This week we are planting the last of our fall starts and seeding additional rounds of arugula, radishes, salad greens and other fall varieties.  The fall plants are coming along well.  This week you will be getting a mixture of summer and fall varieties. Enjoy!
This week's CSA:
Patty Pan squash
Garlic
Baby Joi Choi (Bok choi)- great in soups and stir-fry
Radish
Sweet Potatoes
Tomatoes
Okra
Basil
Peppers -Serrano, Jalapeno, Bell, Banana (limited)

Radish

Patty Pan Squash

Dinosaur Kale

Joi Choi

Recipes:

Stuffed PattyPan Squash

If you are not familiar with the pattypan squash, it is very similar to the yellow crooked neck summer squash.  The pattypan is sweet and you can cook it any way you would a more traditional summer squash.  My favorite way to prepare it is to stuff it.  There are many different ways to stuff a pattypan, if this recipe doesn't suit your tastebuds try the recipe from my previous blog (6/21/11 Stuffed pattypan squash with basil and orzo pasta)
Ingredients:
4 pattypan squash (stem and blossom removed or 3 larger) 

 4 slice  bacon (cooked crumbled) 

1 1/2 cup  onion (diced) 

1 1/2 cup  breadcrumbs (soft) 

 1  garlic clove (minced) 

3 cup  parmesan cheese (freshly grated) 

  salt (taste) 

  pepper 

1.Preheat oven to 350°F (175°C).

2.Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.

3.Drain, and slice off the top stem of the squash.  Carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.

4.Mince the reserved squash.

5.Combine remaining ingredients in a bowl with the minced squash, mixing well.

6.Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.

7.Bake for 15 minutes in the preheated oven, or until squash are heated through. Ingredients

Radish Dip

4 cloves garlic, peeled

6 radishes, quartered

2 (8 ounce) packages cream cheese, softened

Directions

1.Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Transfer to a serving dish, and chill until serving.

 * This week we will only deliver to the Rome drop site due to the Sandy Springs Market being closed.

  The final plant starts will be arriving on Thursday.  We are hoping to have everything planted by next Tuesday.  Everything that has been planted is looking good.  The first few summer squash on the last round were harvested yesterday, I believe that next week there will be enough to include in the CSA.  The last round of tomatoes are really doing well, you can look forward to those in the upcoming weeks.  Turtle Bend Farm has some early Turnip greens that I am including in this week's CSA as well as some beautiful ginger gold apples from Beech Creek Farm. Enjoy!

This weeks CSA:
Apples
Arugula
Sweet potatoes
Okra
Tomatoes
Turnip Greens

Tomato rows

German Johnson and Sungold Tomatoes

Ivy and her best buddy Dixon after a hard days work

  Thanks to the recent rain the fall plants are looking great!  Chris has been busy planting this week (even in the rain).  The lettuce varieties will be planted next week to complete our fall planting. The last round of summer squash is almost ready to harvest. The ground is too saturated to dig the sweet potatoes this week, so you can look forward to those in the upcoming weeks.

**PLEASE NOTE THAT THE SANDY SPRINGS FARMERS MARKET WILL BE CLOSED ON SATURDAY SEPTEMBER 17.  YOUR CSA DELIVERY WILL BE POSTPONED UNTIL THE FOLLOWING WEEK.

Sunburst Patty Pan squash

Fall Planting

This week's CSA:
Apples
Arugula
Muscadines
Okra
Butternut squash
Tomatoes
Lemon Thyme
Rosemary


Recipes:
*This recipe was sent to me by a customer at the Sandy Springs Farmers market and it is awesome!  You can use Bleu Cheese in this recipe and I recommend the Bleu Cheese from Greendale Farms (located next to our tent at the Sandy Springs Farmers Market)-YUMMY!

Butternut Squash, Apple and Onion with Stilton

Ingredients

Dough:

• 1 1/4 cups all-purpose flour
• Pinch salt
• 8 tablespoons cold unsalted butter, diced (1 stick)
• 1 large egg, lightly beaten

Filling:

• 1 large baking apple, such as Rome Beauty or Cortland
• 1 small or 1/2 medium butternut squash (about 3/4 pound), halved, seeded, and skin on
• 1 small yellow onion, peeled, root end trimmed but intact
• 3 tablespoons unsalted butter, melted
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 2 tablespoons whole-grain mustard
• 1⁄3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

Directions

For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
Preheat the oven to 400 degrees F.
Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles--if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
Know-How: Don't be afraid to cook this galette--or any of your pies or tarts, for that matter--until the crust is a rich golden brown. A pastry's buttery taste and flaky crispness really come through when it is fully cooked.