FFF CSA - Week 10/12 - What's in the Box? - Yellow gems!

I can't believe its the last week of August! Summer feels like it has evaporated overnight. Cooler nights and fall crops are upon us.

Week ten brings our shareholders another large haul of deliciousness but I specifically wanted to mention two yellow gems they will find in their box.

The first is a pale yellow oval shaped fall veggie known as a spaghetti squash. This vegetable gets its name from the texture of its fruit when baked. To cook, simply cut in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper, then bake at 400F for 35-45 minutes. Dragging a fork through the cooked squash results in noodle shaped pieces that can easily substitute for regular pasta in many noodle dishes.

The second yellow gem are ground cherries. Our CSA shareholders will find a sampling of these flavourful cherries in their baskets this week. Ground cherries are in the same family as tomatoes and closely related to tomatillos (same papery husk) and taste both sweet and tropical. Some people have said that they taste like a cross between a tomato and pineapple! Ground cherries are ready in early/late fall and thus we are sharing a snack size sample with our shareholders. As larger varieties are available, you can use ground cherries to make jam, chutney or wine!

So... What's in the Box this week?

• Swiss Chard (in with herbs this week... cause we are running out of room!)
• Beets
• Baby carrots
• Zucchini
• Cucumbers
• Potatoes
• Peppers 
• Pattypan squash
• Spaghetti squash
• Turban squash (fulls only)
• Ground cherries 
• Tomatoes
• Onions
• Herbs in a cup - oregano, parsley, chives, basil

Note: We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer. (unless of course, you are drying them for storage later.)

Reminder: Please return your empty box along with all re-usable containers (ice cream pails, plastic containers, etc) so that we can reuse them all over again. 

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FFF CSA - Week 9/12 - What's in the Box? - Squash of the season after autumn variety...

Squash.... one of the most varied and versatile crops in on our farm! As Week #9 of our CSA share comes round, we are seeing all varieties of squash maturing. Squash varieties are typically separated into two types or categories - summer and well... I hate to say it but well... that season that happens after autumn, starts with a 'w' and sticks around like an uninvited guest, you know the one. 

Anyway, suffice to say, there are two categories... Zucchini and pattypan squash are two summer squash that you have already enjoyed (or are sick of). The other variety.... ok, I'll say it straight, winter squash can include acorn, butternut, spaghetti, turban, and pumpkins! Over the next few weeks you will be getting all of these varieties. 

Winter squashes can be prepared in so many different ways.. Roasted, boiled, mashed, stuffed made into soups, sauces or fries - they are very versatile. I have made a faux cheese pasta sauce out of butternut squash that fooled my children! Of course spaghetti squash produces wonderful stringy noodles that can be used in place of traditional wheat noodles as well! Roasted squash, mashed and mixed with quinoa and black bean along with spices and breadcrumbs makes a great burger too! Mr. Google has oodles of more specific information and recipes, but the key to enjoying squash is being open to trying new things! 

So... What's in the Box this week?

• Swiss Chard
• Lettuce
• Beets
• Baby carrots
• Zucchini
• Cucumbers                   (regular and armenian)
• Potatoes
• Peppers 
• Squash - pattypan, acorn and/or turban
• Apples 
• Tomatoes
• Beans (fulls only)
• Onions
• Herbs in a cup - oregano, parsley, chives, basil

Note: We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer. (unless of course, you are drying them for storage later.)

Reminder: Please return your empty box along with all re-usable containers (ice cream pails, plastic containers, etc) so that we can reuse them all over again. 

Follow us on Facebook or on Twitter at @FenezFollies

Week #12 - 2015 FFF CSA - What's in the Box! - That's a wrap!

To coin a well used entertainment phrase... 'That's a wrap'! 

Yes, its hard to believe but the summer has flown by and this is the last of twelve CSA weeks. We have enjoyed getting to know some new faces and catching up with the familiar ones. 

I have always said that a CSA share is successful for someone if they: 

• ate something that they have never tried before
• learned to cook or prepare produce in a new way
• felt a stronger connection to where their food comes from
• ate healthier than they would otherwise have done

We truly hope that this is true for our shareholders this year and thank you for the opportunity to feed you!

This week we have a few new items along with the familiar staples. Most notably is spaghetti squash and some leeks. 

For those familiar with the magic of a spaghetti squash.. you are just thinking 'yum' and starting to cook... but for others new to this wonderful gem some guidance on how to cook/prepare a spaghetti squash is here. 

We use this method of roasting in the oven and then serve with our favorite pasta sauce! While I can't promise the kids won't notice the difference... I can promise that if you can get them to try it, they will love it! 

Leeks which are related to onions and garlic can be used in similar ways in most recipes however, my favorite way to use them is in soup... Potato and Leek soup to be specific. 

So in summary... What's in the Box this week?

• Zucchini (for half shares)
• Potatoes
• Broccoli (for full shares)
• Peppers (sweet & spicy)
• Beets 
• Tomatoes
• Ground Cherries
• Cucumber
• Spaghetti Squash New!
• Pattypan Squash
• Pumpkins (one small, one large)
• Tomatillos
• Onions
• Kale
• Leeks New!
• Swiss Chard
• Eggplant

Notes to our CSA Share holders: 

We pick the vegetables within 24 hours of the box being delivered. We do rinse the produce but it would be important to wash all vegetables before you eat them. 

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Week #11 - What's in the Box - This Week's Focus - Spaghetti Squash

Well September is here whether we want it or not! I personally love the fall season but just wish the month was not so busy! With the kids going back to school (all parents are heard cheering!) and the fall activities ramping up at the same time as all the harvest activities going on, its always a bit of a chaotic time.

Hope all of you CSA members have been lifting weights and doing some stretching as you will definitely need it to heft this weeks' box (not mention next week's!)

Speaking of next week, given that it will be your last box, I thought I would remind you to please bring some bags or your own box next week to take your veggies away with.  

What's in the box this week:
Onions
Potatoes
Cucumber
Zucchini
Herbs (cilantro, basil, parsley, oregano)
Assorted peppers - Jalepeno pepper (green, tear drop shape) or Banana pepper (yellow, spear shaped) or Cherry Red Hot (small round red) or Chile peppers (round, thin) or Habeneros (small crumpled green/orange)
Tomatoes - both cherry and regular size
Melons - Honey Dew melon (white/green, smooth and round) and Cantaloupe (white/green, rough exterior, round) (half share got one and full shares got both)
Spaghetti Squash - oval shaped - creamy white to yellow color (see this week's focus below for some ideas on what to do with this lovely item)
Swiss Chard
Carrots
Leeks
Pumpkin - (Sugar Pie variety - great for making pumpkin pie!) - Note: next week we have a bigger one for you!


This week's focus - Spaghetti Squash

The spaghetti squash (also called vegetable spaghetti, noodle squash or gold string melon is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. Simply cook and use in place of spaghetti noodles with your favorite sauce - you will be amazed at how good it is!

Cutting Up Spaghetti Squash Before Cooking

Advantages: It cooks faster.
Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It's also a bit more work to scrape out the seeds and pulp when they are raw.
Method: Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so.

Separate strands by running a fork through in the "from stem to stern" direction.

Cooking Spaghetti Squash Whole

Advantages: It's easier.
Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.

Method: Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")

Bake about an hour in the oven at 375 F.
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).

When done, cut open "at the equator" (not lengthwise), remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork.

Did You Know? Any squash seeds can be roasted just like pumpkin seeds (pumpkin is a kind of squash). They are low-carb, nutritious, and delicious:

Spaghetti Squash Storage Tip

Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees, and will last up to six months this way. If you have a room in your home that isn't well-heated, maybe you can use some space in it as a "root cellar" to store onions, squash, apples, and the like. On the other hand, spaghetti squash will keep several weeks at room temperature.

Enjoy!