Image credit: Freeimages.com/ Nathan Ford
The final week of our CSA share season is upon us! For this final week, members will receive:
- Sweet dumpling squash
- Sweet potatoes
- Spicy Greens
Although our CSA share season is coming to a close this week, you will still find us at our farm store and Manitowoc Farmer’s Market for a few more weeks. Plus, you can always find Nancy somewhere near the farm! Thanksgiving is around the corner, and we’ll have FRESH, organic turkeys for a sale one week prior (but reserve yours now by calling Nancy). And all winter long, we’re happy to share our organic eggs and chickens through purchase at the farm or at some of our retail partners, like Oneida Market and Larry’s Piggly Wiggly.
Did you catch our Facebook Live video on Friday? Our annual harvest party will be on Sunday, October 16 from 9 am – 3 pm. We’re thrilled to feature Chef Ben cooking at the farm using our local ingredients. This party is intended to thank our members and friends for their business through the last season, as well as introduce new friends to the farm and look forward to next season. So to be sure to watch your email or Facebook for more details in the next week. And invite your friends to come out to the farm for a (fingers crossed) sunny Sunday brunch!
This week members are getting a sweet dumpling squash – it’s a very small (about 1 lb), sweet squash that can be used similar to acorn or butternut squash. The beauty of these little things is the peel can be eaten – so no peeling! Their petite size and edible peel make them perfect for stuffing.
Stuffed Dumpling Squash
- 4 sweet dumpling squash
- 1 cup quinoa (or rice), cooked
- 1/2 red onion, chopped
- 1 small zucchini, diced
- 1 green pepper, diced
- 1/4 – 1/2 tsp garlic salt
- 1/2 tsp smoked paprika
- 3 oz bacon, cooked and crumbled
- 1/2 cup cheddar cheese, shredded
Preheat oven to 350 degrees; pierce squash with a fork and cook 40-50 minutes or until soft. Allow to cool, cut off top, and scoop out seeds.
Sauté onion, zucchini, and green pepper for 5-10 minutes until soft. Add seasonings and cooked quinoa. Stir in crumbled bacon. Stuff squash with filling, topping with cheese.
Place squash in casserole dish and bake for another 15 minutes at 350 degrees.
Kale & Apple Salad
- 1 bunch kale, cleaned
- 1/2 cup pecans
- 1 bunch radishes, cleaned
- 1 medium apple
- 1/2 cup dried cranberries or cherries
- 2 oz goat cheese
- 3 Tbsp olive oil
- 1 1/2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 1 tsp. honey
- salt & pepper
Preheat oven to 350 degrees. Place pecans on baking tray and bake 5-10 minutes to toast them.
Remove kale from stems and chop into bite size pieces. Place into bowl and massage kale for a minute or more until the leaves turn a bit darker. Chop the apple and slice the radishes, as well as the nuts and dried fruit to the bowl. Top with goat cheese.
In a separate bowl, combine olive oil, apple cider vinegar, Dijon mustard, honey, and salt and pepper to taste. Whisk until thoroughly combined. Pour over salad if serving immediately (or in the next 30 minutes – tastes better if it marinates for a bit). But if anticipating leftovers, only pour dressing over the greens you’ll use immediately.
So how do you plan to use your veggies this week?