Farm Share Week 20: Oct 14-17, 2015

Farm Share Week 20: Oct 14-17, 2015

Hello from the farm,
T‎ minus 3 weeks (including this one) to go for farm share. This week was the first one of the season where we spent more time inside the building (washing and packing) than outside. Lots of hearty comfort food veggies this week! I’m talking squash, pumpkin and cabbage‎. 
 
Speaking of squash, we have spaghetti squash this week, which gets its name from the noodle-like texture its flesh gets when cooked. With any squash, cutting it in half top to bottom, scooping out the seeds and roasting face-down in a 1/2 inch of water for about 45 mins or until tender works great. With spaghetti squash, next separate the noodles with a fork. I recommend parmesan and lemon to flavour it. It’s very craveable. For butternut squash, it makes a divine creamy soup or is great roasted alone or with other veggies. You can even add it to curries or chili for some rich texture.
 
Here’s your line-up on this crisp fall day:
 
Half Share
-russet potatoes
-pumpkin
-carrots
-red leaf lettuce
-sweet peppers
-green cabbage
-radish
-squash (spaghetti squash or butternut- alt. Pepper)
-baby bokchoy
-garlic chives
 
Whole Share (same as above with)
-green onions
-eggplant
-cilantro
-green kale
-raddichio
 
Have a flavourful week!
 
Jennifer

This weeks recipe is for all that leftover turkey you have.  Turkey carcass soup I already turned mine into stock, but I still plan on making it since I have lots of cabbage to use up.  I hope you all had a blessed Thanksgiving and enjoy the beautiful colors of fall.

About the Author

Stephanie

My name is Stephanie Hofman and this is my 5th year with the farm share program.
I am an earth loving hippie-follower of Christ-lover of all people and love to try new things. I am not a blogger outside of zephyr organics-so please keep this in mind as I continue to learn the in’s and out’s of what it means to create a good blog and to be a good blogger!

My family and I do our best to make everything at home from scratch, but we are not fully organic, non-GMO, nor are we dairy free or gluten free. I do my best with what I have and am slowly but surely making changes towards a more healthy lifestyle.

I try and keep the recipes that I share to encompass all diets-some will be desserts, some will be juicing recipes (last year I failed epically at my juicing fast-FYI don’t add ‘more kale’ just to use it up in a recipe) some gluten and dairy free-some vegan and many in between.

Most of the items in the box I am familiar with now-but a few years ago I didn’t know what bokchoy was nor had I ever heard of swiss chard-now they are my 2 favourite items to get in my box!

I’m a free going spirit who has taught herself most things and love to help others out since I’ve only become who I am and gotten to where I am in life because of the love and generosity of those who’ve I’ve encountered. I’ve never been very good at spelling nor have I been very computer savvy. Any feedback and suggestions are always welcome.

Thank you so much for joining us on this journey towards supporting local farmers and supporting the growing organic food movement. May your box bless you and your family all season long and I look forward to sharing my recipe successes and failures with you.

View all posts by Stephanie →

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