September is an exciting time where summer veggies have not yet disappeared and winter veggies are starting to make their way in. It is just the stuff you need for of all sorts of colorful, flavorful and rich meals.
So this week as we continue to send you the usual summer suspects of sweet peppers, corn, hot peppers, cucumbers, eggplant, zucchini, lettuce, herbs and of course tomatoes, we will also be sending you the first WINTER SQUASH of the season.
This week we will be offering a few new extras. First pre-bagged salanova salad mixes - convenient fresh and delicious for 5$ a bag. And second, bulk sweet peppers! We will be offering 6lb of peppers for $20. There are many ways you could save sweet peppers, one of my favorites this year is just roasting and freezing so I can pull them out this winter and make fresh roasted pepper soups or dips like romesco or toss them on pizzas. I have included a recipe below for how to roast the red peppers. And finally we will be offering bulk 'seconds' shallots at a discounted rate. We will be offering these in 5lb bags for $8.50. They are super tasty and I have been enjoying batches of caramelized shallots in all my meals these days. They may not hold as long as our others (and thus are being sold at a discounted rate) but the taste quality is still fantastic!
It's hard to believe but we have 6 weeks left in the CSA! So for these last 6 weeks we will be offering a different squash each week in your CSA share. We're hoping you enjoy this opportunity to try lots of different winter squash varieties!
After a variety of squash has offered one week, extras of that squash variety will be available the following weeks in the 'extras' section on Harvie. So if you like a variety one week you will have the ability to purchase it again in the coming weeks. These squash will keep for a long time all through the winter, so don't be shy to add on your favorites!
This weeks squash is a fun favorite - SPAGHETTI SQUASH!
I like to eat this one like a fresh pasta. It can be served with sauce, but my favorite way is with butter, olive oil, salt, pepper and either fresh parsley or dried herbs such as rosemary, thyme and sage.
Here is a great simple recipe for how to best prepare spaghetti squash: https://www.loveandlemons.com/how-to-cook-spaghetti-squash/
ROASTED RED PEPPERS:
1. Cut peppers in half and remove the stem and seeds.
2. Place skin side up on a baking sheet covered with parchment paper.
3. roast for about 15-20 mins or until skin begins to brown
4. Remove from oven and place directly into a bowl and cover bowl with a plate to trap the steam - this helps release the skins.
5. As they cool down enough to touch remove them from the bowl and remove the skins.
6. Now they are ready to use for whatever you like. You can freeze them just like this, or salt them toss them in a jar with garlic and herbs and cover with olive oil and use within a week (or you can freeze the jar to save for later)
PS - just a heads up we will be offering some winter shares this season after the summer CSA ends, so keep your eyes out for an email from us soon about what will be offered and how to sign up!
