Share in the Harvest Newsletter
What to Expect in Your Share Box
Zestar! Apples
This early season Minnesota hearty apple, developed by the horticulturalists at the Minnesota Landscape Arboretum's Horticultural Resource...
Hungarian Hot Pepper
Hungarian hot peppers are used fresh in salsas, dips, salads, pickled by themselves or in relishes, and as an ingredient in stews, soups...
Collard Greens
Collard greens and kale both come from the cabbage family (Brassica oleracea). Though they can be used interchangeably for many purposes,...
$20 Gift Cards
Pahl Farms CSA members can now choose their own items from Von Hanson Meats and Great Harvest Bread! This first share box of the season...
Brand Farm Eggs
Brand Farms, a 4th generation family run farm handed down through the generations since 1958, is proud to raise happy & healthy...
Radishes
A welcome addition to our salads of early spring greens, radishes offer us a splash of color and zest. Although the radish root is 94...
Bok Choy
An excellent source of vitamins A, B-complex, C, and some minerals, bok choy is also extremely high in calcium. The growing season of bok...
Kale
The oldest member of the cabbage family, kale is among the earliest cultivated and was a favorite vegetable in ancient Rome. It is a...
Rhubarb
One of the first offerings of the spring garden, rhubarb gives us its own unique taste and texture. High in vitamins A and C and a...
Cortland Apples
Baking Potatoes
Baking potatoes are a type of potato, such as a russet or white, that are commonly used for baking, but can also be used for mashing,...
Pie Pumpkins
Nothing beats the flavor of a pie pumpkin, with its sweet taste and smooth texture. It provides the most vitamin A of all the common...
This Week’s Recipes:
Pumpkin Puree
Here is a quick and easy way to cook up your pie pumpkin, so it will be available for your muffin, cake or pie recipes. After you finish pureeing it in a food processor, refrigerate and use in your recipes within 2 days. Or if you're not planning to use it...
Pumpkin Dip
Here's a delicious way to use some of your pumpkin puree. Ingredients: 8 ounces Cream cheese 1 cup light Brown sugar 1 Tablespoon (or more to taste) Pumpkin Pie spice 2 cups Pumpkin puree Apple slices Ginger snaps Directions: 1. Combine all ingredients in a medium...
Baked Acorn Squash with Red Bell Pepper
Found on the Red Sun Farms web-site, this recipe is a great light lunch or side dish. Prep time: 15 minutes Cook time: Approximately 1 hour plus 10 minutes Servings: 2-4, depending if used as a lunch or a side dish Ingredients: 2 strips Bacon Sea salt and Pepper to...
Spanish Potatoes
A great accompaniment to white fish or chicken, this recipe was found in the "What's Cooking" column of the St. Paul Pioneer Press, dated Wednesday, May 29, 2019. Food writer Jess Fleming adapted it from an original recipe posted on the website "bbcgoodfood.com"....
Oven Roasted Potatoes and Peppers
Janice and Susan, who describe themselves as "twin bloggers and work-at-home moms", shared this recipe on their site, "5 Minutes for Mom". They remind us that cooking the potatoes along the outer edges of your baking dish will ensure that the peppers and onions won't...
Quad the Sauce!
This amazing spaghetti sauce recipe is another family recipe from our own Brenda Allreck. When she isn't working in her beautiful garden or making delicious meals for her family, you'll find her in the greenhouse or market here at Pahl's. You'll notice this recipe...
Spaghetti Squash Fritters
The creator of this recipe is Vered DeLeeuw, who shares many recipes featuring low-carb and gluten-free ingredients on her site, "Healthy Recipes". She tells us "these tasty spaghetti squash fritters are the perfect low carb alternative to potato pancakes". Prep Time:...
Rutabaga Hash with Cabbage, Bacon and Leeks
The husband and wife team of Briana and Chamere offer this recipe on their site, "A Full Living". They feature many Keto-friendly recipes, accompanied by Chamere's outstanding photos. Prep time: 10 minutes Cook time: 50 minutes Servings: 6 Ingredients: 22 ounces...
The Best Cabbage Soup
This recipe was found on the Culinary Hill website, and it was shared by Meggan Hill, Executive chef and head of the Culinary Hill Test Kitchen. Prep time: 15 minutes Cook time: 45 minutes Servings: 4 Ingredients: 3 Tablespoons Olive Oil 1 Turnip (peeled and...
Week 15 Notes
Acorn squash is coming your way this week! When baked, this gift from the field has a mild buttery flavor that pairs well with a wide variety of seasonings, both savory and sweet. It can also be broiled, roasted, steamed, sautéed, pureed or microwaved. Use a sturdy, sharp knife for cutting the squash in half or piercing the skin to bake whole. Did you know that after cooking, the skin of the Acorn squash is edible? The flesh separates from the skin easily after cooking though, if you prefer not to eat the skin. Also, like pumpkins, you can roast the seeds of an Acorn squash for a tasty little snack! You can never go wrong with a stuffed Acorn squash either – give this taste explosion a try, Acorn Squash Stuffed with Apples & Raisins. Winter squash is an excellent source of vitamins A & C, fiber, magnesium, niacin, folate, iron, and potassium.
We are planning a fun-filled weekend to wrap up the season, following the last share box distribution. The Apple Pick and the Pumpkin Pick will both be the weekend of October 15th & 16th. We have a few details left to work out around the pumpkin pick and will be sure to send a communication when the plans are finalized, but save the date! The details of the Apple Pick are further down in this newsletter.
Enjoy week 15!
