27 October 07Week 20 News and Produce

This season has gone by fast and I can't believe we are at our final week of the CSA. We've tried to give you storage items this last week or two so that the season will extend a little further out for you. I hope you all have a nice fall and winter break and we'll be contacting you in the early spring about a collaborative CSA venture that Tolt River Farm will be taking part in next year. It's been great getting to know more of you this season and we appreciate all your supportive emails and recipe ideas. Thank you so much for being a part of our farm!

This Week's Produce

• Winter squash - Today you are getting 'Carnival' squash (which you have had before and is a sweet dumpling variety) and the pretty 'Blue Ballet' which is a hubbard type squash. Both are delicious and easy to use. If you are going to bake the squash, try putting them in whole for the first part of the baking to soften them up so they are easier to cut in half. There is a recipe attached.
• Leeks - We didn't have much luck growing leeks this year so I ordered some from Oxbow Farm, another local Organic farm in the Snoqualmie Valley. I've attached a recipe that combines the leeks with winter squash in a wonderful risotto dish.
• Pie pumpkins - 'Winter Luxury' is the name of this variety that has been bred to have a creamy and silky texture. It makes the most amazing pumpkin pies! I've attached a recipe for a not-so-traditional pumpkin pie.
• Dry beans - 'Jacob's Cattle Bean'. These heirloom beans have an "earthy flavor with a slight sweetness" and can be used in any recipe calling for kidney beans. They are great as baked beans or in soups, stews, and casseroles.
• Hot peppers - The two varieties that make up these beautiful strings of hot peppers are 'Red Rocket' (the longer ones) and 'Thai Hot' (little ones). The 'Red Rocket' is a hot cayenne and the 'Thai Hot' is just that, HOT (80,000 Scoville units). Be careful when handling hot peppers! Hang them somewhere in your kitchen for decoration but use them for heating up your favorite dishes.
• Storage garlic - These garlic bunches will store for several months if you keep them in a dark, dry place such as a kitchen cabinet or drawer.
• Cauliflower
• Cabbage