Week of October 28

Published on
October 28, 2024

My dear Community,

With the cooler weather settling in, we’re excited to welcome the season’s bounty. This week’s box brings the comforting arrival of acorn squash, a vegetable that not only tastes amazing but offers a range of health benefits. It's packed with vitamins A and C, provides a generous dose of antioxidants, fiber to support digestion and potassium for heart health. Whether you roast it with a drizzle of olive oil, stuff it with quinoa or wild rice, or blend it into a warm, cozy soup, acorn squash is a perfect companion for autumn meals.

The shift in temperatures hints that winter crops are around the corner. Cauliflower and cabbage will soon debut, and we look forward to including them in your boxes. Some crops, however, like celery, are winding down possibly for good. After eight unsuccessful attempts and the realization that it takes six months to grow, John’s decided it’s time to move on from celery, at least for now. 

In place of celery, fennel has been taking center stage in the kitchen. While it’s not quite the same, fennel brings its own distinctive charm. Its crisp, aromatic quality makes it a delightful addition to soups and salads, and it roasts beautifully as well. It has been a good companion as we transition from one season to the next. Despite the season change, summer subtly lingers as we enjoy every last bite of zucchini and tomatoes.

Thanksgiving is in exactly a month. Friendly reminder we will be making boxes on Wednesday, November 27th.

This time of year gives us a chance to reflect on the hard work and dedication that goes into growing and harvesting each crop. These boxes represent months of planning, effort, care, and love as stewards of the land, and it’s a joy to share the fruits of labor with you. Thank you for being part of this journey with us. Every box we send out is a tangible connection between the soil, the farmer, and our community. May the meals made with this week’s harvest bring warmth to your home and remind you of the love and care behind every item.

Be good to each other.

Carolyn Givens

CSA Contains

CARROTS

MOUNTAIN MAGICS TOMATOES

GREEN ZUCCHINI

RED LEAF LETTUCE

ACORN SQUASH

CILANTRO

BABY SPINACH from Jayleaf Organics

BRAEBURN APPLES from Gopher Glenn Organics

RED ONIONS

GREEN CURLY KALE

BIG BOX ADD: CARROTS, ROMAINE, CHERRY TOMATOES, GREEN BEANS from SUNRISE ORGANICS, BROCCOLINI from LAKESIDE ORGANICS

JUST the BASICS:

CARROTS

RED LEAF LETTUCE

MOUNTAIN MAGIC TOMATOES

BRAEBURN APPLES

BABY SPINACH

GREEN ZUCCHINI

JUICE FEAST:

ROMAINE LETTUCE

BRAEBURN APPLES

COLLARD GREENS

CARROTS X2

ITALIAN PARSLEY

FENNEL

CUCUMBERS

BABY SPINACH

LACINATO KALE

FRUIT EXPANSION: BRAEBURN APPLES + PERSIMMONS

LETTUCE of the WEEK: ROMAINE

MUSHROOM MIX: from WOLFE FARMS

Kale, Parmesan, & Date Salad

Ingredients:

Juice of 1/2 lemon (about 2 Tbsp)

3 tablespoons extra-virgin olive oil

1/2 small red onion, finely chopped

1/2 teaspoon kosher salt

1 teaspoon red pepper flakes (or to taste)

2 bunches kale, stems removed, leaves finely chopped

1/2 cup roughly chopped toasted almonds

8 dates, pitted and chopped

1/2 cup finely grated parmesan

(I added a little maple syrup to the dressing.)

Find the full recipe and inspiration here at Healthyish and Happy

Twice Baked Spinach and Parmesan Acorn Squash

Ingredients:

2 small acorn squash

olive oil

3 tablespoons butter, divided

2 cups spinach leaves, loosely packed (not baby spinach

1 clove garlic

2 tablespoons heavy cream

1/2 cup freshly grated Parmesan cheese, divided

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 teaspoon smoked paprika

Find the full recipe and inspiration here at Simply Scratch

Thai Chicken Zucchini Noodle Soup

(I know we're missing bell peppers and cauliflower this week, but this recipe looked too good to pass up. Get creative with spinach, onions and kale)

Ingredients:

2 tablespoons avocado oil

1 small yellow onion diced

6 garlic cloves minced (see notes)

1" piece fresh ginger peeled & minced (see notes)

3 tablespoons red curry paste

1 lime juiced

½ teaspoon fish sauce

3 cups bone broth or chicken broth

15 ounces fire roasted tomatoes canned

1 ½ pounds boneless skinless chicken thighs

1 yellow bell pepper sliced

1 head of cauliflower chopped into florets

4 carrots sliced

15 ounces full fat canned coconut milk roughly 1 can

1 teaspoon sea salt

½ teaspoon black pepper

½ teaspoon turmeric

3-4 large zucchinis spiralized

sea salt to taste

black pepper to taste

Find the full recipe and inspiration here at The Movement Menu

Healthy Apple Crisp

Ingredients:

Apple filling:

6 medium apples, peeled, cored, and thinly sliced (about 6 cups sliced apples)

1 tablespoon lemon juice

1 tablespoon pure maple syrup

2 tablespoons arrowroot flour

1 ½ teaspoons cinnamon

⅛ teaspoon nutmeg

Crisp:

1 cup blanched almond flour

2 tablespoons arrowroot flour

¼ cup coconut sugar

1 cup chopped raw pecans

2 teaspoons cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon sea salt

⅓ cup coconut oil, room temperature (soft but not melted)

2 tablespoons pure maple syrup

Find the full recipe and inspiration here at Coconuts and Kettlebells