Month: September 2016

Through the miracle of Face Book, I was recently introduced to this product. I would like two please. I can lift real weights to strengthen my arm muscles!

 

This season we have really sweet winter squash. We expect those 90 degree days of sunshine has had something to do with it. Even the remaining summer squash have sweetened up. The summer squash are not going to be in the boxes on a regular basis as they are hit and miss this time of the year. The plants are simply wearing out and the worms have discovered how tasty they are and tend to move in and make themselves at home. If you are lucky enough to find patty pans in your box, consider slicing and layering with red onions, tomatoes, peppers, and eggplant. Bake at 350 degrees until fork tender. This is a quick and easy and tasty dish; or win-win-win!

Stuff those winter squash!  Here is what I do with acorn winter squash in particular. Cut in half one to two acorn squash and scoop out the seeds. Place cut side down and bake at 400 for 45 minutes. At the same time bake the following ingredients in a covered dish. This will be the stuffing: 4 apples, 6 Tbs butter, 1/2 cup brown sugar, 1/2 cup Craisins, 1/8 tsp nutmeg, 1/4 tsp cinnamon. While the above is baking, toast 1/2 cup of chopped walnuts. Watch carefully, so they do not burn! When cooked, fill the squash cavity with the apples and sprinkle the toasted walnuts on top. Delicious as a meal or as a side dish!

For those “eating from the box” expect a variety of winter squash, potatoes, eggplant, colorful sweet bell peppers, and the last of the okra, tomatoes, late cukes (perhaps ugly, but still tasty), summer squash, zucchini when available.

Here is the variety of winter squash we are bringing  up from the fall gardens. Use a big knife to make cutting easier. Look under the recipes under “W” for Winter Squash!

We are happy the tropical storms are passing us by here in WNC. Our thoughts and prayers are with family and friends in the storm’s path today.

We are harvesting some beautiful green beans and yellow beans from the third wave of plantings. We are also seeing some of best winter squash ever. We are growing several varieties so there will be a parade over the next several weeks! If you have never tried the hard-shelled winter squash before, it is time to step out of your comfort zone, get a big knife, and dive in! Look in the recipes under “W” for Winter Squash for ideas on how to prepare these wonderful veggies.

I was once asked if I grew any “lampshade” vegetables. I knew the individual meant “nightshade” vegetables and simply misspoke. I did keep a straight face as I gently corrected the terminology. However, I cannot resist putting a lampshade atop an eggplant and taking a photo!

Here is another quick recipe idea for those eggplants you are seeing in your CSA Boxes.

Wash. Slice. Sprinkle with seasoning, bread crumbs & dollop of butter on each slice. Roast in the oven at 350 degrees about 40 minutes until tender. Remove and add a bit of spaghetti sauce to each slice. Put back in oven for about 10 min. Remove from oven. Sprinkle with mozzarella cheese which will melt. Eat! EASY!!! They are even good cold and they will freeze well either as slices or stacks.

In your box look for winter squash, potatoes, beans, okra, eggplant, colorful sweet bell peppers, tomatoes, cukes along with the last of summer squash, zucchini and cabbages as available. Season Change!