CSA WEEK 4

Your box contains:

  • Butterhead head lettuce
  • 1 onion bunch
  • Patty Pan squash
  • Baby zucchini
  • Topped Hakueri Turnip
  • Baby Carrots
  • 1 Lacinato Kale (Dino) bunch
  • 1 bunch beets
  • 1 lemon basil bunch
  • 1 dill bunch

 

The patty pan squash is similar in flavor to yellow summer squash but comes in a fun shape! You can prepare it like you would other squash or you can stuff them with your favorite ingredients! Below is a recipe I found- going to try it this week! You can substitute any ingredients to stuff in the patty pan, I bet the dill and kale and onions would be delicious!

STUFFED PATTYPAN SQUASH

PREP TIME

15 mins

COOK TIME

45 mins

Author: Rachel Hanawalt

Serves: 6

INGREDIENTS

  • 6 pattypan squash, approximately 3 inches in diameter
  • 2 C roughly chopped kale
  • 1 Tbsp olive oil
  • ⅓ C low-sodium chicken broth or vegetable broth
  • 2 C corn, fresh or frozen
  • ½ C diced white onion
  • 1 Tbsp minced garlic
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 1 C grated Cotija cheese plus more for garnishing
  • ¼ C chiffonade basil
  • cooking spray

INSTRUCTIONS

  1. Preheat your oven to 350º F. Chop the kale and place it in a pan with the olive oil and vegetable broth and cook over medium-high heat until all of the liquid is absorbed (about 8 minutes). Once cooked, set aside.
  2. While the kale is cooking, prep the pattypan squash by cutting the stems off the top and the bottom, removing as little of the flesh of the squash as possible. Then scoop out the seedy center of each squash, leaving a "cup" to place your stuffing into.
  3. To prepare your stuffing, mix together your kale, corn, white onion, garlic, salt, pepper and 1 C of cotija cheese in a bowl.
  4. Lightly grease a large casserole dish with olive oil or cooking spray and evenly place your pattypan in the dish, cup side up. To stuff the pattypan squash, squeeze together a ball of stuffing in your hands (as if you are making a snowball), and place it into one pattypan cup. The balls will be approximately the size of a medium ice cream scoop. Continue doing this until all of the pattypans are filled.
  5. Bake at 350º F for 35-45 minutes. Cooking for a shorter amount of time will yield a firmer squash and cooking for 45 minutes with result in a softer squash.
  6. Once cooked, remove the pattypans from the oven and sprinkle them with cotija cheese and basil.

 

We finally have our walk-in cooler built! Oh, is it wonderful! Not only to keep our produce as fresh as possible but it is a great place to cool off in the heat of the day! :) Seriously, it rocks. Max worked his tail off building it and we are so proud! Our next projects include a couple of hoop houses (basically like unheated greenhouses that we use for season extension. We will plant directly into the soil in the structure!) and a potting shed by the greenhouse. 

A lot of the spring crops are leaving us as the summer ones join in. On the top of our list this week is to clean up the fields and pull out the spent crops. Pretty soon we will have tomatoes, potatoes, peppers, beans, cucumbers, eggplant etc. There are loads of green tomatoes on the vines so now it is just a waiting game! We finally got our sweet potatoes in the ground! We are growing 4 different varieties and I cannot wait to share them all with you! 

We harvested our garlic yesterday! It will cure for a couple of weeks and then we will start sharing it with you! Garlic is my absolute favorite.

We have broken in two new fields that we will bring into production next year. They are planted in the prettiest cover crop around- SUNFLOWERS! There are 9 different varieties in our mix and they will all bloom at different times. This will give us a chance to prolong our sunflower harvest and of course so people can come take pictures in them. They really are a sight! 

Speaking of flowers- keep us in mind if you have an event or need bouquets for any reason. We have tons of flowers and have a discount for CSA members. 

We hope yall have a wonderful weeks! Happy Eating!