We are nearing the end of regular CSA season, with two more weeks to go. The final shares will be the week of 10/28. Last week we finished bringing in all the winter squash from the field, many truckloads, much fun. As we ran out of boxes and bags and crates to carry them all, we realized how much more fun (and fast) it would be to just toss them hand to hand, fire brigade style. I wish I had it on film to show you, both the smooth stretches of time when the squash seemed to levitate from the field into the truck and then into the barn, and also to show you the times we got to laughing so hard that the squashes were dropping and we had to stop and recover. Now the barn is full of garlic, onions, peppers, and squash. We have so many fine Spaghetti Squash, Pie Pumpkins, Butternuts, Delicatas, Acorns, Red Kuris, Kabochas and Blue Hubbards, that I almost forgot what a time I had getting them started in the spring. Many of the seeds failed to germinate the first time around, so I re- planted both in the ground and in pots in the greenhouse. Some of the second round of seed came up outside, but not all, so we then went out with our transplants and filled in the holes in the rows.
It certainly was worth all the trouble for the fine big harvest we have now. I love to cook all my winter squashes the same ways, baked or steamed. You can always eat the skins of Delicata, and usually eat the skins of Butternut and sometimes eat the skins of the other types. This is generally an issue of texture and preference. Like most vegetables, they keep a lot of good vitamins and minerals up close to the skins, so it’s healthy to eat them if you can. When you cut the squash in half, scoop out the seeds, and bake cut side down with a bit of oil or water for 1/2 hour to 1 hour depending on size, you end up with a very rich sweet treat, and the skin takes on a chewy candy like texture. I also like to cut my squash up into chunks and toss with oil and salt before baking at a slightly higher temperature to get an oven fry effect, very tasty. If you are trying to achieve a creamy soup you may want to ditch the skins, but even if I am going for soup I usually put them in the food processor, skins and all. Colin served us wedges of baked Spaghetti Squash topped with marinara and parmesan today for lunch and everyone loved it.

Kale is the most ancient and among the earliest cultivated member of the cabbage family. Nutritionally, kale is vastly superior to most vegetables. It is very rich in vitamin A, C and the mineral calcium. B vitamins and other minerals are also in excellent supply. Kale is also the highest in protein content of all the cultivated vegetables.
You might enjoy your kale more if you take out the stems and use only the tender leaf parts. We have had a few frosts that have made this week’s kale more sweet than previous bunches.

Steamed Kale with Lemon Miso Sauce – Friendly Foods
1/2 cup lemon, cut into three pieces
1 1/2 teaspoons peeled and finely chopped gingerroot
1/3 cup white miso
1 cup sliced daikon
1 cup diced carrots
2 cups fresh chopped kale, packed
Combine 2 cups water, lemon pieces, gingerroot, and miso in saucepan and bring to simmer, stirring to dissolve miso. Add daikon and carrots; cook until vegetables are nearly tender. Add kale and mix well; simmer 3-5 minutes. Remove lemons. Six servings

Sweet and Sour Peppers – Moosewood Restaurant Cooks at Home
Sauce: 1/4 cup catsup, 1/4 cup soy sauce, 1/3 cup cider vinegar, 1/4 cup brown sugar, 3/4 cup water, 1 tablespoon corn starch, dissolved in 2 tbsp water. Combine sauce ingredients in bowl.
3 tablespoons vegetable oil, 2 cloves garlic, minced, 2 cups very thinly sliced onions, 2 large red bell peppers, cut into thin strips, 2 large green bell peppers, cut into thin strips, 1 can baby corn, drained, 1 1/2 cups cashews, whole or half pieces
Heat oil in wok or large skillet. Add garlic and onions; stir fry 3-4 minutes. Add peppers; continue to stir fry. Add 2-3 tablespoons water if necessary to prevent scorching. When peppers and onions begin to soften, add corn and cashews. Stir fry 1 minute, then add sauce mixture and simmer another minute. Serve immediately. Four servings.

Arabian Squash Casserole
4 cups cooked squash or pumpkin, pureed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 teaspoon salt
4-5 medium cloves garlic
black pepper and cayenne, to taste
1/2 cup firm yogurt
1 cup crumbled feta cheese
2 bell peppers, one red one green or one that is half and half
sunflower seeds or minced walnuts for the top
Preheat oven to 375. Place the mashed squash in a large bowl. Heat the olive oil in a medium size skillet. Add onion, an sauté over medium heat for about 5 minutes. Add salt and bell peppers. Saute about 5 minutes more, until the peppers begin to get soft. Add garlic, black papper, and cayenne, and sauté a few more minutes. Add the sauté and the yogurt and the cheese to the squash and mix well. Spread into an ungreased 9 inch baking pan; sprinkle the top with seeds or nuts. Bake uncovered for 25 to 30 minutes, or until bubbly.