Tag Archives: harvest

CSA Recipes Week 11

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Harvesting Squash

Harvesting Squash

1/5 of our total winter squash harvest

1/5 of our total winter squash harvest

We are now only 2 weeks away from the end of our inaugural CSA season. For us, it has been a true pleasure delivering vegetables to our members on a weekly basis. After these final two weeks of CSA harvests, we will be continuing to reap a bounty, however the goods will be directed to our wedding feast. On October 6, we will be tying the knot, and Dan Martello, the executive chef at Good Luck restaurant, has created a menu incorporating all of our farm fresh ingredients.

So after our members receive their final basket of veggies, our labor will be devoted to reaping a bounty to share with our devoted family and friends. We have so thoroughly enjoyed sharing our produce with members, and soon look forward to a wedding meal prepared with many of the same products.

Until then however, we continue to encourage our members to experiment with new ingredients. Having harvested nearly 1000 lbs of winter squash this past week, we will be sharing the bounty with our members for the next two distributions.

 

Roasted Spaghetti Squash
1 medium to large spaghetti squash
extra virgin olive oil
salt
freshly ground pepper
crushed red pepper (optional)
minced garlic OR tomato sauce
 
 
Preheat oven to 425 degrees. Cut squash in half and scoop out the seeds. Rub squash halves with oil and sprinkle with salt, pepper, and crushed red pepper, if desired. Place skin side up, flesh side down, on baking sheet and roast until tender, about 45 minutes to 1 hour. Once tender, scoop out flesh and fluff until long tendrils form. Toss with additional olive oil and freshly minced garlic, or tomato sauce. Finish with grated Parmesan and serve hot.

CSA Updates Weeks 3 and 4

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The last two weeks have been fruitful here at Pachamama Farm. Each week we have been  busy harvesting haricot vert beans and zucchini almost every other day. We also began digging our multicolor carrots and continued to harvest beets, bigger than usual this week. We are trying desparately to stay on top of weeding chores, which have been nonstop due to all the rain we’ve had this season. And we have been steadily harvesting firewood from our woodlot for the upcoming winter. In our free time (hah), we are trying to cook tasty meals with the fruits of all our labor, or are slowly beginning to stock our freezer with blanched greens and extra herbs.

For those who are eating vicariously through workingwithclay, last week our share consisted of the following:

Lemon or thai basil, haricot vert green beans, baby mustard greens, purple-veined pac choy, turnips, two types of head lettuce, radishes, and summer squash.

Today we harvested the following for our members:

Baby fennel, multicolored beets, multicolored carrots, red and green head lettuce, rainbow swiss chard, “adolescent” red russian kale, haricot vert beans, and summer squash. 

We hope everyone has been enjoying their fresh goods. We look forward to the upcoming weeks when we will soon see onions, kale, cucumbers, tomatoes,  and much, much more.

Bringing in the Bounty: CSA Weeks 1 and 2

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Last week we reached the ultimate in farmer gratification, our first harvest! We proudly cut, rinsed, and bagged baby greens that had been tempting us for days, and bunched ripe red radishes that hit you with a real spicy punch. We pulled huge purple-topped turnips, and gave away purple-veined pac choy. All of the harvesting done each Tuesday, from now until the end of September will be done in preparation for Tuesday’s CSA distribution, here at the farm.

Last week our members received the following: Baby Red Russian kale, baby mustard greens, baby lettuce, purple-veined pac choy, turnips, radishes, and cilantro.

This week our share consists of: Baby mustard greens, butterhead lettuce, pac choy, swiss chard, beets, radishes, turnips, dill thinnings, our first haricot vert green beans, and our first zucchini.

CSA members please note: the reason you did not receive another week of baby lettuce is because the heat caused it to bolt prematurely and to therefore turn bitter. We hope you enjoy the additional mustard greens and the butterhead lettuce in your salads this week! Also, for those of you who carpool, and have many shares picked up at one time, please let us know if you ever think your share is missing an item when you get it home, for we will make it up to you in the following week.

It has been extremely rewarding to finally pull in the fruits of our spring labor, and to hear the grateful feedback from our CSA members, regarding each week’s bounty. There is so much more to come that we look forward to. Stay tuned.