The past 24 weeks have flown by! As we reach the end of the 2018 season we’re already planning for 2019. A few weeks ago we asked for your feedback. We sincerely appreciate the responses we’ve received. Your feedback has prompted us to contemplate some big changes for next year. These changes will likely include a Free Choice CSA where members choose the contents of their weekly shares. We’re holding off on registration for now while we iron out the details. Look for an email with more information in early December!
Inside Your Share
You MAY find the following items in this week's share. Actual contents vary based on share size, pick-up location, and harvest variations.
Cabbage- Red and Green
Daikon Radishes / Red Radishes- These radishes are double the fun. The greens are delicious cooked or in salads.
Mashed Potatoe Squash
Sun Chokes- This delicious root vegetable was a staple crop for Native People in our area. They are low in calories, high in fiber, and a low-carb. Sun Chokes can be eaten raw, roasted, or sauteed.
Cheese Shares from Daily Crisis Farm
This weeks cheese shares will receive: Farmer's Choice If you are interested in adding local cheese or eggs to your share, please contact Gina: email@example.com.
Please return your empty green bags each time you pick up your share. Our egg distributor no longer accepts returned egg cartons. Please recycle these at home.
Tips for Cooking Your Neck Pumpkin
Wash your neck pumpkin under running water to clean debris off the surface.
Slice the pumpkin in half and remove the seeds from the center with a spoon. Scoop out the stringy flesh.
Wash the inside of the pumpkin under running water to remove any remaining seeds.
Cut the pumpkin into chunks. The size of the chunks is not crucial. Just slice the gourd into sections.
Fill a large saucepan with 1 inch of water. Place the pan on the stove and bring the water to boil.
Add the pumpkin sections to the boiling water. Once the water begins to boil again, reduce the heat on the burner to "Medium." Simmer the neck-pumpkin chunks in the water for 30 minutes.
Dump the cooked pumpkin into a colander to allow the pieces to drain and cool. Once you can handle the pumpkin comfortably, peel off the rind with your fingers or use a knife if necessary. Mash the remaining part of the pumpkin with a fork or potato masher for use in a recipe.
Preheat your oven to 325 degrees Fahrenheit.
Place the neck pumpkin into a baking dish, with the rind pointing up. Add 1/4 inch of water to the dish.
Set the baking dish in the hot oven. Bake the neck pumpkin until it is tender. The time will depend on the size of the pumpkin. Poke the rind with a fork. When the tines slide through easily, the pumpkin is done.
Remove the rind and mash to pumpkin once it cools.
Bag icon by Milky - Digital innovation for Noun Project.
Cheese icon by Co-Effect Creative for Noun Project.
Arrow icon by Third Eye for Noun Project.
Bowl & cutting board icon by Claire Jones for Noun Project.
Fridge icon by Joost Harr for Noun Project.