CSA Week 15

Welcome to another week of farm fresh, local grown produce!! I hope you’re ready for some winter squash!

Full Shares

All Shares
Cucumber and/or zucchini
Arugula microgreens
Gill’s Golden Pippin Squash

We are kicking off this week with an heirloom acorn squash called Gill’s Golden Pippin. This small winter squash is a great side that will sweeten the flavor of a meal. It’s similar to delicata squash and can be cooked the same way. The popular way to cook squash is to bake or roast it. Add butter and brown sugar and pop it in the oven if you want to enjoy it sweet or make it into a thick creamy soup! I like to blend cooked potatoes and winter squash to make an extra thick, hardy soup, and eat it in the morning for a warm, gentle breakfast. The skin of this acorn squash is tender and can be eaten after cooking. As a fruit, acorn squash is loaded with antioxidant and vitamin C. The best kind of fruit to eat during the cold season while all the sweeter fruits are not available. If you’re not ready to eat it, it can be stored for a couple months in a dry, cool, dark place or out of sun and heat on the kitchen counter. They are known to sweeten up the longer they sit.

In both shares we have arugula microgreens! They are peppery and tasty but they should be eaten right away as they do not keep for long. They taste great in a salad, on a sandwich or burger, or I also like them on avocado toast.

If you got roma tomatoes, you got the oblong, pointed red tomatoes with a thicker build than most tomatoes. They are less juicy, more firm, and don’t easily become mushy when cooked. These qualities make them the tomato of choice for canning, sauces, and salsa! They are excellent for hardy soups and baking recipes as they hold their form better than most tomatoes.

Thanks again for supporting Neskowin’s local, small farm at Corvus Landing! We appreciate your continued contribution to the community and we hope that these foods with benefit you for many years to come!!


Quinoa Stuffed Acorn Squash

Many like to enjoy acorn squash as a sweet addition to a meal, but I enjoy a hardy acorn squash recipe. Feel free to tweak this recipe to meet your needs and taste preferences. You can find this recipe at veganhuggs.com


¾ cup dry quinoa
1 ½ cups vegetable broth, low sodium
3 acorn squash (medium-sized)
2 TBSP olive oil + more for brushing acorn flesh
1 small onion, finely diced
1 large apple, diced
8 ounces cremini mushrooms, diced
½ cup cranberries (fresh or frozen)
3 cloves garlic , minced
1 tsp sage
1 tsp thyme
½ tsp cinnamon
1 tsp Himalayan salt (or preferred salt), more to taste
Fresh cracked pepper , to taste
2 TBSP pure male syrup *Optional


Step 1:
Preheat oven to 425 degrees F.
Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don’t cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
Step 2:
Place the squash on a rimmed baking sheet, cut-side up. Brush the inside with olive oil and sprinkle with salt & pepper. (*Optional: lightly brush with maple syrup to add a subtle sweetness) Roast the squash for about 35-45 minutes, or until tender (test with a fork).
Step 3:
Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside.

Step 4:
In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes
Step 5:
Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté about 7-9 minutes, or until mushrooms and cranberries are tender (if food sticks to the pan, you can splash a little vegetable broth or white wine to deglaze).
Step 6:
Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
Step 7:
When the squash is ready, fill with the stuffing mixture.



Raw Zucchini Wrap and Kale Pesto

Change up the ingredients to meet your needs and taste preferences. I suggest looking into a cashew-based spread to put in the zucchini wraps. Maybe even find a couple you like and have variety. This is a good party idea or an easy finger snack in between work hours. It incorporates some ingredients that people received in their shares, like kale, peppers, microgreens, and zucchini!


2 zucchini, thinly sliced lengthwise
1 red bell pepper, cut into thin strips or julienned
1 yellow bell pepper, cut into thin strips or julienned
handful carrots, julienned (I used baby carrots, cut into quarters)
micro greens
cilantro, optional
fresh cracked pepper & mineral salt
tooth picks

Small Batch Kale Pesto
2 cups kale, packed (or 1 cup basil & 1 cup kale)
2 TBSPs almonds
1 clove garlic
2 TBSPs tahini, optional
3 TBSPs or so extra virgin olive oil (use water for oil-free)
himalayan salt, to taste


Step 1:
Amounts for the vegetables will vary on how many your making, use your best judgement on how much you will need. 1 medium zucchini will make about 10 thin strips.

Step 2:
Kale pesto: Place ingredients into food processor and process until desired consistency. Taste for seasoning.

Step 3:
Lay your zucchini flat on a hard surface, layer with the pesto, place microgreens and 1 of each veggie in a mound on one end. Roll into a wrap and stick with a toothpick in the center. Top with mineral salt & cracked pepper.

Step 4:
Leftovers can be stored in the refrigerator for up to 3 days. The zucchini will soften a bit after a day or so. For best presentation, serve right away or within a few hours of making.


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