Newsletter for October 28 (Hubbard Squash Tea Bread)

It’s the last week of the CSA, and we’re offering another all-options share! If you plan to take lots of produce to store for the next month or so, we have plenty of potatoes, sweet potatoes, and squash. The potatoes and sweet potatoes should last for a month at least; just keep them in a dark place that’s 50 – 70 degrees. The winter squash — especially the bora-bora — should last even longer, and will get sweeter as time goes on. If you’re storing winter squash you can just leave it out on your counter or keep it anywhere that’s around room temperature. As long as your garage never gets below freezing, a garage is fine as well, and works well for larger squash like hubbards. You don’t have to worry about the bora-bora squash, but you want to keep an eye on the other varieties. Use squash quickly if you notice a soft spot (just cut it out); squash can go from mostly good to all bad VERY quickly.

Thanksgiving Share and Next Year’s CSA

I will have the sign-up for the Thanksgiving share and for next year’s CSA out this week again for folks who missed last week. If you’re unsure about joining next year you can just add your name to the list to receive the sign-up info next spring, and you can decide then if you’d like to re-join. I will e-mail everyone in early November with the Thanksgiving share info again, so if you’re not sure if you’d like to sign up you can just wait and then sign up via e-mail if you decide to get a share. I don’t need to know the final number of Thanksgiving shares until around the 10th of November.

Cauliflower

We have tons of cauliflower this week, and I’m so happy that we are able to give it out as part of the share! I love steamed cauliflower with cheese sauce, but cauliflower is also delicious roasted and in creamy soups. Cauliflower puree also makes for a great (and healthy) mashed potato substitute.

Hubbard Squash

Hubbard squash is sweet and bright orange inside. It’s a great substitute for pumpkin in pies, muffins, and breads (I like it more than pumpkin; it’s less stringy). As I mentioned in the Sunday night e-mail, you can also eat the seeds as you would pumpkin seeds. Before you get out an ax or handsaw to cut open your hubbard squash, I’d advise you to check out this very short youtube video. It sounds funny, but dropping the squash on a cement floor is BY FAR the safest and easiest way to get your squash into pieces. You want to cook all of your squash as soon as you open it, but you can puree or mash most of it and freeze it in zip-lock bags for future dishes if you’d like!

Hubbard Squash Tea Bread

(Adapted from Eating Well Magazine)

  • 2/3 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 3/4 cup hubbard squash puree
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 large egg
  • 1 large egg white
  1. Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
  2. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
  3. Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.
  4. Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.

This Week’s Produce

Fresh sage (optional)

Choose 5 options:

1 head cauliflower

3 lbs sweet potatoes

1.3 lbs broccoli

3 lbs potatoes (will have a few different varieties)

1 bunch kale

1 bunch chard

1.3 lbs bell peppers

1 large or 2 small heads cabbage

1 ambercup squash

1 bora bora squash

1 giant blue hubbard (counts as 2 options)

1 $3 pumpkin voucher

Possible: apples, other varieties of winter squash

Small Share

Fresh sage (optional)

Choose 7 options:

1 head cauliflower

3 lbs sweet potatoes

1.3 lbs broccoli

3 lbs potatoes (will have a few different varieties)

1 bunch kale

1 bunch chard

1.3 lbs bell peppers

1 large or 2 small heads cabbage

1 ambercup squash

1 bora bora squash

1 giant blue hubbard (counts as 2 options)

1 $3 pumpkin voucher

Possible: apples, other varieties of winter squash

Large Share

2 bunches fresh sage (optional)

Choose 10 options:

1 head cauliflower

3 lbs sweet potatoes

1.3 lbs broccoli

3 lbs potatoes (will have a few different varieties)

1 bunch kale

1 bunch chard

1.3 lbs bell peppers

1 large or 2 small heads cabbage

1 ambercup squash

1 bora bora squash

1 giant blue hubbard (counts as 2 options)

1 $3 pumpkin voucher

Possible: apples, other varieties of winter squash

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