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Updates Tuesday Oct. 3,2023

What’s in our shares this week?

Purple Hull peas (shell these). Bell peppers, Banana peppers, Summer squash, cucumbers, Sweet potatoes, Stripetti winter squash, Acorn and Butternut squash, tomatoes, and zucchini.

Can I store winter squash to use later in the season? We get asked this question often. Penn State extension service recommends the following:

Acorn squash  4-7 weeks at about 50-60 degree temps

Butternut squash  7 weeks at about 50-60 degree temps

Delicata and Spaghetti squash are better held over no more than about 45 days for maximum flavor—in our opinion. Stripetti squash storage is similar to Delicata.

Stripetti squash is  packed with fiber, vitamin A, potassium, folate, and vitamin C. This is a great substitute for regular spaghetti as it is loaded with an abundance of nutrients and is a whole food compared to processed spaghetti.
Below is one of many ways to use it-this squash is quite similar to Delicata squash. Let us know what you think about this variety of winter squash. You may prefer using butter, honey or maple syrup instead of the suggested recipe below. Savory or sweet, it’s good either way. 

1- 2 lb Stripetti  squash (can use spaghetti squash)
Drizzle of extra virgin olive oil (evoo), maybe 1-2 T
1/4 t sea salt

1. Preheat oven to 425F. Prepare a baking sheet with parchment paper.
2. Cut spaghetti squash in half. Keep the seeds inside. (This helps keep it moist while cooking). Drizzle olive oil, sprinkle sea salt and pepper on cut side of squash. Then put the cut side down on the parchment paper. Drizzle a tiny bit of olive oil on the outside of each squash to prevent it from burning. Rub it all over the outside with your hands.
3. Roast for 45 minutes to an hour or until the inside is completely soft and edges are slightly caramelized. Fork should pierce squash in and out easily
4. To serve: Scoop out the seeds. Add a drizzle of evoo and a sprinkle of sea salt. Then scrape out the squash and place on serving dishes. Enjoy!


Fruit, Combo and Tomato shares ended last week. 

A NEWSLETTER TO YOUR EMAIL INBOX WILL GO OUT THIS WEEK-please take a few minutes out of your day to read through it.

Updates Tuesday Sept. 26, 2023

What’s in our shares this week?

Tomatoes, Purple Hull peas, sweet potatoes, winter squash, zucchini, cucumbers, yellow summer squash and green tomatoes (for frying, pickling or making a quick relish).

This is the last week for fruit shares, combo shares and tomato shares.

Fruit shares this week:Jonagold Apples

Two more weeks after today’s delivery, left in this season.  Oct. 12 is our last delivery day.

IF YOU WANT TO USE CREDIT COMING TO YOU IN THE ONLINE STORE: the deadline for ordering from the country store is Sunday evening to get items with your next delivery. Email or call us and we will explain how to use your credit in the store.

Updates for Sept.19, 2023

What’s in our shares this week?

(Some of the following will be in your shares this week – some delivery locations may receive differing varieties in their shares).  Tomatoes, okra, sweet potatoes, yellow squash, bell peppers, purple hull peas, zucchini, winter squash (acorn or butternut) cucumbers.

The Combo and shares and the Fruit shares will receive Jonagold apples this week.  They are great for eating out of hand or baking.  A cross between a Golden Delicious and a Jonathan apple.

A farm newsletter to your email inbox will follow this online update, in a day or two.  Be on the lookout for it.  I have a few recipe links for you to check out for using winter squash, both Acorn and Butternut, and also for using your Jonagold apples.



Updates: Sept 12, 2023

What’s in our shares this week?”

Fall is here!   Sweet potatoes, Cucumbers, Butternut Squash, Spaghetti squash, tomatoes, okra, Banana peppers, bell peppers, summer squash.  Combo share: Tomatoes.       Fruit share: Golden Delicious.  Enjoy!

Do you freeze extra peppers from your share? You should – they freeze great! Here are some ideas for you: How long will they last?
 The colder the better, so at 0 degrees they should last 6-8 months. That’s a pretty good long time!
What kinds of peppers can I freeze?
You can freeze any kinds of peppers this way: green, yellow, orange, and red bell peppers, Italian frying peppers, poblano peppers, other hot peppers, etc. Any kind of pepper will work well!  They don’t require blanching! Here’s how to do it:

Prepare your peppers: Wash and dry your peppers well.
Core and seed your peppers: Slice in half and remove seeds. Cut up your peppers into strips, rings, or chunks. Or – leave them halved or Whole for stuffing. Keep your peppers dry! Don’t rinse them after you cut them up! This will help prevent freezer burn.
Optional steps: (1) Lay them out in a single layer on a cookie tray: This helps to freeze them fastest and keep them separated from each other in the bag for easy access later. (I actually never do this, but know it is the best practice if you have the time and freezer space to do it. I find they come out good without though, too.)
(2) Put them in freezer bags: Use heavy-duty freezer bags and remove as much air as possible from the bags to help prevent freezer burn. Yep that’s all you do.

Use them in the following ways:
Stir-fry: Use other veggies fresh or frozen and add in peppers towards the end to warm through. I personally love to see that bright red or green color in my wintertime stir-fries!
Soups: Use with other veggies in a veggie-based soup. So good! Or try a red pepper pureed creamy soup! They’ll warm your heart with memories of summer flavor!
Fajitas: Slice your onions and sauté until browning, quickly throw in frozen peppers to warm through and voila – you’re ready for fajitas.
Italian sausage sandwiches/subs: Repeat above except put on a sandwich or sub. Yum!
Pizza topping: Use them on a pizza! Easy and you won’t regret it!
 add them into a pot of chili towards the end. You’ll have your summer pepper flavor in your warming winter chili! This is probably our highest use of frozen red and green peppers.
Egg dishes: Scrambled in with eggs in the morning or in a quiche or frittata, fresh peppers are delicious with eggs and frozen are no different!
Shakshuka: I make this in the winter with our frozen peppers and canned tomatoes. It’s soooo good and reminds me of late summer gardens when there is snow on the ground.

Theres nothing more aggravating in winter than needing peppers or onions to make a particular recipe and have none in the house! Freezing to the rescue! Both freeze well.


September 5,2023 Updates

What’s in our shares this week?”

Tomatoes, Delicata squash, yellow summer squash-also Spaghetti squash.  Poblano and green peppers, onion, green beans, eggplant, Yukon Gold potatoes,and cucumbers. Hope I didn’t leave anything out.

FYI:  Spaghetti squash and Delicata squash are not what you’d call storage squash, so use them up within a few weeks.  When you get Butternuts or Acorn squash, they hold over longer. I try to use them within 6 weeks or so, though they may last a bit longer.

The fruit share and the combo shares this week get Fuji apples. 

**I will send out a Newsletter by Friday that will come to your email inbox-watch for it!