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This week’s share will include:

• Veggies: Swiss chard, baby bok choi, lettuce, choice of arugula or tatsoi, colored peppers, butternut squash, salad turnips (with beautiful greens), garlic, banana fingerlings, sweet corn, and choice of an herb (cilantro, basil, chives). Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: oysters
  • Fruit: paused
  • Flowers: paused

For those with half shares, this is “B” week. Remember to cross off your name when you pick up!

Serving Suggestions:

• Since Farmer John is suggesting we use our squash promptly after we receive them due to the struggles with this year’s crop, I figured that like me some of you may be looking for tips on freezing. We’re getting butternuts this week so that is specifically what I was researching today but I’m sure much of the tips translate to other varietals as well. There’s tons of “the best way” articles out there so I’ve distilled the main points here.
  • The main decision is whether you want to keep the squash cubed or pureed. Either way, you’ll start by peeling and seeding the squash. Then…
    • If you’re going to freeze it cubed, cut them into the desired bite size chunks. The optimal method would be to blanch them in boiling water for a few minutes to maintain their color and texture. However, I’m not sure I’ve ever cooked a squash recipe where keeping distinct chunks was necessary, so I will definitely skip the blanching step. If you have the freezer space, put the chunks on a sheet pan and freeze for an hour or two and then transfer to a ziploc for long term storage. Starting them separate will help keep the chunks from sticking together.
    • If you’re going to puree it, cut them into small cubes so they take less time to cook. You could boil them, but I would rather roast for some extra flavor (and browning). While they are still hot, smash them or use a blender/food processor for a smoother consistency. Even if you know the final recipe landing spot, I would only season with some salt and fight the urge to add flavorings like maple, garlic, etc. That way you have more flexibility later if plans change.