Included in the CSA boxes this coming week will be: ambercup squash, carrots, celery lettuce, gala apples, sweet potatoes, brussel sprouts and onions.
This is the last week of session # 1! We have 2 weeks off for Christmas & New Years and session # 2 will start the first week of 2016. Here is the sign up form: http://crispcountryacres.com/shop-csa/.
This is a meat CSA week. Please remember to return the freezer bags at your next pick up.
This is the last week of session # 1! We have 2 weeks off for Christmas & New Years and session # 2 will start the first week of 2016. Here is the sign up form: http://crispcountryacres.com/
For more recipe ideas check out our website!
Sweet Potato Cake
- • 2 c. flour
- • 2 c. sugar
- • 2 tsp. baking powder
- • 2 tsp. soda
- • ½ tsp. salt
- • 4 eggs
- • 1 ¼ c. vegetable oil
- • 3 c. raw sweet potatoes, grated
- • 1 c. pecans (optional)
Combine dry ingredients. Set aside. Beat eggs. Add oil and sweet potatoes. Add dry ingredients and beat well. Fold in pecans. Pour into a 9 by 13 pan. Bake at 350 degrees for 50 minutes. Frost with cream cheese frosting if desired.
How To Cook Fall Squash:
Bring 1 inch of water to a boil. Add 3 -4 inch pieces of squash and return to a boil. Reduce heat and simmer 10-15 minutes or until tender. Drain, cool and peel then mash or puree. Salt to taste.
How to Bake Fall Squash:
Cut the squash in half and remove seeds. Place it upside down on a cookie sheet with sides or a cake pan. Add 1/4 inch of water to the pan. Bake a 350-375 degrees for 45 minutes – 1 1/2 hours depending on the size of the squash. The squash should be fork tender. Cool and scoop out squash. Mash or puree. You can add any or all of the following: salt, brown sugar, butter or cinnamon to taste. You can also scoop out the squash, mash and add brown sugar and then put it back in the oven with marshmallows on top until the marshmallows are brown. DO NOT cover!
How to Saute Fall Squash:
Coarsely grate squash. Heat 3 T. butter in a large skillet. Add squash and stir in well coated. Cover and cook on low heat approximately 8 minutes or until softened, but not mushy. Season to taste. Variation: After squash is cooked add 1 T. butter and 1/2 c. cream.
How to freeze Fall Squash:
Wash cut in halves and scoop out seeds and membrane. Place cut side down on baking sheet and bake at 375 degrees until tender. Scoop out pulp; mash or put through a food mill, cool, package and freeze. Leave 1 inch head space in containers.
Hearty Chicken Soup
- 4 cups water
- 1 3/4 cups chicken broth
- 1 lb skinless boneless chicken breasts
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 4 medium carrots, cut diagonally into 1/3-inch-thick slices
- 2 celery ribs, cut crosswise into 1/3-inch-thick slices (celery root would also work well for this!)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons finely chopped fresh parsley
Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.
While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.
If you have any extra parsnips, turnips or rutabagas they would also be a great addition to this soup!