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Week 23 (A)
October 17, 2014
Seeds of Hope Farm
CSA Newsletter
Seeds of Hope Farm
CSA Newsletter
This weeks
share:
Spaghetti Squash
Kale or Collard
Sweet Peppers
Tomatoes or
Cherry Tomatoes
Onions
Garlic
Beans
Watermelon
Radish or Pea
Shoots or Snap
Peas
Herb (Parsley,
Dill,Sage,
Oregano, or
Thyme








Next weeks
most likely:
Garlic
Peppers
Hot Peppers
Sweet potatoes
Onions
Kale or Collard
Salad Greens





In farm news
Weve been taking two of our farm interns to Schlafly Farmers Market each week
so they can learn the skills of marketing and have direct interaction with the people who
are eating the food we grow. This has been a great experience for them and they really like
the market and the friendly people who attend.
More building projects are on the horizonwe want to convert our process station
to a germination chamber for spring starts and devote a small building to the teen farm
program. This building will serve as a permanent place for classroom, kitchen, and
gathering.
In the field, after our second sowing our cover crop has finally taken off. We hope
that the frost holds off for some time so it can get well established before the hard winter
sets in. A good cover crop protects the soil from wind, sun, and water, adds nutrient,
provides space for air and water, increases bioavailability of nutrients, and other benefits.
Watermelon Radish: Those of you not receiving a bunch of these are receiving snap
peas or pea shoots. All are a great salad addition or on their own. The watermelon radish
is worth slicing just for the visual pleasure. As for taste, they are fantastic. Mild and sweet.







From Your Farmers:




Upcoming Events:
Our second CSA dinner and cooking class is
Wednesday, June 25 at 6 PM. This dinner will
be held at Unity Evangelical Lutheran
Church, 8454 Glen Echo Dr in Bel-Nor, 63121
at 6 PM. Everyone is invited, but please RSVP
so we know how many to count on. RSVP or
sign up when picking up your share, or calling
Gabriel at 566.8643. Bring the family!




Collard
Upcoming Events:
We will be showing Toy Story TONIGHT, Friday, October 17. We will have a bonfire,
food, and games. Bring the kids. Wed love to see our CSA members at this one.
October 25, Make a Difference Day. We will be filling the raised beds at the
Helping Hands Community Garden with garden mix. Come lend a hand and make
some new friends.
































Using it all Up
This brief storage note was included last week, but we are posting it again for bi-weekly members.
We understand that using a shares amount of veggies every or every other week is quite a challenge for
smaller households. Here are a couple tips on preserving the harvest, and making every dollar count.
- Hot peppers: tie them up by their stems, hang to dry. Use whenever you see fit.
- Butternut squash: last week I used a couple of butternuts that we harvested the previous October. Youve
got some time. If you notice ay softness or new spots, use soon.
- Greens: Deep leafy greens can be frozen. Stem and chop to desired size. Blanch for 1-3 minutes, remove
from pot and let sit over a grate or in a colander until drips stop dripping to dry and cool. Squeeze a few
drops of lemon juice into a freezer bag, add the greens and rub around to coat with juice. Flatten bag for
stacking and place in freezer. This spring I finished up last falls greens,t! and they were just fine. Add to
any dish you would used greens- pasta, soup, you name it.

Spaghetti Squash
Spaghetti squash is a true gift of fall. It is called spaghetti squash because once cooked, a person can run a fork
through it end to end and create spaghetti like strings. It makes a great pasta substitute- especially for diabetics,
those avoiding carbs, or the gluten free.
Marinara goes over it well, but the rich flavor of the squash best comes out with less complex additions like olive
oil, garlic, and salt. When you eat it, dont act like youre not impressed.

Here is a suggestion:
Preheat oven to 400. Put squash on pan and place in oven. Cook 30 minutes.
Mince a clove or two of garlic.
Now that the squash has softened, remove from oven and cut in half lengthwise.
Remove seeds and innermost stringy stuff.
Coat flesh with olive oil, (or butter), garlic, and salt.
Place back on pan, flesh up, and cook in oven for another 30 minutes or until squash is soft enough that flesh
easily lifts with a fork.
Remove from oven and run fork end to end to remove all flesh from squash.

Add salt, pepper, oil or butter if needed, or any seasonings as desired. I suggest a bit more salt and oregano.

**The seeds from any winter squash can be treated and cooked like pumpkin seeds. I like
to add curry, hot mustard, or soy sauce to the seeds for flavor, but again, salt and oil do
just fine. Heres a how-to from thekitchn.com.

Ingredients Equipment
A large winter squash such as a pumpkin Colander
Neutral oil such as canola, rice bran, or coconut Spoon or Spatula
Salt Baking Sheet
(Optional additions: see recipe notes) Airtight Container
Scoop and clean the seeds: Preheat oven to 300F. Cut the squash according to how you are going to use it.
Scoop the seeds from the cavity and place in a colander. Pinch away all the large chunks of squash flesh and
strings. Place the colander under cool running water and remove any additional squash flesh. Shake colander to
remove water.
Dry the seeds: Dump the seeds out onto a towel and pat to dry. The seeds might stick to the towel a bit.
1. Oil and salt the seeds: Place the seeds on a baking tray and drizzle with a small amount of oil, approximately 1
teaspoon for 3/4 cup of seeds. Add a pinch or two of salt.
2. Toss and bake the seeds: Toss the seeds until they are evenly coated with oil and salt. Spread out so they are
in a single layer, though some overlapping is fine. Place the baking sheet into the oven. Roast until the seeds are
just starting to brown, about 20 to 25 minutes. If your oven has uneven spots, you may want to stir after 10
minutes.
3. Remove and cool: Remove the seeds from the oven and let the seeds cool on the tray. Enjoy right away or keep
for a few days in an airtight container.