Week 19

This is one of my favorite times of year on the farm.  There is still lots to do but not so much that it is all we do.  It is nice to have some balance - time to cook big meals, time to do little things around the house and time for us to spend a little time together doing something other than discussing vegetables.

 It is also that time of year for us to say thanks for being a part of our farm share and our success.  We are lucky to have both great customers and a great crew this year.  For many of you, this week is your last.  The rest of you will finish up next week but guess what?  The farm stand is open until the end of November and we hope to see you all at some point between now and then.  We think of the farm share as a debt we owe to all of you who so kindly paid up front in the spring and helped us get off to a good start.  In that sense the end of the CSA leaves us debt free which feels great but I will miss the routine of packing boxes and seeing all of you every week.  The farm provides a lot of structure in our lives and while that can turn into chaos in the summer it also makes me sad when it all disappears.   We hope you all enjoyed the farm share as much as we appreciated you being a part of it.  By choosing to buy from us you have impacted our lives but it also says that you support local farming, that you care about what you eat and that you care about the future of farming in our state.  You probably don't think of it that way but your small decision is a part of the bigger picture.  Thank you.

Those of you who didn't get cauliflower last week will get it this week.  You all will have a choice of either kabocha squash or pie pumpkin this week.

Rainbow Carrots
Pie Pumpkin or Kabocha Squash - I sometimes see kabocha called a Japanese pumpkin.  I love to use kabocha for baking so the choice of a pie pumpkin or kabocha seemed logical.  Both are also great in savory dishes.
Lettuce
Red Cippolini Onions 
Daikon Radish - You will either have a purple daikon or a Korean radish.  Both are mild and besides eating them raw you can cook with them.
Rutabaga
Bell Peppers 
Fennel - large only
Cauliflower 

Sweet and Savory Pumpkin Thoughts

A neighbor and customer once brought us a custard filled pumpkin.  She mentioned it was a recipe from the Frugal Gourmet and I found it on line.  I also saw a coconut custard filled kabocha squash recipe that looked good.  I think both probably work best with a smaller squash.  I picked up some coconut milk to try the kabocha one soon.

In Thailand kobocha squash is sometimes stir fried with egg or ground pork.  It is also great in fried rice or curry or sliced thin and braised on top of some chopped garlic and onion.  Likewise your pumpkin can be used in savory dishes.  It isn't just for pie!