We cry for your taste buds.

If you’ve ever been tear gassed then you know what it’s like making horseradish sauce! We had a house full of teary eyes and runny noses last night… but you all are worth it :). Please keep the horseradish sauce in the fridge. It has vinegar in it and should keep for a few months at least but it is NOT canned so must be kept chilled.

WHAT’S IN YOUR BOX THIS WEEK:
Garlic
Leeks
Apples
Kabocha Squash
Red Leaf Head Lettuce
Horseradish (Sauce)


We will be hosting an inoculation workshop on Sunday, October 16th from 11-3ish. The cost of the workshop is $60 and includes lunch and your very own shiitake log. CSA members can sign up for $45 if anyone is interested.

We’re still fighting for the eggplant and won’t give up until they’re on your plate! Additionally in the next couple weeks you can expect another round of beets, carrots, broccoli, micro-greens/sprouts, and honey.

Thanks again for choosing our CSA! We’ll be distributing a survey/feedback form so we can hear more of your input regarding the produce we’re growing, what we’re doing right (or wrong), and what you would like to see more/less of. Your feedback is very important to us… we’re growing for YOU after all!

Sustainably yours,

Bryan and Katelyn

RECIPES WE THOUGHT YOU’D ENJOY:

Apple Cider-Braised Kabocha Squash with Golden Raisins and Onion (noteatingoutinny.com)

1 kabocha squash (roughly 1 lb), seeds removed and sliced into thin wedges or crescents
1 medium onion, sliced
1 clove garlic, minced
about 1/2 cup golden raisins
2-3 cups apple cider
3 tablespoons olive oil
1 tablespoon butter
pinch red chili flakes (optional)
salt and pepper to taste

Slice and trim squash pieces, removing any knobs or brown patches on its skin if you prefer, add to a hot pan with about 2 tablespoons of the olive oil. Let cook 1-2 minutes on each side, seasoning with salt and pepper, until a slight crust develops. Transfer and set aside.
In the same pan, heat remaining olive oil and sliced onions over a very low flame. Continue cooking, stirring occasionally for 10-15 minutes, until onions are translucent and golden brown (caramelized). Add the garlic, raisins and optional chili flakes and return squash to the pan. Add the apple cider, cover and simmer about 10 minutes, or until squash is just tender and liquid is almost cooked off. Taste for seasoning. Add butter, toss once more, and serve