Good morning/afternoon/evening everyone! (depending on when you read this)
It was so wonderful to see so many of you at our Apple Pick Harvest Event this past weekend. Saturday started out a bit chilly and gray, but the sun came out in the afternoon and warmed us all up considerably. And wasn’t Sunday a perfect fall day? A sincere thank you to each one of you for an incredible turnout. Thanks for your patience as well, with the wait in the check-in line and again with the wait for the wagon ride. Many of you chose to walk to the orchard, and I must say, I admire you for that! Now you’re ready to enjoy those apples in your favorite recipes.
Since this week’s share includes two varieties of winter squash, we’re offering you a couple of the Pahl family’s favorite recipes. Both of them are from Grandma Pahl. The one titled “Savory Squash Pie” is made by Gary himself every year. And “Grandma Pahl’s Squash and Apple Bake” is an excellent side dish to accompany roast chicken or turkey.
You’ll note that these two previous recipes use the buttercup squash in your shares. The second squash, delicata, is featured in our other two recipes. Delicata squash is unique among the other winter squash because it has a thinner skin. Because the skin is thinner, its shelf life isn’t as long as acorn, buttercup or butternut, so remember to use it sooner. This skin is tender enough that it doesn’t have to be peeled. The original recipe for “Roasted Delicata Squash, Kale and Leeks with Farro” called for the kale and squash to be roasted on the same pan. I roasted mine on two separate pans, (and wrote it that way in the recipe) because of the time difference in roasting. Please do what works best for you. The second recipe using delicata squash, “Low Carb Delicata Squash with Kale and Pecans”, is super easy. I liked it so much that the serving size stated (4) didn’t apply in our family. I ate most of it!
And here is a bit of trivia shared by CSA member Kristi Fox: “I was hearing about Victorian tradition on a podcast.
Apparently celery used to be fancy food and people would display it on their dining table in vases for guests to munch on at their leisure. So I decided to try it at my house. Imagine my surprise that it works! My high schooler grabbed a stalk on her way out the door.” Thanks for passing that on, Kristi!
Have a great share week, everyone!