Week #18

This week’s half share includes a New England pie pumpkin, leek, shishito peppers, eggplant, jalapeño, a Koginut squash, and a greens mix of baby kale, baby pac choi, and tat soi.

The greens mix this week is lovely for both eating raw and braising or in a stir fry.

Eggplant is a delightful addition to lots of dishes, but if you’re looking to do something a little more on the creative side: Eggplant Jerky.

Potato leek soup is an awesome fall time dish. We still have some potatoes available in our stand for those of you who want to try out this great recipe.

Koginut squash is a superior winter variety that we all love. It last for a long time and certainly the winter squash name rings true here. We recommend halving it, de-seeding, and baking it facedown in an inch of water until tender with a dollop of butter and maple syrup. The New England pie pumpkin is a favorite at the farm for making pies and kid’s Halloween decorating and painting. They are fun as ornamental and great for eating, too.

It has been a real blast seeding, prepping, growing, harvesting, and sharing all of this beautiful food with our community. This is just a small group of us silly folks who have lots of fun, food, and good laughs together on Fridays putting together the CSA for y’all. We hope you’ve enjoyed this season as much as we have and we hope to see you next year, too!