20 October 07Week 19 News and Produce

I just got back from a walk down to the river to watch the salmon that have come back to spawn. The pinks come back every other year to the Tolt River. This was my first time seeing so many fish! There were fish all over, swimming up river, jumping, spawning, and along the rocky edges of the river in various stages of decomposition. I saw several Silver salmon (that must have been at least three feet long) darting around too.

Next week is the last week of the CSA. Please bring any stray wax boxes you may still have. Thanks!

This Week's Produce

• Green Tomatoes – Well, it is that time of year when we are down to just green tomatoes. I've attached two recipes for you to try and there are others from years past on our website.
• Brussels Sprouts – The key to cooking Brussels sprouts is in not overcooking them. The leaves cook faster than the core, so cut an X in the bottom of the stem for even cooking when cooking the sprouts whole. I've given two recipes to help you get some ideas on how to use these nutritious little nuggets!
• Cinderella Pumpkin – These are one of my favorite types of pumpkins as they vary in color from light orangey/yellow to a beautiful red. They are not only ornamental but are edible as well. I've given you a recipe for a great soup that you make and bake right in the pumpkin!
  
• Winter squash – Today you are getting ‘Butternut' squash and they are delicious! They have a sweet, nutty flavor and are very versatile. I've seen people use them in place of pumpkin in pumpkin pie but then they are delicious as a savory dish also. I've attached a recipe for one of my favorite ways to use them and it is a simple, savory pasta dish.
• Beets – Beets store really well in your refrigerator so if you are not going to use them right away, cut the greens and stems off and store them separately as they will break down faster then the beets. Use the greens as you would the chard or kale. They are great in a stir-fry or cook them down like you would turnip greens. We have some great beet recipes on our website.
• Shallots – These will store for a while if you keep them in a cool, dry, airy place. Shallots can be used raw in sauces and salad dressings or cook in place of garlic or onions. The butternut squash recipe calls for them and I use more then the 8 that the recipe suggests as they add so much to the flavor.
  
• Broccoli – We had enough to give it again!
  
• Chard or Kale bunches
  
• Sage/Oregano bunches – The recipes call for these herbs. If you aren't going to use them all up soon, try drying them for later use.
  
• Corn stalks – These we just give as an extra item for your Halloween or fall decorating.