<< Back to main

CSA Newsletter Week 14 (Final Week)

Posted 8/13/2017 9:10pm by Dillon.

Traditional Regular: Melon, Yellow Peaches, Tomatoes, Acorn Squash, Rambo Summer Apples, Snaps/Butterbeans

Traditional Large: Melon, Yellow Peaches, Tomatoes, Acorn Squash, Rambo Summer Apples, Crowder Peas/Snaps/Butterbeans, Figs/Butterbeans/ Crowder Peas (if not already included), White Donut Peaches

Traditional Jumbo: Melon, Yellow Peaches, Tomatoes, Acorn Squash, Rambo Summer Apples,  Crowder Peas/Snaps/Butterbeans, Figs/Butterbeans/ Crowder Peas (if not already included), White Donut Peaches, Yellow Nectarines, Grapes

Fruit Regular: Blackberry, Muscadine/Scuppernong Grapes, Yellow Peaches, White Donut Peaches, Ginger Gold Apples

Fruit Large: Blackberry, Muscadine/Scuppernong Grapes, Yellow Peaches, White Donut Peaches, Ginger Gold Apples, Melon, more Yellow Peaches, White Peaches

Item of the Week: This week's item of the week is acorn squash! the beginning of fall crops, acorn squash is harvested earlier than traditional fall vegetables because it is actually more closely related to summer squashes like zucchini and yellow squash. Unlike summer squashes, you should remove the seeds and stringy center, like you would when carving a pumpkin. The hard exterior means that they have a longer shelf life, so long as they are left in a cool, dark place. Their shelf life is cut in half when they are refrigerated. A recipe for roasted acorn squash follows. Ingredients: 1 acorn squash (halved lengthwise, seeded, and cut into ¾ inch pieces), ¼ cup grated parmesan cheese, 8 spring thyme, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper. Directions: Preheat oven to 400 degrees F (200 degrees C). Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan. Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

Storage:

 

Acorn Squash: Keep in a cool, dark place.

Tomatoes: Keep at room temperature in a dark place. Do not wash them.  

Peaches: Should be kept in the fridge in already ripe. If they are not ripe yet, leave them on the counter until they soften.

Melons: If unripe, leave on counter until it develops a decent sized yellow spot. if ripe, cut and store in containers in the fridge. 

Apples: Should be kept in the fridge, unwashed. 

Tomatoes: Should be kept on the counter. 

Squash: Keep in the fridge, unwashed.  

Grapes: Keep these in the fridge and be careful not to wash until just before you eat them. With these types of grapes, you typically do not eat the skins.

Figs: Should be kept in the fridge. Figs have a very short shelf life and should be eaten within 2-3 days. 

Snap Beans: Should be kept unwashed, in the fridge.

Butterbeans and Crowder Peas: should be kept unwashed in the fridge. They have a very short shelf life- think 2-3 days!

Nectarines: Same as peaches

Grapes: Should be kept unwashed, in the fridge.

Recipes:

Butterbeans with Corn, Tomatoes, and Bacon:

Ingredients: 3 slices of bacon (chopped), 2 cups of butter beans, 1 ear of corn (shucked and trimmed), 1/2 cup of cherry tomatoes (halved), 1/4 cup of green onions (chopped), basil leaves, oregano leaves, Manchago cheese, 1/2 ounce of unsalted butter, Kosher salt and fresh cracked pepper to taste. 

Directions: In a large sautee pan on high heat add in the bacon and render the fat. When the bacon becomes crispy, remove from the pan and set aside. In the pan with the bacon fat add in the butter beans, corn, tomatoes and green onions and saute on medium-high heat for 6 to 8 minutes. Next, finish off with butter, salt and pepper. Pour the vegetables in a bowl and top off with the crispy bacon, Manchago cheese, basil and oregano leaves.

Grilled Peaches with Pecans: 

Ingredients: Fresh peaches (halved and pitted), maple syrup, for brushing, butter, for grilling, pecans (chopped), vanilla ice cream. Directions: Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. 

Directions: Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn't burn. Remove the peaches when they're slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops. Scoop ice cream into a bowl, then cut peach halves in half. Press the slices into the ice cream, sprinkle pecans all over the top, and drizzle on extra maple syrup.

Blackberry and Lemon Muffins: 

Ingredients: 2½ cups of flour, 1 cup Granulated sugar, 4 tsp Baking powder, ½ tsp Salt, 1 large egg, ½ cup butter (melted), 1 tsp vanilla extract, 1 cup buttermilk, ¼ cup sour cream, 2 tbsp lemon juice, zest from 1 lemon. (For glaze): 1½ cup powdered sugar, 2 tbsp lemon juice, 1 tbsp milk.

Directions: Wash and rinse blackberries under water. Set aside. Preheat oven to 425°. In a medium sized bowl, sift together flour. Measure ¼ C of the sifted flour and pour over blackberries. Gently stir to coat the blackberries in flour. Take your remaining flour and add sugar, baking powder and salt. Set aside. In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together. Continue to add vanilla extract, buttermilk and sour cream and whisk until smooth. Add fresh squeezed lemon juice and zest. Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but be careful not to over mix! Fold in the blackberries last. Grease your muffin pan with Crisco or cooking spray. Fill your muffin tins all the way to the top with batter. Bake for 5 minutes at 425°, then reduce heat to 350° and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes. Baking times will vary by oven. Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan. Combine powdered sugar with lemon juice and milk (for glaze). Whisk until smooth. Add additional powdered sugar to thicken or additional milk to make thinner. Drizzle glaze over cooled muffins.