October 6 Newsletter

Hello Squash Explorers:

Are you starting to see orange everywhere? It feels like fall when I see the large pumpkin displays that appear this time of year when I am driving home on Old Mission Peninsula.  There are so many different shapes and sizes and even varied textures and colors.  This week you will find some type of pumpkin in your bin.  It may even be a Cinderella-style pumpkin or a round pie pumpkin with your bin.  Both of these pumpkins can be used as decorations now and later be used for some type of pumpkin delight.

The apple picking and packing has continued this week on the farm.  We passed our GAP and GHP (General Agricultural Practices and Good Handling Practices) audit this past week. This will allow our apples to be used for sliced apples in and with food service oatmeal that includes fresh apple bits. The sugar content of the apples are being monitored closely and the hope is to harvest the preferred variety before they gain anymore size.






Expect to find in your bin this week:

Honeycrisp Apples
Jonagold Apples
Tomatoes
Sweet Peppers
Savoy Cabbage
Garlic
Pumpkin
Fingerling Potatoes
Fennel Bulbs

Beyond the Bin:

Asian Pears  qt               4.00
Raspberries  pt                5.00
Tomatoes 1/2 bu             10.00
Kale                             2.00
Summer Squash              2.00                       

And of course,  lots of apples!





Honey Crisp:

Bushel…………… $ 35.00

½ Bushel………..   $ 20.00

1 Peck……………. $ 14.00

½ Peck……………$    9.00

Empire, Jonathan, Jonagold, Mutsu, Empire, Spy,          

Rhode Island Greening:

Bushel…………....$ 22.00

½ Bushel……….  .$ 14.00

1 Peck…………….$  9.00

½ Peck…………...$   6.00

Red Macintosh, Asian Pears                                                                                    

Bushel……………$ 18.00

½ Bushel……….   $ 10.00                                       

1 Peck……………$   6.00            

1/2 Peck.................$   4.00                                                                        

                                                              Mail order apples are available at http://thirdcoastapples.com/ 

                                

Recipes for week 17:

Celery, Apple, and Fennel Slaw

Makes 4 to 6 servings


ingredients

3 tablespoons extra-virgin olive oil
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple, julienned
Kosher salt and freshly ground black pepper

preparation

Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper


Bon Appétit  | July 2011

Roasted Garlic Fingerling Potatoes

Makes 4 servings

Ingredients

1 1/2 pounds fingerling potatoes
4 tablespoons olive oil
8 garlic cloves, sliced
1 tablespoon freshly chopped Italian parsley leaves
Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.

In a casserole dish, mix together the potatoes, oil, garlic, parsley, salt, and pepper. Roast for 20 minutes or until the potatoes are tender.

Food Network        (I recommend cutting large fingerlings in half and planning on 35-40 minutes for roasting)