Another season comes to an end for the Parker Produce CSA. It was certainly a great season. The weather made up for its niceness for the rest of the summer. We had 30 mile per hour, sustained winds and horizontal rain for the whole morning and into the afternoon. We tried to stay inside as much as possible but eventually had to brave the weather for a few things. Here Brittany is putting the Leeks into the bags after pulling them off the garden this morning. You'll notice this week's leeks are a different variety and they are much, much longer than last week's.
Blue Hubbard Squash is also in this week's share. It's a wonderful squash. If you're one of the folks who claims they don't like Blue Hubbard because it's too watery...I would suggest that perhaps you haven't tried cooking it quite the right way. Hubbards are a baking squash. Here is a a quick link describing the method I would use http://www.recipetips.com/glossary-term/t--34114/hubbard-squash.asp. These are from our garden and they came out pretty well this season for the stress of a late weeding. We also put in Buttercup from John for those who said they would like it.
Here is a shot of the leeks by themselves. As I said you will notice how much longer they are than the ones you received last week.
You will also find Red Russian Kale, a bunching green in this instance. We've been holding onto these all season and they turned out very well. Here is a recipe that we like in our house http://www.suite101.com/content/roasted-kale-a25130. Oven roasted Kale is a crispy treat. You'll have to scroll down past all the advertisements, etc. We also don't cut the stems off. They make nice handles for the kale. This is a delicious treat.
Finally, here is a shot of Brittany and I in the driving rain (which you can barely make out in the picture...which is weird since I could barely see Emily through it when she was taking the photo. Here we are using water collected from the barn roof to wash the leeks and carrots. This was the last thing we did before going in, sitting by the fire and getting dry. What a way to end the season.
You'll also find some tomatoes that need explanation. Green! We put a few ripe ones in, all that's left in the garden. Brittany pulled the bulk of the green tomatoes off the garden last week and they've been in the milk house. They will ripen in the warmth of your kitchen in the dark. Not all of them will ripen as some of them weren't mature. However, it's worth the effort to put them in a dark, warm place and check them daily or perhaps a little less frequently. This is a great way to enjoy local, beyond organic tomatoes later than possible in our climate. Here is a link to some interesting recipes for green tomatoes. I am actually going to try the pickles. Should be interesting. http://tipnut.com/green-tomato-recipes/
I hope everyone has enjoyed the season and that we will see you all in the Winter Club and next season! Enjoy and thank you all for participating in our beyond organic, local, real food chain!