CSA Harvest #19: Oct 29 & 31

friendly reminders

  • this was the final CSA harvest and delivery week
  • to see some new, November farm photos
  • please do complete your CSA Veggie Survey & Evaluation
  • sorry, honey is SOLD OUT already!
    • if you’d like to purchase additional garlic
    • if you’d like to purchase our pastured pork products
    • if you’d like to purchase mushrooms: $8.00 for 3/4 pounds
    • if you’d like to purchase additional winter squash
    • I’ll be in touch again soon, in the next week or two

We are selling as many additional farm products as we can now. Your purchases now help us greatly.

thank you!

sample CSA full share Oct 29

sample CSA full share, Tuesday Oct 29 2013

sample CSA full share Oct 31

full share Oct 31 2013

Tuesday was cold, Thursday wet, Janek was ready

Janek, bundled, Oct 29 2013

sweet dumpling winter squash

see recipe below

sweet dumpling winter squash - single serving- Oct 2012

in your crate




sweet dumpling winter squash


red and/or green peppers


and this is where it diverged:

beets or turnips (Tuesday, full shares only)

cabbage (Thursday only)

broccoli (Thursday only)

winterbor kale (Thursday only)

This was the first time in 9 years of CSA harvests and deliveries that we had such dramatically different crates from Tuesday to Thursday. Tuesday was below freezing, and overcast (no sun to burn off the frost), until well after noon. Thursday was simply wet, with mild temp’s all day long. The weather affected our ability to harvest different crops each day. We did our best to deliver the best to you each of those days. Hope you enjoyed!

I’ll be in touch again in the next week or two, commenting and communicating about our completed CSA. Today I’m out of computer time.

Thank you, Caryn M., for sharing this sweet dumpling winter squash recipe:

Roasted Squash with Wild Rice

by Andrew Regnier, Zabar’s Executive Chef


This week’s recipe is from Zabar’s Executive Chef, Andrew Regnier. His recipe for Roasted Squash with Wild Rice is new to our prepared foods counter and trust me when I say “it’s delicious!” The squash Andrew uses (and that are pictured here) are sweet dumpling squash. They’re just beautiful and make a unique looking side dish. So tasty it makes a great week night dinner that’s easy to reheat and enjoy – yet so elegant that it would make a beautiful Thanksgiving Day addition! Enjoy!

Roasted Squash with Wild Rice
by Andrew Regnier, Zabar’s Executive Chef

 Serves 6 – 8 people, 6 total squash halves

1 ½ cup cooked wild rice
2/3 carrot (shreded on cheese grater)
1 medium yellow onion (diced small)
1 red bell pepper (diced small)
1 cup corn, frozen or fresh
½ cup dried cranberries
1 bunch baby spinach (cleaned)
3 cups vegetable stock or water
1 teaspoon salt
2 Tablespoons Olive oil or melted butter
½ Tablespoon brown sugar
Optional: 1/3 cup toasted slivered almonds
3 small acorn squash or small pie pumpkins, sweet dumpling squash or carnival squash (at the store we use any of the above)

Preheat oven to 350 degrees

Cut the squash in half length wise and clean out the cavity of seeds and fibers. Coat the inside with olive oil or butter, ½ teaspoon salt and brown sugar. Place the squash cut side up on a backing sheet or Pyrex dish and bake approximately 25 minutes until just soft, then turn over to drain any liquid.

To cook the wild rice: Use 1½ cup of uncooked wild rice with 3 cups of vegetable stock and simmer slowly until the rice begins to pop open, about 30-40 minutes.

In a sauce pan sauté the onion, bell pepper, carrot and corn. When the rice is ready combine the rice, sautéed vegetables, baby spinach, ½ teaspoon salt and dried cranberries.

Stuff the squash with the entire mixture and reheat in a 350 degree oven before serving.


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