White and red potatoes
Super sweet oranges
Spaghetti or Butternut squash
Small haas avocado
Hi everyone. I wanted to share something I have been doing with the Sapote Fruit. I have been pulling off as much skin as I can and then de seeding and blending them. Then I add them to soups as a thickener/ sweetener. I added two to about 2 quarts of a spicy, middle eastern lamb stew. It thickened it up a bit and added a mild, pleasant sweetness. Next was a butternut, carrot potato pureed soup. Sapote made a real nice addition there as well.
Everything is going pretty good on the farm front. It is starting to feel like the beast of hotter days is past us. Tomatoes are finally coming in strong. I was getting worried there for a while. But like magic, they finally are putting on some color for us. There will be both Cherry and large tomatoes in the box tomorrow. I did not get out with a camera today. But I will tell you about these Zutano avocado trees that are hanging out on the north east end of the main garden. I cannot wait to get these beautiful fruit in the box. They are amazing looking. According the our local Ag dept, Zutano’s are set to be released around the middle of November this year. We will do a local sample at the end of October though. I have never been accused of following rules very well.
I want to make a first mention about our fall work party. Last Spring’s work party was a real success and a good time. There is no date as of yet. But we better get one set quick, with the holidays just around the corner.
The volunteer force is starting to bubble up again. A few new faces this week, plus our hand full of regulars has really helped move things along.
On a technical note, I want to remind all our members that there is a link at the top of the page for Members to Log in to your account. From that page, you can check your next delivery, put a box on hold, make a payment. And more. If you do not know your password. Or you think you never got one. Email us here. For those of you who are not so tech savvy. I am one of you. Just send us an email. We can answer any question or make any change to your account that you need.
The Big question for this week is: Are you going to spaghetti squash heaven, or butternut squash heaven?
This recipe is from Nate and Jade. Our fearless and super creative volunteers
1 cup soaked cashews
1cup veggie broth (veggie bouillon)
1/4 tsp salt
1 tsp thyme
1 tsp rosemary
Homemade bread crumbs (bread and c olive bread)
Soak cashews for 2 hours
Roast the butternut squash 45 minutes at 400 degrees
Puree the cashews with veggie broth until smooth (in food processor or good blender)
Add the butternut to the cashew puree and blend until smooth
Add in the salt, rosemary and thyme
Cook pasta till al dente
Mix pasta and puree together
Top with homemade bread crumbs*
Cook uncovered in oven at 350 for 30minutes.
Serve with sautéed greens for a delicious meal
*to make homemade bread crumbs, make small cubes out of your old bread toss into pan and coat with olive oil and cook on medium heat for 7mins.