4th Week in September Shares–What to Expect!

Beans are slacking off, Winter Squash is kicking in, Tomatoes will continue as well as a discovery of different root crops:  Black Spanish Radishes (hot and crunchy–Group A, E, & C), Hakurei turnips (a little bigger than we’d like–Group Group B and D), Red Beets (Group D), more of the small Carrots planted for fall (Group A and E), and 2 Bravo Daikon Radishes (purple and great fermented!–Group B).  

Tomatoes this week are the Five Star Grape and the Saladette with the Red Zebra, Yellow Taxi, and New Girl.

(We still have canning tomatoes for sale:  $25 for 20#–text to 431-1219 to order!  We can deliver with your Shares to Riverton, Lander, Sheridan, Buffalo, or can be picked up Thursday at the CSA Pick Up.  Weather is changing, don’t wait too long.  I have both Roma and Canner tomatoes, as well as jalapeno and other hot peppers, bell peppers, onions, and herbs for Spaghetti Sauce!  A Spaghetti Kit cost $30 (Recipe #39 at http://www.lloydcraftfarms.com) and includes all you need but the garlic and tomato paste.)

Brassica’s this week are Deadon Cabbage (fall/winter savoy) for Group A & E, Galion X Broccolini Crowns for Group B (new thing for this time of year), Red Cabbage for Group C, and 12 oz bag Broccolini Galion X for Group D.

Snack Peppers for Group E, Antohi Frying Peppers for Group A, Green/Red Bell Peppers for Groups B, C, and D.

I’m begging The Farmer…literally…to dig Potatoes I want to put potatoes in ALL the Shares!  We have a potato digger to hook behind the tractor, the rows are 200-400 feet long, but not all the potatoes are ‘ready’.  I want to dig the potatoes whose plants have died back, this is a sign they are ready, and that their skins are ‘set’.  However, if the whole row hasn’t died back, we can’t use the digger.  If we can’t use the digger, then they will have to be dug by hand…I’m begging The Farmer.  You can see why it is his decision–I’m a horrible potato digger…It’s a whole team effort, too.  Once dug they are hauled into the washing area and washed, dried, sorted, and bagged.  Pray for good weather, lots of energy, and that The Farmer says “OK”!

Watermelons for ALL!  Both Red Extazy and mini Mielheart, Orange Crisp and Yellow Amarillo, solid green Chubbiness, and mid-sized Farmer’s Wonderful!  These are vine ripened…chill and enjoy!  A good hollow thump means they are not over-ripe.  We guarantee our watermelons, so if you get a bad one, send me a picture and we’ll replace it the next week!  (FYI–an over-ripe watermelon usually pulls away in the center and may be a little mushy…sometimes the flavor is a little ‘not sweet’.)

Winter Squash for this week is either Spaghetti Squash or Honey Bear Acorn Squash.  Both cook about an hour in the oven at 375 degrees.

Spaghetti squash can be cooked whole, seeds and all intact.  Shave the ends to remove the tough skin but not deep enough to expose the seed cavity.  Bake until a squeeze proves it is cooked and ready.  Cool a few minutes on the counter and then cut length-wise, scoop seeds out, and enjoy.  I find cooking it this way holds the moisture in–You can fill the cavity with spaghetti sauce, chopped tomatoes, or a creative garden thingy!

Honey Bear Acorn squash is a little sweeter than the larger, deeper sutured acorns.  For these I cut them in half, shave the bottom so they sit level, and fill the cavity with a tablespoon of oil or butter, a peeled smashed garlic clove or hunk of onion or shallot, and salt and pepper.  I prefer placing mine in a covered dish and baking in the oven until tender.  I will often bake extras, cool them and then place in the fridge for Winter Squash Bisque the next day!  

So…there you have it!!  Why not shoot me a comment and let me know what you think!  I often wonder who reads these…  🙂     The Farmer’s Wife

6 responses to this post.

  1. Posted by Jennifer Amend on September 27, 2019 at 3:22 am

    Just wanted to let you know how MUCH I’ve been enjoying this CSA! I look forward to my biweekly box like it’s Christmas and let the bounty dictate what i do for meals! I also love your newsletters and read them from top to bottom.

    Side note, i was at the women’s expo In casper this past weekend promoting some upcoming programming for Wyoming pbs and was delighted when i discovered the farmer’s market was hosted by lloyd craft farms!

    I’ll be sad when it’s over, but have enjoyed it immensely.

    Thanks, Jennifer Amend

  2. Posted by Janice Kiefer on September 26, 2019 at 4:33 pm

    I always read your updates and plan menus around what my group will get. I try to only come to town once per week so I pick up the things to complete dishes before I actually get the wonderful fresh veggies from Craft Farms. I appreciate the pre-knowledge. Thanks Jan Kiefer

  3. Posted by LeAnn Miller on September 25, 2019 at 5:53 pm

    I always read your comments, however this always comes to my social tab for some reason and I have to look for it!! LeAnn

    On Sat, Sep 21, 2019 at 9:12 PM Lloyd Craft Farms wrote:

    > Lloyd Craft Farms– CSA and Fresh Produce posted: “Beans are slacking off, > Winter Squash is kicking in, Tomatoes will continue as well as a discovery > of different root crops: Black Spanish Radishes (hot and crunchy–Group A, > E, & C), Hakurei turnips (a little bigger than we’d like–Group Group B and > ” >

  4. Hello! I had emailed about fall shares delivered to Casper. I am also very interested in the canning tomatoes you mention in this email. Let me know what may be available for delivery and/or pick up this or next week. Looking forward to hearing from you! Thank you!


  5. Posted by Gene and Kris Robertson on September 22, 2019 at 1:21 pm

    I read them and love your ability to communicate and your begging! Also love the tips, cook spaghetti squash whole. Such a great idea. Much easier to cut too.!

  6. Posted by CenturyLink Customer on September 22, 2019 at 10:51 am

    Hi Teri, I enjoy reading your updates and anticipate the next box. Thanks Amber

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