September 15, 2015          Common Thread CSA
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Dear Common Thread CSA Members,

We've started picking winter squash, potatoes, leeks and celery so it's beginning to feel a little more like fall, although we continue to enjoy warm temperatures.  We finally tore our first planting of hoophouse cucumbers, eggplants and peppers out, with gratitude for their copious production.  We'll be replanting those beds to some greens for winter shares asap.  We've been seeding a lot of field sections that aren't currently cropped to cover crops to build and protect the soil for the winter.  We've also started clipping winter squash.  

We will send out a save the date for our End of Season Potluck soon - we hope you join us for a tour, pumpkin carving and a shared meal.

Wendy will be participating in a panel at Colgate at lunch time on Friday as part of a two-day series of events on local food systems. All events are open to the public.
"Local Food Cultures: Traditions and Futures" 
September 17 and 18, 2015 at Colgate University 
As "locavore" diets become more and more prominent in discussions about contemporary food, this two-day series of events focuses on the role of regionally-based food systems, their role in our history and culture, and the promise and perils of depending on locally-sourced food in coming decades. The series is open to the public and discussion will be a key part of each event. Details can be found on the Colgate event calender

We are inviting folks who would like to spend some time in the fields to volunteer with us on a harvest morning:  Monday, Wednesday and Fridays, or on Saturday morning.  Just email us to let us know you plan to come.

You can find out what the vegetables for the week are by going to our "What's In" page on our website and checking out the PYO page on our website.   
 
Thank you Jasmine for sharing this link to a "good broccoli recipe"

We have spaghetti squash!  The recipe I have seen most often for spaghetti squash is topped with a red sauce, as a pasta substitute.  I initally prepare the squash the same way that I initially prepare most squash:  cut it in half, scoop out the seeds in the middle.  Place it cut side down on a baking sheet and bake in a 375 degree oven until a fork easily goes through it.  I see that on marthastewart.com they recommend cooking it whole, putting knife pricks around the outside first and flipping halfway through. I tried this tasty recipe from their website the other day, using the herbs I had on hand:

Roasted Squash with Parmesan and Herbs
INGREDIENTS
  • 2 1/2 tablespoons unsalted butter
  • 2 shallots, diced small
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme leaves
  • 3/4 teaspoon chopped fresh rosemary leaves
  • 6 cups Roasted Spaghetti Squash
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan
  • Coarse salt and ground pepper
DIRECTIONS

 

In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

 

This one, also from marthastewart.com, looks delicous:
Spiced Squash Pancakes
INGREDIENTS
  • 1 tablespoon extra-virgin olive oil
  • 3 shallots, minced
  • 2 small jalapenos, seeded and minced
  • 3 tablespoons minced peeled fresh ginger
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • Coarse salt and ground pepper
  • 3 cups Roasted Spaghetti Squash, patted dry
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour (spooned and leveled)
  • Nonstick cooking spray
DIRECTIONS
  1. Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.
  2. Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.
Yours in the field,
Wendy and Asher