2019 CSA Week 12

Hey folks,

It’s sure feeling like fall these days.  Or maybe it just feels like that to me because I had pumpkin pie twice last week.  In any case, the garden is starting to empty out as we pull in onions and storage carrots for winter.  We had trouble keeping up with weeds after the harvesting season started this year, so we’re throwing down black tarps on all the unused field blocks and we’re really hoping enough weeds germinate and get snuffed out that we can reduce our pressure for next year.
In other new developments on the farm, my dog is no longer allowed to be outside off leash because she’s giving the neighbors cats panic attacks every day.
Anyway, still a few good weeks left, so I’ll get down to it.  This week:
-head lettuce
-delicata squash
-cucumbers (most likely)
-red beets
-cured onions
-swiss chard
-an herb (thyme or oregano likely)

Storage Tip

Cured onions will keep for months in a cool dry place.

Peanut Stew

By Natural Collective CSA

This is a go to soup recipe. Great flavour and add the jalapeno if you like a little spice or are trying to beat a cold.


2 Tbsp olive oil

1 Red Onion, chopped

2 cloves Garlic, grated or finely chopped

2 Tbsp ginger, grated or finely chopped

1 Jalapeno, chopped (optional)

5 cups chicken stock

2-3 cups Kuri/Buttercup/Butternut Squash, seeds removed, peeled and chopped

2 cups Tomatoes, chopped

1-2 cups Swiss Chard/Spinach/Kale, chopped

1 cup peanut butter

Salt and Pepper to taste


  1. Heat oil in large stock pot. Cook onions for 5 mins. Add garlic, ginger, jalapeno and cook for another minute.

  2. Add chicken broth and squash. Bring to a boil. Reduce heat and simmer for 15 mins.

  3. Stir in tomatoes, greens, and peanut butter. Continue cooking for 20 mins.

  4. With an immersion blender, pulse stew several times, reducing the amount of chunks while thickening the stew. Serve and enjoy!

Delicata squash is wonderfully versatile, it has a nice delicate skin that can be eaten, so there is no need to peel these squash. Delicata squash is also a nice smaller squash and when cut lengthwise and scooped out, they make the perfect vessel for stuffing.

Mexican Delicata and Corn Salad

By mayihavethatrecipe.com


1 medium Delicata squash, cut into 3/4” thick rounds

2 tbsp extra virgin olive oil

1/2 tsp salt

1 Lettuce Head, thoroughly washed and dried and ripped into pieces

1 1/2 cups cooked quinoa

1 cup canned black beans

2 cobs Corn, kernels cut off the cob

1 cup shredded Carrots

For the Dressing (makes about 1/2 cup)

1/4 cup freshly squeezed lemon juice

2 tbsp extra virgin olive oil

2 tbsp brown mustard

1 tsp maple syrup (optional)

1 tsp ground cumin

1/8 tsp salt (or to taste)


  1. Preheat oven to 400F. Line a baking sheet with parchment paper. Arrange delicata squash rounds on top, drizzle with olive oil and salt. Bake for 55 minutes, flipping them over half way through. Add corn kernels to the baking sheet for the last 12 mins.

  2. Place the lettuce in a large salad bowl. Add quinoa, beans, and carrots

  3. To prepare the dressing, combine all the ingredients in a glass jar with a lid and shake vigorously (you can also use your blender)

  4. Pour dressing over the salad and toss well until everything is coated

  5. Serve salad on plates and top with warm roasted delicata squash and corn