Wk 34 | Fall 4      CSA Newsletter   Tues | Oct 22
Tractor, Field, Hoops & Sky

Call/text Robin at 708-370-8017 if you have questions about your delivery tonight. 
Notes from Chris  

 

I bet many of you noticed it--the huge biological metabolic swing that happened over the last week or so. The combination of long nights/short days and reduced temperatures has all but ended the outdoor growing season. With temps in the 40's by day and 20's by night, most crop growth in the field has halted. We'll leave the root crops in the field, effectively storing them there until November. The cold weather we'll have, with many frosts and freezes over the next month, will sweeten up carrots, beets, and even radishes significantly. It is very cool how we, in the Midwest, can grow so much superior food with incredible flavor, and this part of the year is a big reason why. Pretty much as long as the ground doesn't freeze, root crops can be left in the field, improving flavor and freeing up cooler space, which is in very short supply this time of year.

Yes, I've been lamenting our excellent problem of high productivity and nowhere to put the produce we're harvesting. One of my storage space solutions got a major boost this past week when I discovered that we can process our butternut squash way faster, better, and with less waste than before--very exciting. We do it like this: Cut the butternut top section crosswise into two or three pieces, and cut the base/seed cavity section
lengthwise. Scoop out the seed cavity, put all the pieces in a big pot with a little water in the bottom to encourage steaming and discourage burning, and bake the whole thing at 500 for an hour+ or until everything is soft, like warm butter. Can you see this big pot of steamed, very soft, butternut squash? Then we simply take our large, 1hp immersion blender and blend the whole thing up into a nice, thick, puree. Notice, I never said anything about taking the skins off.

I've heard people talk about leaving the skins on small squash, like delicatas, but butternuts don't have much more skin, and they have way, way more flesh, so I figured the puree wouldn't be too bad. Not too bad? It turned out amazingly well, with the bits of skin barely detectable, and not at all annoying or bothersome. I think they are way less noticeable than potato skins. The way we steam the squash really seems to soften them up, which I think helps them break down and "go away."

Anyway, this process goes much, much faster, we don't lose the nutrients and fiber in the squash skin, and we have much less waste. I've always loved the idea, in one way or another, of processing winter squash, butternuts in particular, due to their ease. They are productive in the field, very good for you, tasty and easy to manipulate into things that most everyone likes. I used to think of making and selling pies, but for now we'll just make this nice puree and let you make your own.

Speaking of pie, it is butternut squash, and not pumpkin, in the can when you buy canned pumpkin. It's a definitional thing I'm sure, that allows them to do that. Like tomatoes are legally a vegetable when they are botanically a fruit, and then it stuck, popularly. When I first heard this fact, having farmed almost 20 years by that time, it took me a quick second to realize why. Think of all the thick skin and thin flesh on a pumpkin, and think of the reverse for butternuts. Those thoughts, the need for efficiency, and people's desire for cheap things/food, all pointed to why pumpkin pie is really butternut pie. We won't be putting these beautiful 3-lb bags of pureed squash in the boxes until late fall and the winter CSA share, but you can order all you want on our store and make all the pies, soup or side dishes you want--without cutting, scooping, and baking.

The box is gigantic again--typical fall variety and a touch of summer with the sweet peppers. Fall parsley is so sweet and flavorful, so get out the tabouli recipe, and use the parsley liberally. It's super good for you and more than just a garnish; it's also fantastic in tomatoes, to knock back the acidity, and add a fresh flavor.

Enjoy the box, tell your friends, and get ready for the roll-out of our new and improved winter CSA share, to be announced within the week, and to be delivered every other week mid-January through March. This year's winter boxes will have about twice the variety compared to last year, and last year wasn't bad, so they will be very nice with everything from sweet root crops to jarred tomatoes to frozen squash to our extra sweet hoop grown winter spinach. The less we need to take extra produce to market the better, so we're offering nice discounts again for multiple seasons with upfront payments. A 10% discount on a full year's share/investment in your food starts paying you back the day you get your first box, and, financially, does as well as a solid investment in the stock market. We'd like to think that with us you can have your cake and eat it too.                                                                                                                   -- Chris 
Questions? 
Call Robin (in Chicago), 708-370-8017 | Chris (farmer/owner), 608-712-1585
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Click links below for info
IN THE BOX
 
Sweet Peppers | Fennel
 
parsley, italian
Parsley: It's not just for garnish anymore! 


WHAT'S COOKIN'

Fennel, despite its bright, anise/licorice flavor, is not related to the anise plant. If you're unfamiliar with this rare treat, check out the tips and recipes on our Fennel page. CSA member Sandra G from Berwyn shared a recipe for Fennel & Tomato Soup, using our jarred Whole Roasted Tomatoes.  Soon we'll know if there will be enough fennel to put it in the boxes again, but in the meantime for those who love it, we'll have it available on our store. 
 




 
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