Pepper plants tucked in with row cover and bedding… let’s hope they survive tonight’s low 30’s.
Harvest Newsletter, September 2012
Week 16 of 18
Farm News: The squash has been harvested and is curing in the green house as are the sweet potatoes. That also means that with the cooler night temps Adam has had the wood burner going.
This week’s harvest includes: Winter squash (Guatemalen blue banana is the large one), Carrots (Nelson or yaya), Tomatoes (various varieties from the field), Eggplant (Falcon [purple] or Listada , [white and purple]), red peppers, green peppers (lipstick and Ace), and hot peppers (Jalapeño and Hot Wax), kale (green and lacinato), arugula (surrey greens), potatoes (Yukon), onions (red and yellow), maybe cantaloupe and leeks.
*Variations from the above list may happen.
Reminders and Important Notices: Saturday, October 13th 12-3PM is the Fall Potluck, we hope to see many of you!!!
Share Box Logistics: Call us with CSA questions/issues you may have (507) 720-5364.
Recipes and Tips
The Guatemalan Squash is quite flavorful. The method we use to cook is the same as any squash, baked. First cut down the middle the short end then the length. Tasty as a side dish, soup, or custard.
The following recipe is from Mother Earth News October/November 2010
Carrot Apple Nut Muffins
- ½ cup walnuts or pecans chopped
- 2 cups raw carrots (about 2-3 carrots)
- 1 large apple
- 2 cups all-purpose flour
- 1 cup sugar (brown, white, cane or a combination)
- ¾ tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- 3 large eggs
- ¾ cup vegetable oil
- ½ tsp fresh ginger, grated
- 1 tsp pure vanilla extract
Heat oven to 350. Grease muffin cups or insert liners. Finely grate the carrots and peeled apple, set aside for later. In a large bowl, whish together the flour, sugar, baking soda, baking powder, salt and ground cinnamon. Stir in the nuts. Set aside.
In a separate bowl, whisk together eggs, oil, ginger and vanilla extract. Fold the wet ingredients and grated carrots and apple into the flour mixture, stirring just until moistened. Divide the batter evenly between muffins cups. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
For visuals if something is unfamiliar in your share box/harvest newsletter check out:
• www.highmowingseeds.com (the column on the left side of the website provides a list of vegetables, etc)
• www.johnnyseeds.com (Product Index)
• www.seedsavers.org (scroll to the bottom, and click on Helpful Links)
Remember to return your box clean and exchange it for the full share box. Thanks in advance!
Happy eating! ~ Lupita, Adam, and Adán