CSA WEEK 14

Vegetable List
Mokum Carrots
Swiss Chard
Sweet & Light Kale
Parsley
Ironman Pumpkins
Butterkin Squash
Delicata Squash
Jester Squash

Notes from the Farm
I have this perpetual feeling of learning on the job... and it's my first day.
This is the end of my 16th year of growing for a CSA member base... I could tell you May what the shares and season would look like, but when it comes to daily predictions, it's a lot of “I don't know.” It's kind of become a joke... I have no idea what I'm doing... so much so that I've stopped answering questions... every question I get in the stand is met with either “hard tellin', not knowin'” or “a lot depends on a lot.” I get two competing feelings about my psychic agricultural vacancy... it's either that I've seen it enough to know that hanging expectations on a mercurial science is foolish OR somehow I've made it through a third of my life without paying attention and I'm just realizing it (but continuing to not pay attention anyway)... Either way, I guess it doesn't matter, the food came, the food is gone and we made it through another growing year. I loved this one, and will think of 2021 fondly. It was a little weird, and little wet, a little upside-down and a lot productive.
We are so thankful that you folks came along for the ride... we hope you have a great winter, and maybe, we'll see you again next year.
lots of love from all of us
geof

Recipes Roasted Carrots with Feta and Parsley
1.5 pounds carrots, cut 1/2 inch thick on the bias
'3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes. Transfer carrots to a bowl, and toss with feta and parsley

Parsley Sauce for Steak
1 chopped garlic clove
1 cup loosely packed fresh parsley
1/4 cup olive oil
3 tablespoons water
coarse salt
ground pepper

In a blender, puree 1 chopped garlic clove, 1 cup loosely packed fresh parsley leaves, 1/4 cup olive oil, and 3 tablespoons water until smooth. Season with coarse salt and ground pepper. Makes 1/2 cup.


Delicata Squash Salad with Kale and Cranberry Beans
2 medium delicata squashes (about 2 pounds), halved lengthwise and seeded
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 bunch kale (5 ounces), large stems removed, cut into 1-inch pieces
1 large shallot, finely chopped
1 garlic clove, minced
1 tablespoon red-wine vinegar
1 teaspoon coarse salt Freshly ground pepper
1 can (15 ounces) cranberry or cannellini beans, drained and rinsed

Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more. Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.