Fall's Bounty

It's late, so I'll just let you know what this week's share includes: Cucumbers Zucchini or Yellow Squash Cherry/Hybrid/Heirloom Tomatoes Sweet Corn Red Peppers Eggplant Arugula Leaf Lettuce Green Beans Onions Garlic Butternut Squash Spaghetti Squash Radishes I also harvested some regular hot cayenne peppers. These are not super hot, but they have a nice flavor. Since I know hot peppers are not everyone's favorite, I will not include them in your share unless you ask for them. Look forward to seeing everyone tomorrow from 3:30- 6:30. Mark

Full Circle

As we enter the last few weeks of the season, we have come full circle with our vegetables. Sure, we have the end of summer goodness, but we are also getting some of our spring favorites. We've teased you with radishes, green beans and arugula, but we are adding leaf lettuce to our shares this week. Also new to the share this week will be butternut squash. This is where I would recommend how to prepare the squash for yourselves, but I think everyone has their favorite butternut squash recipe. Feel free to experiment, for we should have enough squash to last the rest of the CSA season. Also new this week, is one of my favorite bi-color sweet corns from Gurney's Seed Company called, "Gotta

The Best of Both Worlds

The transition from summer to fall crops bodes well for your shares this week. There will be a diverse assortment of veggies that I hope you will enjoy. We will be adding a new veggie as well as bringing back some old friends. The new veggie is Delicata Squash. This winter squash, as the name suggests, has a delicate skin that really doesn't need to be peeled. You can prepare it similar to Butternut squash, but if you look at recipes, the required time to cook is less than your typical Butternut. Making comebacks this week is Arugula (this variety has broad leaves and is my favorite arugula to date). Green Beans are also back this week and hopefully will be around for awhile. The break d

A Parade of Winter Squash

In the next several weeks, there will be a different winter squash for you to try in each basket. This week features, spaghetti squash. In the past, I've had some poor experiences with dishes made with spaghetti squash, but if done correctly, it can be an excellent alternative to pasta. Simply cut it in half and put both sides face down in a pan covered in 1/4 inch of water. Cover with foil and put it in the oven for 45 minutes. When soft, take a fork and scrape out the inside and you'll get spaghetti like meat. Serve with red sauce or pesto and you have yourself a meal. This week, your share includes: Spaghetti Squash Yellow Squash and Zucchini Cherry/Heirloom and Hybrid Tomatoes Cukes R