D&V Organics CSA
Week 20
The last 5 weeks of this year's CSA season are upon us. Our green vegetables are starting to come along in the field nicely with the rain over the past week, and our tomatoes have managed through the rain decently. This week, we'll be introducing a new fingerling potato variety, a new winter squash variety (pictured), shallots as well as red batavia lettuce. Back in late July, we began our winter squash harvest, which needed time "curing" in a warm environment (our greenhouse) to help convert the starches to sugar. After the curing process, we then transferred the winter squash into a cooler environment, approximately 55F, to store for several months. A new variety to us, and one that stores particularly well, Black Futsu (pictured on the front of the newsletter) needs about a month in storage to fully develop sugars and change from a greenish tan to a cloudy brown color. Black Futsu is a Japanese variety of winter squash, also called Japanese Butternut. The outside, skin, is edible and the flesh inside is somewhere between an acorn squash (flakey and dry) and a butternut squash (moist and sweet). This squash can be treated like any other, cut it in half, scoop out the seeds and roast it in the oven with a little olive oil and salt, no need to peel, just eat the entire thing.
Enjoy,
Derek and Crew
