Winter 2022 CSA- Week of November 22

Full share: Delicata Squash, Fingerling Potatoes, Cipollini/Blush Onion, Garlic, Carrots, Celery Root, Swiss Chard, Micros, Rosemary

Half share: Fingerling Potatoes, Cipollini/Blush Onion, Carrots, Garlic, Swiss Chard, Micros

Hello!

Let me take a moment to reintroduce myself. My name is Audrey and I’ll be filling in for Sasha while she is away enjoying the holiday. You have heard from me earlier this summer when my husband, Zak, and I both worked at the farm. Many of you have likely seen me in the market stand. I am so pleased to be the farmer reaching out to everyone this week. 

Happy fourth week of Winter CSA! Can you believe we have made it to Thanksgiving already? We are certain that this week’s box will help complete anyone’s holiday menu. Fingerling potatoes and rosemary make a great oven baked dish or top any classic favorite with some microgreens for an added touch. The popular delicata squash is making an appearance and this week is rounded out with garlic, carrots, celery root, and chard. Remember that this week our market style pickup will happen on Tuesday (in a light of the holiday), but next week will return to Wednesday.  

Notes:

  • We’ll do a normal market style pickup on Tuesday from 12-6 and boxes will be in the cold room for pickup until the following Wednesday. Livingston will be delivered on Tuesday as well.

  • Wreaths! Any wreath hanging in the market stand is fair game for Whole Farm CSAers to take home. We will have extras for sale soon.

  • Eggs are still not available here at the farm. We will have them available as soon as possible. 

  • We do have cider available to pick up. This will be the last week for fresh cider. After that everything will be frozen.

Let’s talk POTATOES!

Mashed! Roasted! Fried! Smashed! We adore potatoes in any way they come to us, but did you know that there are certain potatoes that work better for certain recipes? Let’s DIG IN, shall we?

First, we can start with how to clean potatoes. All that should be required is to run them under water and give them a good scrub to remove any dirt and debris. Keep an eye out for any deep eyes on the potato you may need to cut out. It isn’t necessary to peel a potato unless that is your preference. Potato skin can make a nice texture to most recipes.

Next, when we think of potatoes, we likely think of their starchy nature. Some varieties of potatoes are significantly starchier than others. These are going to be your russets, yams, and sweet potatoes. Due to their starchy nature, these are better fried and baked. Many people use them for mashed, but just be aware of how much you work with them. They can become overworked and gluey. I would say my personal preference is waxy potatoes. These varieties are the ones that can hold up to preparation and hold their shape when cooked. This makes them great in soups, salads, or when you are making scalloped potatoes. Here you would be looking for the fingering varieties. A great option would be the Russian Banana variety in the CSA boxes this week. Last on the list is the sort of “jack-of-all-trades” potato group. These are all purpose potatoes that have less starch than the starchy potatoes, but not so much that they will fall apart when they are cooked. Potatoes in this category are the Norland Red, Yukon Gold, and the German Butterball & Purple Viking we grow here at the farm. 

I hope this closer look at potatoes has helped you in your future food preparation. 

Let’s face it though, I’ve never met a potato I didn’t like. 

Recipe: 

Delicata Squash: Around this time of year, we have all become very accustomed to seeing winter squash at our tables. This delicata squash recipe is brighter than your typical roasted squash, and at only 9 ingredients could not be simpler to make.

  • Delicata squash (halved lengthwise, seeds removed, & cut into ½ inch slices)

  • Oil

  • Salt

  • Dressing

  • 3 Tbsp tahini

  • ½ lemon, juiced

  • 1 Tbsp maple syrup

  • Toppings

  • ¼ cup pomegranate arils

  • ¼ dry roasted hazelnuts (chopped)

  • ¼ cup herb of choice (chopped)

Instructions 

  • 1. Preheat oven to 400 degrees F

  • 2. Add sliced squash to bare baking sheet, toss with oil and salt, & arrange in a single layer

  • 3. Bake for 20-25 min, flipping once at the halfway point *you’ll know its done when it is fork tender

  • 4. While squash is baking, combine all dressing ingredients together, feel free to add hot water (1 Tbsp at a time) to thin the dressing as needed

  • 5. To serve, arrange baked squash on desired serving dish, top with dressing, & garnish

  • Serve immediately for best enjoyment 

I hope you all enjoy your Thanksgiving week, and I look forward to seeing everyone that comes in this Tuesday.

Take care & stay safe, 

Audrey





Jacy Rothschiller