Finishing up a late night prepping all your food for your CSA deliveries (as well as restaurant deliveries) to Cedar Rapids tomorrow. For this very reason, we’ll be keeping this newsletter a bit short (we’re tired!) but we’re happy to share this week’s upcoming CSA share list with you so you can know what to look forward to ahead of time…and hear a few updates on the farm, too.
What to expect this week:
Kale Mix (Small Leaf)
Yellow Storage Onions
Winter Radish Medley
This lineup does indeed look like a wintery bunch, doesn’t it? Especially with the snow that’s been blanketing the ground as of late (though it’s come so early!) our CSA delivery this week is particularly chock-full of the more “classic” fall/winter root crops than ever before: parsnips, potatoes, squash, storage radishes, and our newest veggie for you to enjoy: rutabagas!
We hope you enjoy them all during this cold weather – and we highly recommend (most of all!) that you roast up a nice medley of these winter roots to warm you up on these cold nights – like the colorful one pictured below. It’s one of our autumn favorites!
Or do you have your own recipes or ideas in mind? We’d love to hear them – and even post them here if you like!
We’ll see you tomorrow – and very much look forward to delivering to our awesome members for these last few weeks before Thanksgiving!
Warmest Regards, Adrian & Will | Jupiter Ridge Farm
This recent cold and snow (and even the colder temps in this week’s forecast) have got us thinking that winter’s here a little early! Wouldn’t you agree?
Though fall always feels like it goes by too quickly, we look forward to the rest and recuperation that the snowy winter affords us…even when it comes a little sooner than we think.
Here’s to a few more warmer days before winter hits us in full swing, and to lots more delicious vegetables to enjoy for the last few weeks of CSA. Cold or not, we’ve still got plenty in store for you….
Here’s what to expect this week:
Purple Daikon Radishes
Mushrooms (Shiitakes, Oysters, or Mix of Both – May Included Dehydrated Shiitakes)
About New CSA Item This Week: Parsnips!
We’re sure you’re probably at least a little familiar with parsnips, so we won’t spend too much time talking about them…but they’re sure worth touching on at least just a little bit.
Clearly reminiscent relatives of carrots at first glance, you’ll have the opportunity to compare and contrast carrots with parsnips, since you’ll be getting both in your share.
Carrots are crisper, crunchier, and sweeter (especially the ones we’re sending out to CSA this time of year!). That’s not to say that parsnips aren’t also sweet, they’re just heartier in texture and more “aromatic” in taste.
Carrots can be an enjoyable snack raw, parsnips not so much (though to each their own, of course – I don’t mind munching in a raw parsnip, it’s pretty good). But still, parsnips love to be cooked. They’re right at home in most fall or winter soups or stews that would call for carrots, and could even replace carrots in most of these (though they would go great together in these dishes, too).
In my opinion (and from our collective experience, both Will and I, with cooking parsnips over the years), parsnips don’t just love being cooked – they also love seasonings and spice. If you taste a parsnip for that matter, you’ll notice how they have a low-key aromatic flavor that’s almost built right into them.
For this reason, spice them up! Especially for this time of year, parsnips go extremely well with classic fall seasonings. According to the Flavor Bible by Karen Page and Andrew Dornenburg, parsnips go great with chives, cream, garlic, ginger, maple syrup, nutmeg, parsley, sage, thyme, and many other ingredients. One of our farmer friends once prepared a pureed parsnip soup that featured cardamom – it was absolutely delicious, and I recommend using the spice with parsnip all the time.
Other great pairings with parsnips: butter, other root vegetables (especially turnips!), and apples. Yum…just, yum.
So, if you have any further questions about parsnips and what you can do with them, please let us know. Likewise, don’t be shy to share your recipes with us! | email@example.com
We hope you enjoy what this week’s delivery brings, parsnips and all.
We can’t believe week 15 is already here. Though the cold is definitely shutting down and slowing production at the farm, we still remain pretty busy pulling all the last of our produce out from the field long before the first hard freeze appears on the forecast – and there’s still quite a bit out there!
Just today, we pulled in several cases of kale and DELICIOUSLY sweet carrots, plus daikon radishes, parsnips (!), and more that you’ll be enjoying at some point in these coming weeks before CSA ends. By the end of next week, the fields should be empty – but our walk-in cooler will be stocked quite full for the winter with plenty of variety to deliver to you up until Thanksgiving!
This week for you, we’ll have:
Oyster Mushrooms New!
Black Spanish Radishes New!
Kennebec (White) Potatoes
Sweet or Green Peppers
New England Pie Pumpkin New!
We like to keep every share exciting and fresh with some new items each week, and we have a good handful of brand-new veggies for you. Most exciting of all: you’ll be getting oyster mushrooms this week! They’re both beautiful and delicious, needing only light heat and a short time cooking, with flavor similar to oyster and chicken combined. Very tasty…
With the recent cold temperature dips, our oyster production has been going crazy. So we hope you enjoy these!
Also new in your share are some veggies we’ve had harvested and stored for a while due to the cold, and which are finally available in rotation: namely, Black Spanish radishes and pie pumpkin!
In the true spirit of autumn and Halloween this week (and with Thanksgiving not too far away), we thought pie pumpkin would be perfect. Yes, it looks like a pumpkin you could carve into a jack-o-lantern – but it’s actually a variety that’s better for eating (and making into pumpkin pies especially) rather than carving!
And, last but not least, no– they’re not beets. They’re black Spanish radishes! We’ll tell you a bit more about them below…
Black Spanish Radishes | Explanation and Wellness Info
Just like the watermelon radishes and purple daikon radishes you’ve received in CSA shares prior, black Spanish radishes are also a type of “winter radish.”
This means that, unlike spring radishes, you can store them for a long period of time without perishing under the right conditions – in a dark, cool place, preferably your refrigerator (or a root cellar if you have one). You can even keep a few throughout the entire winter if you like, not unlike a turnip, rutabaga, beet, or potato.
Not sure how to use them? We recommend using them much like watermelon radishes (discussed here in last week’s CSA newsletter) or like purple daikons (from CSA week 12 here). To summarize quickly, they can be sliced and eaten raw (on salads, etc.) or roasted much like a turnip or rutabaga. (Try pickling them – they’re incredibly delicious that way, too!)
What stands out most about Black Spanish Radishes, though? Their very unique health benefits. Studies show this root vegetable has heavy duty detoxification capabilities (it can even remove heavy metals!), it has tons of antioxidants and protects the liver, and may even greatly reduce cancer risk, boost immunity, help you fight the common cold, and lots more (some basic benefits are outlined here at CureJoy).
A warning: when eaten raw, it is quite spicy! Not as spicy as a daikon radish, however – but again, roasting and cooking it will turn it into a mild and tame veggie with similar taste to a turnip.
For those who don’t mind spicy foods though (and also for those of you who are interested in home herbal remedies), my herbalist recommendation? Try using it in a homemade Fire Cider recipe. (For reference, here’s a really good one from the original maker herself.)
This concoction is a vinegar-filled (and sometimes fermented) combination of horseradish, garlic, hot peppers (usually cayenne), other cold-fighting herbs, sometimes ginger, and lots more, all geared towards keeping colds, flu, symptoms, and bugs at bay when taken a tablespoon at a time. Black Spanish radish was apparently a classic cold-fighting remedy back in the day, and I think its spicy, pungent flavors could be the perfect compliment to this creation (especially as a replacement for or compliment to horseradish).
Need more ideas for eating Black Spanish Radishes (or anything else, for that matter)? Want more health info? Have your own recipes to share?
We hope you’ve been enjoying the fall weather (when it’s sunny out!) and the peak autumn foliage colors. It’s been a gorgeous show to observe up here in the Driftless….
For this week’s CSA share, you can expect:
Watermelon Radish New!
Mixed Orange and Yellow Carrots
For this share you’ll be seeing the return of some delicious favorites from the past — like Adirondack blue potatoes (though they look purple to most people), spinach, and (yay!) tasty carrots!
We’ll also be introducing you to the wonderful watermelon radish (also called “beauty heart” radish) this week too, a veggie that is both beautiful and delectable.
This lineup of produce we think will be perfect for getting those “autumnal” recipes going! Soups, stews, roasted root and squash medleys…if you have your own favorite recipes to share, we’d love to hear about them. (Someday, we hope to index a lot of our own favorite recipes here on our website, too!)
Watermelon Radishes | Explanation & Tips
Watermelon radishes are no doubt one of the top vegetables we look forward to in the fall. They’re a perfect addition to fall recipes and are very tasty, they last a long time…and they’re also some serious eye-candy.
Lots of people who come to our farmers market stand in Dubuque on Saturdays eye these roots and say “Turnips, right?” Our stock answer is of course “No – they’re arguably better. They’re watermelon radishes!” But in reality, another good answer would be “Kinda – yes!”
We then explain to them that yes, they kind of do look like turnips on the outside. But, after you slice them open (like above), they have gorgeous fuchsia-pink red flesh (giving the radish its name).
What’s wonderful about watermelon radishes (and winter radishes in general, the category watermelon radishes belong to – along with daikon radishes too!) is that you can use them either like a spring radish (fresh in salads) but also just like a turnip (roasted, cooked, boiled). With winter radishes, it’s like you get the best of both worlds– plus, they last a long time in storage through the cold months, just like a turnip or rutabaga. In some ways, they’re flavor is similar to a turnip – but notably less “creamy” and more “crisp.”
It’s true that many winter radishes can have some “spice” to them. Watermelon radishes fortunately tend to have the least heat of all, but if you don’t enjoy that heat, roasting and cooking them in any way completely obliterates it.
If you don’t mind some heat, we’re huge fans of cutting these radishes into matchsticks and mixing them into a salad — or, making them into a slaw with other tasty root vegetables like carrots and kale!
Need more winter radish (or watermelon radish) recipe ideas? Feel free to email us directly! | firstname.lastname@example.org
Our first bite of cold (REAL cold!) hit us this last Friday and set us up for a busy week! We spent the entire day (and part of the night, too) pulling in any possible fruit, vegetable, and herb that could be harmed by frost, with temperatures expected to dip to around 29 degrees Fahrenheit (and dip they did).
What does this mean for all you CSA members? Though hot weather and various other crops have been damaged and/or killed off (such as basil, eggplants, peppers, and more), our walk-in cooler is stocked full of these foods to keep your CSA share varied, interesting, and delicious.
We also pulled in several varieties of winter squash, garlic, and onions into our indoor stores, too! As such, you’ll have plenty of these delicacies to enjoy up until the very end of your share, and even for Thanksgiving!
Without further ado, here’s what to look forward to this week:
Sweet (Red and Green) Peppers
Hot Pepper Mix
Sugar Snap Peas New!
Norland (Red) Potatoes
What’s The Deal With Shallots? | Explanation & Tips
This week isn’t the first time you’ve gotten shallots in your share, and it most certainly won’t be the last.
These alliums (vegetable members of the onion family, which includes leeks, garlic, and onions) have the look and feel of a garlic clove, but a closer flavor to an onion.
When used raw, they are extremely flavorful; the epitome of the pungent onion! When cooked, however, their flavor softens to become sweeter and more mild. They are versatile in this way.
In our experience up here at Jupiter Ridge cooking all sorts of odds and ends, we think shallots go exceptionally well with beef, steak, burgers, shiitake mushrooms, and anything with a savory flavor – shallots really help elevate that. Shallots are especially well-known for being cooked with wine (both red and white) or sherry.
If you’ve ever been to a grocery store and checked the price tag on shallots: yes, they’re expensive! They’re one fancy onion.
For this reason, take care to use your shallot(s) wisely and well – shallots aren’t like other onions, where they can play a “background” flavor in soups or stews, for example. The flavor of shallots is truly exceptional and divine, and you don’t want it to go to waste. Make sure to use it for a very, very special meal where its flavors can shine!
Wellness Spotlight On: Hot Peppers
Farmer Will here considers hot peppers his favorite “medicinal herb” (or food, depending on how you look at it). Nothing clears you up better than going out for a night of medicinal hot wings.
In classic herbalism, most folks might be acquainted with cayenne pepper as the go-to healing hot pepper. In reality, though, all hot peppers are therapeutic in the same way, but in varying degrees according to their Scoville units (heat levels).
All hot peppers also contain “capsaicin,” too, to varying degrees (the chemical in hot peppers that make them spicy) – but this is also the “healing” compound in the fruit. If you haven’t noticed yet, this capsaicin can really help clear out your sinuses! Some other things hot peppers can help with:
Improving heart health
Relieving topical pain (not recommended if you’re not a professional!)
Fighting colds and sinus infections
Detoxing/cleansing of parasites
In your share this week, you’ll be getting a good deal of jalapeños (fairly hot), yellow hot pickling peppers (don’t be fooled – these are surprisingly hot too), and a few serranos (about as hot as jalies) and maybe some habaneros (HOT!)
If you want to use these in a medicinal way sometime later (maybe in the winter when cold and flu season really ramps up), try pickling/canning them or drying them to help keep them preserved until you need them. Add them liberally to food when you’re feeling stuffy or a cold coming on – if you’re interested in the more “herbalist” aspects of using these, feel free to send us an email! (Or share with us your own suggestions/recipes!)
It finally feels like the cold and rain have officially pushed us into fall!
This Saturday it was so rainy, windy, and cold we decided to skip farmers market – a tough decision, but we’re grateful to have kept our onions dry. In all the time we would have usually spent picking and packing for market, instead we finished pulling in all our squash, picking the last of our heat-loving crops, and even dehydrating some food for winter.
It also means we’ll still have quite a bit of variety for you for the weeks ahead!
*Important Note!* CSA Deliveries will be taking place on Wednesday evening rather than Tuesday evening this week. Be sure to leave out your coolers and ice packs then!
Here’s what you can expect this week:
Purple Daikon Radishes New!
Kennebec (White) Potatoes
Daikon Radish: What Is It? | Explanation & Tips
Never had daikon radishes before? Then you’re in for a real treat – and for a brush-in with some truly beautiful produce.
If you’re familiar with Asian or Middle Eastern cuisine, it’s very likely you’ve had a taste of this radish before. It’s sure to have been a memorable experience: daikon radishes can get HOT! (Though not as hot as horse radish!) Think of your typical small spring radish, but with more of a bite or a kick.
Don’t like the heat? No problem! Try roasting up this spicy root much like you’d roast up turnips, beets, or rutabagas – its heat will vanish through the roasting (or baking) process. (I especially recommend a “daikon radish fries” recipe, fried up in oil, salt, and spices!)
If you love its spiciness: try pickling it as a garnish for future preparations; or, better yet, grating or cutting it into matchsticks for a slaw or salad. It goes well with carrots, cabbage, lettuce, apples (which will also be in your share this week!) and many other fresh-tasting veggies. Mix it up with a creamy sauce, mayonnaise, or salad dressing. It is absolutely delicious.
If you like street tacos, it goes well with mahi mahi/tuna tacos with a bit of red cabbage!!!
Have any questions or want some tips, guidance, or recipe ideas on daikon radishes? Don’t hesitate to email us!
Also feel free to share your own recipes with us – we love to share!
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Apples in Your CSA Share This Week!!! | Explanation & Tips
We have a couple apple trees on our property, and they’re all ripe and ready to go – so expect apples in your share this week!
Some info about these apples: they’re a “storage” type, meaning they’re just a tad less sweet and not so much for enjoying as a sweet crunchy snack eaten raw. On the other hand, since they have less sugar content, they last a much longer time in your pantry. They’re best used instead for making stuff like scrumptious ciders, breads, and pies! Since it’s fall anyway, we thought these would be a great treat for you to get ready for the fun baking spirit that usually comes with autumn.
Fun Apple Wellness Tip! Did you know apples have antimicrobial and astringent properties? This means they help kill bacteria/pathogens with some “cleansing” properties. One folk/herbalist tip I’ve gleaned in my studies: if you don’t have time to brush your teeth, eat an apple!
I know it sounds crazy, but apparently its astringent flesh and skins, plus its antimicrobial compounds, have a sort of “scrubbing” effect when you eat it (a bit of a “flossing” effect, too, when the flesh gets in between your teeth). Since these apples we’re sending you have less sugar (which is better for teeth), maybe consider giving it a try….though of course, brushing and flossing is HANDS DOWN better than eating an apple for your dental hygiene.
Let us know if you have any questions! ~ | firstname.lastname@example.org
We’re wondering if you’re asking the same question we’ve been asking this weather: is it fall yet? Or is it still summer?!
If so, we’re just as confused as you are. It’s been cool and rainy for a good stretch of days, but summer isn’t going quietly – we’re still getting 80 degree days and bright sunshine (October beach time plans, anyone?)!
Anyways, this week’s share will be full of a dazzling array of goodies, very much embodying the weird late summer/early fall season we happen to be stuck in – not that we’re complaining. This lineup of veggies looks pretty good to us, and we hope it looks good to you!!!!
What to expect this week:
Collard Greens New!
Bunched Spinach New!
Tomatoes (Slicers, Heirlooms, Cherries, or Mix)
Sweet Dumpling Squash New! (Very Sweet Squash!)
Potato Medley (Purple, White, Red, Fingerling)
…plus, once in a while, we include some extra surprise items in your share that aren’t listed last minute (we’re sure you’ve noticed!).
As you can see, we have some new produce for you to try mixed with some familiar staples and favorites. Since we don’t have anything TOO exotic or new that we’re sharing with you this week, we don’t have an explanation/tips section (and skipping our wellness section so we can stay on top of some stuff today up at the farm…but it will be back soon, don’t worry).
…if you DO have questions about your share, don’t hesitate to contact us with your inquiries or ideas! We love to hear from you.
Rainy weeks are upon us as we edge into the very first “official” days of fall. We’re happy to report, however, that we still have plenty of summertime produce for our members – and the next couple weeks may be the the last few chances you get to taste it, as well as in this share going out tomorrow.
With that said, we do have some new items for you this week!
What to expect:
Summer Squash (Patty Pan, Zucchini, Crookneck, or Mix)
Tomatoes (Heirloom, Slicers, Cherries, or Mix)
Ground Cherries (New!)
Lots of new stuff for you to try, as you can see – and scroll down to read about some of the new items you’ll be getting.
Enjoy your share!
Ground Cherries: What Are They? | Explanation and Tips
Meet ground cherries: one of the new items in your share. I can only best describe them as a combination between a tomatillo, cherry tomato, strawberry, and fig in terms of flavor, texture, and use!
Now that you’ve uncovered these in your CSA cooler, you might wonder: what do I do with these??? They may look strange, but using them and enjoying them is extraordinarily simple.
Our first suggestion: just eat them on their own as a treat. Carefully pull away their outer wrapping and munch away. You’ll quickly see why people grow them and why they’re so delicious and addictive on their very own! (The first time Will and I harvested these, we ate about 3/4 of them. 0% guilt, 100% satisfied). We’re sure kids will especially love them, too, as they are very sweet and easy to like.
Second suggestion: make them last: dehydrate them! If you have a dehydrator, slice each of them in half with a sharp knife and place them on your trays. I’d recommend you look up the exact specifications for temperature etc. for proper dehydration, though my guess is that the recommended settings are similar to cherry tomatoes or for homemade raisins/craisins.
Third: add them to a salsa or sauce. Delicious! If you’ve ever made a salsa or sauce with strawberry, you can bet that similar ingredients that pair well with that sweet strawberry flavor go well with the ground cherry flavor, too. Yum…just yum. (We recommend you look up recipes online, too).
Fourth: make a ground cherry jam! We’re not going to give you enough ground cherries in your share this week to make a jam (or jelly) most likely, but we’re almost 100% sure that once you taste these sweet treats, you’ll want to buy more – maybe enough to make a jam with them. (Ground cherries are fairly available, even in Cedar Rapids. Go looking for some more, though we’re sure ground cherry jam is something you can easily find and buy at local specialty stores/farmers markets!)
Wellness Spotlight On: Thyme
You’ve gotten thyme in your share before this year, and we’re sure you’ve probably already cooked once or twice with it, too.
For those interested in the health properties of thyme, you’re in for a real treat: thyme may be one of the most important herbal healing remedies out there. It not only imparts great health benefits into the meals you cook using it, but it stands on its own as an amazing herb in and of itself (for teas, steams, bitters, you name it!)
So what does it do? Short answer: so, so, so much. Long answer: too long for a blog post! But, in summary:
Thyme is excellent for boosting immunity.
Thyme may support health while fighting colds and flu.
Thyme tea may help soothe a sore throat.
Thyme can help with coughs, especially wet coughs.
Did you know? Natural ingredients from thyme are used in Vapo-Rub and similar products (wow!) for helping with congestion!
Thyme has also been a popular “folk herb” for women, especially mothers who are either pregnant or post-partum.
Thyme can help with nausea and motion sickness, much like ginger.
That’s all for now!
We hope you savor every bit of produce, herb, and berry (er, ground cherry!) in your delicious share this week. It’s a pleasure being your farmer!
As always, let us know if you have any questions – email us your ideas or recipe suggestions, too. We love to share!
We hope you’ve had a great week so far enjoying the peak of the season’s delicious produce from our farm!
Delivery will return back to the normal day and time this week: tomorrow (Tuesday)! Leave out your cooler and ice pack!
So, last week, you had a little taste of the abundance of fall flavors to come (with squash especially – our garlic and onions too). This week, it’s time to experience something a little different: some spring flavor!
This week your share will contain:
Red Round and/or Heirloom Slicer Tomatoes
When autumn rolls back around, all of the spring greens and other victuals available during the very beginning of the year have the opportunity to come back, too (like arugula and spring radishes, as in this share – though look forward to the comeback of some other spring produce!).
With the cooler weather, vegetables classically considered “spring” vegetables can also have their time to shine. We planted an abundance of spring vegetables going into the fall, but want to make sure you have a taste of them as soon as they are available – specifically our spring radishes and arugula!
In this share too, however, you’ll notice that summer produce certainly isn’t done for the year, either. Enjoy our first big purple eggplants (Italian type) and watch out for those habanero peppers (be very sparing with them – they are hot, hot, hot!)
That’s all for now folks – as always let us know if you have any questions about your share. Enjoy!
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Arugula! What Is It? | Explanation and Tips
For me personally, arugula (also called rocket or roquet/roquette), feels like a “standard” veggie (er, green) you’d find just about anywhere because we’ve been growing it for so long. We’ve gotten used to it, and the green is starting to pop up everywhere, even here in Iowa, if only gradually.
However, it still surprises me and takes me off guard a little bit when people see it at our farmers market stand and don’t know what it is, or they haven’t heard of it, OR (this one amuses me the most) they have heard of it…but they’re scared of it!
This is NOT to make you folks out there who have never heard of arugula feel bad about never having had it before (it’s OK – I’ve just taken it for granted as a vegetable farmer, and it’s not as common yet as I think it is). If anything, it’s just another one of those specialty veggies people need a proper introduction to so they can enjoy it and get to know it in the best way possible (and so they like it, because it’s a wonderful, wonderful green).
Yes, arugula can be sorta spicy. But here’s the thing: once you get it mixed into a salad with a cool salad dressing and other ingredients, the edge of that heat is taken off a little bit. You get more of a peppery-kale flavor, with the tenderness and texture of spinach (even better texture in my opinion).
Strawberries, mustard, fish, chicken, and steak are GREAT ingredients in an arugula salad. Very delicious with Parmesan (goat cheese, feta, or Bleu cheese are also all great candidates), tomatoes, and maybe a bit of basil, too.
Flavor still too spicy for you? Arugula goes GREAT in a smoothie with all sorts of fruit and yogurt ingredients. Give it a try if the “heat” is too unpleasant to you – you won’t taste it once it’s all blended up.
The BEST and MOST POPULAR way to enjoy arugula (which is very healthy, by the way – tons of iron, fiber, B vitamins, and lots more!): throw it on a pizza! It’s a very popular ingredient on pizzas all over the place (including at the Iowa pizza places we sell our produce to: Quarter Barrel Arcade and Brewery in Cedar Rapids, Park Farm Winery by Dubuque, and Luna Valley Farm‘s weekend wood-fired pizzas up in Decorah!) (Oh yeah: kids might like arugula on their pizza, too..just saying!)
Arugula can also be a great extra ingredient in pesto, and can substitute spinach or other greens in many an Italian pasta recipe (after all, it IS an Italian green!) Got a nice Italian recipe for those eggplants this week, for example? Arugula can be a great addition even to an eggplant Parmesan dish as it melds well with other classic Italian ingredients and flavors.
I’m getting hungry as I’m writing this – so I’ll wrap this up!
Let us know if you have any questions about your share this week. Better yet, share your recipes with us! If you have one you’ve made with your CSA produce and that you’re eager to tell the world about, we’d be more than happy to share it on the website with your name.
With a heavy share for you last week, we’re going a little light this week on our offerings – but your cooler will still be packed with plenty to enjoy and have fun with.
New item this week: Acorn Squash! That’s right, we’re finally starting to move into fall (a little bit) and this is only the first taste of what we’ll have to offer for fall flavors (meaning we have many more types of winter squash you’ll be able to enjoy in your future shares.)
This week’s share will include:
Red Round Slicing Tomatoes
Baby Rainbow Carrots
Baby Rainbow Beets
Lacinato Kale Bunch
White (Kennebec) Potatoes
A heads up about CSA deliveries next week! They will be taking place on Monday evening rather than on Tuesday evening. So make sure to leave your cooler with ice pack out then.
We will be attending the 2nd Annual Feed Iowa First that evening at Rodina in the Czech Village! We will also be collaborators, so the dishes featured during the dinner will feature the same produce you have been enjoying in your shares. Because of the event, we are tying in our restaurant and CSA deliveries into that day for convenience.
Speaking of the dinner – there are still tickets available!
Wish to attend? Click this link here. It would be great to see you there, and to work with us to help a great nonprofit like Feed Iowa First (Read about what they do here!)
This amazing nonprofit gathers growers and farmers (including ourselves here at Jupiter Ridge Farm!) together to produce healthy food and get it to communities, institutions, and other populations in need.
Participating in this dinner is a great way to support them as directly as possible, and will feature dishes and beverages produced from the talents of chefs, beverage makers, brewers, and farmers – the best talents in the Cedar Rapids area! Last year’s event was delicious, amazing, and fun. Let us know if you can join us!
Acorn Squash: What Do I Do With It? | Explanation & Tips
Never had acorn squash before? Well, you’re in for a real treat!
If you’ve ever roasted a butternut or spaghetti squash, acorn squash basically gets the same treatment when it comes to preparation. Cut them in half, scoop out the seeds, and place them on a cookie sheet or pan (with a little water in pan if desired) and roast them up until they’re nice and soft.
Adding a little salt on top (black pepper, too) makes this squash enjoyable right on it’s very own. Or, you can scoop out the flesh (leave the skin aside – it’s not very edible) and blend it into soups or stews. Half-bake it and cube it up and it makes an excellent addition to stuffing! (A bit early to be thinking about Thanksgiving, we know.)
Did you know the acorn squash was actually developed here in the state of Iowa? And that it also goes by the name Des Moines squash? The acorn was officially introduced and debuted as a commercial cultivar in Iowa in 1913. However, all squash originate from the Americas – pumpkins, zucchinis, you name it.
As you enjoy acorn squash this week, you can be proud to be tasting and savoring produce that is as Iowan as it gets.
Wellness Spotlight On: Cucumbers
Something as green as a cucumber has got to be healthy. But what health benefits does it have, exactly?
People eat cucumbers most often as a condiment we know all too well: pickles. “Dill pickles” (cucumbers pickled with dill seeds or fronds) are delicious, but there’s something more to this pairing: both cucumbers and dill are known to be great for aiding digestion.
Whether you eat them raw or as pickles, cucumbers are also known to help regulate blood sugars a little bit. This makes them an excellent vegetable for people with diabetes!
Well, that’s all for now! It’s an amazing time for CSA members right now, being able to enjoy the last tasty vegetables of summer alongside some of the first hints of autumn produce.
We hope you love what’s in your share – and as always, let us know if you have any questions about anything!
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Adrian & Will | Jupiter Ridge Farm
Sustainably Grown Mushrooms, Herbs, and Veggies in Driftless Iowa | Farmers Market, CSA, Restaurants, More