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Colleen's CSA Corner Week 16

Posted 10/6/2020 7:16am by Colleen Quiram.

It’s hard for me to believe that we are already into October and there is only one more week of CSA deliveries to go! This season has flown by so quickly and while I am looking forward to some down-time at the end of the season, I am not quite ready to be done with fresh produce each week.

In this week’s newsletter, I am asking for your feedback in a CSA Member Survey. We would be very grateful if you would take a few minutes of your day to fill out the survey. I really do read each and every response, along with others at the farm. The survey helps our team make changes and improvements to our CSA program in order to bring more value to you, our members. For example, after reading through the 2019 survey we:

  • Added a Mini-Share for our members with smaller households
  • Changed the communication schedule, sending out the Sneak Peek earlier on Saturday rather than Monday morning
  • Removed some cabbage from our planting schedule, and added more cucumbers and melons to our crop plan

Thank you for taking the time to complete our survey, I look forward to reading your responses this fall.

Here are a few additional ideas for how to use the items in your share this week:

Many of the items in this week’s share are perfect for soup and stews, but the weather isn’t quite cooperating as we warm back up into the upper 70’s this week. But, a cooldown is in the forecast! I have found I really enjoy our celery in soups as it adds a more intense pepper flavor than the store-bought varieties do. I’ll plan to use my celery and carrots in Chicken Wild Rice soup this weekend, once the weather cools down again.

I still cannot convince my family to enjoy eggplant. So, this will be added to my lunches for the week. The Japanese Eggplant I received is long and slender. Rather than cut it into discs, I will cut it in half lengthwise and then into chunks, toss in a little olive oil, garlic, and Italian seasoning. I’ll then roast it at 400° for 10 min. I will make a quick skillet tomato sauce using my Valencia tomato and the red slicer from last week, similar to recipes I have featured earlier this year. I’ll then add the roasted eggplant to the pan and portion out my homemade eggplant pasta dish for lunches.

The ambercup squash is one of my favorites to use for Pumpkin Bars with Cream Cheese Frosting. Bake the squash as normal, puree the pulp once cool, and place in the freezer in pre-measured pumpkin bar amounts. My recipe calls for 2 cups of pumpkin, so I freeze small packages in that amount.

The Fireside apples are destined for the bonfire this weekend! Our camping season has come to an end, but we can still enjoy some of the aspects of camping in our own backyard while the weather is nice. I prefer pre-cooking the apple slices with a little sugar, cinnamon, nutmeg, and a dash of cloves using this recipe. The apples will store in an airtight container for a few days, so you can easily prep this ahead of time. These apple pies are very filling and make for a wonderful fall desert after spending the day outside.

I hope you enjoy your share this week, 

~Colleen