 Our 2017 honey is here! I will be bringing freshly bottled honey in both 500g ($8) and 1kg ($15) jars to the CSA pickup. We also offer honey in 5kg tubs ($60) for those who use plenty of honey. I will only bring the 5kg tubs if you have pre-ordered with me. We have enjoying the fresh honey regularly this week and it is delicious, as always! On the egg front I wanted to let you know that I will no longer be bringing eggs to the CSA pickups. Our egg production has dropped off to the point that it doesn't make sense. I know there will be some disappointed share members but I encourage you to check out other local farms in the area that are raising pastured eggs! More and more vegetables have been moved from the fields and we are starting to think about removing all the row covers, landscape fabric, and other supplies from the field. And in not much longer we will be planting our 2018 garlic! I wanted to make a few updates about some crops here: Onions: As per usual, our onion harvest has been plentiful. To reduce the number of veggies share members have to weigh at each pickup I have decided to make onions a 'free choice' item. This simply means that you can take as little or as much as you can use in a given week. I will monitor how many are taken each week and if we need to return to a prescribed amount, we will. Until then, enjoy! Potatoes: I have put a little sign up for those that pickup their shares but those that get home delivery will not have heard this info yet. Our yellow potatoes have small amounts of greening on them due to growing so big that they pushed themselves out of the soil. Simply trim off the green spots and use as normal - they are too lovely otherwise to simply compost! I have increased the quantity of potatoes everyone is getting to compensate for this trimming. Winter Squash: This year we have grown 5 different varieties of squash and to learn more about the different varieties you can read my blog post from last year that profiles each type. We start by giving out Spaghetti and Acorn Squash because these squash taste great straight from the field. The other varieties of squash improve in flavour after curing for a few weeks in the greenhouse. Once this curing is done we will include all varieties as options. Acorn squash will be the squash everyone is receiving this week in the share. The simplest way to prepare an acorn squash is to slice in half, scoop out the seeds, rub with oil or butter, and roast, cut side down, for 30 - 40 minutes at 400 degrees. I like to make dressing of coconut oil, maple syrup, 1 clove minced garlic, cinnamon, and sea salt to drizzle over the squash when served. For other ways to prepare an acorn squash, check out the recipes below:
Sausage and Apple Stuffed Acorn Squash Acorn Squash Stuffed with Mushrooms and Rice Parmesan Roasted Acorn Squash Comments are closed.
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