2015 CSA – Week 15

CSA Week 15_2

C.S.A. Newsletter Week 15

Day in the Life of Winter Squash

If you were to peek into a day in the life of a farm worker, depending on the season, there’s a very good chance you could guess ahead of time what vegetable we would have in our hands. We play with lots of different vegetables, but there are certain veggies that require a lot more time and attention than others. In winter you will most likely find us washing carrots or shallots; in spring and summer, we are known to be caught green-handed with our hands in the salad tank in the morning, and in the tomato trays or melon bins in the afternoon. In autumn, that “certain vegetable” is winter squash. Like tomatoes and melons, winter squash is a high-maintenance favorite that takes up a majority of the work hours each day.

When winter squash ripen into perfect plumpness, they are cut from their stems and put into a wooden bin on a truck bed. At this point, they are usually caked with mud, so they get fork lifted over to the washing station, or stored nearby to wait their turn. We use towels and a spray-hose to give each individual squash a preliminary scrubbing. The squashes are rinsed and tumbled over drying mats on a conveyor belt, to be met by a crew with towels handy to polish dry and sort each one. Squashes store best if they are dry, so this is an important step in their preparation. Once they are sorted into boxes for CSA, farmers’ markets and orders, they are ready to be adopted by a loving family that will make them a hot meal.

It’s SQUASH TOWEL TIME! Do you have any old, clean towels you can donate to us? We would be grateful to have them for squash washing and drying. Bring towels to drop off at our barn or farm stand. THANK YOU so much!

Table of Box Contents:


Kabocha Winter Squash: Your squash will store 2-3 months at room temperature. Kabocha squash has a savory, smooth-textured flesh that is great to be peeled and diced (using a sharp, heavy chef’s knife and some energizing work-out music), and then stir-fried or roasted. I like to add it to curries, stews, or pastas. If dicing it is too much trouble, never fear! All winter squashes can be baked whole or halved and de-seeded. Bake about 50 minutes, or until it’s soft. After it has cooled, scoop out the flesh to add to recipes or freeze for later.



Bunched Gold Beets

Celeriac, also called Celery Root: First, trim off the knobby skin of this troll-like character. Chop and cook the white inside the same way you would any root vegetable. Celeriac has less starch than many other roots, and a flavor like nutty celery that is great roasted or in soups.


1 Onion,  1 Red Shallot

1 Pimento Pepper