Cooler Days and Nights

If we get the frost that the weather authorities are predicting it will be the end of the zucchini and green beans.  The good news is that the cold hardy crops like the green mixes, broccoli, cabbage, turnips, lettuce, spinach, kale, chard, and radishes will be able to survive and thrive in the cold weather.

The fields at the farm seems to be a little damp yet but once it dries up enough Andy and Lizzie will be planting garlic and some greens for next year.  They hope to be able to do that in just a few days.

We were enjoying the sunshine and leaves falling when Justin and his two boys drove up to drop off shares.  We couldn't wait to get inside to open up our box so we just opened it in the driveway.  Turnips, garlic, sweet potatoes, greens and two really cute, I think they are acorn squash.  We decided that they were to pretty to eat so we will use them as decoration.

I see these tomato chunks going in some chili this weekend.  Yummm!

 The Recipe Of The Week this week is Sweet Potato Pie. I had a little spare time  this evening and I was feeling the cooking vibe so I decided to make the pie.  And I can tell you that I will be making it again, probably at Thanksgiving.  I really like it.  Then Mark and I were brainstorming other ways to use the recipe.  Hmmmm?

Recipe of The Week: Sweet Potato Pie

Sweet Potato Pie

1 1/2 cups of mashed sweet potatoes

1 cup of sugar

1/4 cup of melted butter

1/2 cup of milk or cream

2 eggs

1 teaspoon of nutmeg

1 teaspoon of vanilla

 1  9 inch pie shell

Combine all ingredients but pie shell in blender.  Process until well blended.  Pour into unbaked pie shell.  Bake at 350 degrees for 50 to 55 minutes or until a knife inserted in the center comes out clean and the pie is golden brown.

Rain Is Good At This Point

Andy is already thinking about the crops for next year.  He says that the rain that we have gotten here in Ohio in the last few days will help the cover crops get a good start which in turn will make good fertilizer to plow down next spring.  And he thinks that the broccoli patch is about to stop producing.  The good news is that another one is just about ready.

We got a big bag of spicy greens (which we will continue to get for awhile), potatoes, onions, beans and my favorite rainbow Swiss chard.  I'm not positive but I think we got some kale.  I'll have to find out...I am such a rookie at this CSA stuff.

Lizzie is a little under the weather this week...I think the flu is running thru the house at record speed.  She usually gets the recipes for each weeks post but this week I get to choose one.  Be sure to check it out..sounds really good to me and I really have no idea what to do with the acorn squash we have been getting.

I think I might just hide these in the refrigerator and see who finds them first.  Mark and Emmy will fight over these beets.

Recipe Of The Week: Apple Stuffed Acorn Swuash

Apple Stuffed Acorn Squash

1 medium acorn squash

3 Tablespoons of butter, divided

salt

2 Tablespoon of sugar

1/4 teaspoon of cinnamon

1 teaspoon of lemon juice

1 baking apple, peeled, cored, and chopped

Cut squash in half lengthwise and remove seeds.  Place squash, cut side down in a baking pan.  Add 1/4 to 1/2 in of water and bake at 375 degrees for 35 minutes.  Turn cut side up and brush cut surfaces and cavities with butter.  Sprinkle lightly with salt.  Divide shopped apple evenly into squash cavities.  Combine sugar and cinnamon and sprinkle over apples.  Sprinkle lemon juice and remaining butter over the apples.  Reduce heat to 350 degrees  and bake for 30 minutes.  This recipe can easily be doubles or tripled.

Talk About A Stuffed Box!

The weather seems to be a good thing at this point.  Andy enjoys working outside in this kind of weather.  Plowing and planting seems to be a little easier when you are not sweating profusely.  He is already planning and planting crops for next years CSA...potatoes have all been dug up and stored away for the remainder of the fall shares.  He will be able to store some away for us own personal use also.

Talk about your stuffed box...WOW!  This week there is zucchini, okra, broccoli, turnips, garlic, spinach, potatoes, onions, greens, acorn squash, and fresh basil from Lizzie's herb garden.

I have used the basil in spaghetti sauces in the past.  Adds a nice little zing to it.  It really looks great drying above our kitchen sink.  I am so excited about the turnips this week.  Mark's Dad loves them.  And I plan to use the tops to make turnip greens.  They are going to be so much better that the canned ones.  I can already smell them cooking.

Just a reminder to those that are taking part in the CSA...each week please remember to bring back your boxes, egg cartons and canning jars with rims so Andy and Lizzie can reuse them.  Bring empty containers/cartons when you pick up your full ones.  Reuse/Repack.

If you would like more information, would like to place an order, or if you would like to let us know how you like the blog or any suggestions that you may have please email...

cedarmorefarm@tdisp.com

Recipe Of The Week: Greens With Red Peppers

  Greens With Red Peppers                                                                                                          

1 bunch tender greens (turnip, mustard, collard, or kale)                         

1/4 cup of butter                                                                                     

1 medium red sweet pepper cut into 1/2" pieces                                   

2 cloves of garlic minced

1/2 teaspoon of salt

1/8 teaspoon of pepper

                                                                     

   Wash greens well.  Trim tough stems.  Chop coarsely.  Bring 1/4" water to a boil in a 10" skillet then add greens.  Cover and cook one minute or until greens are wilted.  Drain and set aside.  Melt butter in same skillet.  Add red pepper and garlic then cook until tender.  Stir in greens, salt & pepper.  Cover and cook 3-5 minutes.

Fall Share Begins

This is the first box for the Fall Share.  I hope that all the people that are new to CSA will enjoy their boxes as much as we do.   I think they will enjoy the variety and the surprises each week.  We almost wait at the front door for our box each week.  Andy thinks that the fall vegetables are looking really good at this point.  As always he will share the Baked and Canned Goods sheet with us in a few weeks.  If you can't wait that long, go to the right sidebar and type what you are looking for.  Please feel free to print it off and share it with your friends.

The bag of red and greens is a bag of spicy greens.  Andy's likes spicy food so these are your tickets if you like spicy things also.  A bag of spinach, a variety of sizes in sweet potatoes, an acorn squash, some broccoli, green beans and Chinese or Nappa cabbage.  A wide variety and I feel like it is fall!

Recipe Of The Week: Winter Squash Casserole

Winter Squash Casserole

2 cups mashed winter squash

4 slices of bacon

1/2 cup chopped onions

2/3 cup grated cheddar cheese

1/4 teaspoon of salt

1/2 teaspoon of black pepper

1/4 cup of buttered bread crumbs

Put squash in a medium bowl.  Fry bacon until crisp and crumble into squash.  Leave about 1 teaspoon of drippings in skillet and fry the onion until transparent.  Add squash, cheese, salt and pepper and mix well.  Put in a buttered baking dish and top with bread crumbs.  Bake at 350 degrees until heated through and bread crumbs begin to brown...about 25 minutes.