From the Farmer

Winter CSA: Week 6

Greetings, survivors of the bomb cyclone of 2018!

We have been timing our harvests to fit into the small window of above-freezing temps we are currently experiencing. Not because we’re afraid of a little sub-zero cold – farmers are immune to the cold – but because we promised you fresh vegetables, not frozen ones! The plus side of these freezing temperatures is that they tend to bring out the best of flavors in our cold weather crops.  The spinach and kale this week will be extra sweet! Making either of them perfect for a fresh, raw, chopped salad or quick sauté! Speaking of frozen vegetables, what did you all think of the sweet peppers last week? We’ve been looking forward to surprising you with the taste of summer for a few weeks and hope you enjoyed them.

This week’s share includes a nice addition to any meal: Sauerkraut. That’s right, any meal. Try it on your breakfast plate. Trust me. Starting the day off with a couple of eggs and the gut-healing power of fermented foods, add it to your sandwich, or make those Perogies legit with some WSF Kielbasa too.


In the box:

  • Choice of Winter Squash or Sweet Potato
  • Brussels Sprouts
  • Shallots
  • Red Beets or Radishes
  • Ice, Ice, Spinach
  • Kale
  • Sweet Farm Sauerkraut
  • Bay Leaves

And now… A little bit about Delicata squash, which you may choose this week or have on the counter from a previous week. It is most commonly baked, but can also be microwaved, sautéed or steamed. It may be stuffed with meat or vegetable mixtures and is known for its ease of cooking and creamy flavor and texture. The seeds of the squash are also eaten, usually after being toasted. This squash is a good source of dietary fiber and potassium, as well as smaller amounts of vitamin C and B, magnesium, and manganese. We have two fun recipes to share with you for these delicious, delicate squash.


Farmer Al & Dan’s Delicata 

  1. Preheat oven to 425°F.
  2. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into ½-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
  3. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
  4. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.

Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.



Sugary Spicy Roasted Delicata Squash

  1. Visit our old friends, The Waverings Family’s website:
  2. Follow their fantastic instructions, images and recipe.

Happy cooking and as always, don’t forget to bring your bags!

Be great,

Mike, Deb, Al, Anya, Lex, cat and dog, goats and chickens

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