Share # 18 Tuesday, October 9th

Kale and swiss chard on display at the farmer's market

Share # 18

Tuesday, October 9th

What You’re Getting:

1 bunch kale

1 head lettuce

1 bunch carrots

1 lb onions

1 leek

½ lb green peppers

1 buttercup winter squash

1 tomato

Farm News:

Where are the potatoes?

This year we had an almost complete crop failure for potatoes (When you grow 30+ different things, something like this happens to at least one of them every year!) Winter Share Holders, don’t worry… we always buy in potatoes from my friend Molly’s uncle who grows organic potatoes in Aroostook, so there will potatoes galore in the winter shares.

 Mike will be on the tractor all week this week, plowing up our new fields and tilling in our old fields for the winter, spreading lime and manure and disking in winter hardy cover crop seed. Lizzy and I are seeding winter greens and cleaning up the greenhouses to be ready for winter growing and over-wintering spinach for early spring. We have fires in the woodstove at night, and Lizzy is sleeping in footy fleece pajamas. Fall is really here! We are looking forward to our annual vacation to a chilly beach for a few days, and to our trip out to Indiana to visit Mike’s mom for Thanksgiving.

Enjoy your share!

Christa, Mike, and Lizzy

Recipes

Buttercup Squash with Apples

1 small buttercup or other winter squash

½ chopped tart cooking apple

1 tablespoon maple syrup

2 teaspoons butter or margarine, softened

½ teaspoon lemon juice

1/8 teaspoon ground nutmeg

      Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.

      Cover and bake 30 to 40 minutes or until squash is tender.

Caldo Verde Soup

            From leitesculinaria.com

    1/4 cup olive oil

    1 large onion, diced

    2 cloves garlic, thinly sliced

    10 ounces chorizo or other spicy sauage, diced

    6 medium potatoes, peeled and diced

    8 cups cold water

    1 bunch kale, cut into very fine strips

    Salt and pepper to taste

In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chorizo and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of chorizo.