STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This week we've been inundated with peppers, mostly sweet, and some hot. The varieties have ranged from the Bell to Bull's Horn, Big Chili, Cubanelle, Anaheim, and Garden Salsa, to name a few. Many were grown on a trial basis and may or may not be included in next year's programs.

We have a few suggestions for all the peppers you've received. They can be stuffed with cheese, meats (such as ground beef, sausage), and even peanut butter. Or, they may be included in various cooked dishes.

This Fall as well as the start of the 2009 Winter Program, we will be revising many of the crops in the programs to suit our member's wants and needs as well as a few delightful surprises. If you have any requests or suggestions or would like to see more of a specific item in your share for the upcoming 2009 CSA Programs, please send your email to info@olinfoxfarms.com. We may not respond to your requests, but we'll be posting the updated Projected Harvest Schedule for the 2009 programs.

Once again, we thank you for your patience when communicating with us via email. We are a small business and we do make every effort to respond to your messages in a timely manner. It may take a day or two for us to get back to you.

Tomatoes, Sweet Corn, Sweet & Hot Peppers, Acorn Squash, Apples, Radishes, Sweet Potatoes

Please Note: With elements beyond our control such as the start or the end of a harvest, or extreme weather conditions that may limit the quantity of produce coming in, we systematically address each delivery and pick up group each week and do our very best to see that everyone receives some of everything.

History as gathered from: http://homecooking.about.com/od/foodhistory/a/acornsquashhist.htm

The botanical name of Acorn squash is Cucurbita pepo L. var. turbinata and it is considered an edible gourd, and it grows on a vine. It is considered a winter squash, but it is of the same family as summer squash, which includes zucchini. It is a botanical fruit which is treated as a culinary vegetable.

Squash is native to the Americas, and is thought to be the first food cultivated by Native American Indians. Squash, along with beans and corn, is part of the Indian triad of the three most important food staples.

Squash seeds have been found in ancient Mexican archeological digs dating back to somewhere between 9,000 and 4,000 B.C. The first European settlers originally thought squash to be a type of melon since they had never seen them before.

The term acorn squash first appeared in print in 1937.

Acorn Squash Cooking Tips from http://homecooking.about.com/od/howtocookvegetables/a/acorncooktips.htm

• Remove the fibers and seeds from the center of the acorn squash before steaming, broiling or baking.

• Save the acorn squash seeds to toast for snacking just as you would pumpkin seeds.

• Use a sturdy knife to slice acorn squash in half. To make it easier to cut, pierce the skin in a few spots, heat in a microwave oven on high for 2 minutes. Let stand for a few minutes before carving.

• When halving, cut through the stem end to the point rather than across the diameter.

• To prevent halves from rocking on the baking tray, cut a small slice off the bottom to flatten it.

• The ribbed shape of the acorn squash makes peeling it virtually impossible, but wonderful for stuffing with a wide variety of fillings. It is often served cooked in its shell. If you need the pulp only, cook it first and then scoop the pulp from the skin. It is done when the flesh is very tender, usually about one hour baking time at 400 degrees F. for halved squash. Timing depends on the size of the squash, but it's difficult to overbake.

• Avoid boiling acorn squash. Boiling damages both the flavor and the texture.

• To quickly microwave acorn squash, cut whole squash in half, cover and cook for 13 minutes on high. Do not add water.

• Acorn squash can also be cooked whole. Pierce the skin in several places. Place on a baking sheet in 350-degree F. oven for about 1-1/2 hours. Squeeze the squash to test for doneness. When it yields to gentle pressure, it's done. You can then cut it in half, scoop out the seeds and serve or cool and use the cooked innards.

• The deeper the yellowish orange color of the flesh, the sweeter it is. If you end up with a stringy squash, you can beat the pulp with an electric mixer on high speed for ten seconds and then switch to low speed for sixty seconds. The strings should wrap around the beaters for easy removal.

• Ginger and cinnamon really bring out the flavor of acorn squash.

Acorn Squash Stuffed With Apples

Prep Time: 15 minutes

Cook Time: 50 minutes

1 medium acorn squash

1 tart apple, peeled, cored, and cut into small chunks
2 teaspoons all-purpose flour
Salt and freshly ground black pepper
2 Tablespoons butter
1 Tablespoon light brown sugar
1/4 teaspoon ground cinnamon

To facilitate slicing, partially bake or microwave the acorn squash until the skin can be broken easily by the pressure of your thumbnail. Transfer to a colander and allow to stand.

Preheat the oven to 350 degrees F. Lightly oil 2 individual baking dishes or a medium-sized shallow pan.

In a mixing bowl, combine the apples and flour and toss to coat evenly.

When the squash is cool enough to handle, cut each one in half lengthwise. Scoop out the seeds and fibrous tissue. Transfer the shells to the prepared baking dish. Spoon the apples into the squash cavities and sprinkle with salt and pepper.

In a small saucepan, combine the butter, brown sugar, and cinnamon. Stir over medium heat until the sugar is dissolved. Brush over the exposed flesh of the squash and then drizzle what remains over the apples. Cover with aluminum foil and bake for 20 minutes. Uncover the dish and continue baking for 20 to 30 minutes or until the squash is tender.

Yield: 2 servings

Newsletter written by John Cooper and Alice Hershiser.