Saturday, October 20, 2012

Autumn Abundance

Well folks. . . here it is our last box of the season!  I can hardly believe it.  Maybe because the late summer has been so sweet and gradual turning into fall.  Should we do a storage crops option next year?    Let me know what you think.  Also, we're working on a survey.  If you don't see it in your box, then you'll get it via email soon.  

Frost on flowering buckwheat. Photo by Shannon Gilbert
Visible signs of the season coming to a close. Photo by Shannon Gilbert

Strawberries are so much sweeter after a light frost! Photo by Shannon Gilbert

 I had a good Barter Faire. . . it was warm and there was little smoke, as it was a “no fires” year.  It was a sweet time and I sold and traded most of my garlic, shallots and pie pumpkins.  I still have some, as well as celery, so call or email if you're interested.  The celery is still out in the field, so you can get it super fresh! 

Last box of the 2012 Season! Full share with fruit option. Photo by Phoebe Webb Photography

This Week's Box:  1/3 lb. bag of salad, a bit of cilantro (it's so sweet and tasty this time of year!), a full pound of shallots (grown from seed since last February), and 1 each of Buttercup – Delicata – and Honeynut Butternut Winter Squashes.  The Honeynut is a small version of the classic butternut squash.    All from 8th Street Greens.  The Pears are Concorde from Bunny Laine and the Apples are Liberty from Filaree Fruit.  Large Shares:  Extra Salad, Apples, Pears and Squash and some Strawberries.  Fruit Shares:  Concorde Pears, 2 lbs. Of Spitzenburg Apples from Filaree Fruit and Strawberries from 8th Street.

Frost melts off a cherry tomato in the morning sun.  Photo by Phoebe Webb Photography

As the season comes to a close, Shannon is grateful that many of her regular crops have out-competed the weeds. Here is pictured peas, dill, mustard, and parsley.  Photo by Phoebe Webb Photography

Fall squash bounty! These would be perfect to use in the recipe below.  Photo by Phoebe Webb Photography

 Quinoa with Moroccan Winter Squash and Carrot Stew  Bon Appétit  | January 2006
by Bruce Aidells and Nancy Oakes /// yield: Makes 4 to 6 servings

Ingredients:  STEW:   2 TB olive oil;   1 C. chopped onion;   3 garlic cloves, chopped
 2 tsp. Hungarian sweet paprika;   1 tsp. salt;   1/2 tsp. ground black pepper;   1/2 tsp. ground coriander;   1/2 tsp. ground cumin;   1/2 tsp. turmeric;   1/2 tsp. ground ginger;   1/2 tsp. cayenne pepper, Pinch of saffron;   1 C. water;   1 14 1/2-ounce can diced tomatoes, drained;   2 TB fresh lemon juice, 3 C. 1-inch cubes peeled butternut squash (from 1 1/2-pound squash);   2 C. 3/4-inch cubes peeled carrots

QUINOA;  1 cup quinoa*;   1 tablespoon butter;   1 tablespoon olive oil;   1/2 cup finely chopped onion; 1/4 cup finely chopped peeled carrot;   2 garlic cloves, minced;   1/2 teaspoon salt;   1/2 teaspoon turmeric 2 cups water;   1/2 cup chopped fresh cilantro, divided;   2 teaspoons chopped fresh mint, divided

For stew:     Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:     Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
*A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.  Does not need to soak first.  Also, it's high in protein!

Crops kept warm under row cover even through early fall frosts. Photo by Shannon Gilbert

Beautiful striped pumpkins ripening in the morning sun. Photo by Shannon Gilbert

Thanks for joining us for another great CSA growing season!  In the big picture, I feel like the 8th Street Greens CSA was better than ever this year.  My goals for next year include better production of sweet peas, green beans and cabbage and less weeding.  I'm hoping for an easier year next year for orchardists (remember the hail?) and a warmer spring (remember “January”?).  And I'm looking forward to another good round of CSA food and a kickin' “lettuce factory” again next year!  So, thanks to all of our awesome supporters (stores, restaurants, crew, neighbors, childcare, husband, farmer colleagues, and . . . ) in this amazing county and May You Have a Beautiful Walk this Autumn, a Cozy cup of Tea by the Fire this Winter and a Pleasant First Spring Breeze!  :)                       

All the Best in These Seasons!!!  ~~Shannon

Shannon loves sweet pea shoots and her CSA members! Here's to a great 2013! Photo by Phoebe Webb Photography

These pumpkins will get worked back into the earth, to feed season's crop.  Photo by Phoebe Webb Photography

One of the fields at 8th Street Greens, ready to be put to bed for the winter. What good greens and veggies we ate from this space this season. Photo by Phoebe Webb Photography

Shannon weighs apples for the CSA boxes. Photo by Phoebe Webb Photography

Sabory packs each CSA box with delicious produce. Photo by Phoebe Webb Photography

I love the Honeynut Squash, it is a miniature Butternut. So cute! Photo by Phoebe Webb Photography