Backyard Gardens’ CSA: Week 18 – October 4, 2012

Hello there! Fall’s wild winds and cool air have moved in. We have been making a mad dash to rescue remaining plants and cover beds that need extra warmth to make it through the nights. We’ve managed to save most everything and are up to the brim with winter squash and green tomatoes. This week’s bin includes two new crops- leeks and delicata. Leeks, similar to onions, can be boiled, fried or eaten raw and are great for stocks. They were once a part of Ancient Egyptians’ diet. Delicata, a colorful squash, also known as a sweet potato or bohemian squash, is a novelty. It is sweet with a smooth texture- great baked or steamed.

Don’t forget about our customer appreciation potluck brunch, farm tour, and potato shindig this Sunday !

As the folks who harvest your food, we would love to share the work with you and get to know the destination a bit better while you learn about the origin…

11 a.m. — 12:30 p.m.
CSA + Customer Appreciation Brunch Potluck

12:30 p.m. — 1 p.m.
Garden Tour with Beth Gibans

1 p.m. — 3 p.m.
Backyard Gardens Potato Dig

*DIRECTIONS TO THE FIELD*

In Joseph, head east on 4th Street (away from the City Park).  After three blocks, it will turn to gravel, continue up the hill staying right on the road.  The road will take you up the hill to a greenhouse.  The garden is further on up the driveway on the left (in the deer fence).  You can park by the greenhouse or up the hill along the upper fence of the garden. If you get lost, you can call Beth’s cell phone at 541-398-0707.

 Check out the recipe below and enjoy those bins!

Stay toasty out there!

    

Full & Half Share (same goodies, different amounts)

Leeks

Parsley

Peppers

Hot Peppers

Tomatoes

Delicata Squash

Eggplant

Melon

Bokchoi

Recipe

Leek and Delicata Squash Soup with Caramelized Apple Croutons

Croutons

1 tart green apple

.25 cup light brown sugar

Soup

2.5 lbs Delicata Squash, halved lengthwise, seeds removed

2.5 tbsp unsalted butter

2 large leeks, white and tender green parts, chopped

.5 tsp dried thyme

2.5 cups veggie broth or “no chicken” chicken broth

.75 tsp salt

.5 tsp ground pepper

Sour Cream for garnish

Directions

Make the croutons: Peel and core the apple and halve it lengthwise. Using a mandoline or a very sharp knife, cut the apple into very thin slices.

Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with the brown sugar.

Bake slices for 20 minutes at 350 degrees until crisp. Transfer to cooling racks and let cool completely.

Make the soup: Leave the oven at 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut the flesh away from the skin (Delicata skin is edible, but not tasty in this dish). Set aside.

Melt the butter in a saucepan over low heat. Add the leeks and thyme and stir occasionally until soft and brown, 10 to 15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes.

Using an immersion hand blender, purée the soup directly in the pot until smooth. (Alternately, purée the soup in batches in a standard blender or food processor.)

Season with the salt and pepper. To serve, ladle hot soup into individual bowls, then top with sour cream and the apple croutons.

From: www.culinate.com