Wednesday, October 12, 2011

Time to reflect on this years CSA...

As promised we’ve included a survey with this week’s box. Your feedback is extremely important to us! You are in a unique situation this year as we are a very young CSA and your opinions will truly influence our farm. You can look at yourselves as true ‘shareholders’ with voting power! We’ve also included a self-addressed, stamped envelope so please send them back as soon as possible!

The CSA and farmer’s market seasons are coming to an end but we will be selling dried shiitake and wine cap stropharia at the Winona, and possibly Rochester winter markets. We are also seriously considering offering a winter egg share so let us know if you have any interest in signing up!


Butternut Squash
Radish Sprouts
Napa Cabbage

We will be planting our 2012 garlic crop next week and prepping the rest of the garden for winter. We can certainly use some help mulching, weeding, and planting cover crops if any of you would like to get your hands dirty…

Sustainably yours,

Bryan and Katelyn


Apple, Leek, and Butternut Squash Gratin (

3 tablespoons extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.

In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.

Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.

Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.

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