Saturday, September 29, 2012

Sunday - Week # 18



Hi,

I hope you are doing well. Our small shares this week have sweet dumpling squash, celeriac, russian banana fingerling potatoes, red onion, garlic, green butterhead lettuce, and hot banana peppers. Our full shares have all of that, including additional squash, potatoes, and peppers as well as heirloom tomatoes and green kale.

New in the shares this week are our sweet dumpling squash, russian banana fingerling potatoes, and celeriac. The sweet dumpling squash is similar to acorn squash in shape, but has a flavor more similar to sweet potatoes. Their shape makes them ideal for stuffing, but they are just as good roasted, in soups, pan-fried, or pureed into cakes, muffins, pies, or pancakes, just as you would use pumpkin puree. The russian banana fingerling potatoes are probably the most common variety for fingerling potatoes. Their narrow, long shapes make them ideal for cooking whole, whether in a pan or in a pot. Their flavor and texture are similar to gold potatoes, but since they can be cooked whole with their skin on so easily, they maintain a very pleasant texture inside--beware though, with the skin still on, they will retain their heat for quite a while after cooking, so don't burn yourself.

Celeriac; which is also known as celery root, is a starchy root vegetable that can be prepared pretty much any way you would potatoes. It has a rich herbal flavor and goes well with many other foods--especially other root/starchy vegetables like potatoes and squash. Make sure to remove all of the skin before cooking, and if you don't feel like cooking it--you can also eat it raw, it has a nice snap to it; though I must say--it is much better cooked. The leaves have an intense celery flavor, and are great in soups, stews, or stocks--but beware, they can easily overpower them.

We've had a nice response so far to the Winter CSA, and are hoping to fill all of the available slots in the next few weeks, so if that is a program you are interested in, or you think somebody you know might be--please let them know that they should sign up as soon as possible. Just so you are all aware--the summer season continues through the last week in October (4 more weeks).

Please remember to return your bags.

As always, if you have any questions or concerns, feel free to contact me.

Enjoy!

-Mark


A Note on Newsletters:

Many people have requested that we get the newsletter out earlier so that they can plan their meals/grocery shopping better. Though the newsletters do not give a lot of advanced notice, we do send them as quickly as possible each week. There are many changing variables on the farms, and in our distribution, and often I will pre-write the newsletter, so that all I have to do is add the photos after we pack the shares--and still it usually takes about an hour to re-write things to reflect changes from our original plan that happen during packing. Usually, our shares follow a very similar pattern from week to week, and though individual items change, you should be able to plan on receiving the same general varieties of food (i.e., all summer we have had 1 squash, 1 tomato, 1 pepper, 1 green..., and only the varieties have changed). We also tend to keep our Sun/Wed shares pretty similar, and you can always check out blog to see what we included in the other shares to get an idea of what you may be able to expect.

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