Pickup Today on the

FRONT PORCH

Be prepared to carry a pumpkin, a watermelon, and your bag of food!

This week’s share:

acorn squash

brussels sprouts

gourds

red, yellow, or bronze onion

popcorn

pumpkin

rutabaga

summer squash

tomato

watermelon

Can you help us out?

Tell everyone how we’ve been doing

at localharvest.org

H

ave we told you how much we are enjoying growing food for you?  We are so thankful that you have entrusted us with the all-important job of feeding you.  We hope you have been satisfied, as well!  In only five short weeks we will be done for the season.  It seems to have gone so fast.
As we are thinking ahead to next season, we want to know your thoughts and advise on how to make our CSA the best experience you could have.  In a few weeks you will receive a survey, which you can fill out anonymously if you would like.   We are new at this, and we know there are things we can do better.  We need your input in order to improve, so don’t be shy!

In farm-related news, we have picked some of the popcorn for this week’s share.  It isn’t ready to pop yet, as it needs more time to dry. Store the ears in a warm, dry, well-ventilated location. Once or twice a week, shell a few kernels and try popping them. When the test kernels are popping well and tasting good, shell and store the rest of the kernels. If the popcorn is "chewy" or the popped kernels are jagged, it is too wet and needs to continue drying.

Store the kernels in sealed, airtight containers. If stored properly, popcorn should retain its popping quality for several years. Unshelled corn should be stored at temperatures near 32F and high relative humidity. The storage location should also be rodent proof.

If stored popcorn fails to pop, it may be too dry. Add 1 tablespoon of water to a quart of popcorn. Cover and shake at frequent intervals until the popcorn has absorbed the water. After 3 or 4 days, test pop a few kernels to see if it is ready. Add more water and repeat the process until the popcorn pops well.

Stuffed Acorn Squash Supreme

1 (6 ounce) package broccoli and cheese flavored rice mix

1 pound turkey breakfast sausage

1 med acorn squash, halved and seeded

1/2 cup chopped apple

2 teaspoons crushed coriander seed

1/2 cup shredded Monterey Jack cheese

Prepare rice mix according to package directions; cover, and set aside.

Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.

In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.

In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.

Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

Jasmine’s Brussels Sprouts

3 cups water

1 pound Brussels sprouts, trimmed

2 tablespoons olive oil

2 cloves garlic, minced

8 ounces bacon, diced

1 teaspoon salt

1 teaspoon ground black pepper

Bring the water to a boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm. Drain, and rinse with cold water. Slice the sprouts in half, and set aside.

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and pancetta; cook and stir for about 5 minutes, until garlic is lightly browned. Add the remaining olive oil and Brussels sprouts. Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavor. Season with salt and pepper, and cook for 5 more minutes before serving.

Have a super week!  ~ Kathy