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!