FarmShare September 27th, 2017

Summer’s last hurrah

With temperatures 15 degrees above normal, it feels like an endless summer this year. This warmth has helped fuel a rebound in tomatoes, so if you want to make sauce but haven’t yet, this is your last chance. The dryness is keeping tomato diseases from spreading quickly, but once we have cool, wet weather they will be done.
Green and yellow wax beans are prolific, so we have another week of U Pick beans. Beans are easy to freeze, blanching is optional, so this is a good chance to stock up for winter. If you don’t have time to pick today, come on Saturday during pickup (10-1). No limits on how much you can pick!

Our pork at Brunswick BBQ Oktoberfest

They’ll be smoking a whole pig at Brunswick BBQ for Oktoberfest on September 30th. Go enjoy some delicious food and drink and celebrate!

Eggplant or Green Beans
Acorn or Carnival Squash

Mints, Oregano, Sage, Thyme, Dill, Bronze Fennel, Summer Savory, Marjoram, Parsley,
Cilantro, Basil, Lemongrass

Bachelors Buttons, Amaranth, Sunflowers, Black-Eyed Susans, Cleome, Zinnia, Pincushion
Flower, Dahlia

Important Dates
October 11: Fresh chicken
October 25: Last Wednesday CSA, last fresh chicken
October 28: Last Saturday CSA

Refrigerator Pickled Beets
4 or 5 beets (1 bunch)
1/4 cup cider vinegar
1 tbsp sugar
1 tbsp olive oil
1/2 tsp dry mustard

salt & pepper
Scrub beets until clean and trim off leaves. You can either boil or roast them. To boil, cover with an inch of water in a saucepan, bring to a boil then simmer 30-45 minutes until easily pierced with a fork.
To roast, rub beets with olive oil and wrap in foil (they can all be wrapped together). Roast at 400 for an hour until easily pierced with a fork.
Peel the cooked beets. Quarter or slice them. Combine the vinaigrette ingredients with a whisk and add salt and pepper to taste. Let beets marinate in vinaigrette 30 minutes at room temperature. Store in refrigerator.
recipe from SimplyRecipes

Beetroot & Feta Burger
3 cups grated raw beets
1 1/2 cups rolled oats
1 small onion
7 oz feta or firm tofu
2 cloves garlic
2 tbsp olive oil
2 eggs
handful fresh basil
Grate the beets, onion, and garlic using a food processor or box grater. Transfer to large bowl with olive oil, eggs, and oats and mix well. Add cheese, basil, salt, pepper and stir to combine. Set aside for 30 minutes so oats absorb juices. Form 6-8 patties. Grill a few minutes per side or fry a few minutes per side in a greased pan. Serve with bun or grilled sourdough and toppings of your choice.
recipe from

Acorn Squash and Cashew Sorbet
Since it is still summery, how about something frozen? You can probably use any kind of squash.
3 1/2 cups acorn squash puree
3 tbsp cashew butter
1/3 cup sugar
1/4 cup honey
1 tsp cinnamon
1 tsp nutmeg
salt, to taste
Combine all ingredients in a food processor and process until very smooth. Taste and add more
sugar or salt if it needs it. Chill for 4-6 hours and then churn in an ice cream machine. Freeze
for 2-3 hours until firm.
from Serious Eats (Ethan Frisch)

"Beauty is excrescence,
superabundance, random
ebullience, and sheer
delightful waste to be
enjoyed in its own right."
- Donald Culross Peattie, An Almanac for Moderns