Fall is finally here. Even though the weather is a bit colder we have plenty of wonderful veggies for the rest of the year. The cold weather will make the leafy greens produce more sugar and taste even more delicious than they already do. Butternut is a favorite winter squash among many CSA members and we have it again for you this week. We have some big projects coming up on the farm. There are a few more crops to transplant and then we will be installing hoops and covering a large portion of the garden, about 1/3rd of an acre, in greenhoiuse film and row cover. We plan to keep many cold-tolerant crops going throughout the winter months. Check our instagram and facebook this winter to see what winter markets we will be attending.

Cooked Ham and Collard Greens

Cube about 1/4 lb of smoked ham into 1/4inch pieces. In a crock pot add 1 cup of dry pinto beans, 1 bunch of collard greens cut into 1 inch ribbons, 1 pint of chicken or vegetable stock, 1 cup of water, 1 clove of diced garlic, and 1/2 cup green onions, whites and greens, finely chopped. Cook on low for 6 hours. 


Fresh Chicken Salad

Chop or shred 4 cups of cooked chicken, and add to a large bowl. Add 2 hard-boiled eggs, peeled and chopped, 1 cup chopped celery, 1/4 cup chopped green onion, whites and tops, 2 tbsp fresh lemon juice, 3/4 tsp salt, 1/4 tsp celery seed, 1/8 ground pepper, 1/4 diced green pepper (about 2 tbsp), 3/4 cup mayonnaise, 1/2 tsp paprika. Mix ingredients thoroughly, then cover and chill for 2 hours. Garnish with fresh parsley.


Quick Pickled Summer Squash

Slice summer squash across the width of the squash into very thin slices. 1/4 cup diced sweet onion, and 1/2 diced bell pepper. Add squash, onions, and bell pepper to a bowl with 2 tbsp salt, and enough cold water and ice cubes to cover. Allow to sit for 30 minutes, then rinse the vegetables in a strainer, and allow to drain. 


Bring 1 1/4 cup cider vinegar, 6 tbsp sugar, and 1/2 tbsp ground mustard to a boil in a saucepan, and stir to combine ingredients. Remove from heat and allow to cool for several minutes. Pour mixture over vegetables and toss to combine. Cover and refrigerate until cool. Serve by removing vegetables from the brine. 


Roasted Butternut Squash with Sage

Cut squash in half and scoop out seeds and pulp from cavity. Add scores 1/2 inch deep to flesh then, between the two halves, spread 3 tbsp of cubed butter, 2 tbsp brown sugar, all sage, finely chopped, salt and pepper. Roast in oven at 400F for about 60 minutes. 



Cook 1/2 cup bulgar wheat or barley. Finely dice 1 cucumber, 2 beefsteak tomatoes, with excess liquid drained off, and 1 bunch of parsley, about 3/4 cup, and 1/4 cup finely diced green onions. Add 3 tbsp olive oil, 3 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper. Mix ingredients thoroughly and chill before serving. 


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.

Cooked Ham and Collard Greens Fresh Chicken Salad Quick Pickled Summer Squash Roasted Butternut Squash with Sage Tabouli
Celery 1 cup
Collard Greens all
Butternut Squash all
Green Onions 1/2 cup 1/4 cup
Bell Pepper 1/4 1/2
Beefsteak Tomatoes all
Cucumber all
Summer Squash all
Parsley all
Sage all
Cooked Ham and Collard Greens Fresh Chicken Salad Quick Pickled Summer Squash Roasted Butternut Squash with Sage Tabouli
bulgar wheat or barley 1/2 cup
olive oil 3 Tbsp
lemon juice 2 tbsp 3 Tbsp
cider vinegar 1/4 cup
sugar 6 tbsp
ground mustard 1/2 Tbsp
butter 3 Tbsp
brown sugar 2 Tbsp
smoked ham 1/4 pound
pinto beans 1 cup
chicken stock 1 pint
garlic 1 clove
mayonnaise 3/4 cup
cooked, shredded chicken 4 cups
hard boiled eggs 2
celery seed 1/4 tsp
paprika 1/2 tsp