Week 16: A Whole New Winter

Normally we come to the end of summer CSA season, exhausted and ready for a winter of relative rest before starting the whole thing over again.

But this year is different. We're still pretty tired, but we're also exhilarated. As we harvest and pack the final summer share for the season, we are also planning the first winter share.

Not to mention tucking tons of root vegetables into storage, determining how best to clean the 850 lbs of flax seed we just got in from a farmer down the road (who plans to supply us with around five tons next year!), and working out the packaging kinks as we roll out lightly processed products via Wintergreen Foods.

Dwayne Kolpack (of flaxseed fame) also grows sunflowers.
We stopped by a month or so ago for a flower photo shoot.

He hasn't been able to combine these yet, but we'll get some when he does :)

But I'm getting ahead of myself. I skipped right past the details of this week's share, which will include: 5 pounds Carrots, 4 pounds Potatoes, 2 pounds Beets, 2 Honey Bear Acorn Squash, Cabbage, Leeks, 3 Gourds OR 2 Hooligan Pumpkins, Rutabaga OR Celeriac, and Pac Choi OR Hakurei.

These are Hooligans, if you were wondering. It's hard to tell from the photo,
but they're about the same size as the small gourds we grow. Also, they aren't
always this blurry. They have dry, mildly sweet flesh.

The share is much the same as last week, but this one has leeks. This year's leeks are a bit improved over last year's, though they are still on the small side. They taste great though. We grew them in sand and compost, so be sure to wash them well to remove all the grit. If you aren't sure what to do with them, try this soup. It's a recipe Scott invented way back in our farm intern days. It's on the this side, use less milk (down to four cups is fine) if you would like it a little thicker.

Squash Leek Soup

• Two honey bear acorn squash (or one larger sweet fleshed winter squash)
• 6 cups milk or cream
• 2 small or one medium leek
• 1 teaspoon salt
• a pinch nutmeg or curry powder

Halve the squash and scoop out the seeds. Bake at 400 degrees until the squash are very soft, about 35-45 minutes.

Meanwhile, heat the milk over low heat in a large saucepan. Clean the leek thoroughly and slice it thinly (compost the tough upper portions of the leaves, the tender green parts are fine though). When the milk is not quite simmering, add the sliced leek. Let it cook, without simmering, until the leeks are tender, about 20 minutes.

When the squash and leeks are both tender, scoop the squash flesh into the leeks and milk. Add salt and nutmeg and puree the mixture until it is smooth.