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Colleen's CSA Meal Plan - Week 17

Posted 10/8/2019 10:03am by Colleen Quiram.

Well, this half share is just loaded with goodies today! And wow, it took a lot of work to put it together! A typical CSA morning packing for us starts around 3am, getting the line set up, each item in order starting with boxes and ending with lids. We have about 12-14 people stationed along one side of the line, one per item, filling the boxes until 6am when we load the trucks and send them off to you! This morning it seemed a bit more like a circus, we had 32 employees, stationed at 25 spots along either side of the line, packing these shares. As we wind down our CSA season, and soon our harvest season, many of these wonderful employees will be headed back home to their own countries. We celebrated this morning with donuts after packing all the shares, but in a few weeks we will be giving them all a warm but slightly sad send-off until next spring. Most of our employees have been with us for 5, 10, even 25 years for a few of them. And each year it’s a little bittersweet to see them leave.

With that in mind, I would love to share a few of our Farm Favorite Recipes featured on our website!

I have spoken of Zander previously, with his pickled Patty-Pan Squash and cabbage/Carrot/Onion/Potato packets. We also have Denys and his wife Natalia here, and she makes the most spectacular Borscht from Ukraine, it reminds me of a beef stew with a beet-red twist. In her words, here is the recipe! If you would like a more detailed or traditional recipe, try this one here.

Ingredients: Beef ribs or bones (2-3) a piece of beef (1 pound), potatoes (5 pieces of medium size), half of small cabbage, onion -1, carrot -2, medium size beets -3, Cannelini beans -1, can tomato pasta-2, tablespoon sour cream-3, tablespoon lemon-half vinegar-2, teaspoon salt pepper herbs (parsley) 1.cook broth (6 liters casserole) (3-4 ribs or bones and a piece of beef 1 pound). 2.add potatoes and sliced ​​cabbage into cooked broth. cook over low heat. 3.prepare separately in a pan: fry the onions until golden brown, add carrots and beets to it. add tomato paste, juice of half a lemon, 2 teaspoons of vinegar, sour cream -3 tablespoons, sugar -1 tablespoon, salt. mix everything and simmer on low heat for 10 minutes. 4.Add all this to the casserole with the broth (which has the potatoes and cabbage), add the beans and cook for another 15 minutes over low heat. 5.when the borscht will be ready add in to the casserole chopped herbs (parsley). Serve with a spoonful of sour cream. Enjoy 😊

One of my fall favorites is Stuffed Sweet Dumpling Squash. I usually make this recipe as a side dish for Thanksgiving or make it after Thanksgiving with leftover wild rice stuffing and Turkey. Sweet Dumplings are a perfect size for one person and can be served whole as a small squash bowl. I cut the top off just like you would when carving a pumpkin, scoop out the seeds, put a small pat of butter on the inside and drizzle with a little bit of our honey. Put the top back on and bake on a baking sheet or in a dish until you can insert a fork in the side of the squash. About 350° for 1hr.

My husband’s favorite is the Delicata squash, cut it in half lengthwise and cook cut side down, adding a little butter and honey when done. You can also cut it into rings and roast on a baking sheet!

The Carnival is a colorful squash, while not my favorite as I prefer a thicker variety such as Buttercup, it is still delicious with pork! You can also substitute this squash for any Acorn Squash recipe.

The squashes and popcorn in your share this week can be used as decoration right until Thanksgiving, arrange them as a centerpiece for your table and consume them on those long cold nights of December.

I truly hope you have all enjoyed your shares this season, and I thank you for reading and cooking along with me this summer! I hope to see many of you again this winter as I will be out and about visiting drop sites, be sure to stop by and say hi when I am at your building!