Greg's Summer CSA Share - Week 15

4Weeks Left!

Vegetable Share Items:

Spaghetti Squash
Peppers
Carrots
Celery
Blue Potatoes
Kale
Tomatoes

Items subject to change depending on weather, availability, or yield.

Fruit Share Items:

Apples
Bosc Pears
Seedless Grapes
Concord Grapes

U-Pick Items:

Come any weekend NOW - Halloween to pick your pumpkins (3 - 1/2 Share / 6 - Full Share)

Not mandatory, an added perk above and beyond your purchased share

U-Bring Items:

Shopping Bags or totes
Scissors or Shears

Week 15! Happy Fall!

What a pleasure it has been to see so many of you on the farm during weekends this fall to grab your pumpkins! We hope that you have been having fun and enjoying the "Back 40." We have another exciting week planned on the farm, the share truly feels like fall this week as the nights grow colder and the last tastes of summer drift away.

We have four more weeks of our summer share and we cannot thank you enough for your membership. We will have information on 2023 enrollment starting this week! We have listened to some of the recommendations that you have made to improve the CSA program at Greg's and we are excited to share these with you!

As always, enjoy preparing for the week ahead and we cannot wait to see you on the farm!

Fall CSA Schedule:

September 24th - Halloween: Weekends Only, Pumpkin Pick Up in the Back 40.
October 15th: Stoltzfus Cheese Curd Samples / Olive Oil Samples / Craft Coffee on the Farm
October 15th & 16th: Mr. Scribbles on the Farm
October 25, 26, 27: Cider & Donut Week! The corn pit will be open this week also!

Potato Storage Tips:

You are about to receive quite a few potatoes! Here are some tips on storing conditions.

Potatoes Cellar, cool, damp corner

Potatoes will usually store 2-3 months. Potatoes like to be stored at 45 degrees with high humidity. If possible store on flat trays. The benefit is the avoidance of the “bad apple” syndrome, and one can inspect all the potatoes as you use them up permitting you to take ones that are beginning to sprout. A soft potato usually means that it is rotten, but cut it up to make sure. Plastic bags are not recommended for storing potatoes.

We thank you for your support and we are looking forward to another great week!

Eat Local. Eat Healthy. Know your Farmers.

BEEF

We had a few quarters, halves, and whole cows become available this winter! Are you interested in filling your freezer with beef? E-Mail [email protected] or check in during your pick up to inquire!

FALL FESTIVAL RICE PILAF

Ingredients:

2 Tablespoons extra-virgin olive oil
3 Tablespoons butter
1 small onion, finely chopped
1 cup uncooked jasmine o basmati rice
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon dried sage
1/4 teaspoon paprika
½ cup raw pumpkin, peeled and diced
1-1/2 cups water or chicken broth
1/4 cup apples, diced
1/4 cup golden raisins
¼ cup dried apricots, chopped
1 Tablespoon fresh flat parsley, finely chopped

Preparation:

Melt butter and olive oil in a large pan over medium high heat. Add onion, sauté until translucent.
Add rice and stir for a minute until mostly translucent.
Add spices to rice and stir again.
Add broth, diced pumpkin, diced apples, raisins, and chopped apricots, stir to incorporate all ingredients then cover with lid, bring to a boil and then immediately turn heat down to low/simmer.
Cook for 15-17 minutes– do not lift pan lid completely off until liquid is absorbed. One the rice is cooked, remove pot from the stove (still covered) and leave, undisturbed, for 10 minutes.
Remove lid, use fork to fluff rice.
Transfer to serving bowl or platter. Sprinkle parsley over top of rice. Serve warm!

Source: New York Apple Growers

CHICKEN BACON RANCH SQUASH BOAT

PREPARATION

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with ranch seasoning, salt, and pepper. Place halves cut side down on a large baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly, then use a fork to scrape squash strands into a large bowl.
In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate.
Season chicken with oregano, salt, and pepper. To the same skillet add chicken and cook until no longer pink, 8 minutes per side. Let rest on cutting board for 5 minutes, then cut into bite sized pieces.
To bowl with squash, add ranch and ¾ cup mozzarella and toss. Add bacon and chicken and toss again. Divide mixture back into squash and place on a large baking sheet. Top with remaining ¾ cup mozzarella and Parmesan. Bake until warmed through and cheese is melty, 15 minutes.
Garnish with parsley to serve.

RESERVE YOUR TURKEY TODAY!

www.gregsupick.com

We Are Here!

A reminder ... if you have any questions, do not hesitate to ask during your pick up or via e-mail. We will do our best to get back to you in a timely manner. We are here to serve you and want you to have a delicious, nutritious, and enjoyable season on the farm!

[email protected], Facebook, Instagram, and on the farm!