Bard Family Market Garden CSA

September 25, 2014 - Week Eighteen

What's in your box

Ovation Spicy Greens

Encore Lettuce Mix

Parade Green Onions

Pink Beauty Radishes

Napoli Carrots

Napa Cabbage

Butternut Squash

Acorn Squash

Spaghetti Squash

Purple Fingerling and German Butterball Potatoes

This weeks recipes

Cinnamon Roasted Butternut Squash


1 butternut squash, peeled, seeded and cut into 1-inch cubes

2 tablespoons olive oil

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1 teaspoon kosher salt

Dash cayenne, optional


Heat oven to 425º F and line two large baking sheets with aluminum foil. Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown. Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes.


Roasted Acorn Squash, Shallots and Rosemary - Martha Stewart


1 Acorn Squash, halved

4 shallots

3 small sprigs fresh rosemary

2 tablespoons olive oil

1/4 cup balsamic vinegar

1 teaspoons coarse salt

1/2 teaspoon ground pepper


Preheat oven to 450 degrees. Carefully cut each acorn squash in half, then into four wedges. Peel shallots, leaving root ends intact (separate into lobes, if large). Combine on a rimmed baking sheet with squash, fresh rosemary, olive oil, and balsamic vinegar. Season with coarse salt and ground pepper; toss well to coat, and spread in a single layer. Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.


Garden Napa Cabbage Salad with Butter Toasted Nuts


2 Tbs butter, divided
½ cup sliced almonds
¼ raw sunflower seeds
1/3 cup honey (liquid)
2 Tbs apple cider vinegar
1 Tbs soy sauce
3 Tbs extra virgin olive oil
½ tsp sea salt
1 medium-sized head Napa Cabbage
1 cup thinly sliced radishes
4 green onions, white and green parts


First prepare the nuts by heating one tablespoon butter in a medium sauté pan. Add the sunflower seeds to the pan and cook for several minutes, stirring, until they turn golden brown. Season them with a pinch of salt and then remove from the pan. Add another tablespoon of butter to the pan and add in the almonds. Again, cook for several minutes until golden brown, season with a pinch of salt and remove from the pan. Allow the nuts cool completely. Make the dressing by whisking together the honey, apple cider vinegar, coconut aminos or soy sauce, olive oil and sea salt.

Napa cabbage leaves have a white rib in the center of them, treat this center rib differently than the leafy part. Cut the white rib out and then slice it thinly. Take the leafy part and cut it into larger, but bite-sized pieces. Throw all of the Napa cabbage into the bowl along with the thinly sliced radishes. Cut the green onions, both the white and green parts, into thin slices and add those to the bowl. Toss the vegetables with the dressing and one third of the almonds and sunflower seeds. To serve, put the salad in a large bowl or platter and top with the remaining almonds and sunflower seeds. Serve immediately.

What's happening at the garden this week

Summer crops field cleanup continues. We are finished with all market crop planting for the 2014 season. We are taking the tomato and pole bean trellis down and continue to bring in our irrigation system. Weeding and harvesting are the main focus, as well as getting additional cover crops planted. All winter squash is out of the field and curing.