From the Garden this Week…

From the Garden this Week…

Summer Squash, Gita Long Beans, Butternut Squash, Cucumbers, Carrots, Tomatoes, Green Onions, Basil, Watermelon and Fresh Cut Flowers

Coming Soon…Spaghetti Squash, Radishes, Baby Greens

Using your Produce… by Julie Moreno

This week we have butternut squash coming to you. We consider ourselves amateurs at growing this lovely vegetable, and we have some ready now. We will hopefully be able to store our winter squash so we can send it out through the fall, we have spaghetti squash coming next. This Roasted Butternut squash recipe can be made ahead, just toss the greens in when you serve it. The natural sweetness of the squash goes well with the walnuts and goat cheese. A few tricks for the winter squash: If you don’t have a sharp knife and are afraid to cut into it, you can roast them whole and then remove them from the oven when the skin softens, about 40 minutes, peel and then cut the cooked squash (make sure it is cooked through before eating, this might work in the microwave, but I haven’t tried it)

Roasted Butternut Squash Salad

1 butternut squash, cut into cubes

2 tablespoons olive oil

½ teaspoon salt

1/3 cup walnuts

½ cup raisins or dried cranberries, chopped

¼ cup sliced red onion

3-4 cups, spinach or chopped leafy greens

2 tablespoons extra-virgin olive oil 

1 tablespoon red or white wine vinegar 

salt and fresh ground pepper to taste

¼ cup crumbled goat cheese

Preheat your oven to 400 degrees. Toss the butternut squash cubes with the oil and ½ teaspoon salt. Spread out on a parchment lined baking sheet and cook in the oven for about 20-25 minutes, until tender. In the same oven, while cooking the squash, toast the nuts until fragrant, about 5 minutes.  In a large bowl, combine cooked squash, nuts, raisins, red onion and greens, drizzle with olive oil and vinegar, season with salt and pepper. Toss the salad gently and transfer to a serving platter or bowl and top with the crumbled goat cheese.

The Gifts of Imperfection…Community Supported Agriculture means our subscribers enjoy the boom and bust of each crop as our co-farmers! Each season we have surprises and disappointments. This is part of the intrigue of eating farm to table vegetables and fruits. We notice the changes from newly ripe, to peak ripeness, to over-ripeness as the season progresses. Peak, vine, and late season ripening can mean a soft spot here and there. We still include imperfect produce because it can be used in soups, stews, and gazpacho. Even an over-ripe melon can be chopped and frozen for smoothies. Enjoy the last weeks of summer! Remember, our autumn season officially begins the first Thursday in September! Time for investors to renew! Many thanks to each of you for helping us grow our garden!

Cool and Crisp Salads…

This week’s watermelon and cucumbers come together in a cool and refreshing salad. Tossed with our basil and feta cheese. With the sweet melon and salty feta you probably won’t need too much extra salt. Always taste as you go, you can add more, but you can’t take it away.

Watermelon Cucumber Feta Salad

3-4 cups watermelon, cubed

1 large cucumber, sliced (peeled and/or seeded if desired)

2 tablespoons basil, thinly sliced

1/3 cup feta cheese, crumbled

2 tablespoons olive oil

1 tablespoon lime juice

salt and pepper to taste

Place the watermelon, cucumber and basil in a large bowl. In a small bowl, whisk together the olive oil, lime juice and salt and pepper. Drizzle the dressing over the melon mixture and toss to coat. Sprinkle with feta and serve.

Metaphors of Soil and Soul. . . by Ronda May Melendez