Endless Summer

Typically we've had a light frost by mid-September.   Since I'm in the produce business, one would think that a frost would get me down, but quite the opposite.  A  frost in September marks a definitive transition from summer to fall crops.   Brussel sprouts and other cole crops sweeten up with a little frost, vines die and expose the winter squash, and all those hot-season crops die.  It's quite a relief.

At this point, we're stuck in a summer-fall limbo where I can't fully let go of summer stuff, which is just making me anxious.  Still, there are only two other weeks of the CSA after this week, and I just have to move into all those wonderful fall crops out in the field.  So, I'm trying to turn the corner into fall, frost or no frost.  Enjoy a week of cooking some hearty meals with these roots and squash we included.  

In the box:

• A couple of Purple Top Turnips: These are the ones with the big green tops that are taking up a lot of room in the box.  Try them mashed with potatoes (which would be a Dutch recipe called hutspot) or check out this one for them glazed with carrots: http://www.foodnetwork.com/recipes/food-network-kitchens/glazed-carrots-and-turnips-recipe.html
• Braising mix
• Green Onions
• 'French Breakfast' Radishes
• Green Cabbage: We almost always roast cabbage and use as a side with everything.  Cut into wedges, toss with some oil and salt, and roast on baking sheet at a high heat, like 425 degrees.
• Carrots
• Pontiac Red Potatoes
• 'Sunshine' Kabocha Squash: I find this similar to a buttercup. 
• A couple Buttercup Squash: Maree made this recipe with some buttercup a couple days ago and it's great.  It calls for acorn, but buttercup work well: http://www.thekitchn.com/recipe-squash-stuffed-with-bread-cheese-and-bacon-recipes-from-the-kitchn-132068

Start Squirreling

I know it's hot, but fall is in in sight.  All those summer crops have already-sadly-reached their peak and are on their way out.  The melon patch has been steadily taken over by yellowjackets, corn is turning brown in the field, and those tomatoes are starting to look a bit haggard.

Now is the time we should all start making like squirrels and start storing all that bounty of the year because, gulp, winter is coming.  Many a customer at the farmers market hems and haws whether the day is perfect to can tomatoes, but, like today, I've had to inform them that "it's now or never."  That's why we invite members to come out and pick tomatoes starting tomorrow (Sept 6) and Monday and runs through the week.

In the box:
Red Tomatoes
Golden Rave Yellow Romas
Melon Medley (Charatais, green/gray in color; Honey Orange, white; Sun Jewel, yellow)
Potatoes: Some received purple viking (best roasted or fried since boiling or mashing makes for a weird color), most others received yukon gold potatoes
Salad Mix
Fairy Tale Eggplant: these guys are little, but you work with them the same as any other eggplant
A Couple Onions
Celery: There have been problems with this celery having a bad core, but you should be able to still strip off the stalks
Green Pepper
Red Bell Pepper
Cucumber
Parsley