We’re looking forward to a cool front later this week. This should give us the right conditions to transplant cabbage, swiss chard, and kale we have growing in the greenhouse. They’ll join the summer crops that continue to produce along with new squash and pumpkins that should mature soon.
Here’s our expected harvest for week 2 farm shares in our Fall CSA season
Full Share: Tomatoes or black eyed peas, Cucumber, Sunflower sprouts (double portion), Potatoes (Wed. shares) or Pea Shoots (Sat. shares), Sweet potato greens, Okra (double portion), 3 butternut squash, 3 spaghetti squash, Basil, Shallots, Garlic
Half Share: Cucumber, Sunflower sprouts (double portion), Potatoes, Sweet potato leaves, 2 Butternut squash, 2 Spaghetti squash, Basil, Shallots
Butternut squash is so delicious and versatile. It can be used in sweet or savory dishes and therefore the recipes available seem endless! We hope you enjoy trying a few new things with your squash. The squash this week is from our farming friend Alex Bernhardt, but we have lots of our own butternuts growing for you for future weeks! If fact, we’ve planted 10 varieties of squash over the past 2 months! The plants look great and are setting small fruits now so we’re hoping for a great harvest!
Here’s a tasty recipe for you to try!
Honey Butter Roasted Butternut Squash (source)
1 lb butternut squash, peeled and roughly cubed
2 tablespoons melted butter
Freshly cracked black pepper
2 teaspoons finely chopped parsley leaves
2 tablespoons honey or maple syrup, or to taste
Preheat the oven to 400°F.
Toss the butternut squash cubes with the melted butter, a large pinch of salt, black pepper, parsley, and honey in a big bowl, then transfer them on a baking sheet lined with parchment paper.
Spread out in a single even layer, and roast for 30 to 45 minutes, or until the squash is fork-tender and lightly browned.