CSA Newsletter–Week 21

newsletter with photo

The lower chickens got access to the lower field this week. They dust bathe, scratch, and peck at green tomatoes with extraordinary happiness. They seem to be scratching around the base of the apple trees a fair bit, and we are hoping they are feasting on Coddling Moth larvae likely incubating there, which makes us extraordinarily happy.  Their waddling run to the garden when we open them in the morning makes me smile. They run as though their wings are tied to their bodies, forgetful, it would seem, that they can actually fly. Yet fly they do, on the occasion when they are racing for some good treasure one of them has spotted and they no one wants to miss out on.hens

Their enthusiasm for life inspires my own. May it always be so.

From Field to Market

Assorted big Winter Squash (butternut, speckled hound, sweet pumpkin, spaghetti)
Assorted smaller Winter Squash (acorn, futzu pumpkin, delicata)
Assorted greens (chard, collards & kale)
Broccoli Florets
Cortland Onions
Red Onions
Leeks
Beets
Popcorn
Cabbage
Fennel
Assorted Hot Peppers
Oregano
Parsleypopcorn

New from the Field

We harvested the popcorn a few weeks ago and it has been drying in the racks behind the Market. We’ll distribute it now, but use it as decoration in your house for about a month before you pop it. The kernels need to be completely hard so that you can’t pierce them with a fingernail for the popcorn to pop well.

For popping: remove the kernels from the cob by rubbing them off with your fingers. Once you get it started it’s not hard to rub off the rest although this is a great activity to do as a family! You can pop it in a bag in your microwave, but we prefer the stovetop. You can use any heavy pan, although we have a cool stovetop Whirley Popper that allows us to turn an arm that keeps the popcorn moving.

For those who have never popped popcorn the “old fashioned way” here are the Very Simple directions.corn

Put 1 1/2-3 Tbsp. oil in your pot (or none–you don’t need oil for the kernels to pop). Add up to 1 tsp. salt and a rounded 1/2 c. of kernels. Cover the pot with the lid and keep it on throughout the popping! Turn your stove to medium high and jiggle the pot over the heat to keep the kernels from burning. After 3 minutes or so they will begin to pop. Keep jiggling until the popping nearly stops. Remove from heat, dump into a bowl, and enjoy.

If you popcorn looks more like corn nuts they will be delicious anyway, and it means you didn’t wait long enough for the kernels to dry.

Recipe for the Week

Our Monday night dinner with interns this week Kelly suggested we make Butternut Squash Lasagna, which I’ve never tried before. Join us by making your own at home. Here’s the link to a Martha Steward recipe that Kelly has for us to try.

And speaking of squash… Acorn Squash came in first in your overall preferences for Winter Squash, with Butternut coming in 2nd. That said, that was based on a smallish sample since the number of you who are picking up crates declines every week as the season winds down.

And speaking of cooking… the Nov. 13th Fern Creek Cooking class is full, but we still have four spots left in the Nov. 20th class. If you want to partake in a night of Slow Food–cooking and eating with intention and friends–let me know. Our November theme is Holiday Hor d’oeuvres. For more information follow the link above.

 

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