The week of September 22, 2008 we got Swiss chard, sweet corn, green beans, winter squash, sweet potatoes, peppers, apples and herb.

Sept 29 is the last summer pick-up. PLEASE return all boxes by that date. If you are continuing with the Fall season, it begins Oct 6 and all logistics remain the same as for Summer.

In the past, we sent one email a week, listing the veggies, recipes and other food for thought. We are going to discontinue using email for this after the first couple weeks into the Fall CSA. Instead, all the same information will appear here. The veggies, recipes and food for thought are all found at NEWS (click NEWS above the farm photo).

If you don’t want to guess when the web site has been updated, you can use something called an RSS feed. With RSS, instead of you going to a web site, the web site comes to you. Instead of looking for updates repeatedly, only to find nothing new, RSS will notify you only when there IS something new. In the case of the produce listings, recipes and food for thought, that will be weekly through November 24. After that date, the updates will be less frequent until we begin promoting the 2009 Spring/Summer CSA.

Watch this 3 minute video on how to set up an RSS feed in plain English. Don’t forget to turn your speakers on so you can hear it.

Recipes

About this time in the season, I am challenged to find original ways to prepare our CSA veggies – especially those items we get repeatedly. First I try to remember that this what it means to eat in season. Just requires more creativity.

Spoon bread to use that corn – and Cornmeal and Kale Spoon Bread with red peppers or combine the two recipes and use several of the CSA ingredients at once.

Sweet potato soup – here are a couple I like: Black Bean and Sausage Sweet Potato Soup and Sweet Potato Soup with Buttered Pecans.

There is always curried sweet potato salad. I use yogurt, chopped onion, curry powder, salt & pepper and top with shredded coconut (unsweetened).

Funny looking squash… Regardless of how the squash looks, you can always cut it in half and bake it with butter and favorite herbs. I am considering making a squash and oregano soup. Cook the squash in chicken broth with onions and garlic. Put in blender. Add chopped chicken/turkey sausage. Add chopped fresh tomato or a big dollop of tomato sauce. Heat all together. Then chop oregano and add on top at the end.

Food for Thought

A reminder that eating locally will save you money as the economy is challenged. Have a produce preserving party! Gather some friends to prepare produce for freezing or canning (if anyone still knows how to do it). Then share the fruits of your labor. A good guide for the preserving process can be found in Barbara Kingsolver’s book Animal, Vegetable, Miracle.

Here are a couple things I am trying to do. If I don’t really need something, I don’t buy it. Could I get it instead on Freecycle.com or swap something with a friend? How do I organize my time so I drive as little as possible? Do you have ideas to share? Click Comments» below to share ideas on living local, eating local, canning, freezing, cooking, recipes, reading recommendations, questions or whatever is on your mind.

Cheers,

Erin