Update, Oct 10, (Last delivery)
What’s in our shares this week?
Tomatoes, Carrots, Banana and Bell peppers, Eggplant, Sweet potatoes, Butternut and Acorn squash, Spaghetti squash.
Sweet potatoes (store at room temps-they hold over really well) They don’t like to be cold.
Use your Spaghetti squash within a few weeks. Acorn, use within a couple months. The Butternut will hold over longer than the Acorn squash.
Your Carrots will hold better if you remove the greens and store in your fridge crisper drawer. (The greens can be used if you make vegetable broth. Just use about about half cup chopped carrot greens).
Carrots can be frozen in freezer bags for later use. Wash and peel them. Leave small carrots whole. Cut others into thin slices, 1/4-inch cubes or lengthwise strips.Water blanch small whole carrots 5 minutes, diced or sliced for 2 minutes and lengthwise strips 2 minutes. Cool promptly, drain and package in freezer bags or freezer containers, leaving 1/2-inch headspace. Seal and freeze.
Chop your bell peppers, freeze on a cookie sheet, then put in freezer bags to use this winter. (No running to the store to get a green pepper or two for recipes this winter).
This is the last week of CSA this season.Thank you so much for being an important part of our mission here at the farm, that being to grow and deliver fresh wholesome and nutritious food for your family table.