Sunday, October 1, 2017

Week 16 Newsletter 2017

Hello Everyone,    

You are invited to come to the farm and fill your last bin of the season with the items below plus extra produce. We will be meeting in the Peak Season CSA garden on Wednesday. (10/4/16) between 4:30 - 6:30 pm.

 The easiest way to get to the garden is to head north on Center Rd (M37) and go about 12 miles, then turn left on Kroupa Rd. In 1/2 mile you will come to a stop sign, turn right on Peninsula Drive, drive another 1/2 mile,  then turn left on Phelps Rd. Drive about a quarter of a mile and you will see the hoophouse on the left hand side of the road. There are rows of large apple trees on both sides of the hoophouse.

* Reminder* - the Peak Season CSA address will take you to my house rather than to the garden. Be sure to pack the directions to the garden along with you for this adventure.

Also, confirm with me by email if you are planning to come to the farm this week by Tuesday afternoon.  I will be in the garden to assist with the bin assembly between 4:30 - 6:30 pm on Wednesday. There will be plastic produce bags and brown paper bags available in the hoophouse. Of course, your own cardboard box/ tote bag would be ideal for this pick-up.

For those members who are unable to come to the farm I will put bins and buckets together in cardboard boxes and Joe will be delivering the boxes to the regular locations on Wednesday. I will also be delivering to the other locations on Thursday morning.

* Big Reminder*  -  Please return all black plastic bins and blue buckets this week.

 If you sign up for next year by November 1, 2018 and include your $ 50.00 deposit you will receive a FREE 1/2 bushel of Honey Crisp apples for a full share or a FREE 1/2 peck of Honey Crisp apples for a small share. I have posted the 2018 sign-up sheet on the site and will have sign-up sheets and complimentary apples in the hoophouse on Wednesday. 

What to expect to find in your bins this week:

Variety Pack of Apples
Asian Pears
Cherry Tomatoes
Sweet Peppers                                                                                            
Red Onions
Winter Squash

and in your bucket:

Variety Pack of Apples
Sweet Peppers

Roasted Winter Vegetable Medley

MARTHA ROSE SHULMAN  YIELD Serves 6  TIME About 30 minutes


1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
3 tablespoons extra virgin olive oil
 Salt and freshly ground pepper to taste
 Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons

Spaghetti With Cauliflower, Almonds, Tomatoes and Chickpeas

MARTHA ROSE SHULMAN  YIELD4 servings  TIMEAbout 30 minutes Save To Recipe Box 


24 raw almonds (about 3 tablespoons), blanched, skinned* and chopped
1 small or 1/2 large head cauliflower, broken into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
 1-14 1/2-ounce can chopped tomatoes in juice
¼ teaspoon sugar
 Pinch of cinnamon
 Salt to taste
½ to 1 teaspoon dried oregano (to taste)
 Freshly ground pepper to taste
½ cup cooked chickpeas (canned or freshly cooked)
¾ pound spaghetti
 Crumbled feta or freshly grated Parmesan for serving


Fill a large pasta pot with water and bring to a boil. Add salt to taste and cauliflower. Boil 5 minutes, then using a Chinese skimmer, a strainer or a slotted spoon, transfer cauliflower to a bowl of cold water (do not drain the pot; you’ll use the water for the pasta). Drain the cauliflower and chop medium-fine. Set aside.
(You can do this step while you are waiting for the water to come to a boil for the cauliflower). Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in tomatoes with liquid, sugar, cinnamon, salt and oregano. Turn up heat to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Add pepper to taste.
Add cauliflower and almonds to the tomato sauce, along with 1/4 cup cooking water from the cauliflower, and stir together. Stir in chickpeas.
Bring water in the pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before indicated time on the package. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with the tomato and cauliflower sauce and the remaining tablespoon of olive oil. Add water from pasta only if you think the mixture seems dry. Serve, passing crumbled feta or grated Parmesan at the table for sprinkling.


To blanch and skin almonds, bring a small pot of water to a boil and drop in almonds. Boil 30 seconds and transfer to a bowl of cold water. Drain and slip off skins, then chop.

Advance preparation: The cauliflower and tomato sauce can be prepared through Step 3 up to 3 days ahead.