CSA Week 11

Vegetable List
Fiesta Forever Beets
Mokum Carrots
Aji Amarillo Hot Pepper
Bell Peppers
Green Chile Peppers
Mini Bell Peppers
Poblano Peppers
Watermelon Radishes
Sungolds
Tomatoes
Twin Grown Watermelon
Honeyboat Winter Squash

Notes from the Farm
Squash season is a wonderful turn of the cup.
The Fall of the Year has been pressing at our shoulders, but it's still been sunny enough most days to extend out that summer feeling... now, with squash in hand, it's hard not to have to square your feet, unpack the sweaters, spice something pumpkiney and set up some well staged candid photos of the whole family laughing into the middle distance while apple picking.
Today we have Honeyboat, tis a delicata style squash. We have three delicata style squashes coming your way this fall... delicata, honeyboat and jester.  Delicata type squashes are great for their subtle sweetness, moist fesh and very edible (and delicious)
skin. Cooked whole, split lengthwise or cut into rounds, it is one of the easiest squashes to prepare well. It can be cooked stovetop, it can be baked, it can be grilled... it can do just about anything.
The other fall treat is the Watermelon Radishes. These are a bit different than regular radishes, more like a turnip really. Their rind is a bit tough, but the center is sweet and spicy. We typically cut them into round and then slice the outer part off (very easy to see and do)... they are one of our favorite seasonal foods and the internet is dying for you to cook with them... just ask, the internet can't wait to tell you what to do.
The farm is starting to slow down, there will be fewer and fewer new foods, and honestly we're kind of coasting to a frost. We hope to keep in the tomatoes for a while longer, carrots and squash will be plentiful, and some of the other fall comfort foods are still yet to come.
Breathe deep, winter is nearly here...

Recipes
Delicata Squash with Hot Pepper Glaze
1/4 cup hot pepper jelly
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 medium delicata squashes (about 3 pounds total), cut lengthwise into 1-inch-thick wedges, seeds discarded
2 teaspoons coarse salt
Freshly ground pepper

Preheat oven to 375 degrees. Stir jelly, oil, and garlic in a small bowl. Place squashes in a large bowl; add jelly mixture and salt. Season with pepper, and toss.
Divide squashes between 2 rimmed baking sheets. Roast until squashes are tender and bottoms are golden brown, 30 to 35 minutes. Serve immediately.

Roasted Delicata Squashes and Apples
2 delicata squashes (1 1/2 pounds total), cut crosswise into 1/2-inch slices, seeds removed
10 apples (1 1/2 pounds), cut in half
3 tablespoons extra-virgin olive oil
1/4 cup plus 3 tablespoons light-brown sugar
6 ounces slab bacon, cut into 1/2-inch-thick slices, then cut crosswise into lardons (1/2 inch wide)
Coarse salt and freshly ground pepper
1 teaspoon fresh thyme leaves

Preheat oven to 400 degrees. Toss together squashes, apples, oil, sugar, bacon, and 1/2 teaspoon salt; season with pepper. Spread on a rimmed baking sheet, and roast until golden on bottom, about 50 minutes. Flip squashes and apples over, and roast until tender, about 5 minutes more. Sprinkle thyme over mixture, and serve immediately.

Roasted-Carrot-and-Beet Tart
3 medium beets (about 12 ounces), peeled and cut into 1/2-inch slices
1 pound slender carrots (about 12), peeled
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
10 sheets phyllo (each 12 by 17 inches), thawed if frozen
3/4 cup pesto
1/3 cup sour cream
2 large eggs

Preheat oven to 425 degrees. Rub beets and carrots all over with oil. Season with salt. Spread in a single layer on a rimmed baking sheet; roast, turning once, until browned in spots and tender, 25 to 30 minutes for beets, 30 to 35 minutes for carrots. (Start checking at low end of range and remove any that are done.)
Lightly brush a 10-by-15-inch jelly-roll pan with oil. Brush 1 phyllo sheet with oil; ft into pan, leaving a 1-inch overhang. (Keep remaining phyllo covered with plastic as you work.) Top with a second sheet in a slightly different position; brush with oil. Repeat with remaining phyllo to make a crust with a 1-inch overhang all around. Fold edges under to double thickness. (Don't worry if some pieces crack along edge.)
Crumple 6 pieces of foil into a rectangle the size of interior of tart; ft into crust. Bake until edges are golden, 8 to 10 minutes. Remove foil. Bake until crustis golden all over, 6 to 7 minutes. Transfer to a wire rack; let cool. Reduce oven to 375 degrees.
Meanwhile, in a food processor, blend pesto, sour cream, and eggs. Pour mixture into baked crust; top with carrots and beets. Bake until flling is set, about 15 minutes. Serve warm or room temperature, or store, tented with foil, at room temperature up to 1 day.