13 Sep CSA Share: Week 16
This week’s share sees the first winter squash of the season. Don’t be fooled into thinking it’s an ornamental pumpkin to let rot on your front porch- cook it quick, it won’t store for long. The scarlet kabocha squash, “sunshine”, could hands down be the sweetest and most flavorful it has ever been since we started growing it five years ago. To cook it, I just cut it in quarters, remove the seeds and sit it in a casserole pan cut side up with a little bit of water in the bottom of the pan. Bake at 375 degrees until soft (about 45 minutes) and enjoy! Another vegetable you might not be familiar with is celeriac, or celery root. To enjoy this root vegetable just peel off the roots and rough exterior until it resembles a white turnip. The flavor is just like celery, but a little goes a long way. Use in soups, mashed with potatoes, roasted with other root crops, or grate it raw on a salad.
We thank everyone for their support during all this crazy weather. This season by far has been the most challeging for us, from the wet spring to the catastrophic rain and flooding of the last few weeks. We are seeing major crop loss from the over 17 inches of rain we received in under two weeks. We are still assessing the damage (as some crops we thought were okay are succumbing to the moisture and others we just don’t know the extent of the damage- for example our sweet potatoes and potatoes), but it may be that we will have to end the season earlier then anticipated. In the meantime we will do our best to keep the shares as robust as possible, and we give thanks for all the bounty that the farm has already provided. We are scrambling to get our greenhouses cleaned out of their summer crops and prepped in the hopes that we can get something planted in there to make up for all that is rotting or dying in the fields. Our biggest concern now is that our fields dry out enough to get our garlic planted for next year. Keep your fingers crossed, and again we appreciate all the words of encouragement!
Photos and text by Tricia Borneman, Blooming Glen farmer and co-owner.