Week 16 of 17 is here today. It’s a bittersweet time of year where we endure our final push of the season. As my alarm went off at 2:30am today, I’ll be honest that I am looking forward to sleeping in on Tuesday mornings after next week. Now, I’ll be honest, I still wake up quite early, but not 2:30am early. I shouldn’t even complain as some of our crews arrive to the packing shed at 1:30am to prepare the packing line. We are truly blessed with some of the best staff around!

 

The final push is on. We are picking pumpkins, squash, and still harvesting quite a bit of summer produce as well. In the midst of harvest, we are also tearing out crops and preparing the ground for next season. The days are still long, but the cooler weather makes everyone a bit happier. We have several items left to share this season and can’t wait for you to check out the share this week, and are even more excited about some fun surprises we have in store for you all next week. Let’s dive into today’s share.

 

 

Honeycrisp Apples: Apples have been my go-to after-dinner snack the past couple of weeks. Sliced and dipped in a bit of peanut butter, this is a great alternative to the ice cream I’d rather have. I’ll probably continue this trend this week, but turn the rest into a crisp or apple sauce. I have some apples from previous weeks leftover, so I like to mix apple varieties, peel them, toss them into the instapot with a bit of water and cinnamon and cook for just a few minutes. I then use an immersion blender and have a great-tasting batch of homemade apple sauce in under an hour.

 

Cauliflower: Beautiful and crisp, this cauliflower will be perfect for roasting. I like to keep it simple by chopping it up, placing it in a bowl so I can easily coat it in some olive or avocado oil, and then I season with some garlic salt or other spices. Roast at 400 degrees until lightly browned. If you want to make it a bit more fancy, add some parmesan cheese to the mix!

 

Strawberries: I don’t know if I need to give you any tips on the strawberries, because I don’t know if they will make it out of the box! They are truly a delectable treat for this time of year, so enjoy them while you can. One note of caution, if you don’t eat them today, please make sure you take them out of the container and lay them flat on a plate or baking sheet to keep them from spoiling.

 

Potatoes: A great helping of potatoes to fry, bake, boil, or mash! These potatoes will last a couple of weeks in the refrigerator, so don’t feel rushed to use them if you are short on time this week. There is a great Potato and Leek gratin recipe in the weekly newsletter that sounds devine, or I will likely make another batch of Potato & Leek soup since the last batch went to my parents.

 

Leeks: A mild alternative to an onion, these are perfect for mixing with the potatoes in this weeks share. Leeks are always likely to have a little dirt or sand inside, as they are pulled from the ground. One great way to get ride of that is to hold the leek under your faucet and let the water run into the green part of the leek. This helps to work the dirt out. Also, a little dirt never hurt anyone!

 

Sweet Potatoes: A couple of sweet potatoes for you this week. Yes, they are dirty. No, we can’t wash them or else they will spoil. There are a few vegetables that don’t do well with washing, and sweet potatoes is one of them. When you are ready to use them, feel free to wash them and scrub the sand off. Baked sweet potatoes are one of my favorite things this time of year. Another way to enjoy them is to peel and slice in disks. Toss in some olive oil and bake flat on a baking sheet. The flavor is unmatched!

 

Sweet Dumpling Squash: Another type of dessert squash for you all today! The sweet dumpling is super easy to enjoy. Cut in half and bake upside down on a baking sheet for about 45 minutes to an hour at 350. I add just a bit of butter and call it good, but you can always drizzle with maple syrup or add a sprinkle of brown sugar to complete the dish. As always, there are a million ways to stuff a sweet dumpling squash as well, but I truly think the best way to enjoy this variety is by keeping it simple.

 

Roma Tomatoes: The Minnesota tomato season is hanging on! Thank goodness, because I highly dislike having to buy tomatoes in the store. The tomatoes in today’s share are perfect for a quick tomato salad for lunch or dinner. I like to chop up a Roma or two, drizzle a little olive oil and balsamic vinegar on top and add a tiny bit of feta cheese. A super easy way to enjoy and taste the freshness!

 

Maple Syrup: A true Minnesota treat. I always like to have a bottle on hand for baking or the occasional Saturday morning pancakes.

 

There you have it, week 16! We have one more week to go. The planning for week 17 started bright and early Monday morning. A preliminary list was put together, but now we work on what will fit in boxes and checking quantities. The preliminary list usually changes a time or two or three throughout the week, but I’m sure what we have in store will make you all happy.

 

As we head into the final week of the season next week, I wanted to give you all a heads up. Registration for the 2022 season will open on Tuesday, October 12th for current CSA members. We will open registration for new members on Wednesday, November 17th. In addition, the end-of-the-season survey will also go out next week. I ask that you take a couple of minutes to fill it out, as your feedback truly does get read and we work to make the program better every season. I think that is all for now.

 

See you all next week!

-Jenna