Hello CSA members!
This week we hope to bring you butternut squash, potatoes, shallots OR red onions, cauliflower OR broccoli, watermelon radishes, and baby chard OR lettuce. Large share members will receive baby chard AND lettuce, carrots, and garlic. Fruit share members will receive apples.
In this week’s newsletter:
- Harvest Celebration THIS SUNDAY!
- Let’s Talk About Shallots
- Squash Yield
- Butternut Squash Ravioli
- Watermelon Radish Fun
Posted by Maddie
It’s hard to believe the end of the CSA season is almost here! It feels like just yesterday that we were bringing you pints of strawberries and sugar snap peas.
In order to celebrate another wonderful season and to thank our CSA members for making it possible, Red Wagon will be hosting our 2nd annual harvest party this coming Sunday!
Come and walk around the pumpkin patch, take a hayride around the farm, enjoy live music and help us bid a fond farewell to the 2012 season! The celebration will be a potluck, so please bring a dish to share. Red Wagon made veggie chili and will be providing beer. The kids can make a s’more by the campfire, meet our goats, llamas, and alpacas, and explore the straw bale maze!
Date: Sunday, October 14th
Location: Red Wagon’s 63rd St. Farm and Pumpkin Patch
(7694 N 63rd St. Longmont, CO 80503)
- a dish to share as this is a potluck. We will try to eat between 4 and 6pm.
- a chair or blanket to sit on.
- something warm to wear! It gets cold quickly as the sun goes down.
- We will have plates and utensils, but you can help us reduce waste by bringing your own!
- Please no dogs.
I hope everyone can make it! Have a great week and I’ll see you at pick-up.
Posted by Mo
Shallots aren’t little onions. They are more closely related to garlic and potato onions. Their taste is milder than onions in terms of bite or ‘hot,’ but shallots are more complex and flavorful. Shallots will store for a long, long, long time. The shallots you get this week will keep until at least January or February if not longer.
In most recipes, you can interchange shallots and onions. If I want a more refined or complex flavor (or especially if I want to layer flavors) I will use shallots alone or in tandem with other alliums. One of the best attributes of a shallot is that it melts into the dishes where it is used. The cell walls collapse, leaving only flavor and no crunch.
I think the flesh even looks more refined than an onion. This is an average sized shallot. I put the egg in there for reference. Small or large shallots don’t affect flavor or storage. They are all really good.
Posted by Mo
This week you are getting butternut squash. I would say butternut is the quintessential winter squash here in America. They are easy to cut, peel, cube, and bake. They usually aren’t too big and the flesh is nutty, mildly sweet, and a beautiful orange color.
This butternut squash weighed 3 1/2 pounds. I have found that the weight in pounds of winter squash and pumpkins correlate very closely to cups yielded, meaning a 3 1/2 pound squash or pumpkin will yield about 3 1/2 cups of cooked flesh. Let’s see.
Yep. If I smooshed it down, I think it would be almost exactly 3 1/2 cups. I thought this info might be useful to some of you.
Butternut Squash Ravioli
Yield: about 30 triangle ravioli
I am calling them butternut squash ravioli but you can use any squash you like to make these.
For the filling:
- 1 cup cooked squash (I roasted mine)
- 1 shallot, chopped
- sage leaves, chopped
- 1 tablespoon unsalted butter
- 1 or 2 ounces goat cheese
For the ravioli:
- won ton wrappers
- 1-2 egg whites
Heat the butter in a skillet. Add the shallot until it is softened, then add the sage, cooked squash and goat cheese. Cook until it is all really well incorporated.
Lay won ton wrappers out on your work surface and paint egg white around the edges of the wrappers. Spoon about 2 teaspoons of squash filling on the won ton wrapper. You can either put another wrapper on top and seal, or fold in a triangle and seal. The egg white will seal the wrapper to itself.
I made one ravioli with one wrapper on top of another and the rest I folded in a triangle. I think the triangle is easier and a better size to eat.
You can freeze the ravioli at this point and pull out what you need later. I like to use these on salads with kale or spinach, or in soups like minestrone. You can also use them for a really rich starter. They only need to be boiled for 2 or 3 minutes so be careful not to overcook them.
Boil as many as you need. While they are boiling, brown some butter and more sage in a pan. When they are cooked, drain and quickly saute the ravioli in the butter and sage. You don’t need to cook them any more, just coat the ravioli with the butter and sage and drain them a little before serving.
You can refrigerate the rest of the squash for up to a week or freeze it for two or three months.
I get asked all the time what I do with watermelon radishes.