Newsletter for September 9 (Kale Salad with Beets and Maple Vinaigrette)

We’re starting to get into the autumn portion of the CSA, which means squash, potatoes, hearty greens, and apples. We will also continue to offer many summer veggies (corn, cucumbers, zucchini, peppers, tomatoes, beans), since we grow these up until we get a frost, which generally doesn’t happen until early October. We also grow lots of broccoli and sweet potatoes in the fall, as well as cauliflower and brussel sprouts. Not all of these crops thrive every year, so I can’t promise we’ll be able to offer all of them, but I am hopefully that there will be new items to look forward to towards the beginning of October or perhaps even sooner!

Bread and Coupons

The bread this week is Waitsfield Common. As always, local cheese will be a dollar off for CSA members. This week we have some new cheeses, including fresh Maplebrook Farm fresh mozzarella!

PYO Apples

Everyone will have a choice of some sort of fruit this week (probably small watermelons or ginger gold apples), or a voucher for a ½ peck PYO apples. In Colchester there are macintosh apples to pick, and in Essex there are a variety of early apples, including ginger golds and macs. The trees in both locations are young and a dwarf variety, so the picking is easy for kids and adults alike.

Butternut Squash

Butternut squash is a good all-purpose winter squash. Unlike some other varieties, it is fairly easy to peel and cut into chunks, making it great for all sorts of dishes. I love to make soup, and I generally start with raw squash. If you have the time, though, and don’t want the hassle of peeling and chopping your squash, you can just cut it in half, scoop out the seeds, and roast it as is. When the squash is cooked through (this can take over an hour), just scoop out the flesh and use it in your recipe.

 

Butternut squash soup is pretty simple — you start with lots of sauteed onions, add some raw or cooked squash and stock, and, when everything is soft, you puree your soup up in a blender (or with a hand-held blender). You can add things to the onions (I like apples and sage, but curry powder is great too), add things when you add the squash (a peeled, cubed potato adds some creaminess and body), or add things after the soup has been pureed (cream, milk, or coconut milk). You want to make sure you season the soup with lots of salt and pepper at the end, and you can garnish each bowl with yogurt, sour cream, or fresh herbs. Here is a recipe that’s a good starting off point.

Kale

Fall is a great time for kale salad – particularly one with sweet beets, candied walnuts, and maple vinaigrette (I had a similar dish at the new Jericho Cafe and Tavern recently; it was fantastic!)

Kale Salad with Beets and Maple Vinaigrette

For Maple Vinaigrette (from Eating Well Magazine)

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 2 teaspoons pure maple syrup

  • 2 teaspoons whole-grain mustard

  • Salt & freshly ground pepper, to taste

  • Combine oil, vinegar, maple syrup and mustard in a small bowl or a jar with a tight-fitting lid; whisk or shake until well blended. Season with salt and pepper.

Kale Salad

1 bunch kale

3-4 tablespoons maple vinaigrette

3 medium beets, cooked, peeled, and sliced (still warm is best)

candied walnuts

gorgonzola cheese

Wash kale and remove center ribs. Chop into bite-sized pieces and toss with vinaigrette and sliced beets. Serve at room temperature with cheese and walnuts sprinkled on top.

Single Share

Fruit (TBA — probably watermelon or apples) OR voucher for 1/2 peck PYO apples

2 lbs yukon gold potatoes

1 bunch fresh sage OR 1 cucumber

Choose 3 options

1 butternut squash

5 ears corn

1.2 lbs beets

1 lb yellow beans

1+ lb roma tomatoes

1 lb tomatillos

1 bunch kale

1 $3 PYO berry voucher

Possible: variety peppers

Small Share

Fruit (TBA — probably watermelon or apples) OR voucher for 1/2 peck PYO apples

3 lbs yukon gold potatoes

1 cucumber

1 bunch fresh sage OR 1 extra cuke

Choose 4 options

1 butternut squash

5 ears corn

1.2 lbs beets

1 lb yellow beans

1+ lb roma tomatoes

1 lb tomatillos

1 bunch kale

1 $3 PYO berry voucher

Possible: variety peppers

Large Share

Fruit x 2 (TBA — probably watermelon or apples) OR 2 vouchers for 1/2 peck PYO apples

5 lbs yukon gold potatoes

1 cucumber

1 bunch fresh sage OR 1 extra cuke

1 lb carrots

Choose 5 options

1 butternut squash

5 ears corn

1.2 lbs beets

1 lb yellow beans

1+ lb roma tomatoes

1 lb tomatillos

1 bunch kale

1 $3 PYO berry voucher

Possible: variety peppers

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