CSA Week Fourteen

News from the field:

Well, I suppose we are at the end of summer the beginning of fall. We have lost cucumbers, cherry tomatoes, and melons, and we will lose the last of the eggplant and basil this week. From here on out, the frosts will start to pile up and anything that can’t take the cold will be gone.

On the other hand, we are starting to have our winter squashes, and starting to dry the few onions we harvested this year. We will also pull our fall potatoes next week, and there may be some brussel sprouts down the line. Before you know it, the leaves will be turning and we will be seeing a lot more out of state license plates!

In the Basket:

Delicata squash - These are pretty enough to use for decorations until you are ready to eat them. They’ll store at room temperature for about 4 to 6 weeks. I prefer delicata steamed, but baked is a close second.

String beans – Try tossing them with olive oil, salt and pepper and either grilling or spreading them in a big pan and roasting them.

Summer things: Tomatoes, corn, red peppers

Fall things: Arugula, radishes or salad turnip