In your boxes…

acorn squash

specialty squash These go by different names–old world squash, heirloom squash, heritage squash, etc.  Some you received red kuri, others buttercup, yellow acorn, or mini blue hubbards.  Bake same as the others.  They’ll last, so don’t feel rushed to use.  Store cold, ideally below 50 degrees, but don’t let freeze.

salad mix

spinach

hakurai Japanese turnips

red potatoes These are good soup potatoes.

onions

Down on the farm

We’re going to pull plastic over the 2nd greenhosue this week.  Also, seed catalogs for next years are arriving in the mail–already!  There are several new greenhouse tomato varieties out–it will be fun to try some.

Recipe of the week

Here’s a good potato soup recipe… from Simply in Season

2 T butter

1/2 C onion (chopped)

Melt butter in lg. saucepan.  Add onion.  Saute until translucent.

3 C potatoes (diced)

2 C water or vegetable broth

1/2 t salt

1/4 t pepper

1/4 t ground nutmeg, dried marjoram, celery, salt, dried dill weed, or paprika

Add, cover, and cook until vegetables are tender, about 15 min.  For a creamier soup, remove some of the cooked potatoes, puree them and return to the saucepan.

2 C milk

3 T flour

Mix together until smooth. Add to soup and cook until thickened, stirring constantly.