Weekly Share Oct. 26th – Nov. 1st

Winter Squash (Cushaw, Seminole, & More)
Green Tomatoes
Savoy Cabbage
Frisee (Curly Endive)
Green & Sweet Peppers
Tango Celery
Nelson Carrots
German White Garlic

This is our fourth season as Tomten Farm and every year we have had a least two failed crops due to a number of environmental issues combined with mismanagement and inexperience with the given conditions. During 2015 we are very sad to say that those two failed plantings/crops were onions and winter squash. There have been other crops, that have proved a struggle this year, such as arugula; but it is mitigated a bit by the fact that we plant 14 successions, so some have happened and others not really. Winter squash is a one-succession crop and it takes a long time so there are numerous issues that can arise. It is also a crop that takes considerable space; which we do not have at Tomten Farm, so our plantings are never very big. In 2014 we had a good yield for our planting size and this year it was the opposite. The failure was a combination of less than ideal soil conditions (not nutrient balanced), extreme squash bug population and too little management at the flowering stage and after, meaning we did not water sufficiently (it was extremely dry for us at the end of July and all through August), de-bug enough, or supplement nutrients through foliar feeding. The results were very little fruit and what did make had a lot of rot issues. So even though we are disappointed we take note and make sure we make adjustments for 2016. In reflection of our low yields the CSA shares will only get winter squash this one time and they will be small yields. We hope you can savor this tiny bit and wait with us for a better return next Fall.

In addition this week’s share includes green tomatoes, celery, carrots, and the last of the sweet peppers for the season. Check out the first link below to read about different countries and cultures seasoning trios, which most notably comes from France as mirepoix: celery, carrot, onion or as we know of the Cajun holy trinity: green pepper, celery, and onion. Whatever your combination, these are essential ingredients for seasoning a soup, stew, casserole, or gravy based dish. Since we do not have the onions, think about combining with garlic as well. Enjoy the share…Brian and Autumn

All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings 

ZA’ATAR ROASTED CARROT SALAD WITH CASHEW LABNEH, AVOCADO + FRISÉE 

The Guardian’s 10 Best Cabbage Recipes

Scalloped Green Tomatoes

Green Tomato & Bell Pepper Delight

Smothered Cajun-Spiced Squash

Lamb and Squash Tagine

Rich Squash Pie – The Fannie Farmer Cookbook

Basic Pastry Dough for a 9” pie shell
1 cup pureed cooked winter squash
1 cup heavy cream
1 cup sugar
3 eggs, slightly beaten
3 Tbls brandy
1 tsp cinnamon
1 tsp nutmeg
½ tsp powdered ginger
½ tsp salt
¼ tsp mace
Preheat the oven to 425. Line a 9” pie pan with pastry dough. Combine the remaining ingredients in a large bowl and beat until smooth and well blended. Pour into the lined pie pan. Bake for 10 minutes, then reduce the heat to 300 and bake for 45-60 minutes more or until the filling is firm.