Tuesday 11 September 2012

Week #12 - What's in the Box - A Fond Farewell... for now!

Well its our final week of the Fenez Follies Farm CSA for the summer of 2012! The twelve weeks have flown by for us and I'm hoping that all our shareholders are happy with their experience this year! Despite the hail and the heat, we hope that you've enjoyed some of your favorite veggies as well as being exposed to some new foods and ideas. We've enjoyed feeding you and your family and hope that you might join us again next summer.

If anyone is interested in eggs, beef, pork or poultry... all will be available throughout the fall/winter. Eggs, of course, we have a steady supply of... we have some cuts of pork left (see our products page) and will have more in November. Beef is going in next week and so will be ready in two weeks. We will have another batch of chickens at the end of October. We still have whole turkeys available. As we get stuff in, we will share the news through our e-mail list and blog. You are all on our mailing list so no worries... unless you would prefer to not hear of these offerings and then you will need to let us know.

What's in the box this week:
Onions - both purple and white
Potatoes
Cucumber
Zucchini
Herbs (basil, parsley, chives)
Assorted peppers - Jalepeno pepper (green, tear drop shape) or Banana pepper (yellow, spear shaped) or Cherry Red Hot (small round red) or Chile peppers (round, thin) or Habeneros (small crumpled green/orange)
Tomatoes - both cherry and regular size
Melons - Honey Dew melon (white/green, smooth and round) or Cantaloupe (white/green, rough exterior, round)
Spaghetti Squash - oval shaped - creamy white to yellow color
Petit Pan Squash- orange pumpkin looking squash
Acorn Squash - green, acorn shaped squash
Butternut Squash - beige peanut shaped squash - (they are beige when they are ready - some of them are about a week away but will ripen up nicely.
(All the squash will keep quite some time - several months in fact)
Swiss Chard
Pumpkin - (Phantom variety)

While we welcome a change of pace from the weekly picking and packing of boxes, we will miss the weekly interaction we have had with each of you as you come to discover what goodies we have in store this week. One of the reasons we like to share our farm produce in this way (CSA) is that ability to get to know your customer (and vise versa) as oppose to the more anonymous interactions that might occur at a farmer's market or store. We love to hear your stories of trying new things as well as enjoying tried and true favorites. We hope that we can continue to feed you and hope to see you again soon! We are frequently in the city so let us know if we can get you eggs or meats throughout the cold months and dream of fresh veggies ready next summer!

Tuesday 4 September 2012

Week #11 - What's in the Box - This Week's Focus - Spaghetti Squash

Well September is here whether we want it or not! I personally love the fall season but just wish the month was not so busy! With the kids going back to school (all parents are heard cheering!) and the fall activities ramping up at the same time as all the harvest activities going on, its always a bit of a chaotic time.

Hope all of you CSA members have been lifting weights and doing some stretching as you will definitely need it to heft this weeks' box (not mention next week's!)

Speaking of next week, given that it will be your last box, I thought I would remind you to please bring some bags or your own box next week to take your veggies away with.  

What's in the box this week:
Onions
Potatoes
Cucumber
Zucchini
Herbs (cilantro, basil, parsley, oregano)
Assorted peppers - Jalepeno pepper (green, tear drop shape) or Banana pepper (yellow, spear shaped) or Cherry Red Hot (small round red) or Chile peppers (round, thin) or Habeneros (small crumpled green/orange)
Tomatoes - both cherry and regular size
Melons - Honey Dew melon (white/green, smooth and round) and Cantaloupe (white/green, rough exterior, round) (half share got one and full shares got both)
Spaghetti Squash - oval shaped - creamy white to yellow color (see this week's focus below for some ideas on what to do with this lovely item)
Swiss Chard
Carrots
Leeks
Pumpkin - (Sugar Pie variety - great for making pumpkin pie!) - Note: next week we have a bigger one for you!


This week's focus - Spaghetti Squash

The spaghetti squash (also called vegetable spaghetti, noodle squash or gold string melon is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. Simply cook and use in place of spaghetti noodles with your favorite sauce - you will be amazed at how good it is!

Cutting Up Spaghetti Squash Before Cooking

Advantages: It cooks faster.
Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It's also a bit more work to scrape out the seeds and pulp when they are raw.

Method: Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so.

Separate strands by running a fork through in the "from stem to stern" direction.

Cooking Spaghetti Squash Whole

Advantages: It's easier.
Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.

Method: Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")

Bake about an hour in the oven at 375 F.
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).

When done, cut open "at the equator" (not lengthwise), remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork.

Did You Know? Any squash seeds can be roasted just like pumpkin seeds (pumpkin is a kind of squash). They are low-carb, nutritious, and delicious:

Spaghetti Squash Storage Tip

Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees, and will last up to six months this way. If you have a room in your home that isn't well-heated, maybe you can use some space in it as a "root cellar" to store onions, squash, apples, and the like. On the other hand, spaghetti squash will keep several weeks at room temperature.

Enjoy!