Weekly Weed Archive

Week Five

November 23, 2010

What’s In Your Basket This Week?

  • Winter Squash:
  • Butternut or Spaghetti
  • Hubbard (Family Shares only)
  • Potatoes:Red,White and even a few purple ones
  • Rosemary
  • Brussels sprouts  (Family Shares only)
  • Garlic
  • Leeks
  • Onions
  • Carrots
  • Beets
  • Watercress
  • Butter Crunch
  • Gourmet mix,Includes varieties such as  Outredgeous,Tango,Dark Lollo Rossa, and others.
  • Pears from New Harmony
  • Tomatoes

Ideas for Eating, Cutting, Cooking and Keeping the new stuff:

Winter squash come in many shapes and colors. No two look exactly alike. The different varieties of winter squash may be substituted for each other in your many squash recipes.

Butternuts are the quintessential soup squash: thin-skinned, easy to peel, incredibly meaty, golden-hued, and sweet. If you’re in the mood for some winter comfort food that you can eat with a spoon, this is your squash. Not that Butternuts can’t play a main role in lots of other dishes as well: curries, root roasts, braised or glazed. They are easy to handle, delicious to eat, and impressive to behold.

And if you want to do something simple, try roasting your Butternut: Heat the oven to 400. Peel your butternut and slice into ¼ inch rounds. Douse a roasting pan with some olive oil or melted butter. Arrange the rounds on the pan, sprinkle with salt, pepper and/or herbs like sage, thyme or rosemary, and drizzle with a little more oil/butter. Roast for about 20-30 minutes without turning until the squash is tender.

Store your Butternut on the counter, not in the fridge. It will keep for months if conditions are cool (about 50 degrees) and dry.

Spaghetti squash when baked it has fibers that separate into long noodles,resembling spaghetti.A fun treat and kid friendly. Fork out and serve with your favorite sauce.

Store your squash on the counter, not in the fridge. It will keep for months if conditions are cool (about 50 degrees) and dry


Hubbard squash an heirloom. The yellow flesh  tends to be very moist and longer cooking times in the oven are needed. The extra-hard skins make them one of the best keeping winter squashes. They are irregularly shaped, with a skin that is quite “warted” and irregular. They have a blue/gray skin, and taper at the ends. Like all winter squash, they have an inedible skin, large, fully developed seeds that must be scooped out, and a dense flesh.They are generally peeled and boiled, cut up and roasted, or cut small and steamed or sautéed. It’s perfect for pies.

The best and longest storing winter squash, can be successfully stored 6 months at 50 to 55 degree F. with 70% relative humidity.

Potatoes store almost forever in the fridge. We usually put ours in a plastic bag in the crisper drawer.  There is nothing like a freshly-dug potato – they usually have much more flavor and juiciness than those that have sat around on shelves for months.These were dug up last night.

Roasted or boiled with rosemary.

Some spud trivia for you:

Potatoes are the leading vegetable grown worldwide, produced in 130 countries, from below sea level to above 14,000 feet.

They are native to the Andean mountain region of South America where they have been cultivated for over 5000 years.

Potatoes belong to the Solanum family, along with tomatoes and many deadly nightshades.

Americans eat an average of 75 pounds of potatoes per year – mostly in the form of French fries and potato chips.Hope these are not.

Rosemary, keep moist in a ziplock in the fridge it will last for weeks or dry it and use later. Fabulous in on or around that turkey.

From Sara,Lynn and Symbria

Brussel Sprouts ,Just to remind you how organic we are you have to really wash the aphids off these. Or eat them . You can cook them,the sptouts up in a number of ways. One of the best things you can do, especially if you are eyeing them dubiously and reliving “eat your vegetables” childhood nightmares, is to roast them.  Toss them with some olive oil and salt, and put them in the oven at 400 until they are tender and a little crispy-browned. They get sweeter and saltier. So good that you might just like them. And maybe, just maybe, you’ll love them.

Refrigerate loose sprouts in an open bag.

Garlic,this was grown last winter and harvested this fall.I personally eat garlic in and on everything raw or cooked.We like it on popcorn.

This is my favorite website for recipes. It  has everything you need for Thanksgiving.

http://www.epicurious.com/articlesguides/holidays/thanksgiving/thanksgiving?intcid=epi_hptile1

We love to imagine Red Acre food  on your table  this week, feeding your family and friends from near and far. Hopefully this will be one of the most local, seasonal Thanksgivings you’ve ever enjoyed. And hey – if you’re traveling out of town to join loved ones elsewhere, don’t leave your veggies behind! We will be packing the whole dinner  for my son and his family including my 8 day old grandson.  No need to leave your local produce behind when you can stuff the spuds right in there next to your toothbrush and clean socks.

Seriously ,feasting and veggie traveling aside, Eating locally on Thanksgiving is a radical and important act. Why? Because around the country, the food that goes into preparing most Thanksgiving meals will probably have traveled over 1500 miles. It will probably be highly processed, heavily packaged, and funneled through a complex industrial food chain. It will not directly support family farmers, or sustainable agriculture, or local economies. Eating Red Acre produce on Thanksgiving does.
 Thanksgiving is the perfect opportunity for us to say a giant thank you for being a part of the farm this season. We love feeding you, we love getting to know you, and we’re deeply grateful for your support.

Happy Local Thanksgiving

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