Friday, October 1, 2010

Week 19

Week 19

Delicata Squash (Small, pale yellow and green) or
Red Kuri Squash (Bright red) or
Pie Pumpkin
Butternut Squash (Pale yellow, big)
Spaghetti Squash (Pale yellow, oval)
Acorn Squash
Breakfast Radishes
Pac Choi
Heirloom Tomatoes
Japanese and Rosa Bianca Eggplant
Green to Red Bell Peppers
Sweet Mini Bell peppers (Red, orange, or yellow)
Jimmy Nordelo Sweet Frying Peppers (red long and red)
Serrano Peppers (Long, thin light green and VERY hot)
Jalapeño Peppers (Dark green and hot)
Thai Chili Peppers (Small very red and hot)
Hungarian Carrot Pepper (Small, orange, and VERY hot)
Green Beans
Rainbow Chard, Collard Greens or Dino Kale
Yukon Gold and Red Potatoes??

Thai Basil

The end of the 2010 CSA season is here. We are hoping to send you one more heavy box loaded with fall favorites that should last a little while in your pantry. We have been eating lots of squash at our house and are in love with it. We hope you enjoy it, too. Additionally (barring a hard frost tonight) you will each get some wonderful deep green celery to try. As I mentioned before, this celery is much darker and more flavorful than most store-bought. It is a favorite in soups and stews at our house. We are rounding out the squash with roots such as beets and carrots and maybe even beloved spuds. Steve is digging as I write.

Before I get to some Kicking Mule Farm recipes, I wanted to take a moment to thank some folks who made this season possible and successful. First and foremost, thank you, CSA members. Your trust in us and financial backing is the reason we exist. Thank you for allowing us into your homes and bellies. We hope we met your needs and hope you will consider Kicking Mule Farm again in the future.
Additionally, we would like to thank the following: Ted and Janet, for allowing us to use their land, tools, machines, computer and rooting us on along the way. Joel and Ted, for helping us erect the hoop house this spring. Karen at the Lucan Locker, for giving us refrigerator space for our produce. Sue and Dick, for doing one of our deliveries for us. Toni, Robin, Alan, Lori, Anne, Val, Jared, Ashley, Sue, Dick, and Janet, for assisting with planting, weeding, harvesting, and feeding the masses of hungry farmers. Last but certainly not least, thanks to Miles and Frances for patience during the busy season and allowing mom and dad to chase their dreams…and of course for picking those darned peas.


This is a favorite of many of our friends and families when they visit. It is relevant because many items in your box this week can be used to assist.

Dry Black Eyed Peas
Chicken or veggie stock
Garlic (lots)
Onions (1/2)
Carrots (2-3)
Celery (2-3)
Bay Leaves
Herbs (whatever you like)

Soak peas over night in water. Rinse the next day. Cover with stock in slow cooker or pot on the stove over medium heat. Add bay leaves and whatever other herbs you dig.

Sauté onions, carrots, celery, and garlic in butter. Once they are lightly cooked dump them in with the peas. Stir occasionally to avoid burning on bottom of pot. Cook until peas are soft (1-3 hours, depending on method).

Coarsely chop up greens. Chop more onion and garlic, too. Put some butter, oil, or bacon fat into a pan and sauté onions and garlic, then add greens. Cook to desired consistency. We don’t cook ours very long, because I don’t want them mushy.



1-2 butternut squash (depending on how many folks you are feeding)
chicken or veggie stock
other veggies of your choosing (I add broccoli to mine)
bay leaves

Peel the skin off the squash and cube the meat. Put it in a pot and pour stock over it. Add bay leaves and thyme and cook over medium heat until squash is easily punctured by a fork.

Sauté garlic, onions, and other veggies of your choosing. Add to squash. Mix and add or decrease stock to meet your desired consistency. Remove bay leaves and thyme.

Put soup in blender or mixer and blend until creamy. Eat!

Have a great winter, everyone. Please shoot us an email and let us know how we did, we really appreciate your feedback.