Hello Farm-ily!
What beautiful weather, even if it is a little hotter and drier than average. We have been seeding the last of the fall crops outside. Arugula, spicy mix, cilantro, radishes and turnips are the only seeds we can put in now and harvest by Thanksgiving.
WE have some fun new items this week.
From Good Dog Farm we have Gai Choi. This is a slightly spicier bok choi; like a cross between Bok Choi and Broccoli Rabe. Perfect for those of you craving greens and bok choi!
We will have more fresh ginger, more winter squash and pie pumpkins! We have a very small crop of celeriac so if this intrigues you and you know how to use it here it is!!
Fresh ginger is great for grating into tea, Golden milk, stir fry, and used in ginger bread and ginger snap cookies-WOW-what a difference fresh ginger makes. Try a piece this week!
Pie pumpkins are great for soup (a household favorite here in the fall) and of course pie! They can be roasted and eaten like winter squash as well. See our great recipe at the bottom of this email.
IF you haven't already please take the time to fill out our survey here. WE super appreciate the chance to look at what you love, what you're Luke warm about and what you want more of!
Check out the Farm-ily page for new recipes and storage tips all the time. There is a link to the survey there as well.
Those of you in the summer share there are 2 deliveries left after this one! (most of you on Tuesday deliveries are WHOLE season). Whole season goes until the Tuesday (11/23) before Thanksgiving!
As a reminder we've made some changes for next year, for the better
26 week Whole Season share for 2022 that runs May 15-November 13.
Whichever share you have now your 2022 membership will renew into the 26 week share. Less confusion. Better service, more choices.
The 2022 Spring share will be limited enrollment and reserved for returning members and you must sign up manually for Spring season. This is a 7 week season. You can sign up for this share starting next week. Spring season is NOT on auto-renew.
This year’s auto renew date is Oct. 20.
It means you get first choice at shares that sell out quickly like the small size veggie share, fruit share, and egg add-on shares.
It means the best price OSF can offer and early sign on bonus gifts!
You will receive an email about your membership details on Friday, Oct. 15 that will be separate from the usual weekly share email detailing that week’s pick up.
We appreciate your loyalty, your support and your enthusiasm for eating local food! Thank you!
This week:
Bread share: Simple Country (extras will be Roasted Garlic Asagio and Cinnamon Raisin)
Fruit share: LAST FRUIT share! This will make 18 weeks. Shaw Apples-Nittany.
Cheese share: Farmer's Choice! Might be Colby, Longhorn or Habenero!
Yogurt drink: Raspberry (on farm pick up only)
Sweet potatoes this week: All Purple or Japanese. These potatoes never do as well as the traditional orange ones but they are delicious and we try every year to give you sweet potato variety. They are more nutritious and delicious!
INGREDIENTS
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2 teaspoons olive oil2 cloves garlic, minced1 small onion, chopped.5 tablespoon fresh ginger, grated1 cup orange juice2 cups veggie or chicken broth1teaspoon salt1 teaspoon orange zest.5 teaspoon ground black pepper1 pinch ground cloves2 tablespoons fresh parsley, minced.5 cup pumpkin seeds, toasted
DIRECTIONS for soup
- See below for how to make homemade pumpkin puree (could substitute butter squash for this soup as well)
- Heat oil in large stockpot over low heat.
- Add garlic, onion, and ginger and saute until the onion is soft and golden.
- Be careful not to scorch the ginger.
- Add pumpkin, orange juice, stock, salt, orange zest, pepper and cloves and simmer for 10 minutes over medium heat.
- Garnish with parsley and toasted pumpkin seeds.
Instructions for making puree from a fresh sugar (pie) pumpkin
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Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
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Using a sharp knife, cut pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.
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Brush the pumpkin flesh with oil (about a tablespoon), sprinkle with (sea) salt, and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape.
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Bake for 45-50 minutes or until a fork easily pierces the skin. Then remove pan from the oven, let the pumpkin cool for 10 minutes, then scoop out and use for whatever dish you’d prefer!
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If turning into purée, simply scoop pumpkin into a high-speed blender or food processor and blend until creamy and smooth. if it has trouble blending, add a little water. But it shouldn’t need it!
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Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 1 month (or longer).
