2023 CSA Farm Update: Week 13
Delicata Squash
Hello Everyone, and welcome to week 13 of the Katchkie Farm CSA. The weather has been nothing short of amazing this past week on the farm. We had high temperatures in the 70s for much of last week, followed by a late summer warm spell with temperatures reaching into the 90s for much of this week. This bout of drier weather has given us the perfect window to better prepare certain fields for fall cover cropping as well as seeding the last succession of the fall radishes and turnips.
Crops like butternut squash, sweet potatoes, and cabbage are now being checked regularly for readiness. Once the stem on the butternut squash turns tan, it is ready to harvest; if it is left in the field too long, it will start to deteriorate. A cabbage harvested too early will be more lettuce like, but harvested too late, it will split open, which is not saleable. The constant checking of readiness reminds me of bit of cooking, but on a much different time frame. Instead of another couple minutes, it is more like a few more days or another week until the food just right. This is all balanced as to when the frost is coming. At this point it is anyone’s guess. The last two years it was relatively late, in 2020 it was a few weeks early. There are times when something frost sensitive will be harvested a bit on the early side in order to prevent a crop loss. Farming is certainly a constant readjustment of plans based on weather, but with the ideal always kept as a guiding point.
Red ripe tomatoes will make their final appearance this week in the CSA bags. Enjoy them to their fullest. It seems like they just got here, and they are leaving. I certainly enjoyed their company and wish them back in abundance next year. We also have a special potato named “Purple Viking.” It is a very beautiful purple with a splash of lavender skinned potato with a white interior. This potato really stands out as a boiled and mashed potato, but it will shine no matter how it is prepared. We also have another purple vegetable this week with the “Purple Dragon” carrot. I really enjoy eating this carrot because it does not overwhelm the taste buds with carroty sweetness but is reminiscent of carrots of yesteryear.
Until next time,
Farmer Jon
WEEKLY HARVEST INCLUDES*
*We try our best to provide the most accurate CSA list in the newsletter! However, there’s always a chance of last minute substitutions in some bags if we don’t harvest enough of a vegetable.
DELICIOUS RECIPES TO TRY
DELICATA SQUASH AND GOAT CHEESE SALAD
Ingredients
2 Delicata squash
1 Handful of arugula (about 4 heaping cups) or massaged kale
1 Handful of dried cranberries/cherries/golden raisins or fresh pomegranate arils
3 to 4 Ounces crumbled goat cheese
1/2 cup Pumpkin seeds
1/4 cup Sliced shallot
Salt and pepper
Dressing
1/2 teaspoon Dijon mustard
3 tablespoons Olive oil
1 teaspoon Maple syrup or honey
Juice and zest of 1 lemon
Salt and pepper
Procedure
Preheat oven to 450 degrees. Cut squash in half lengthwise and scoop out the seeds. Cut squash into 1/2-inch wide half moons. Toss half moons in olive oil, salt and freshly cracked pepper. Line a baking pan with tin foil and squash. Bake for 30 minutes or until squash is tender and golden brown.
While squash is baking roast pumpkin seeds in a pan, stirring frequently, until they are fragrant and lightly golden.
In a bowl whisk together dijon mustard, olive oil, maple syrup/honey, salt, pepper, and lemon juice/zest.
Let squash cool before assembling the salad. Once cool, combine greens, pomegranate arils (or other dried fruit), goat cheese, shallot, and squash in a large serving bowl. Use hands to toss salad together with dressing. Serve immediately.