For us greens become a welcome sight on the table as the summer winds down. We know what a valuable source of nutrition they are and just how delicious they can be. The Greens recipe section has lots of helpful hints. One of our favorites is the Kale with Vinegar and Egg.
We’ve been taste testing the various different varieties of winter squash stored in the barn, and enjoying it. Butternut, Carnival and Sunshine have all been delicious. We like to bake them in the toaster oven for a quick meal. You can either eat the squash right from the rind, or scoop it out for use in other recipes.
Baked Winter Squash
Optional: butter, honey, sorghum, maple syrup
Cut squash in half from top to bottom. Scoop out seeds. Prick the cut side of the squash with a fork a dozen or so times. Sprinkle some salt and drizzle a little olive oil on the squash. Rub to coat and bake at 350 F for 40 minutes.
Eat as is, or top with butter and sweetener.
CSA Bulk Week of
Item Member Cost Non- Member Cost
Dried herbs: $1.75 $2.00
thyme, marjoram, dried hot peppers, lovage, lavendar flowers, coriander, oregano