Newsletter for September 23 (Maple Ambercup Squash, Cucumber and Tomato Salad)

Now that it’s officially fall it feels right that the share is so heavy on squash, potatoes, parsnips, and gourds! We are giving everyone ambercup squash this week, so it would be a good week to make some mashed, spiced squash, or even squash soup. If you don’t want squash you are welcome to exchange it for an extra option. We also have corn and cukes for everyone, since these are coming to an end. We have tomatoes too, although these should be around for a while; we harvested a lot at different stages of ripeness before the frost.

PYO Raspberries and Apples

We still have great PYO raspberries at both locations, and will continue to have them until we get a hard frost in our lower Essex fields and in Colchester. We also have PYO apples at both locations, and you can get an apple voucher as an option if you’d like. The voucher allows you to pick ½ peck Macintosh apples in Essex or ½ peck Cortlands in Colchester. Macintosh apples are great for eating and sauce. They make wonderful pie apples too, as long as you don’t mind a more “saucy” filling. Cortands are very large and are generally considered to be one of the best baking apples.

Ambercup Squash

Ambercup is my favorite squash, and one of Paul’s favorites as well. It’s similar to a buttercup or kabocha, only bright orange. Like a buttercup squash or kabocha, ambercups are a sweet, dense, relatively dry squash. They’re hard to cut when they’re raw so I like to bake them whole (see recipe below).

A note on squash: Squash gets drier and sweeter in storage. The longer you (or the farmer) store a squash, generally, the tastier it will be. I have found that I often need to add some sweetener (maple syrup and/or brown sugar) to squash early in the season for this reason. So if you find your winter squash to be better in October and November, it’s not your imagination!

Maple Mashed Ambercup Squash:

Jab the squash with a knife a few times, then put it on a baking sheet and bake at 350 degrees until tender (this can take up to 2 hours, depending on the size of the squash!) Cut the squash open and let it cool a bit. Using a dish towel to keep your hands from burning, remove the seeds and discard them. Then scoop the flesh out of the skin and into a bowl. Add a few tablespoons of butter, a few tablespoons of maple syrup, and salt, pepper, and cinnamon to taste. Mash with a fork or potato masher until smooth.

Cucumber and Tomato Salad

This is probably the last week CSA members will get cucumbers, and I can think of no better way to use them than to make this summery, delicious salad:

2 cucumbers, peeled and chopped (you can remove the seeds if you want, too)

2 tomatoes, chopped

4 chopped scallions (white and green parts)

2 tbsp olive oil

1 tbsp red wine vinegar

salt and pepper to taste

Optional: Crumbled feta cheese, chopped kalamata olives, fresh mint or parsley

Mix all ingredients together. Serve immediately.

This Week’s Produce

Single Share:

2 ears corn

1 lb. tomatoes

1 cucumber

1 small ambercup squash

Choose 3 option:

1.25 lbs. parsnips

3 lbs. potatoes

1.5 lbs. peppers

1 bunch kale

2 small butternut squash

1 voucher for 1/2 peck PYO apples (Macs in Essex, Cortlands in Colchester)

4 decorative gourds

Small Share:

4 ears corn

1 lb. tomatoes

2 cucumbers

1 ambercup squash

Choose 4 options:

1.25 lbs. parsnips

3 lbs potatoes

1.5 lbs peppers

1 bunch kale

2 small butternut squash

1 voucher for 1/2 peck PYO apples (Macs in Essex, Cortlands in Colchester)

4 decorative gourds

Large Share

6 ears corn

2 lbs. tomatoes

2 cucumbers

1 ambercup squash

1 pint grape tomatoes

Choose 5 options:

1.25 lbs. parsnips

3 lbs potatoes

1.5 lbs peppers

1 bunch kale

2 small butternut squash

1 voucher for 1/2 peck PYO apples (Macs in Essex, Cortlands in Colchester)

4 decorative gourds

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