Fall CSA–Week Five

New Pick Up Time: 3:30-6:00pm, Thursday, September 17

To make the Fall CSA pick up more user-friendly, we have decided to expand the pick up time. We will start pick up tomorrow at 3:30 and go until our regular ending time at 6:00pm.

Produce this Week:

  • Potatoes
  • Onions
  • Beets
  • Acorn Squash
  • Thyme

Self select items:  We still have a few tomatoes, so these will be available for self select in limited amounts. In addition, we will also have  peppers and kale.

Tentative for the next week:

  • Leeks
  • Hybrid Leafy Asian Greens
  • Lettuce
  • Carrots



Here is an over the top suggestion for the acorn squash.  You can also check out this Martha Stewart acorn squash extravaganza



  • 3 Acorn Squash, halved
  • Olive Oil
  • Salt & Pepper
  • 1 lb Ground Sausage
  • 1 Small Onion, finely chopped
  • 2 Large Celery Stalks, finely chopped
  • 2 Apples, diced
  • ½ tsp sage
  • 1 cup Bread Crumbs
  • 1 cup Parmasean Cheese, divide



  1. Preheat oven to 400 degrees.
  2. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
  3. Spoon out seeds.
  4. Brush olive oil inside and on top of Acorn Squash.
  5. Sprinkle Salt and Pepper over Acorn Squash to taste.
  6. Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it’s shape.
  7. While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don’t discard grease in the pan.
  8. Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
  9. Add apples and sauté for another 2 minutes or until softened.
  10. Stir in sage and bread crumbs.
  11. Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
  12. Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.
  13. Return to the oven and bake an additional 15-20 minutes depending on size of squash.
  14. Remove from oven and top with remaining parmesan cheese.
  15. Enjoy!

Fall CSA–Week Four

Pick-Up:  Thursday, September 20, 4:00pm to 6:00pm, Cook Field Parking Lot

Produce this Week:

  • Spaghetti Squash
  • Carrots
  • Chard or Kale
  • Cutting Celery
  • Parsley

Self select—cabbage, tomatoes, peppers, eggplant

Tentative for next week:


  • Potatoes
  • Lettuce
  • Beets
  • ThymE



Thoughts on spaghetti squash…

Students from farm lab have been busy harvesting spaghetti squash on the farm this past week and learning about the carbon cycle.  This is a new item for the CSA.  Spaghetti squash is technically a winter squash (Curcurbita pepo), but it is unique in that category. Known as  vegetable spaghetti, it serves as a healthy alternative to carbohydrates.  With the versatility of pasta, it is easily transformed into a complete meal.  If you peruse the internet, you will very quickly find easy recipes for Spaghetti squash burrito bowls, Mediterranean spaghetti squash bowls, and spaghetti squash pizza bowls.  Or you can just keep it simple and bake it and serve with salt, pepper, and butter.

Here’s a basic spaghetti squash as pasta recipe…


  • 1 spaghetti squash, about 3 pounds
  • 2 tablespoons extra virgin olive oil
  • 3 to 4 large garlic cloves, green shoots removed, minced
  • 2 tablespoons breadcrumbs
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt and freshly ground pepper to taste
  • Freshly grated Parmesan


  1. Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghettilike strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.
  2. Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp — that is, after about a minute — stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated Parmesan and serve.

Fall CSA–Week Three


Thursday, September 13, 4:00-6:00pm, Cook Field Parking Lot

Don’t forget your reusable bag. Thanks.

Produce this Week:

  • Cabbage
  • Carrots
  • Beets (mixed)
  • Garlic

Self select items—tomatoes, peppers, eggplant, watermelon

Tentative for next week:

  • Spaghetti Squash
  • Kale or Chard
  • Green onions
  • Parsley

We are at the beginning of the transition from summer vegetables to the fall harvest.  Tomatoes, peppers, and eggplant will tapper off, and we will begin to see more cool weather crops.  You will have a bounty of  mixed greens,  winter squashes, potatoes and sweet potatoes, leeks, kohlrabi, lettuce, spinach, arugula, cilantro, radishes, turnips, broccoli and the like to look forward to.  The basil that we promised last week ended up getting fungus. We are hoping to have a new batch of basil later this season.

Fun facts about cabbage….







The cabbage that we eat today, along with brussels sprouts, kohlrabi, kale, broccoli, and cauliflower, are all descendants of one wild plant— brassica oleracea, also known as wild mustard.  Native to the Mediterranean and the coast of France, this wild plant looks like this:In ancient Greece and Rome, farmers saved the seeds of the plants that grew the most leaves.  The result was an early version of kale.  This process of artificial selection continued, bringing modern versions of the plant ranging from cabbage to broccolini.

Per capita consumption of cabbage peaked at 22 pounds of cabbage a year in the 1920s in  the United States.  Now Americans eat about 8 pounds a year per capita mostly as sauerkraut and cole slaw.


Fall CSA–Week Two


Thursday, September 6, 4:00-6:00pm, Cook Field Parking Lot


Remember to bring a reusable bag as we switch to the new pick up routine.  And thanks for your patience…

Produce for this week:

  • Beets
  • Watermelon
  • Basil
  • Onions

Self Select Items:  tomatoes, peppers, eggplant, potatoes

We will also have garlic seconds and lots of basil. Ian says this is a good week for pesto.

Tentative for next week:

  • Cabbage
  • Carrots
  • Spring onions

We should also still have a number of self select items including tomatoes, peppers, eggplant, garlic next week.

A note about the watermelon:  You will be getting Icebox watermelon.  This is a small watermelon with seeds that will last on your counter for a week or two.  You will know it is ripe when you thump on it and you get a hollow sound.

This season has been especially buggy.  The the heat followed by drenching rain followed by heat  has proven especially suitable for all sorts of insects in the field.  These conditions have also made it difficult for cooler weather crops such as radishes, turnips, and Chinese cabbage.  We have had a number of crop failures.  Rest assured that we are working on it. Thanks for bearing with us and please share your comments, thoughts, questions and concerns.  Ian does have some strategies for getting the bugs out of the broccoli.


Pesto by Ina Garten


  • 1/4 cup walnuts
  • 1/4 cup pignolis (pine nuts)
  • 3 tablespoons chopped garlic (9 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan


Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Cook’s Note

Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out. To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Watermelon Tomato Basil Salad


  • 2 cups watermelon cubed
  • 1 cup tomatoes (halved or quartered if using cherry or grape tomatoes, roughly chopped if using larger tomatoes)
  • 1 Tablespoon olive oil  (optional)
  • 1 Tablespoon balsamic vinegar
  • Salt to taste
  • 1/4 cup basil leaves roughly torn


Simple….just combine all the ingredients in a salad bowl….