender green in the mustard family. You can use it for salad, sauté it briefly, or use it as a bed for roasted meat, in which case the heat from the meat will wilt the greens and the juices will flavor it.

We’re nearing the end of the tomato season here. All the rain is sure to bring on the dreaded tomato blight, so enjoy this last blast of summer flavor. We will harvest what’s left of the green tomatoes soon as well, because they will be unlikely to ripen if the weather stays this cool.

And, sorrel. Sorrel is delicious in soup, something about the lemony flavor in a hot liquid is very soothing. You can heat up some stock and chop up the sorrel and toss it in at the end. You can also purée the sorrel and make a type of pesto, and swirl it into a soup. Or, use it in salad, cook it with your chard. Maybe combine the sorrel and mizuna in a little nest and place a piece of roasted salmon on top.

WINTER SHARES START IN JUST FOUR WEEKS, THE FIRST WEEK OF NOVEMBER!! LET US KNOW SOON IF YOU’LL BE JOINING US FOR A WONDERFUL LATE FALL AND WINTER SEASON!!

OUR SUMMER SEASON IS FINISHED THE LAST WEEK OF OCTOBER, THAT’S IN THREE WEEKS.