CSA Week 17

Only 1 week left! Please look around and find any bags you have in your house or car before your final share next week.

In your share this week:
Delicata Squash
Green Sweet Bell Peppers
Bay Leaves

Full Shares Only:
Bok Choy

Half Shares Only:

We are racing to the end of the CSA! Seemed like it would never end and yet here it is. There won’t be any more salad for the season. Due to the drought over the summer, greenhouses were unable to be watered in time for fall salad. We’re all a little sad about it but have been enjoying the other greens the farm has to offer, kale, sugarloaf and radicchio!

You may have carrots coming out of your ears by now and if you do there’s a few things you can do with them. Tthey store very well but you can also freeze them after boiling or roasting, pickle them, turn them into juice, make a simple carrot puree soup and also freeze, or roast them. Be sure to try out the recipe below for Carrot Halwa Bars.

Don’t worry, we didn’t throw any old stick with some leaves in your share. It’s bay! In addition to simmering in soups and stews, bay leaves are great for stuffing into the cavity of a chicken before roasting it, and can also be added to the liquid when cooking rice. When ground into a powder, bay leaf is used similarly to a spice. You can use it fresh or remove the leaves from the stem and leave them out in a bowl on your counter to dry.

The peppers in your share are green Sweet Bell peppers; mild not hot. All peppers start out green, then turn into their fully ripe colors. We mostly don’t pick our bell peppers green, preferring to leave them to ripen into yellow or red bells instead. But at this point in the season, most are unlikely to ripen so we’ve designated part of the pepper greenhouse for green peppers. Not only are green peppers high in iron, but they’re also rich in Vitamin C, which can help your body absorb iron more efficiently. This combination makes green peppers a superfood when it comes to preventing and treating iron-deficient anemia.

Delicious, delectable, divine Delicata squash! The delicata is actually named for its delicate, edible skin, so there is no need for peeling here. The rind of these cylindrical, striped vegetables is similar in texture to a summer squash like zucchini, and becomes perfectly tender when cooked. Not only is delicata squash pretty to look at, but it’s also nutritious. It’s a good source of potassium and dietary fiber, and contains magnesium, manganese, and vitamins C and B. Delicata squash is easier to cut than, for instance, acorn squash. Use a sharp, large knife to cut the squash lengthwise into two halves. Use a spoon to scrape the seeds and any sinewy bits from the center of the squash. Cut into thick slices, place on sheet pan with olive oil and salt. Transfer the baking sheet to a 425° oven and bake for 20-25 minutes, until the squash is completely tender and golden brown. If you don’t want to use your squash right away they will keep well as decorations in your home.

Thank you all for being on top of returning your CSA bags! We’ll see you next week for the final share. Interested in ordering bulk potatoes to hold you after the CSA ends? Look out for an email later this week about bulk pricing for pickup or delivery with your final CSA share.

Turkish Carrot Salad

The full amount of cumin in this recipe may prove too assertive for those unused to the spice. Start with 1 teaspoon and add the rest if you like. The salad goes well with Middle Eastern dishes, especially lamb.

Dave Scantland for NPR

Makes 4 to 6 servings

  • 1 1/2 teaspoons whole cumin seed
  • 1/2 cup whole milk plain yogurt
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon minced garlic (about 1 small clove)
  • Pinch cayenne
  • Pinch granulated sugar
  • 1/4 teaspoon fresh ground black pepper
  • Kosher salt
  • 3 cups grated carrots (3 to 4 carrots, depending on size)
  • 1 tablespoon mint, plus additional for garnish

In a small dry skillet over medium heat, gently toast the cumin seeds until fragrant, about 2 minutes. Let cool and grind in a spice grinder or with a mortar and pestle.

Whisk together the yogurt, olive oil, garlic, cayenne, sugar, pepper, 1/2 teaspoon salt and 1 teaspoon of the ground cumin. (For improved flavor, make the dressing an hour or two before assembling the salad.)

Right before serving, toss the carrots and mint together gently. Add enough dressing to coat the salad thoroughly. Adjust seasoning, adding more cumin and salt to taste. Sprinkle with additional mint, if desired.

Curried Potatoes and Bell Peppers


● 3-4 medium sized bell peppers
● 2-3 potatoes
● 2 medium tomatoes
● 1 medium onion
● 2-3 garlic cloves
● 3 tablespoons oil
● 1 teaspoon whole cumin seeds
● 2 teaspoon cumin coriander powder
● 1 teaspoon cayenne pepper
● 1/2 teaspoon turmeric
● Salt, to taste
● 1 lime, to garnish
● Chopped cilantro, to garnish

Cut the bell peppers into halves, remove the pith, and cut into 2-inch pieces.

Peel and cut the potatoes into 8 pieces.

Coarsely chop the tomatoes

Dice the onions and mince the garlic

Heat the oil and add in the whole cumin seeds, once the seeds begin to sizzle, add in the cumin and coriander powder and mix well.

Add in the onion and the garlic and sauté well until translucent, add in the tomatoes and the potatoes and mix in the cayenne, turmeric, and the salt to taste.

Cover and cook for about 6-8 minutes until the potatoes are tender.

Add in the bell peppers and cook for 3-4 minutes. Mix well.

Cut the lime and add in the lime juice and sprinkle with cilantro. Serve hot.

Roasted Delicata Squash Tacos (vegan)

Author: Jeanine Donofrio

Pumpkin Cashew Cream:
● 1½ cups raw unsalted cashews* (see note)
● ½ cup fresh water, plus more as needed
● Juice of 1 lime
● ⅓ cup ancho pumpkin sauce (or pumpkin puree + ½ tsp. chili powder)
● Pinch of garlic powder
● Sea salt and freshly ground black pepper

For the tacos:
● 4 to 6 whole wheat tortillas, warmed
● 2 small delicata squash
● 1 tablespoon extra-virgin olive oil, plus more for drizzling
● ½ small yellow onion, sliced
● 1 cup shiitake mushrooms, stemmed and sliced (optional)
● 1 teaspoon apple cider vinegar
● 3 to 4 kale leaves, with stems, thinly sliced
● 1 lime, sliced into wedges
● Optional toppings: avocado slices, pomegranate seeds, cilantro


  1. Make the pumpkin cashew cream: Blend together the cashews, water, lime juice, pumpkin sauce, garlic powder, and a pinch of salt and pepper. Taste and adjust seasonings. Chill until ready to serve.
  2. Preheat the oven to 425°F and line a baking sheet with parchment paper. Slice the squash in half lengthwise, scoop out the seeds and slice into ½-inch segments. Toss the squash slices with a drizzle of olive oil and pinches of salt and pepper and roast until tender and golden brown, about 30 minutes.
  3. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion slices and a pinch of salt and pepper and cook until soft and browned, 5 to 8 minutes, stirring occasionally. Add the mushrooms, and cook until they are soft and browned, about 5 more minutes, stirring occasionally. Add the apple cider vinegar, stir, reduce heat, and cook until the mushrooms are very soft. Stir in the kale and cook until it wilts, about 1 more minute. Season with salt and pepper to taste.
  4. Assemble the tacos with the onion/mushroom/kale mixture and roasted squash. Top with desired toppings. Serve with the pumpkin cashew cream and lime slices.
    *Soak the cashews in water 3 to 4 hours, preferably overnight, then drain and rinse.
    Simplify this recipe by skipping the pumpkin sauce and topping these with your favorite jarred tomatillo salsa!

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