CSA Week 15

In your share week 15:

Gill’s Golden Pippin Acorn Squash
Beets or Broccoli

Full shares only:


Another nice fall share today, though our selection is slimming down!  Today’s new item is an old Oregon bred acorn squash variety called Gill’s Golden Pippin.  We find it is more like a delicata in flavor than a typical acorn, and its small size makes it easy to portion.  The skins are tender and tasty, so I wouldn’t bother peeling them.  Typically I slice them in half lengthwise and scoop out the seeds.  I either roast the halves face down in a pan with a bit of water (375 until a fork goes through easily, about 30 minutes), or slice them into half moons, toss with oil, and roast them on a sheet pan until they are soft and caramelized. Store them at room temperature or use them as a decoration until you’re ready to eat them.

Today’s carrots are a variety called Coral.  We used to grow a fantastic carrot called Nelson that was discontinued, and I’ve struggled to replace it.  Two years in and we are still recovering!  These coral are an open pollinated variety that has great flavor but lower yields.  I still grew a bed or two of it this year, and these have actually sized up pretty nicely.  Since they aren’t standardized hybrids, they sometimes throw a yellow or red carrot which I think adds to their appeal.  The cold nights we’ve been getting have sweetened them up, this is a good season for carrots.

I’m sure some of you are getting tired of parsley, but I’ve been loving it!  It also sweetens up in the cold, and I’ve been adding it to just about everything I’ve made in the last couple of weeks.  I often eat rice and beans and greens for a quick, healthy lunch or dinner.  I’ve been adding parsley in at the end for an extra flavor and nutrition kick!  I also have been making quinoa with tuna and parsley for a bit of variety, and it’s scrummy.  (I’ve also been watching a lot of the Great British Baking show, so my food vocabulary is taking on a British bent).

Basil made a heroic comeback over the last couple of weeks, and we’re including it for full shares.  This is much later than I usually have basil, and nicer than it usually is at the end of the season.  However, I would use it up promptly, since it has been molding quicker than usual.  But it’s still tasty!  It would make a great pesto combined with the parsley.

Tuna with Quinoa and Parsley

Quick and easy, this has been my favorite dinner the last couple of weeks!  We always keep a pot of quinoa or rice in the fridge, which makes this even easier.

1 medium onion, coarsley chopped
2 cloves garlic, minced
1 cup quinoa
1 can tuna
1/2 bunch parsley
Olive oil
Salt and pepper

Cook the quinoa: In a saucepan, bring 2 cups of water to a boil.  Add the quinoa and 1 tsp salt and lower the heat.  Simmer until grains are transluscent, without white center, about 15-20 minutes.

Heat 3 Tbsp olive oil in a skillet over medium heat. Add the onions, garlic, and salt to taste and saute, stirring occasionally, until tender.  Add the tuna and quinoa and cook a few minutes, until tuna is heated through.  Remove from heat, add parsley and salt and pepper to taste, and serve.

Roasted Acorn Squash with Pomegranate & Parsley

From the Foxes Love Lemons blog, this is a simple but interesting way to prepare squash.

  • Olive oil cooking spray
  • 2 medium acorn squash
  • Kosher salt and ground black pepper
  • 1/2 cup chopped fresh parsley
  • 1/2 cup pomegranate arils


  1. Preheat oven to 425 degrees F. Lightly spray two rimmed baking pans with cooking spray. Cut squash crosswise into 1-inch slices.
  2. Use round cookie cutter or small can or jar to remove seeds from middle of each slice. Place slices on prepared pans. Lightly spray with cooking spray and sprinkle with salt and pepper.
  3. Transfer to oven and roast 30 minutes or until golden brown and tender, turning once halfway through.
  4. Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.

Leave a Reply

Your email address will not be published.