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.