CSA Newsletter Thirteenth Edition
Posted on September 9, 2009
This Week’s Harvest:
‘Matty’s’ Yellow Potato
‘King Richard’ Leeks
Mixed Onions
Winter Squash Assortment (Acorn, Spaghetti)
Swiss Chard
‘Black Beauty’ Eggplant
‘Ghostbuster’ Eggplant
Green Bell Peppers
Purple & White Bell Peppers
‘Cubanelle’ Pepper
‘Jalapeno’ Pepper
‘Red Cayenne’ Pepper
‘Habanero’ Pepper
Regular Tomatoes
‘Juliet’ Plum Tomato
‘Amish Paste’ Tomato
‘Toma Verde’ Tomatillos
Opal Basil
Rosemary
Herb of the Week:Rosemary
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. The name rosemary has nothing to do with the rose or the name Mary, but derives from the Latin name rosmarinus, which is from “dew” (ros) and “sea” (marinus), or “dew of the sea” – apparently because it is frequently found growing near the sea. Rosemary is easily pruned into shapes and has been used for topiary. When grown in pots, it is best kept trimmed to stop it getting straggly and unsightly, though when grown in a garden, rosemary can grow quite large and still be attractive. It can be propagated from an existing plant by clipping a shoot 10-15 cm (4-6 in) long, stripping a few leaves from the bottom, and planting it directly into soil.
(from: http://en.wikipedia.org/wiki/Rosemary)
Crop of the Week: Spaghetti & Acorn Squash
The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, spaghetti marrow, squaghetti or fish fin melon is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow, and orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark’s fin (when cooked in a soup form). Spaghetti squash can be baked, boiled or steamed, and served with sauce as pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash are relatively easy to grow, thriving in gardens or in containers. Spaghetti squash plants may cross-pollinate with Zucchini plants.
Acorn squash (Cucurbita pepo) is a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. Although considered a “winter” squash, acorn squash belongs to the same species as all “summer” squashes (including zucchini and yellow crookneck squash). As the name suggests, its shape resembles that of an acorn. It is also good for winter storage, keeping several months in a cool dry location such as a cellar. Acorn squash are easily grown. The seeds of the squash are also eaten, usually after being toasted. Acorn squash is most commonly baked, but can also be microwaved, sauteed, and steamed.
(from:http://en.wikipedia.org/wiki/Spaghetti_squash)
(from:http://en.wikipedia.org/wiki/Acorn_squash)
Butterflied Chicken with Lemon & Rosemary Recipe
Apple-Stuffed Acorn Squash Recipe
Crockpot Spaghetti Squash Recipe
-This will be the last week for Tomatoes.
-We’re at the height of New Jersey’s agriculture season and things are going well, aside from the late blight that most farmers are dealing with this year. Jersey Corn & Tomatoes are at their freshest, and peppers & eggplant are prolific as well. In a few weeks, our winter squashes (acorn, butternut, & spaghetti) will be ready, as well as everyone’s favorite fall treat…pumpkins!! Keep an eye out for the Griggstown Hay Wagon, fully loaded with fall fun!
-Our BagShare Project continues…Our helpful shareholders have started making re-usable bags for use in the CSA or Market. We still have plenty of material left if anyone is interested in helping out. Please get in touch with Johann for the material.
