፨ Week 21 ፨

If you are finding that there is cabbage building up in your fridge and you are beginning to panic, AND you have a free day this weekend, check out The Skinny on Sauerkraut workshop this Saturday at the Dickinson College Farm.  The workshop, which begins at 2 pm Saturday October 27th, will not only get into preserving cabbage, but also how to ferment many of the fall vegetables that will be filling up your shares for these last four weeks.  This is a great way to keep tasting your share all winter.  For more information and to RSVP visit http://skinnyonsauerkraut.brownpapertickets.com/.  This event is sponsored by a wonderful farm organization I am a member of as a farmer, PASA - Pennsylvania Association of Sustainable Agriculture.  This brilliant organization educates farmers, home gardeners, and foodies alike on the ins and outs of sustainable agriculture and sustainability in everyday life.  They also lobby in the name of small farms and help to network farmers to organize around vital issues.  For more information or to become a member visit www.pasafarming.org -- and remember, as a CSA member you are already a sustainable farming advocate, so thank you!

Featured Recipes:

Easy Preparation of Winter Squash:
Cut squash in half, scoop out seeds and fiber, then bake in a 350° oven for 45 minutes to an hour, until a knife can be easily inserted near the stem. Roast & eat the seeds like pumpkin seeds.
Season squash with butter and salt, or maple syrup and cinnamon.
Other quick ideas:
-- Steam cubes of winter squash and then dress with olive oil, tamari, ginger and squash seeds.
-- Add squash chunks to a hearty vegetable soup

Glazed Delicata Squash Rings

1 ½ to 2 Pounds Delicata Squash (about 2 medium)
3 Tbsp Butter, melted
2 Garlic Cloves, minced
1 tsp minced Fresh Ginger
1 Tbsp Honey

1. Preheat oven to 350 degrees. Slice off the ends of the squash and scoop out the send and fibers with a spoon. Cut the squash into ¾-inch rings.

2. Stir together the butter, garlic, and ginger in a small bowl. Brush on both sides of the squash, reserving 1 Tbsp of the mixture, and place the rings on a rimmed baking sheet.

3. Roast for 15 minutes, turning the rings once halfway through.

4. Add the honey to the remaining butter mixture. Brush the honey butter mixture over the squash and return to the oven to roast for another 5 minutes, or until completely tender and lightly browned. Serve hot. Serves 4

Beet Borscht
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish
-Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
-Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
-Ladle into serving bowls, and garnish with sour cream and fresh parsley.
From: http://allrecipes.com/Recipe/Ukrainian-Red-Borscht-Soup/Detail.aspx