CSA News from Windflower Farm
Delivery #16, Week of September 17th, 2018
This week’s share. You’ll get arugula, Winterbor kale, mustard mix, and sweet potato leaves. Your share will also include radishes, tomatoes, peppers, garlic, potatoes and delicata squash. Next week, you’ll get carrots, more delicata squashes, leeks and a variety of greens, among other vegetables. This week’s fruit will be Zest Star apples. Next week it might be plums.
The delicata squash in your share is unlikely to last, so eat it up! Delicata is my favorite squash. I simply cut them lengthwise, clean out their seed cavity, place them cut side down on a moistened cookie sheet or pie dish to catch the juices, and bake at 350 to 375 degrees for 35 to 45 minutes, until fork soft. Their skins are edible. My mom would serve winter squashes with butter and maple sugar, but I don’t usually use anything. Delicatas can also be cut into smaller chunks and roasted alone or among a medley of vegetables.
We began our sweet potato harvest last week, and several large totes are now curing in the greenhouse. We’ll post images of the harvest on our Instagram page in the next week or so. They taste best after having been cured in a warm, moist environment for eight or ten days. We used the tractor to place the heavy totes near the greenhouse heater, then flooded the floor to achieve 99-100% humidity, and cranked up the heat to achieve a temperature of 80 degrees. During this brief period of time, the starch in the tubers will be transformed into sugar, making them ready to eat. We’ll send some sweet potatoes next week. In the meantime, we are sending bunched sweet potato leaves. They are a mild, slightly bitter green that can be used as a substitute for kale or Swiss chard in any dish.
Have a great week, Ted