October 13 Newsletter

Hello Peak Color Loving Gang,

As one door closes another one opens... we made the turn into another season this week.  The last line up for bins came together easily due to the abundance of many fall vegetables and a variety of freshly picked apples.

On Wednesday I had the joy of watching an eagle soar around as I was picking a few pints of raspberries. The October heatwave came at a perfect time to complete some of the garden clean up details. Time was made for all of the garlic to be cleaned, sorted and weighed. Other activity included scrubbing down the extra plastic bins and tucking away the packaging supplies and tools.

Now it is time to be making plan for next year.  The area to plant garlic has been prepared and the cloves will be hitting the dirt some time this week.  I would like to extend an invitation to all of you for an early  bird sign up for 2014.  Anyone who signs up from now until November 15th will receive a complimentary 1/2 bushel of Wunsch Farms Honeycrisp apples.  I am requesting that a minimum $50.00 deposit be included and you can expect the membership rate to be the same as it was in 2013.

Please plan on returning all the black plastic bins this Wednesday. The produce will be packed in black plastic bins this week but will need to be transferred to your own packaging at the time of pick up. (ie. cardboard boxes, shopping bags..)

HEADS UP!!!    A follow up newsletter will be sent out which will indicate items available through the BEYOND-THE-BIN program following the conclusion of the CSA delivery season this week. I will have a better idea of what treats may be in surplus supply and, of course, apples for your eating and baking enjoyment and for holiday gift giving will be available through the end of the year.

Thank you for all of your support this season!

Are those Wunsch Farm HoneyCrisp apples?

This week's line up:

Honey Crisp Apples
Mix of other Apples and Asian Pears
Tomatoes
German Butterball Potatoes
Carrots
Yellow Onions
Garlic
Squash (2) Acorn, Sweet Dumpling, Buttercup or Butternut
Sage 

Sage

Beyond the Bin:

Apples
Asian Pears
Raspberries                               5.00
Leeks                                       2.00
Purple Potatoes                          3.00
German Butterball Potatoes          3.00
Tomatoes 1/2 bu                        10.00
Kale                                        2.00








Recipes for Week 18:

Squash Soup

1 celery rib chopped
1 medium carrot chopped
1 medium onion chopped
2 tbsp olive oil
1 lb squash peeled and chopped
½ lb potatoes peeled and chopped
¼ tsp crushed red pepper flakes
2 tsp salt
3½ - 4 cups boiling water or broth

1. Sauté celery, carrots and onion in oil until tender
2. Add to boiling water/broth along with squash, potatoes, salt and crushed red pepper flakes
3. Cook vegetables in water/broth until squash and potatoes are soft
4. Blend

Philip Ganz

5 Minute Brown Butter Chicken and Crispy Sage

Ingredients:

Servings: 2

1 lb boneless skinless chicken breast

salt and pepper

1/2 cup fresh sage leaf

1 1/2 tablespoons butter

Directions:

1

Cut chicken into bite-sized pieces (about 1-inch cubes), season generously with salt and pepper, and toss to coat.

2

Melt butter in a large, nonstick skillet over medium-high heat. When butter turns brown and fragrant, add the chicken in a single layer and arrange sage over the chicken.

3

Set the timer for five minutes. Cook the chicken on one side without moving for 2 minutes and 30 seconds until golden brown. Stir and toss chicken and sage, making sure to coat all in brown butter, then flip the chicken to the other side and cook for the remainder of the time.

Food.com  2013