I hope everyone enjoyed their butternut squash last week. As indicated in the update email last week, the spaghetti squash we received just didn't look right. It wasn't very yellow. We sat on it for a week to make sure it didn't turn, cooked a few to check them for quality, and checked the stem and skin for hardness. All seems right. Maybe its the year, maybe it is the seed variety. Either way, they aren't bright yellow but they taste like spaghetti squash!
In addition to the spaghetti squash, we have a custom made linguine from Ohio City Pasta. This one is a butternut squash linguine made with local butternut squash and our own organic, whole wheat flour from Stutzman Farms.
This week we also have the last of the season's peaches. We will still have small quantities coming in for a week or two but we are really nearing the end of the season.
In addition to the peaches, we have Stanley plums. Rich at the orchard suggests giving them a few days to ripen up and get sweeter. He also recommends dehydrating some for later use. This can be done in a dehydrator at 120 degrees or put them in the oven at no hotter than 140 (if your oven goes that low). Watch them and keep them from cooking. You just want to evaporate the water from them until they are chewy.
Finally, this week, in contrast to last week, zucchini is making one last comeback. We will feature it again this week and if you have leftover tomatoes, eggplant, etc from last week, please try the ratatouille recipe at the bottom of this email.
Back to School - Smoked Turkey Breast Lunchmeat
Just in time for the school year, we have our nitrate free, smoked turkey breast lunch-meat available again. This is whole muscle turkey breast made from the same type of turkeys you enjoy at Thanksgiving. They are pasture raised, non-gmo, and no atibiotics or hormones. The turkey breast is fully cooked, sliced medium, and packaged in 1# packages. It is available at $8 per lb and can be preordered online at http://csalogin.freshforkmarket.com. If we have extra, we'll bring some on the routes as well.
We have more in production so if it stocks out this week we hope to have it regularly starting in 2 weeks when the next turkeys get back from the butcher.
Lemon Ginger Yogurt (and discounted plain yogurt)
As a reminder, the Lemon Ginger yogurt is still selling like crazy and the best way to ensure you get it is to preorder it online. This can be done by Tuesday at midnight.
The Lemon Ginger Yogurt is the very thick, cream top dessert yogurt from Snowville Creamery. It has a layer of cream on top that you can cut through to eat or plunge it down into the yogurt and mix it in. It is very rich and is excellent with fresh peaches or blackberries.
To guarantee that you get it, please preorder online at http://csalogin.freshforkmarket.com before Tuesday at midnight.
We also have some Snowville Plain yogurt that is past date. This product is still perfectly fine. In fact, Warren at Snowville regularly uses the past date product to sample out at events. The date is Sept 6 and the product should be fine until the end of the month. The discount price is $4 and it is available for preorder at http://csalogin.freshforkmarket.com.
We have a new pickle product this week. Peggy, a Fresh Fork subscriber, has decided to go into small batch, commercial production with her wonderful homemade pickles. For the last couple years she has been giving them to Robert and I as gifts and so we asked her to make some for sale this year.
These dill pickle spears are packed in quarts and are refrigerator pickles (must be kept cold and refrigerated). We received our first shipment this past week and they are available for preorder online or possibly at the back of the truck.
The price is $6.50 per quart.
So here is this week's entire list:
Summer Week 15:
1 spaghetti squash
1 bunch collard greens
1 bunch carrots with tops
1.5 # plums
1 quarter peck peaches
6 ears sweet corn
2 ct zucchini
1 lb butternut squash linguine
Small package plus:
Approx 2# bartlett pears
1# yellow wax beans
1 pint yummy pepper mix (sweet baby peppers)
1 smoked ham hock
2 ct eggplant
Vegetarian Substitutions (not in place of anything but I ordered this before I knew it was a vegetarian bag this week, so I'll adjust a future budget to make up for the overage)
1 pt yummy pepper mix
Approx 2# bartlett pears
1# yellow wax beans
Vegan Substitutions (in addition to vegetarian subs, in place of linguine)
Add: 1 head cauliflower
Tomatoes, Zucchini, Squash, and Eggplant - about equal proportions zucchini, squash, and eggplant and twice as much tomatoes, chopped. So if you have 2 cups of zucchini, 2 cups squash, and 2 cups eggplant, add 4 cups tomatoes.
Garlic - a few cloves sliced small
Onion - 1 large onion, roughly chopped
Green Pepper - 1 to 2 peppers, cut into long strips and then in half
Salt and Pepper
Start by preparing all your vegetables. Cut the zucchini and squash into cubes about a half inch by a half inch. For the eggplant, cut the skin off and also cube it up. Toss the zucchini in a bowl with a little sunflower oil (or olive oil). Season with salt and place on an oiled cookie sheet. Do the same to the squash and eggplant. Keep all ingredients separate.
Roast the vegetables in the oven, turning them once or twice, until they start to have color and a lot of the water is baked out.
In a heavy bottomed pan, get some oil hot. Add your onion and pepper and saute until slightly translucent. Add the garlic but be careful not to burn it. Now add the tomatoes and bring to a boil. Reduce the heat down to a simmer. Add the roasted eggplant, zucchini, and squash and let simmer until it thickens. This can take a while depending on the tomatoes. You can also transfer to a crock pot and let it simmer there. Add a few tablespoons of honey to mellow out the acid. Continue cooking until consistency you desire is reached (I like mine more thick). Check for seasoning and add salt and pepper as needed. Serve as a side dish, main course, or a condiment (I like serving it over mac and cheese).