Hello CSA Members!
Feels like fall is finally getting here. Temperatures are cooling down, the weeks ahead look rainier, and we’re starting to see the leaves turn – just a tiny bit!
As the weeks roll by, our produce offerings continue to change bit by bit, becoming more “autumnal.” However, our summer crops still aren’t ready to give up! You’ll definitely see that in this diverse share coming up.
Speaking of: delivery will be taking place Monday afternoon (tomorrow). Be sure to leave out your coolers with ice packs out then!
Here’s what you’ll be getting this week:
- Carnival Squash (New!)
- Red Round Slicing (or Heirloom) Tomatoes (Or Combo of Both!)
- Cherry Tomatoes
- Shiitake Mushrooms
- Green Kale Bunch
- Genovese Basil Bunch
- Norland (Red) Potatoes
- Summer Squash (Zucchini, Patty Pan, or Crookneck – or Combo)
- Red Onion
- Sweet Onion
We’re gearing up for a very busy next few days, not only because of CSA delivery (and restaurant delivery). We’ll be attending Cobble Hill’s Farm Dinner this evening, and tomorrow following deliveries, you can find us (and our food!) at the 2nd Annual Feed Iowa First Charity Dinner!
Hope to see you there!
Carnival Squash | Explanation and Tips
Last week you got acorn squash – this week you’ll be getting carnival squash!
Carnival squash is like acorn squash’s more colorful cousin. In fact, it technically IS an acorn squash (same species of plant and very similar varietal genetics) but with some key differences, as we have come to learn while growing it.
Number 1: Carnivals are definitely more decorative (obviously!). Unlike acorn squash, you can let this one be a beautiful fall centerpiece for a couple of weeks or so before you eat it, a dash of autumn color unlike the monochrome green acorn squash.
Number 2: Carnivals taste sweeter (at least to me) and their sweetness is a little more reminiscent of maple syrup. It’s less like the sweetness of delicata, kuri, or kabocha, with the more “sweet potatoe-y” sweetness (don’t know what those squash are? You’ll soon find out!)
With that said, you can prepare them much like an acorn squash – slice in half, remove seeds, and roasting is the best way (the skins aren’t edible, so skip eating those). Candied (or not candied) nuts, rice, dried berries, and a drizzling of maple syrup or honey on (or even stuffed into!) the squash really bring out its fall flavor.
Hope you love the share this week!
As always let us know if you have any questions.
– jupiterridgefarm@gmail.com –
Yours,
Adrian & Will | Jupiter Ridge Farm
Adrian White
Adrian White is a certified herbalist, author, organic farmer, and freelance writer on subjects of health, wellness, nutrition, herbalism, and agriculture. Her book Herbalism: Plants & Potions That Heal was published through Arcturus Publishing and is available wherever books are sold. She is a past contributor to Healthline with bylines in The Guardian, Civil Eats, Good Housekeeping, and Rodale's Organic Life. Adrian is owner of Deer Nation Herbs and Jupiter Ridge LLC, an organic farm growing diverse vegetables, mushrooms, and herbs. On any given day you can find her jumping between writing or researching, reading books, experimenting with a new food or herbal creations, or tending to herbs, vegetables, or mushrooms on her farm in the Driftless Region of Iowa. Visit her Resume/CV page, hire her as a freelancer (writing, marketing, social media) for your projects, or book her for an herbal educational health consultation.