Extended-Season CSA at Moraine

This Friday, November 16, is the second distribution in our 2012 extended-season share.  There are still a lot of veggies in the fields to be harvested – spinach, salad mix, leeks, kale, carrots, parsnips, potatoes – and lots of veggies in storage – onions, potatoes, sweet potatoes, butternut squash, turnips, celeriac, cabbage.  I think we’ve even got a few pie pumpkins for those of you who want to make a home-grown pumpkin pie for Thanksgiving!

The extended-season CSA is a bi-weekly distribution of fall veggies and winter storage crops. The distribution dates are Fridays, November 2, 16, 30 and December 14. Distribution hours are 1:00-6:00 PM.

I’d love to hear what you did with your first distribution.  Post a comment with your favorite fall veggie recipe! For those of you with purple top turnips lurking in your fridge, here’s a great link to a few turnip recipes.

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3 Responses to Extended-Season CSA at Moraine

  1. Lynette says:

    We made butternut squash risotto with radicchio. The bitterness of the radicchio worked well with the sweetness of the squash. The whole family loved it!

  2. Deborah Sauer says:

    We love this Afghan recipe for baked pumpkin. Something to do with pumpkin other than a pie!

    Afghani Baked Pumpkin

    2 (3 lb) sugar pumpkin
    1/4 cup corn oil, plus
    2 tablespoons corn oil or similar oil (not olive oil)
    3 cups sugar
    2 cups plain yogurt (do not use nonfat)
    2 garlic cloves, minced
    1 teaspoon dried mint
    1/2 teaspoon salt

    Preheat the oven to 300°F.

    Cut the pumpkins in half through the stem end, and cut out the long stringy fibers. Cut each pumpkin half into 3- to 4-inch pieces.

    Peel the rind from the pumpkins, removing a little more than just the top layer of the rind.

    Place the pumpkin pieces hollow sides up in a single layer in a baking pan.

    Coat both sides of the pieces, using all of the oil.

    Pour the sugar evenly over the pieces. Once you have tried this recipe, you may be able to reduce the sugar, but you still need enough sugar to carmelize the pumpkin.

    Cover the pan.

    Bake the pumpkin about 3 hours or until it turns dark orange and is nearly translucent and extremely tender.

    After 2 1/2 hours of baking, baste the pieces once with the pan juices.

    Yogurt Sauce: Stir together the yogurt, garlic, mint and salt.

    Serve pumpkin with sauce on the side.

  3. Carol P says:

    I love to cook and love the local fall vegetables. Here are some of the things I did with my share:

    Roasted vegetables – a mix of whatever is available – 1 inch pieces of carrots, turnips, sweet potatoes, beets, celery root, cipollini onions, butternut squash – all drizzled with some olive oil and a sprinkle of salt and pepper and some fresh herbs. Roasted in the oven until just soft and nicely caramelized. Served with dinner and then used the leftovers in salads during the week.

    Brussels sprouts – cleaned them – blanched on the stove top, then drained. Drizzled some clarified butter (ghee) and local maple syrup and a sprinkle of salt and pepper and put in the oven until nicely caramelized. Any leftovers also went into the lunch salads for the week.

    Salads for work – on the week-ends I make a whole grain of the week and some of Charlie Baer’s beans, along with a home made vinaigrette of the week. The is the base and then I add whatever roasted vegetables are left and large handfuls of the greens we get in the share – last time it was the spinach, radicchio and the spicy greens.

    And I honored my Polish roots. I made potato and celery root pancakes, and served them with applesauce from local apples and cole slaw made with the cabbage and carrots from our share. Dare I say this was accompanied by a bit of Polish vodka?
    Next up will probably be stuffed cabbage.

    Cut and seeded a pie pumpkin. Roasted in the oven and then scooped out the pumpkin – put it in the food processer and then froze it. It made 2 cups – enough for a pie.

    Looking forward to the next share and the surprises it will contain!

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