FW: Summer CSA Week 19

[Lisa Salkovitz Kohn]

From: Vicki [mailto:genesis...@comcast.net]
Sent: Tuesday, October 11, 2011 4:49 PM
Subject: Summer CSA Week 19

 

Eggs - This week both weekly and bi-weekly egg members receive eggs. 

 

Indian summer continues through Wednesday and then it looks like our fun filled days in the sun are over for the year.  So, we shall take advantage of these next few days, harvesting the remainder of the squash and getting some necessary greenhouse repair work done.  We have one greenhouse torn down to its skeleton so that we can run water lines, underground insulation and new plastic.  Then that one can be planted for winter.  After that we have another one that is leaning following the tornado last year, so it has to be pulled apart even more drastically, and restructured before it can be planted.  Finally, we are building at least one, maybe two, new houses so we can increase our season extension growing. I am pricing the new houses and am astounded at how expensive they have become since the last one I purchased.  Perhaps just one new one this fall.  But, either way, it will give me more growing space for early spring and late fall.  And, I do rejoice when I can grow more plants.  

 

I came out of one of the hoops, having to water before it gets hot.  I was tickled pink over the pretty chard standing up straight and tall.  And the kale is winking at me in joy at its happy home inside.  The lettuces are growing so happily that they make me grin.  Life is sweet in a hoop house - both for farmer and plants alike. Come November and December, these plants will give us a nice harvest.  Hot diggity!

 

Winter squash harvests have been a delight, and with many varieties, they have outdone themselves.  Some though, like acorn and Carnival, some did not perform very well and I did not get a very good harvest.  The high temps for the summer hindered their ability to set fruit, so the harvest was less than I wanted.  But, I can live with what nature brings my way.  The other varieties, spaghetti, the kabochas and the large varieties especially, really performed well and we are filling up bins and moving them into storage at a rapid pace.  It is so much fun having all the fruits of our labors piling in for storage. This season is when I see the bounty and appreciate it all the more. The guys think about taking out crops, pulling irrigation, planting a cover crop, and I think about the wonderful crops we have grown all season.  It is all so good.  When the winter snow begin to fall, the greenhouse crops will still be smiling and the storehouse will be full of roots and winter squash. How can I be any more satisfied? 

 

Your box

Plums - Mick Klug Farms - last of the season

Apples - Hillside Orchards

Golden Beets

Kale

Red radishes

Spaghetti squash - spaghetti squash does not hold as well as some of the other squash, so watch it if you don't use it right away.  All squash should be stored at room temperature in an open airy area.

 

I am trying a new recipe idea one of my guys came up with.  I will cut my squash in half length wise and then scoop out the see cavity.  I will then chop peppers and onion, mix together and stuff the inside with that mixture.  I will bake at 350 for a hour or so until the squash is tender.  I often eat spaghetti squash as leftovers cold on top of a salad. Yum.  

 

Vicki
Genesis Growers
8373 E 3000 S Rd
St Anne, Il  60964
815 953 1512
www.genesis-growers.com

 

[MaryPS]

This week I made - greek style salad w/spaghetti squash:

Nutritional Information

Amount per serving Calories: 125
Calories from fat: 30%
Fat: 4.1g
Saturated fat: 1.4g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 0.8g
Protein: 5.3g
Carbohydrate: 18.2g
Fiber: 3.1g
Cholesterol: 6mg
Iron: 1.8mg
Sodium: 261mg
Calcium: 77mg

Nutrition Guidelines for Healthy Living



Ingredients
3 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 cups cooked spaghetti squash
2 cups chopped tomato
1 cup diced cucumber
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup diced green bell pepper
1/4 cup diced red onion
2 tablespoons chopped pitted kalamata olives
1 (15.5-ounce) can chickpeas (garbanzo beans), drained

Preparation
Combine first 6 ingredients in a bowl; stir well with a whisk.
Combine squash and remaining ingredients in a large bowl. Add vinegar
mixture; toss well. Cover and chill.


Cooking Light
OCTOBER 1998


I also made a salad with the kale (sliced thin), parmesan, and walnuts
tossed in a vinegarette & topped with a hard boiled egg.

Have a good week all!