Time for winter squash! This delicious little single serving size squash is a mid-century Oregon native. It was originally selected by Gill Brothers Seed Co just east of Portland. The squash is bright orange, mildly ribbed, and fabulously tasty! It is surprising to me that it is not more widely available, but I’ve only ever seen it at a few farmers markets. This lovely little squash is practically a CSA exclusive : )
You’ll find recipes for winter squash, watermelon radish and the rest of the veggies in your share at Cook With What You Have. If you’re a CSA member, you will find your Access Key in the most recent farm email. Enjoy 24/7 access to recipe inspiration!
We still have a few spots available in the upcoming Winter CSA so feel free to let your friends know they can still get in on the bounty – it starts in two weeks!
This week your share may include…
- Broccoli: The little heads are tasty but don’t forget to use the leaves & sweet tender stems too!
- Brussel Sprout Tops: Use these like you would collard greens. Early in the fall when the brussel sprout varieties begin to mature we quickly & painlessly decapitate them. This breaks the apical dominance and encourages the sprouts to mature more uniformly. It also provides us with a lovely little cluster of greens.
- Garlic: Yum!
- Kohlrabi: Pretty purple and green kohlrabi are sweet and mild – add them to salad or roast them with other root veggies.
- Leeks: Yay for fall leeks! They can be chopped up and used just like an onion. Or if you want to make something special, try this lovely Leek Gallette.
- Parsley: Fresh & sweet, Italian parsley makes a great addition to salad, pesto, chimichurri.
- Green Tomatoes: All sorts of good things you can be made from these end-of-the-summer green tomatoes. Fruit that is fully green and hard makes the best fried green tomatoes. If the fruit has a light pink blush, it may ripen if left on the kitchen counter for a few days. Any kind of green tomato makes a tasty salsa verde, relish, chutney or chow chow.
- Watermelon Radish: There just aren’t that many strikingly beautiful hot pink vegetables – this is one of the few! It is technically an heirloom daikon radish – but the flavor is relatively mild. I like to show off the color so usually use them raw. Thin round slices or coins make a nice presentation, but they are pretty no matter how you slice them. And they can also be roasted with other root veggies or used any way you’d prepare the more traditional daikon – ie. pickles or kimchi.
- Winter Squash: The delicious little Gill’s Golden Pippin is a great size for roasting or stuffing. Cut in half they make a perfect little single serving size.
Coming soon… Winter CSA Season starts th first week of November!!