CSA Farm Share 2013: Week 17

[surrealestate]

So much squash! What to do, what to do… Last week, I froze a bunch of celery for soup, beet greens, and also green beans. Maybe I should freeze more this week and just focus on the squashen. Who's got some awesome winter squash ideas? Right now I am thinking roasted, soup, and ravioli. Also pondering making pickled beets, just cuz.

Lovely Fall weather is lovely, but it's already starting to get kinda cold in the mornings, which means winter is coming. Sigh.

• 2 lbs Kentucky Wonder Beans
• 20 Cubanelle Peppers
• 2 Butternut Squash
• 4 Acorn Squash
• 2 Sugar Pumpkins
• 2 bunches Arugula
• 2 bunches Beets (+Greens)
• 2 bunches Carrots (either scarlet nantes or chantaney)
• 6 lbs Mutsu Apples
  = 39#

I wonder how many years before the farm share weight less than Tadpole.

[Up-to-the-minute squash count: 11]

Comments

[42itous.livejournal.com]

My mom brought us a butternut squash yesterday -- mainly to feed to Little Bear, but she wasn't going to eat the whole thing. So baked it, and then I ate some mixed with almond milk, maple syrup, and pumpkin-pie spices. And then this morning I had some sliced on toast with maple "butter" and cinnamon-sugar. I'm not usually a fan of squash, but those were yummy.

Here was the first thing that came to mind when you mentioned squashen: http://www.seletsucre.com/pumpkin-kibbe/
I haven't actually made pumpkin kibbeh before -- in fact, I may not ever have eaten it... but it is a thing some people like to do with pumpkin.

If you're pickling your beets, you might try throwing the carrots in there too. I've been pickling carrots along with cucumbers this summer and I like the result a lot. Radishes, too, if you happen to have some.