WEEKLY PICK-UP DATES

September 2, 9, 16, 23

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BI-WEEKLY PICK-UP DATES

September 2, 16

If you find you can't make it during normal pick up time, please let us know and we can

arrange a Friday visit. If you aren't feeling well, we can bring your share out to your car.

Just give us a call at 330-549-9408.

Tomatoes

Tomatillos

Radishes

Acorn Squash

Butternut Squash

Spaghetti Squash

Yellow Squash

Blackberries

Rosemary

Sage

Zucchini Bread

Large Sunflower Head (To Dry For Seeds)
Daisy Gourd (Decorative)

Number of crops ready and amount of harvest of a given crop will vary throughout the season. We will provide at least six items each week. If we have any crop issues, we will supplement with produce from other local farms. Some weeks will include value added items, such as Jungle Jam, Zucchini Bread, Basil Pesto, or even seasonal fruit from other farms.

Acorn squash is also called pepper squash or Des Moines squash. Considered a winter squash, it actually belongs to the same species as all summer squashes. What's the difference between a summer and a winter squash, one might ask. Why should anyone even care? It's all about the storage factor! Summer squashes have thin skins...think zucchini and yellow squash. Winter squash has a thick rind-like skin, allowing it to be stored into winter. As I type this, I am thinking of Laura Ingalls Wilder's Little House in the Big Woods - “The pumpkins and squashes were piled in orange and yellow and green heaps in the attic’s corners." While I doubt you'll be stacking produce in your attic (But send me a picture if you do!), it is a very homey image. Now you can feel like a hardy pioneer as you cook and enjoy some veggies that the Ingalls family enjoyed in their cabin during those long, cold winters!

Both of these acorn squash recipes also use fresh sage, included in this week's share. I have never paired sage with a squash before. I really hope one of you does, because I am intrigued!

I learn something new every week as I work on CSA stuff. This week I learned that butternut squash seeds can be eaten as a nutritious snack, just like pumpkin seeds. I also learned that, in Australia, they are called butternut pumpkins! Who wants to carve a butternut jack o'lantern now? (And, apparently, sage is common with squash! The spaghetti recipe also uses it.)

The Spruce Eats says that "all squash seeds are edible and have nutritional value. You can eat the seeds from butternut squash, acorn squash, and spaghetti squash. They can be roasted and salted, or, you can spice them. While the squash seed shell (or hull) is edible, you may choose to boil or roast them and discard the hull and use just the kernel, known as pepitas. The kernels are often used in soups, salads, and desserts such as pepita brittle."

We have enjoyed many sunflower bouquets this summer. Today, your sunflower won't be so pretty. Take this large flower home and, with a few simple steps, you can have seeds to plant for next year or seeds to roast and eat!

A few weeks ago, tomatillo ideas were included in your CSA news. This week I found two new recipes that were different and interesting. Tomatillo as a dessert ingredient is not something I had considered before!

The first link has wonderful recipes that will allow the flavor of rosemary to shine through. I personally love the rosemary potatoes and the lemon, rosemary, cucumber water but I bet the other ideas are just as delicious! Would you like to dry your rosemary, so you can enjoy some CSA goodness in the cold weather? Check out the second link for an easy how-to!

Parsley, Sage, Rosemary, and Thyme - we have now included them all! Kinda makes you want to listen to Simon & Garfunkel, doesn't it?!?!