It’s Week One

Welcome! We are excited to have you for our Fall CSA, we appreciate your support and trust in us.

As everyone who has signed up is a veteran CSA member we will skip the new member information and get right to what everyone wants this week a short and sweet newsletter!

In Your Box This Week and How to Store Them

CANDY ONIONS (red and white) - Store in the refrigerator crisper drawer for up to one week. You can peel off layers that become dry or slimy if used after one week. These won’t be quite as large as the goliaths we have sent previously. 1lb $3.50

GOLDEN DELICOUS APPLES - I prefer to pick this variety a little early, they are still mildly tart but also sweet, which is perfect. You can display on your countertop, but they'll only last between 1 and 2 weeks, depending on the variety and room temperature. Apples in the fridge last from 2 weeks to several months. 2.75lbs $5.50

DELICATA SQUASH - Winter Squash is best stored between 55-65 degrees, however, Delicata squash does not store quite as well as heartier varieties like Acorn and Butternut. Place in a cool dry room in your house (do not refrigerate) and it should last 2 months. $4 (2lbs)

MIXED LETTUCE - Store in a plastic bag loosely in your refrigerator. The ideal temperature for storing lettuce is at or near 32 degrees. Wash prior to use. Lettuce stores normally for UP to two weeks. $5

TOMATOES- The best way to keep summer tomatoes fresh and full of flavor, store them on the kitchen counter at room temperature and turn them shoulders down. 60 to 65° is an ideal temperature for storing and we recommend placing your tomatoes out of direct sunlight. 1.5lb $6

SCARLETT RED TURNIPS - cut off tops immediately. Store the roots in a bag in your refrigerator. Before use wash your beets., you can peel them with a knife or peeler, or you can roast them in foil or boil them, and the peels will come right off. Turnips do not require you to peel them, but you should use prior to use. $6

Veggie of the Week

Scarlett Queen Turnips

Beautiful red salad turnips. These slightly flattened turnips have sweet, crisp white flesh and spicy red skin. We like to slice them thinly for salads or roasting them with other root crops, making them a perfect side dish. We haven’t tried pickling them but I have read it turns them into tangy, crunchy snacks.

#1. Raw in Salads
Scarlet Queen turnips have a crisp, juicy texture that makes them a perfect addition to salads. Slice them thinly and toss them with leafy greens, apples, walnuts, and a light vinaigrette for a refreshing and colorful salad. Their slight sweetness balances beautifully with citrus-based dressings.

#2. Roasted for a Caramelized Treat
Roasting enhances the natural sweetness of turnips while giving them a slightly crispy exterior. Try this simple recipe:

Ingredients:
– 4 Scarlet Queen turnips, peeled and cubed
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
– 1 tsp fresh thyme (optional)

Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the cubed turnips with olive oil, salt, pepper, and thyme.
3. Spread them out on a baking sheet in a single layer.
4. Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.

Turnip Salad

Cracker Barrel Copycat Skillet Fried Apples - Feels Like Home Blog

Delicata Squash and Sausage Gratin – Kalyn's Kitchen (kalynskitchen.com)

Homemade Caramel Apples - Sally's Baking Addiction (sallysbakingaddiction.com) (something fun for the kids this week!)

Roasted Delicata Squash

2 pounds of delicata squash
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons fresh orange juice
2 tablespoons maple syrup

Instructions

Preheat oven to 400 degrees F. Line large rimmed baking pan with parchment paper.
Trim stem end from each squash, then cut each squash in half lengthwise and scoop out and discard seeds and pulp. Cut squash halves crosswise into 1-inch slices.
Place squash slices in large bowl. Drizzle with oil and sprinkle with salt and pepper. Toss until well combined.
Place squash slices on prepared pan in even layer. Transfer to oven and roast 22 to 24 minutes or until tender, turning once halfway through cooking once the side that is down has turned brown.
Meanwhile, in small bowl, stir together orange juice and maple syrup.
When squash is tender, spoon juice mixture over squash and return to oven for 2 minutes. Serve immediately.

A few notes:

If you choose to peel winter squash, it is much easier to remove it after it has been baked. The roasting process of the squash allows the skin to lift off in the oven. Otherwise, the process can be difficult. If peeling before baking is necessary for your recipe, a sharp potato peeler should do the trick but may yield less squash than the former method. Honestly, when I roast my delicata we eat it skin and all.
To achieve even roasting, it is very important to arrange the squash slices in an even layer on the baking pan. If you need two pans, use two pans.
I prefer to roast with olive oil, salt and pepper. That’s it. I find no reason to add the extra glaze. It adds calories that I don’t need and I find the squash to be sweet enough as it is.
ENJOY!
How to Roast Delicata Squash - Foxes Love Lemons

What’s Been Happening Here

Overall the last several weeks, since our summer CSA has ended, we have been busy trying to play catch up prepping the farm for fall, harvesting SO SO much winter squash and of course continuing to attend farmers markets. We also went to the state fair for a day, starting school and we were able to sneak a fun boys trip to Michigan to do a little bit of salmon fishing. Matt was able to go with his dad, our oldest two boys, my brother and dad. It was a well deserved break and a good time had by all.