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Fall CSA Week 5

Posted 10/8/2017 7:36pm by Joseph Cicatko.

Hope everyone enjoyed their box last week. This warm weather has continued to push along late Summer crops such as tomatoes and summer squash, so even though it's October they will remain a part of the box again this week.

Traditional Regular: Napa Cabbage, Slicing Tomatoes/Roma Tomatoes, Pickling Cucumbers, Grey Kabocha Squash, Apples

Traditional Large: Napa Cabbage, Slicing Tomatoes/Roma Tomatoes, Pickling Cucumbers, Grey Kabocha Squash, Apples, Yellow Squash/Green Zucchini, Muscadine and Scuppernog Grapes

Storage: Everything besides the tomatoes and Kabocha squash should be kept in the fridge and used as soon as possible for optimal flavor/quality. Tomatoes should just be placed on a countertop on plate or bowl and should be good there for 5-6 days. As soon as you cut open into one place it in fridge. Kabocha squash is good in the pantry or countertop for a while.

Items of the Week: Kabocha Squash and Napa Cabbage

Kabocha squash is a green fall/winter hard squash with a sweet taste and moist and fluffy texture. Most describe the taste somewhere between a sweet potato and pie pumpkin. The most common cooking method is roasting with either the skin on or off. Check out this page for some more neat info and facts on the Kabocha squash.

Napa Cabbage: Popular in Asian cuisine, napa cabbage is also referred to as
Chinese cabbage. The flavor is milder and sweeter than traditional cabbage and serves as a great substitute for it in any dish.

Recipe time!

Of course you could always roast Kabocha squash, but how about a soup?

Kabocha squash soup:

Ingredients:

1-2 Kabocha squash

2 cups vegetable stock

Little bit salt

Pinch cayenne pepper

1 Tablespoon brown sugar

Directions:

Preheat Oven to 400 and one baking sheet with parchment. Cut squash in half and scoop out seeds. Then cut in chunks and place on sheet. Roast 30-40 min. Until tender, flipping halfway through.

Let squash cool and then peel off green skin. Put squash in food processor/blender and add vegetable stock, salt, cayenne, and brown sugar. Process until smooth.

Reheat on stove and garnish with fresh rosemary for serving. Enjoy!

Asian-style Coleslaw:

Ingredients:

1 cucumber, halved and thinly sliced

1 cup peas

3/4 cup rice vinegar

1 T. salad oil

2 t. toasted sesame oil

Very little but some sugar and salt

1/4 t. crushed red pepper flakes

4 cups Napa Cabbage, shredded

1/2 cup dry or honey roasted peanuts, coarsely chopped.

Make dressing by stirring together vinegar, oils, salt and sugar, and red pepper. In another large bowl combine cucumber and peas. Pour dressing over cucumber and peas and cover and chill for at least 4 hours, up to 24 hours

Then stir in Napa Cabbage into cucumber mixture, Sprinkle nuts. Makes 8 servings.

In large bowl combine cucumber and peas.