Backyard Gardens’ CSA: Week 19 – October 11, 2012

Hello CSA members, 

I hope you are all enjoying this glorious picturesque fall.  With the weather changing, things are starting to wind down here on the farm. This Saturday marks the Last farmers market of the season, and the much anticipated Apple Pressing Party!  That’s 10am-2pm Saturday the 13th,  there will be multiple apple presses, fresh produce, crafts, pumpkin painting and some great food.  I’d encourage all of you to come down and celebrate with us, and if you have any apples bring them along.

Fall also brings an end to Joseph Hardware’s Tomatoes Contest.  We attempted to win back BYG’s largest tomato title.  Our Entry weighed a whopping 6.5#, but was ultimately disqualified on the grounds that it was actually a kohlrabi painted bright red.  Maybe next year.

I should also mention that although the market is shutting down, you can still order produce from BYG through the end of October,  We be selling some bulk storage crops as well.

Have a great fall.

 

What’s in your box?

Full Shares

1 Head Lettuce
2# Beets
1 Bu. Carrots
1 Bu. Radish
2 Red Onions
1# Tomatoes
2 Acorn Squash
1 Bu. Bok Choi
1 Head Garlic

Half Shares

1# Beets
1 Bu. Carrots
1 Bu. Radish
2 Red Onions
1# Tomatoes
1 Acorn Squash
1 Bu. Bok Choi
1 Head Garlic

Enjoy your produce

Recipies:

Apple Pear Stuffed Acorn Squash
2 large apples, peeled cored and diced
1 ripe pear, pealed cored and diced
1/4 cup dried currants or raisins
2 tbsp packed dark brown sugar
zest of 1 small orange
1/4 tsp ground cinnamon1/8 tsp ground nutmeg
2 tbsp butter
1/4 cup apple cider or orange juice
1 tbsp bourbon or dark rum (optional)

Preheat oven to 325. Butter a baking pan. Place the squash cut side down in the pan. Add 1/4 inch hot water.
Bake for 45 minutes.
Meanwhile in a medium bowl, mix apples, pear, currants or raisins, brown sugar, orange zest cinnamon and nutmeg.
In a large skillet heat the butter over medium heat until melted. Add the apple mixture and cook until the fruit is golden brown. (about 5 minutes).
Stir in the cider and bourbon. Simmer, stirring often until the fruit is tender. (about 8 minutes). Sprinkle with a tsp of salt.
Remove the squash from the oven; pour off the water from the pan and turn the squash cut side up. Fill the squash with the apple mixture.
Bake until the squash is tender, About 15 minutes.