October 6 (Summer’s-Last-Gasp Succotash)

We will have decorative gourds and mini pumpkins this week, along with what will probably be the last of the sweet corn, summer squash, and cauliflower. We have just set up the big displays of pumpkins around the parking lot in Essex, and, along with the Mums and colorful winter squash displays, it’s a lovely sight. We had another very cold night on Sunday, but we still haven’t had a frost hard enough to put an end to the fall raspberries in Essex, so if you’d like to pick berries or apples you still have time! Have a PYO voucher that you won’t be able to use? Just bring it in to me at pick-up and I can give you an extra option or stand credit.

Bora Bora Squash

Along with butternut squash, we are giving out Bora Bora squash this week. Bora Bora squash is a fairly new variety that many here in the northeast aren’t familiar with. Bred to be sweet and flavorful and a great storage squash, these large round squash are the favorite of many farmers and chefs. They taste great, are never watery and bland, and if you are looking for a squash to store until Thanksgiving, you have the best chance with one of these. Just remember that winter squash store best at room temperature. If you notice a small soft spot you want to cut the spot out and cook your squash right away; cooked, mashed squash freezes well in a zip-lock bag!


The beef is now at Maple Ridge meats, where it will hang for about 7-10  more days and then be cut. I should be able to go pick it up the week of the 19th, if not sooner. I will let you all know what the pick-up day and time will be within the next week. It sounds as if the hanging weight was high, so I should have plenty of beef for everyone on the waitlist, plus maybe 100-200 more lbs. If you’re still interested in beef, let me know!

Creamy Soups

A lot of the items we are giving out this week are great in creamy soups. I made a potato, leek, and cauliflower soup yesterday that was great, and very easy. You just saute the sliced white part of the leeks (or chopped onions) in butter or oil until soft, then add your roughly chopped veggies and some stock or water (just enough to cover). Simmer until the veggies are tender, then puree until smooth. You can then add milk, cream, or even coconut milk, and season with salt and pepper. This works well with butternut squash (add some curry powder or maybe sage and apples), broccoli (some cheddar cheese at the end is good), or even carrots (fresh ginger and citrus are nice additions).

Summer’s-Last-Gasp Succotash

(Adapted from Martha Stewart Living)

1/2 cup unsalted butter

1 medium onion, cut into 1/4-inch dice (or whites of 2 leeks, chopped)

2 garlic cloves, finely chopped

2 red bell peppers, cut into 1/4-inch dice

2 yellow summer squash, cut into 1/4-inch dice

1 cup frozen lima beans

2 cups fresh corn kernels

Salt and freshly ground black pepper, to taste

2 tablespoons fresh sage, coarsely chopped

In a skillet over medium-high heat, melt butter. Add onion or leek; cook until translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. Stir in sage, and serve.

This Week’s Produce

Single share 5 options, small share 7 options, large share 10 options

5 ears corn

1+lbs sweet bell peppers

3 summer squash

3 leeks

4-5 decorative gourds and or mini decorative pumpkins

1 head cauliflower

Butternut squash

Bora Bora squash

3 lbs potatoes

1.3 lbs carrots

1 large or 2 small cabbages

(Anyone who would like some also gets fresh sage)


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