bringing in the harvest

Well, it's certainly begun to feel like fall. Now is the strange transition for us when we're still picking tomatoes but have the winter squash curing in the greenhouse. We're making plans for our big end of season harvests but are still deep in our summer crops. The seasons are changing and we can feel it.

We had a crazy week last week. 2 Outdoor Action Freshman Orientation groups from Princeton University came to help us harvest the winter squash. It was huge help and fun to be part of their orientation experience. We also hosted a tour for the Bucks County Foodshed Alliance, over 60 people came to see the farm! It great to see so many people come to show interest in local agriculture and we're always happy to share what we're doing with our local community.

Speaking of which...don't forget our CSA Workday and Potluck next week on Thursday!! A group project of harvesting potatoes or dry bean plants will begin at 3pm followed by a potluck at 6pm! We'll be outside rain or shine so come prepared!

Here are some scenes from the winter squash harvest:

 

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Your share this week: 

chard

kale

salad mix

arugula

asian greens

head lettuce

cherry tomatoes

tomatoes

eggplant

peppers

onions

potatoes

spaghetti squash! 

herbs

Spaghetti Squash

"Strands of baked spaghetti squash are tossed with feta cheese, onions, tomatoes, olives, and basil for a Greek-inspired dish that tastes like pasta without all the calories."

Ingredients:

 

1 spaghetti squash, halved lengthwise

and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

 

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. 2. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled. 3. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. 4. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=13948&origin=detail&servings=6&metric=false

Braised Asian Greens with Soy and Garlic

Try this simple way to prepare Asian greens in a saucepan. It’s less messy than using a wok, and works especially well if you want to cook in large quantity.

Ingredients

  • 2 TBSP peanut oil
  • 4 cloves garlic, finely chopped (not crushed)
  • 1 large bunch of Chinese broccoli, baby bok choy or other greens of your choice
  • 1 DSP soy sauce
  • 2 tsp cornflour

Method

  1. Warm the oil in a small pan and add the garlic. Brown lightly, being careful not to burn the garlic. Put aside.
  2. Prepare the vegetables by separating the leaves from the stems. Chop the stems into 2 inch pieces diagonally. Wash the vegetable components well and drain.
  3. Place ¼ cup of water, the garlic-oil mixture and soy sauce in a saucepan and mix to combine. Cover with lid and bring to the boil.
  4. Add the broccoli stems and braise, covered, for approximately 3 minutes. Toss in the leaves and braise for a further minute until they wilt.
  5. Dissolve cornflour in ¼ cup of water and mix this into the liquid inside the saucepan. Turn up the heat until the sauce thickens slightly.
  6. Transfer the greens onto a serving plate and drizzle with the sauce. Braised greens make a great side to rice and Asian dishes.

Balsamic Bruschetta

 

"Balsamic vinegar adds a delicious zip to easy bruschetta."

Ingredients:

 

8 roma (plum) tomatoes, diced

1/3 cup chopped fresh basil

1/4 cup shredded Parmesan cheese

2 cloves garlic, minced

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black

pepper

1 loaf French bread, toasted and sliced

 

Directions:

1. In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=54165&origin=detail&servings=8&metric=false

 

Happy eating to you all! 

 

R2R

Malaika Spencer