Week 19 Farm News
Though we only have six more shares, it seems as though our season has yet to really slow down. Our harest volume is still much higher at this time of year than in seasons past thanks to the warm weather we are still having. Summer crops are still abundant with a few oiler varieties trickling in, such as winter squash and turnips. We are busy planting out winter crops in hoop houses and seeding cut greens mixes for fresh salads this winter. Even with recent rains, our irrigation schedule is still packed, which is a bit odd for mid October. Hopefully we will get some more rain soon to help water in fall cover crops. As we near the end of our main season shares, please contact us if you have missed pick ups. We can arrange double shares with prior notice or members can opt for a box of storage squash for the winter. Winter squash will last months when stored in a dry and cooler space, they also make great table arrangements for fall.
This week you will find in your shares white kale, which is the best tasting kale we grow. Try it fresh in salads, as it is the most tender and mild of all the males, especially during this time of year. There are also radishes, an Asian variety that are surprisingly sweet and spicy, turnips, poblanos, cucumbers of all sorts, summer squash, tomatoes, bell peppers, jalapeños, butterhead lettuce, sweet Italian peppers, and delicata squash. The delicata squash is the easiest to prepare of all winter squash as their skins are soft enough to eat. Simply cut in half lengthwise and scoop out seeds. Slice into c shaped pieces, coat in olive oil, salt and pepper and roast at 375 degrees till lightly browned, about 25 minutes. Serve as is for a side, top a kale salad, add to pastas or pizzas, place in grilled cheese sandwiches or try this super easy gratin recipe.
Southwest Style Delicata Gratin
One delicata squash, sliced very thin
2 poblanos, seeds removed and sliced thin
2 jalapeños, seeds removed and sliced thin
1 tablespoon fresh sage
1 tablespoon fresh time
1/3 cup grated Parmesan or pecorino Romano cheese
1/2 cup heavy cream
2 tablespoons butter or oil
Salt and pepper
Cut squash in half lengthwise and remove seeds. Slice as thinly as possible. A mandolin makes fast and easy work of this. Remove seeds from peppers and slice thinly. Coat the bottom of a nine inch baking dish with a heavy helping of butter or oil. Layer squash and peppers in pan, adding salt and pepper to each layer. Half way through, add half of the chopped thyme, sage and grated cheese. Continue layering squash and peppers. When finished, pour cream over the top and add remaining cheese and thyme and sage. Cover with foil and bake at 350 degrees about forty-five minutes, till squash is soft. Room over cover and broil a few minutes till browned on top and serve.
Make it vegan by subbing olive oil for butter, sliced almonds for the cheese and an alternative milk or creamer for the heavy cream.
Thanks again to all our share members and we hope you enjoy a great week of eating.
– The Simington Gardens Team