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Week of September 29th

My dear Community,

We’re at a bit of a standstill in between crops. The most gaping hole being tomatoes. We do have delicious Mountain Magic tomatoes that truly live up to their name. We’re adding another hard squash to the box this week. Kabocha and spaghetti squash are the first varieties that disappear as we head into winter. We’ll be stocking the boxes with butternut as the season goes on. I roasted last week’s spaghetti squash until tender, cooked down the tomatoes with onions and fresh herbs, made some pesto, topped spaghetti squash with all of that and dusted it with grated parmesan cheese. It’s a keeper easy recipe and I highly recommend trying it if you still have yours, or grab one in our CSA store while they last.

Pears are basically done for the season save for a few left on the trees that will be sold this week in the store. Fall is officially here (say what you will about the autumnal equinox) and we are picking Fuji apples and watching things really slow down when it comes to ripening. I’m looking forward to offering locally grown mushrooms in the next few weeks (see post from a few weeks ago). Keep an eye out for that!

Be good to each other.

CSA Contains:
BASIL
GREEN LEAF LETTUCE
CROOKNECK SQUASH
CARROTS
LACINATO KALE
RED BELL PEPPERS
MOUNTAIN MAGIC TOMATOES
CHERRY TOMATOES
ORANGE KABOCHA SQUASH
PURPLE GREEN BEANS
BIG BOX ADD: CANTALOUPE, ARUGULA, ROMAINE LETTUCE, HASS AVOCADOS, YELLOW ONIONS

JUST the BASICS:
GREEN LEAF LETTUCE
CROOKNECK SQUASH
CARROTS
MOUNTAIN MAGIC TOMATOES
RED BELL PEPPERS
PURPLE GREEN BEANS

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
HASS AVOCADOS
CILANTRO
CELERY
CUCUMBERS

LACINATO KALE
FUJI APPLES

Fruit Expansion: Raspberries and Fuji Apples (or Gala or Asian pears)

Lettuce of the Week: Romaine

Stuffed Kabocha Squash

Ingredients:
1 Kabocha squash , cut in half with seeds removed
1/4 red onion , diced
1 cup zucchini , diced
1/2 cup bell pepper , diced
1 tablespoon extra virgin olive oil
2 teaspoons fresh rosemary , minced
(Find the full recipe and inspiration here at Detoxinista)

Tom Kha Gai Butternut Squash Soup

Ingredients:
1 small butternut squash (skin and seeds removed & cubed) – sub kabocha (no need to remove skin!)
1 14-oz. can light coconut milk
4 cups low-sodium veggie broth (DIY or store-bought)
1 small shallot (thinly sliced)
1 small knob fresh ginger (grated // 1 knob yields ~ 3 Tbsp)
2 stalks lemongrass (cut into 6-inch pieces for easy removal before serving)*
1 cup mushrooms (sliced)
1 Tbsp fish sauce (optional)
1/2 medium Thai chili or serrano pepper (thinly sliced, seeds mostly removed)
For serving: lime (quartered), fresh chopped cilantro and basil for garnish
(Find the full recipe and inspiration here at The Minimalist Baker)

Check out this link for a How to Roast a Kabocha Squash. I like to add a little maple syrup too!

Green Bean Pesto Pasta

Ingredients:
PESTO (makes enough for 500 g / 17½ oz pasta)
60 g / ½ cup pumpkin seeds (or any nuts or seeds)
100 g / 3½ oz basil (or 50% spinach and 50% basil)
2 garlic cloves
zest 1 unwaxed lemon*, + juice to taste
4 tbsp nutritional yeast (optional)
approx. 120 ml / ½ cup extra virgin olive oil
salt and black pepper, to taste
PASTA
1 large zucchini, sliced thickly
1 tsp olive oil
100 g / 3½ oz green beans
200 g / 7 oz pasta (GF if necessary) or boiled potatoes
2 tbsp toasted pine nuts
2 tbsp toasted coarse breadcrumbs (optional)
(Find the full recipe and directions here at The Lazy Cat Kitchen)

Farro Salad with Roasted Bell Pepper & Crispy Kale

Ingredients:
3 cups water
1 cup uncooked farro
1 1/2 tsp. kosher salt, divided
1 Tbsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon)
1/4 tsp. smoked paprika
6 Tbsp. extra-virgin olive oil, divided
1 medium-size red bell pepper
6 garlic cloves, peeled and smashed
1 (10-oz.) bag chopped kale or 1 large bunch lacinato kale, stemmed and chopped (about 10 cups chopped)
2 oz. feta cheese, crumbled (about 1/2 cup)
1/4 cup chopped almonds, lightly toated
1/2 tsp. ground black pepper
(Find the full recipe and inspiration here at People)