CSA Members 2006: Newsletter Archive

Dear CSA Members,

This week I awoke to our first dusting of frost. It sparkled in the light cast from the porch and I hurried back inside to a cup of coffee and another layer of sweater. Luckily, we have some warming vegetable recipes to welcome the season.

In today's box: this week we have our first winter squash! This variety is called Delicata, and will sweeten considerably if you bring it in, set it on your counter, and leave it for a week to 10 days. Then slice it in half, scoop the seeds out, and place it face down in a baking dish with 1/2 inch of water. Bake for 45-50 minutes or until tender (that's when you can easily pierce it with a fork. Serve with a dab of butter. Yum.

We have also put a farm grown cantelope in your shares today. The melons are vine ripened and delicious; if the stem end smells of cantelope, it is ready to eat immediately. If not, leave it on your counter for a day or two. The celery keeps on growing, and we have so enjoyed it this season. I thought we had better share one more with you before it gets too chilly! Our green beans managed to live through the frosty night, but they will not have the longevity in the fridge that they usually do. Enjoy them soon. Joi Choi is perfect for stir-frying with carrots, green beans and radishes. We have a recipe online for a tasty stir fry sauce.

The arugula is excellent for salads or to add to sandwiches. Wash and rip arugula into pieces, then slice an apple into thin slices, add a little feta, and top with vinaigrette dressing.

Please remember to sign up for our Winter deliveries (November and December).

Enjoy!

CREAM OF CELERY SOUP

ingredients

• 2 14 1/2-ounce cans (or more) low-salt chicken broth
• 1 teaspoon celery salt
• 2 garlic cloves, peeled
• 2 large potatoes, cut into pieces
• 3 medium leeks, main stalks rinsed and sliced
• 5 cups chopped celery
• 2 tablespoons (1/4 stick) butter
• 1 cup whipping cream (or milk for a low-fat option: I used 2% and it was still quite tasty!)

procedure

Melt butter in heavy large saucepan over medium heat. Add celery and leeks. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in potato, garlic and celery salt. Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes. Pureé in blender in batches. Or don't. (I prefer hearty, chunky soups).

Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.

Bon Appétit, December 1995

Here is a squash recipe that can also be a real fridge cleaner. Get crazy when it comes to filling choices and use up your carrots or fennel or whatever. This dish is the meaning of fall. We often top with a little cheese and have even been known to add sausage to filling.

BAKED DELICATA SQUASH WITH APPLE STUFFING

ingredients

• 1 Delicata squash
• 2 sm. apples, unpeeled, diced
• 2 tbsp. diced celery
• 1/4 cup minced leeks
• 1/4 cup chopped walnuts
• 2 tsp. butter
• 2 tbsp. water
• Dash of salt

procedure

Preheat oven to 400 degrees.

Cut squash in half. Remove seeds. Place cut side down in a shallow baking dish with about 1/4 inch of water.

Combine apples, celery, walnuts and leeks. Add butter and water. Put in small baking dish. Cover.

Bake squash and apple stuffing for 45 minutes or until tender. Remove from oven.

Salt squash. Fill with apple mixture.

(from Cooks.com)