Week 15 Newsletter (September 28, 2017)
Let there be spaces in your togetherness / and let the winds of the heavens dance between you. -Kahlil Gibran
Week 15 crop list
- Marjoram – all
- Delicata winter squash – all
- Cucumbers or summer squash – all
- Slicing tomatoes – all
- Bok choy – all
- Peppers (sweet frying, cayenne, jalapeno) – all
- Potatoes – all
- Radishes – all
- Garlic – all
- Melon – single, half
- Apples – single, half
- Eggplant – single, half
- Kohlrabi – full
- Fennel – full
- Romaine lettuce – full
Week 15 Produce
- This is the final delivery of the cucumbers and summer squash
- One more box with tomatoes and eggplant
- Next week look for green beans, iceberg lettuce and carrots
- The fall brassicas and root veggies are looking great
- Melons are a Korean and a honey dew
- Apples are Regent; pretty good for eating
- If tomatoes are still a bit hard/not fully ripe, let sit for a few days
- Marjoram can be hung in a dark, well ventilated location to dry
- Peppers can be frozen or roasted and then frozen for winter use
- Our FALL SHARE begins in one month, sign up here: http://earthdancefarm.net/sign-up-2
- FALL HARVEST CELEBRATION on the farm Sat. Oct., 21 2-8 – stop in at any time to harvest a pumpkin, make a smudge stick, ride a pony, take a farm tour, join in yoga, sit by the bonfire and, of course, eat, drink and visit!!
- Wash all of your produce before you eat it
We had sweet dumpling squash last night for supper – washed it, cut it in half, cleaned out the seeds and turned it upside down on a cookie sheet with a bit of water and then baked it for an hour or so. Before taking it out we turned it over, plopped in a little butter and brown sugar and browned it with the broiler for a few minutes … damn straight it was good!
Winter squash is a sure sign of fall. Smelling it in the kitchen, cooking with it and tasting its rich sweetness makes me feel warm, and I catch myself looking over at the wood stove longingly. We are growing 4 types of the stuff and you will receive one variety in each of your next 4 boxes: delicata, sweet dumpling, acorn and butternut. There will be plenty of it to give during the Fall Shares as well. We are currently pulling them from the fields before a serious frost hits and curing them in the sun for a couple weeks – this allows the moisture to evaporate which makes the fruit sweeter and skin harder for longer storage. Most squash will store for several weeks, with butternut lasting several months in a dark, cool, well-ventilated area.
All winter squashes can be pan steamed, baked, made into soup, or diced raw and frozen or baked, then pureed and frozen.
Delicata squash, botanically classified as part of Cucurbita pepo, is an open-pollinated, heirloom variety. The squash was first introduced in 1894 by Peter Henderson Company of New York. It lost popularity in 1920 due to its vulnerability to disease, short shelf life, and yield issues. Demand for the Delicata squash was revived in the late 1990’s when Molly Jahn and George Moriarty of Cornell University developed a higher yield, disease resistant variety.
Appropriately named, the Delicata is known for its delicate skin that makes the squash much easier to prepare. Delicata squash provides vitamin A and vitamin C, some of the B vitamins, potassium, fiber, and beta carotene. It is viable in the fall and early winter months and does not need to be peeled before using as both the cooked skin and flesh are safe for consumption. When cooked, its flavor is sweet and nutty. Delicata will keep well at room temperature for several weeks.
Delicata squash hold their shape well through cooking, making them an excellent choice for stuffing and baking. Delicata squash can be sliced into rings or cubes and braised, stewed, sautéed or roasted. Cooked squash can be used in an endless array of recipes such as tacos, soups, salads, gratins, sandwiches, risotto, pizza, and pasta. Their flavor pairs well with fruit, cheese, herbs, grains, and just about anything you can dream up.
Delicata Squash and Marjoram
Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
4 medium Delicata squash (about 4 pounds; you can substitute acorn or butternut squash)
¼ cup extra-virgin olive oil
Salt, to taste
3 tablespoons vinegar (try a sweet variety like balsamic or sherry)
Zest from 1 lemon
¼ cup marjoram leaves, roughly chopped
Crushed red pepper flakes, to taste
- Preheat the oven to 425°. Cut the squash into 1-inch-thick rounds, leaving the skin on. Remove the seeds using a metal spoon. Place the squash on a parchment-lined sheet tray, then toss it with the olive oil. Season the squash with salt, then roast, shaking the sheet halfway through, until the rounds are almost tender and golden brown, about 15 to 20 minutes. Add the vinegar, shaking the sheet tray to coat the squash evenly. Finish roasting until tender, another 5 minutes.
- Transfer the squash to a large platter. Sprinkle the squash with lemon zest, marjoram leaves and red pepper flakes, and serve.
Another marjoram and squash recipe:
- 4 cups tomatoes
- 1/4 cup olive oil
- 5 garlic cloves, pressed
- 1 1/4 teaspoons dried crushed red pepper
- 2 tablespoons chopped fresh marjoram
- 4 delicata halves, seeded
Preheat oven to 450°F. Toss tomatoes, olive oil, garlic, crushed red pepper, and 1 tablespoon marjoram in large bowl. Place squash on rimmed baking sheet. Pour tomato mixture over squash. Sprinkle generously with salt and pepper. Roast until cooked through; about 25 minutes. Transfer squash to plates. Spoon tomatoes and juices over. Sprinkle with remaining 1 tablespoon marjoram.