Dry Dock Farm CSA Newsletter, Fri, Sept. 9, 2011, Week #15
Posted 9/11/2011 2:22pm by Michelle Wagstaff.
Dry Dock Farm CSA Newsletter
Fri., Sept. 9, 2011
Week #15
Fri., Sept. 9, 2011
Week #15
Farm News: Hello Everyone! This has been a great week we got rain. We picked up some shade cloth a that a man had on Craigs List. So hopefully next season if it is this hot by putting shade cloth over our lettuce bed we will be able to have some thru the summer. We got two nice rains. So that will help the fall garden grow. You can water and water but nothing beats a rain.
Some members have been emailing us wondering when the last week of delivery is. After this week we have 7 deliveries left for the full share members and if you are a half share and was delivered to this week you have 3 weeks of delivery left. If you are a half share and was not delivered to this week you have 4 more deliveries.
Our winter shares will be delivered the week of Nov.7th and 21st, Dec. 6th and 20th. The day of delivery will be announced at a later date. We sometimes have to schedule it according to the weather. There are still a few winter shares available for those still interested. Don't forget the early sign up discount is over at the end of September. So you might want to take advantage of the savings on a full share it is $110.00 on a half share it is $55.00.
You received a new items in your coolers this week it is spaghetti squash or acorn squash. Some of you may have never used them before. I have a two recipe below to help you prepare it. They are winter squashs, so if you don't have time to use it this week, no problem, winter squash will keep for weeks in some cases months if it is kept in a cool dry spot.
For those of you who have an abundance of peppers and don't know what to do with them. Peppers are the easiest vegetable to freeze for later use. I seed them cut and dice them into the size I need, throw them in a ziplock bag and place them in the freezer. Then through the winter when I make spaghetti sauce or chili I just have to take out what I need and add it to the recipe.
We should have one more week of grapes maybe two and apples will be in. I am hoping to be able to get some pears for us also a little later. But we should finish out the season with apples. I will let you know when extra apples are available for anyone who wants to put some up for applesauce or pie filling.
We will have beef and pork bundles available again in a few weeks, so let us know if you are interested. All the other products including the chickens are still available except the wheat berries we are out at the preset time. We still have extra potatoes and onions if you are interested.
What's in the Cooler: This week we have Pepper Medley, Yellow Squash, Onions, Potatoes, Spaghetti Squash or Acorn Squash, Cucumber, Zucchini, Eggplant, Grapes and a dozen eggs.
"Precious gems are profoundly buried in the earth and can only be extracted at the expense of great labor."
-----------Sir Anandamayi Ma
Recipe of the Week: Spicy Spaghetti Squash
1 small spaghetti squash cut in half and seeded
1 T. olive oil
1/2 cup minced onion
3 cloves of garlic, minced
2 green onions, minced
12 ounces ground white turkey meat
2 cups crushed tomatoes
2 T. red wine
2 tsp. capers
2 tsp. minced oregano
2 tsp. crushed red pepper flakes
2 T. chopped fresh parsley
Preheat oven to 350 degrees
Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.
Heat the oil in a skillet over medium high heat. Add the onion garlic and scallions and saute for 2 minutes. Add the turkey and cook for 4 minutes. Add the tomatoes and wine and bright to a boil, lower the heat and simmer for 20 minutes.
Add the capers, oregano, red pepper flakes and parsley. simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave covered for 2 to 3 minutes. Top the squash with the sauce and serve. (you can grate some parmesan cheese over top.)
This recipe is from the American Diabetes Association. You can use spaghetti squash with any of your favorite pasta recipe. My favorite way of using it is after you roast it. Pull the strands out with a fork and place it in a skillet with some olive oil, garlic, chopped onions and saute it. If it is a little dry you can add some chicken broth. Then when I serve it I top it with some grated parmesan cheese.
Glazed Acorn Squash Rings
1 acorn squash cut in 1/2 inch slices and seeded
1 Tablespoon butter, melted
2 garlic cloves minced
1 tsp. minced fresh ginger'
1/2 tsp. cinnamon
dash of nutmeg
4 T. Maple Syrup
Preheat oven to 350 degrees
Slice off ends of squash, slice into 1/2 inch slices. Take out seeds.
Stir together other ingredients and brush both sides of squash with mixture. Place on a greased baking sheet. Bake in oven for about 15 minutes turning half way thru the baking time. If you have remaining syrup mixture brush on again during baking.
Parting Thoughts: Well the summer garden is winding down and the fall garden is starting to kick in. So for the next few weeks we will have both summer and fall vegetables in the cooler. So when we have this change over in some of the weeks you will either get one or the other vegetable in your cooler. So some members won't get the same as some of our other members. We call it our grab bag veggies.
I hope everyone received the email about our October Farm Festival. We are working on some great fun things to do with the kids, it should be a fun day in the country. We have already been hearing from some members. We hope the weather cooperates and we have a nice day.
Please remember to leave your coolers out. We only have so many extra coolers. Also, don't forget the ice packs. That's it for now. See you all next week and thanks for supporting our farm.
Dry Dock Farm Family,
Michelle, Leah, Frankie, Sierra and Tyler
Some members have been emailing us wondering when the last week of delivery is. After this week we have 7 deliveries left for the full share members and if you are a half share and was delivered to this week you have 3 weeks of delivery left. If you are a half share and was not delivered to this week you have 4 more deliveries.
Our winter shares will be delivered the week of Nov.7th and 21st, Dec. 6th and 20th. The day of delivery will be announced at a later date. We sometimes have to schedule it according to the weather. There are still a few winter shares available for those still interested. Don't forget the early sign up discount is over at the end of September. So you might want to take advantage of the savings on a full share it is $110.00 on a half share it is $55.00.
You received a new items in your coolers this week it is spaghetti squash or acorn squash. Some of you may have never used them before. I have a two recipe below to help you prepare it. They are winter squashs, so if you don't have time to use it this week, no problem, winter squash will keep for weeks in some cases months if it is kept in a cool dry spot.
For those of you who have an abundance of peppers and don't know what to do with them. Peppers are the easiest vegetable to freeze for later use. I seed them cut and dice them into the size I need, throw them in a ziplock bag and place them in the freezer. Then through the winter when I make spaghetti sauce or chili I just have to take out what I need and add it to the recipe.
We should have one more week of grapes maybe two and apples will be in. I am hoping to be able to get some pears for us also a little later. But we should finish out the season with apples. I will let you know when extra apples are available for anyone who wants to put some up for applesauce or pie filling.
We will have beef and pork bundles available again in a few weeks, so let us know if you are interested. All the other products including the chickens are still available except the wheat berries we are out at the preset time. We still have extra potatoes and onions if you are interested.
What's in the Cooler: This week we have Pepper Medley, Yellow Squash, Onions, Potatoes, Spaghetti Squash or Acorn Squash, Cucumber, Zucchini, Eggplant, Grapes and a dozen eggs.
"Precious gems are profoundly buried in the earth and can only be extracted at the expense of great labor."
-----------Sir Anandamayi Ma
Recipe of the Week: Spicy Spaghetti Squash
1 small spaghetti squash cut in half and seeded
1 T. olive oil
1/2 cup minced onion
3 cloves of garlic, minced
2 green onions, minced
12 ounces ground white turkey meat
2 cups crushed tomatoes
2 T. red wine
2 tsp. capers
2 tsp. minced oregano
2 tsp. crushed red pepper flakes
2 T. chopped fresh parsley
Preheat oven to 350 degrees
Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.
Heat the oil in a skillet over medium high heat. Add the onion garlic and scallions and saute for 2 minutes. Add the turkey and cook for 4 minutes. Add the tomatoes and wine and bright to a boil, lower the heat and simmer for 20 minutes.
Add the capers, oregano, red pepper flakes and parsley. simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave covered for 2 to 3 minutes. Top the squash with the sauce and serve. (you can grate some parmesan cheese over top.)
This recipe is from the American Diabetes Association. You can use spaghetti squash with any of your favorite pasta recipe. My favorite way of using it is after you roast it. Pull the strands out with a fork and place it in a skillet with some olive oil, garlic, chopped onions and saute it. If it is a little dry you can add some chicken broth. Then when I serve it I top it with some grated parmesan cheese.
Glazed Acorn Squash Rings
1 acorn squash cut in 1/2 inch slices and seeded
1 Tablespoon butter, melted
2 garlic cloves minced
1 tsp. minced fresh ginger'
1/2 tsp. cinnamon
dash of nutmeg
4 T. Maple Syrup
Preheat oven to 350 degrees
Slice off ends of squash, slice into 1/2 inch slices. Take out seeds.
Stir together other ingredients and brush both sides of squash with mixture. Place on a greased baking sheet. Bake in oven for about 15 minutes turning half way thru the baking time. If you have remaining syrup mixture brush on again during baking.
Parting Thoughts: Well the summer garden is winding down and the fall garden is starting to kick in. So for the next few weeks we will have both summer and fall vegetables in the cooler. So when we have this change over in some of the weeks you will either get one or the other vegetable in your cooler. So some members won't get the same as some of our other members. We call it our grab bag veggies.
I hope everyone received the email about our October Farm Festival. We are working on some great fun things to do with the kids, it should be a fun day in the country. We have already been hearing from some members. We hope the weather cooperates and we have a nice day.
Please remember to leave your coolers out. We only have so many extra coolers. Also, don't forget the ice packs. That's it for now. See you all next week and thanks for supporting our farm.
Dry Dock Farm Family,
Michelle, Leah, Frankie, Sierra and Tyler
