A note from Sarah
This week’s box comes with a little story, along with your goodies, of our Red Delicious apples from a very determined tree. We actually dug it out of a friend’s yard a few years ago and gave it plenty of time to grow deep roots and settle in. Last year we were finally ready for it to share its apples, but a certain neighbor’s cow jumped the fence and helped herself to every single one. A cow chase followed, of course, and she was quite pleased with herself when we finally caught up.
This year the tree is thriving, the apples are safe, and we are so excited to finally share them with you. They are sweet, crisp, and full of all the love, patience, and laughter that went into growing them. We hope they bring a little extra joy to your week, whether you eat them straight, bake them, or slice them up for a snack.
Thanks for being part of our CSA family and celebrating the little victories, and the occasional cow chase, with us.
Bell peppers are colorful and crisp vegetables that belong to the nightshade family. These versatile peppers come in various hues, including green, purple, red, yellow, and orange, with each color offering slightly different flavor profiles, from the grassy and mildly bitter taste of green peppers to the sweet and fruity notes of their more colorful counterparts. Whether enjoyed raw in salads, stuffed with savory fillings, sautéed in stir-fries, or roasted to enhance their natural sweetness, bell peppers are a culinary staple celebrated for their versatility, nutritional value, and culinary appeal.
Please refrigerate.
Rinse. Remove seeds. Eat raw or cooked. Roast or blanch to remove skin.
Black Bear pumpkin is a striking variety known for its dark, almost black-green skin and dense, bright orange flesh. It’s both beautiful and practical, offering rich flavor and a smooth texture ideal for baking, roasting, and soups. The flesh is naturally sweet and slightly nutty, making it a favorite for fall dishes and festive displays alike.
Rinse the outer skin to remove dirt or debris. Slice the pumpkin in half with a sharp knife and scoop out the seeds and pulp. Peel if desired, then cut into slices or cubes for your recipe. Black Bear pumpkin’s firm flesh holds up well to roasting and puréeing, making it a great all-purpose cooking pumpkin.
Pumpkin seeds can be roasted for a tasty snack. Clean them, toss with a little oil and your favorite seasoning, spread them on a baking sheet, and roast at 300°F for 15–20 minutes until golden and crisp.
Store whole pumpkins in a cool, dry place for up to a month. Once cut, wrap tightly in plastic wrap or foil, refrigerate, and use within a few days for best flavor and texture.
Collards are in the same family as cabbage, broccoli and cauliflower. A bitter green.
Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.
Potatoes are a versatile and hearty vegetable, known for their starchy, creamy texture and mild, earthy flavor. They can be boiled, roasted, mashed, or fried, and they pair well with a wide range of dishes. Their sturdy skins are often edible, and they hold their shape well in soups, stews, and salads. As Samwise Gamgee said in The Lord of the Rings, “Po-ta-toes! Boil ’em, mash ’em, stick ’em in a stew.” Potatoes have long been a staple in kitchens around the world, cherished for their simplicity, nutrition, and comfort.
Scrub and cooked.
Store potatoes in a cool, dark, and well-ventilated place, like a pantry. Avoid the fridge, as cold temperatures can alter their texture.
Red Delicious apples are known for their classic sweetness and crisp, juicy texture. Their mild flavor makes them perfect for fresh eating and light salads, though they are less commonly used for cooking due to their delicate flesh. These apples are recognizable by their deep red color and distinct shape, making them a popular choice for snacking and displays.
Please refrigerate.
Rinse and enjoy fresh.
Freezing: Red Delicious apples can be frozen, though their soft texture means they are best used in smoothies or sauces after thawing. To prevent browning, dip slices in a water and lemon juice solution, then pack them in airtight containers or freezer bags before freezing.
Drying: Slice and dehydrate to make sweet apple chips. Their natural sugar content gives a candy-like flavor that makes a great snack or topping for cereal and trail mix.
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
To store kale, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Snowball pumpkin is a charming small white pumpkin known for its creamy, smooth flesh and mild sweetness. Its snow-white skin and round shape make it both decorative and delicious. The texture is velvety when cooked, and the flavor is rich yet delicate, making it perfect for pies, soups, or roasting. Snowball pumpkins are often chosen for their versatility in both savory and sweet dishes, as well as their striking appearance in fall displays.
Wash the outer skin to remove any dirt. Cut the pumpkin in half with a sharp knife and scoop out the seeds and stringy pulp. The skin can be peeled or left on depending on your recipe. Slice, cube, or roast the flesh as needed for your dish. Snowball pumpkin’s tender, slightly sweet flesh works beautifully in both baked and savory recipes.
Pumpkin seeds can also be roasted for a crunchy snack. Clean the seeds, toss them with a little oil and seasoning, spread them on a baking sheet, and roast at 300°F for 15–20 minutes, stirring occasionally until golden and crisp.
Keep whole pumpkins in a cool, dry place for up to a month. Once cut, wrap tightly in plastic or foil, refrigerate, and use within a few days.