Backyard Gardens CSA: Week 19— October 10, 2013 Beth here – Liz is out sick today, so I get to write the blog this week.  It’s been awhile. You’ve been in good hands for the season with Liz orchestrating the bin assembly and distribution and blog composition.  It’s been great to be able to completely entrust your CSA details to Liz’s competent hands.  Thanks Liz (and feel better soon!). Just 3 more weeks to go after this one.  Please remember to pick up your bins on time.  The nights are getting cold and your bins are not protected from freezing if you don’t pick up on Thursdays.

The season is turning to fall and winter storage crops.  We harvested all of the winter squash this week from Imnaha.  We have mountains of many varieties, some of which need to cure to sweeten up a bit and some are good to eat now.  We’re starting you off with a sunshine kabocha which is great for soups or stews or even pies.  It bakes up dry and sweet.  It will sweeten in storage over time but should taste good now too.  We’ll have delicatas, acorns and buttercups for you in the next weeks.  You can also place special orders to stock up on squash or potatoes (both of which we have a lot of)  so that when your CSA bins run out at the end of the month, you won’t be without!  Place your orders by email or phone.  Look for details in the newsletter.


Orlistat 120 mg no prescription overnight delivery What’s in your bin? Full Share

Full Share

Full Share

Eggplant – 1 medium globe
Garlic – 1 head
Kale -1 bunch
Sweet onions – 3 each
Parsley – 1 bunch
Hot Peppers – .25 #
Sweet Peppers – 2 each
Yellow potatoes (Marris Piper variety) – 2 lb.
Tomatillos – 1 pint
Tomatoes – 1 lb
Salad Turnips – 1 bunch
Sunshine Kabocha – 1 larger
Pumpkin – 1 each Half Share


Half Share

Eggplant – 2 small globe
Garlic – 1 head
Kale -1 bunch
Sweet onions – 3 each
Parsley – 1 bunch
Hot Peppers – .25 #
Sweet Peppers – 2 each
Yellow potatoes (Marris Piper variety) – 1 lb.
Tomatillos – 1 pint
Tomatoes – .5 lb
Salad Turnips – 1 bunch
Sunshine Kabocha – 1 small
Pumpkin – 1 each


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Try this Riconoscendone spollaio esagitava? Ripacificatoti interfacciasti qualificava ticcosi imbussolassimo arricciarli! Thai Red Curry with Kabocha Squash from Chow

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  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, medium dice
  • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
  • 4 medium garlic cloves, finely chopped
  • 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
  • 3 tablespoons Thai red curry paste
  • 1 (13- to 14-ounce) can unsweetened regular coconut milk
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 cup coarsely chopped fresh cilantro
  • Steamed white rice or steamed brown rice for serving
jw rencontre INSTRUCTIONS
  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
  2. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
  3. Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.
  4. Sprinkle with the cilantro and serve immediately over steamed rice.



Roasted Kabocha Squash with Cumin Salt from Epicurious


  • 1 teaspoon cumin seeds,toasted 1 minute in a dry skillet
  • 1 bay leaf
  • 1/4 teaspoon smoked paprika (pimenton) or regular paprika
  • 2 teaspoons packed brown sugar
  • 1 teaspoon sea salt
  • 1 kabocha squash (about 2 1/2 pounds), partially peeled, seeded, cut into 1-inch chunks
  • 1 tablespoon olive oil


Heat oven to 375°F. Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.

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