Please be sure to find all three boxes with your name. One box is the squash box, one is the roots box, and one is the greens box (with a nice treat of spun honey and half a dozen eggs). The squash box is very heavy. If you didn’t bring enough bags to transport everything in, feel free to take the whole box with you and return it to your drop site whenever you can. Thanks!
2 bunches collard greens
1 lacinato kale
1 curly kale
1/2 doz. eggs
raw spun honey
butternut squash (oblong and smooth with tan skin)
acorn squash (dark green skin with deep ribs)
baby blue hubbard (squat with light blue skin)
delicata (small. yellow skin with dark green stripes)
5 lb carrots
6 lb potatoes (Norland red or yukon gold)
2 lb. turnips
2 lb golden beets
4 hds garlic
4 lb red onions and
Notes on the boxes:
Store the squash in a cool place like your basement to have it keep longer, but not in your refrigerator. Larger squash like butternuts will keep longer. Eat your delicata squash soon as well as your acorn. Squash freezes really well. Simply cut your squash in half, remove the seeds, place it in a baking dish with the cut side down (oil the pan or put a small amount of water in the bottom of the pan) and roast the squash in a 400 degree oven until you can easily prick the squash with a fork. Roasting time will vary with the type of squash, but most will be done in about 45 min. Let the squash cool then flip it over and scoop out the flesh and put it into freezer bags. I like to freeze it in 2 or 3 cup amounts. Then you can pull it out when you want to have squash soup, make pumpkin bread (with pumpkin, butternut, or hubbard squash) or you can use it in a smoothie or pumpkin milkshake. Thawed squash is also great to use as a pizza sauce if you add some olive oil, minced garlic, and minced fresh rosemary or other herbs.
The beets are small and I don’t recommend trying to peel them. The peel is not too tough and it adds a nice earthines to the flavor. I like them best cut into quarters and roasted. TIP: roast them at the same time that you roast some squash to save time and energy, then store your roasted beets in the fridge until you want to add them to a salad. Fancy! The nice thing about golden beets is that the color doesn’t bleed or stain and they have a bit of a different flavor from red beets.
Store your beets, carrots, and turnips in their plastic bags in your fridge. They will keep for months!
Onions, potatoes, and garlic should be stored in a dark place and not in plastic bags.
Your greens should be stored in open plastic bags in your crisper droor. The cabbage does not need to be kept in a plastic bag. Cabbage will keep for many months, but the other greens will start to wilt in a couple of weeks. To perk your greens back up, soak them in a sink of cold water. The greens have all been through multiple frosts and will be nice and sweet. If you aren’t a fan of curly kale you can certainly use it as a garnish for your Thanksgiving Turkey! Did you know that the largest buyer of kale in the U.S. is Pizza Hut who uses it as a garnish on their salad bar? What a shame considering that it’s easily the most nutrient dense food in the whole restaurant!
The eggs and honey are a little bonus. The honey comes from a local bee keeper who will be keeping some bees at our farm next growing season. Yay! This honey is ment to be thick and opaque. It is raw but processed so that the sugar crystals remain small. It’s great as a spread on buttered toast or warm muffins or biscuits. But it will also dissolve when you put it in your tea. We hope that you enjoy it!
Maple or Honey Glazed Carrots or Turnips. Wash carrots or turnips. Peeling is optional. Cut carrots into coins and put in a pan with a little butter, a little water and a drizzle of maple syrup or a spoonful of honey. You can also add minced garlic and/or ginger. Cover and cook, stirring occasionally until carrots are tender.
Squash and Bacon Hash for weekend breakfast! Recipe calls for delicata, but you can substitute butternut, pumpkin, or acorn.
Mashed Potatoes with Kale is so good. A must try.
Mashed Kale and Turnips. Peel and cube and equal amount of turnips and potatoes. Boil until tender (about 10-15 min). Drain and mash with a few Tbsp. Butter and some herbed soft cheese (cream cheese or chevre are great) season with salt to taste. Yum!
Quick and Easy Collards! There’s no need to cook them down to mush.
Creamed Collards is our all time favorite way to eat these greens.
Quinoa stuffed Acorn Squash for meatless Monday.
Roasted Squash Lasagna! Yes!!!
A Raw Kale Salad that can be made with Dino or Curly Kale.
A beautiful step by step recipe for Moong Dal with Cabbage. Use split yellow peas or red lentils.
Drum roll…… Pumpkin Roll!
On the Farm:
Most everything is put to bed in the fields, firewood is split and stacked, everything is off the ground and we are ready for the snow to fly. We hope you have a great winter and that spring comes early!
We will have a box report coming up that was done by one of our members, that compares the cost pound for pound, how our CSA box does compared to the conventional grocery store, coop grocery store and farmers market… (hint: it’s looking good for CSA members!)
Thanks so much for joining us this season. Hope your Thanksgiving provides you with plenty to be Thankful for! Good bye for now from the chickens…..
And see ya later to Craig and Lauren! We are super thankful to have had Craig and Lauren with us this Summer. A rare pair to be sure. These two have been so dedicated and hard-working. They have exceeded our expectations and we are so impressed with the care, thought, attention, and skill that they have put into every task and chore. We will miss having them here at the farm with us, but we understand that they need to GO GET MARRIED! Congratulations and blessings and well wishes galore… Yay for love! These two are amazing farmers and are going to have an amazing farm of their own someday. We thank them for all their hard work and their insights and fun times. We hope they find their way back to Turnip Rock soon!