News from the Farm
By Sarah Libertus

Dear Friends,
Every year, since we have started our CSA, we have offered a Fall Renewal. For those of you new to our program, the Fall Renewal is a chance for us to pay off our fall bills and have a broad idea of our numbers for next year’s CSA and it is an opportunity for you to lock in a space in next year’s CSA Program.  This year we contemplated dropping our Fall Renewal in order to help our accounting system, but in the last couple weeks we realized that it is too necessary to plan our crops for next year; therefore, we are offering a chance for Fall Renewal for Featherstone’s 2006 CSA Program.  So what is this elusive Fall Renewal?  Basically, we offer a Full membership in our fabulously exciting 2006 CSA program to our current members for only $450.  “But isn’t that the same price as this year?”  and you may be pondering, “Where is the thrill in that?”.  Well, there is a good chance that after we work out the numbers this winter that we may raise the price in 2006, but for the renewal price, we will stay the same.  This year we had other farms complain that our price is too low and tracking our produce amounts and costs we are already over our initial cost (Sarah will send out a summary of CSA produce cost and weight at the end of the season) without even looking at the additional labor factor.  We do not anticipate any changes in our drop sites for next year, (although we could change if people determine that there is a more convenient site for them).  The last box for the 2005 CSA season will be dropped on the week of October 24th  and we would like to have all of the renewals by November 1st.  We will be sending out a renewal letter with a sign-up form in the next two weeks.  We are also looking for feedback for next year and we will also be sending out a survey form for any improvements, complaints or loving wishes that you would like to tell us.  We would love to know your ideas on how to be a better CSA Farm.  We can’t promise that we will be able to implement each idea, but we will read all of them and they will be topics of lively discussion over the Fall’s broccoli picking. 

Thanks for another great year,

With all our love,
The gang at Featherstone.

Varieties
By Sarah Libertus

Due to the nature of farming, the produce in the box may change with the weather.  Please feel free to contact me if you need any additional assistance with what is in your box.

Broccoli-  A quick soup: blanche cut up broccoli (tops and stems!), Place broccoli, cut up cooked potatoes, a couple
cloves of garlic and onions (both sautéed in olive oil or butter) into food processor or blender and blend.  Re-heat mixture on stove and add salt and pepper to taste. 
Squash- There are over 600 types of heirloom squash, each with distinguishing characteristics in appearance, flesh and flavor.  Some are round and elongated, scalloped and pear-
shaped with flesh that ranges from golden-yellow to brilliant orange. The terms "summer" and "winter" for squash can be confusing as "summer" types (zucchini, patty pan and yellow) are on the market all winter; and "winter" types are on the markets in the late summer and fall.  The types were named based on their storage capacity: the “winter” types are storage varieties that can be kept until December (at least) unrefrigerated.  Most winter squashes are vine-type plants whose fruits are harvested when fully mature. They take longer to mature than summer squash (3 months or more) and are best harvested once the cool weather of fall sets in. At Featherstone we grow three of the six different genus Cucurbita species and 10 different types squash: Cucurbita Pepo, Cucurbita Moschata and Cucurbita Maxima. 
Cucurbita Pepo: This species includes the following as well as gourds and summer squash.  They are typically ribbed, available earlier, and one of the oldest domesticated species with traces found in Mexican caves dating before 7000 B.C.. Acorn- This is a classic and one of Jack’s favorite squashes.  This squash has an acorn shape with flesh that has a deep sweetness and slight nutty flavor This is one of the most dependably good squashes. 

Heart of Gold- This beauty is a cross between the Acorn and Sweet Dumpling.  It has the size and shape of the Acorn, but with more sweetness
and dramatically striped skin (pictured above).  Should keep until January.  Carnival- this is the first year we have grown this squash.  The Carnival is striking: multi-colored like the Heart of Gold, but with bright splashes of orange and yellow.  Sugarloaf- Hard-shelled storage version of the popular Delicata.  Oblong, yellow and green striped skin square-ish shaped.  We grow this instead of Delicata, because the Delicata does not keep as well.  When cooked thoroughly, they are more creamy with a custard like consistency and can be unbearably sweet. Spaghetti- We grow a unique variety: Small Wonder.  Solid orange exterior, oblong shaped, 1-2 pounds (although other varieties can be quite large) and stringy inside (like spaghetti noodles).  This is a very good keeper (up to a year!).  Not as sweet as the other Pepos listed, it can be used as a substitute for pasta: cook and use a fork to get the flesh out in strands, top with tomato sauce. Pie Pumpkin- This is what pies are made of.  Cook in the half-shell until creamy, scoop out, season, bake in a pie shell, top with whipped cream and call in the neighbors. Cucurbita Moschata: This species is usually smooth and tan with more complexity in flavor than the Pepos, but with less sweetness.  Butternut- Bell-shaped with a solid deep tan exterior and orange flesh.  Great for custards and pies (try substituting it for pumpkin).  The risk is that they can get too moist, so cook them dry.  It is also a great variety for soups, because of its moist, smooth and consistent flesh.  This squash can be stored for 3-6 months.  We will discuss our third species of squash, Cucurbita Maxima, when we get our first one in a couple weeks.  We are planning on giving you a chance to try these all in the next few weeks.
TO STORE: Store in a cool, dark, dry and well-ventilated place area (basement?) with temperatures of 45-50 degrees F and 65-70% RH.  Mildew may be a problem if the storage area is not dry enough.  If you think you’re your storage area may not be dry enough, try this: before you store the squash, wipe the fruits with 1 part chlorine, 9 parts water (or some peroxide solution), air dry completely and rub with salad oil. TO USE: Boil or mash winter squash just as you would potatoes. Or add peeled squash cubes to your favorite soups, stews, beans, gratins and vegetable ragouts.  Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.  All varieties are great for puréeing, roasting and baking. Once squash is cooked and mashed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies. It's easier to cook unpeeled squash and then scoop out the cooked flesh, rather than to battle against their tough skins. Wash the exterior of the squash just before using. The seeds can be scooped out before or after cooking.  If you are looking for maximum sweetness, cook it for a long time.  Some believe that if it doesn’t collapse completely under your spoon, then it is not cooked long enough.  To microwave, place halves or quarters, cut side down, in a shallow dish; add 1/4 cup water. Cover tightly and microwave on HIGH 6 minutes per pound. NOTE: When water is used in cooking, the quantity of water should be kept small to avoid losing flavor and nutrients.
Basil- I hope that you are not tired of basil, as this is a beautiful stand of basil that we planted for the Fall.  Remember that basil is easily stored (frozen, refrigerated or dried) so when this state has become a frozen tundra, you can still have tasty summer herbs.  

Potatoes- These are cured White Langlade potatoes.  Since these potatoes are cured, so they do not need to be kept in the refrigerator.  Keep them in a well ventilated space out of direct sunlight. 

This is the soup I made for the Seward tasting.  Steaming allows the flesh to stay moist, while retaining the vitamins.  It seemed to go over well, but it is made with heavy cream, so how can it be bad?

GINGER SQUASH SOUP

• 1 butternut squash, split in half and de-seeded
• 2 tablespoons unsalted butter, softened
• 4 cups stock (chicken or vegetable)
• 1 tablespoons finely grated fresh ginger
• 1/4 cup heavy cream
• salt and pepper to taste
• 1/4 cup chopped, toasted pecans (optional)

Steam butternut flesh side down over 1/2 inch of salted water.  Cover with lid and cook for 30 minutes until fork tender (and you do want this tender).  Scoop flesh out into a food processor (or blender, but a food processor works better).  Add finely grated ginger (if you don’t have a micro-plane grater for the fine grate, simply mince the ginger and add, the food processor should even out any lumps).  Add butter and process.  The squash will be a bit thick, so add soup stock until soup reaches desired consistency (I like mine very smooth).  Place soup into large stock pot and heat.  Add stock to thin as necessary.  Salt and pepper to taste.  You can also add more ginger if you wish, but remember to go slowly- it is more difficult to take away a strong flavor than it is to add.  Before serving add heavy cream and heat (do not boil).  Top with toasted pecans.
Serves 4 as a side

STIR-FRIED SHANGHAI BOK CHOI WITH GINGER

• 1 (2-inch) piece ginger, peeled
• 3/4 lb bok choi
• 1/4 cup chicken broth
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1 teaspoon soy sauce
• 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1 tablespoon vegetable oil
• 1/2 teaspoon Asian sesame oil

Cut half of ginger into very fine matchsticks (less than 1/8 inch thick; about 1 tablespoon) and reserve. Grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon liquid, then discard pulp.
Trim the bottom of bok choi, then cut into 1 inch pieces. Wash bok choi in several changes of cold water and dry in a colander or salad spinner until dry to the touch. Whisk together ginger juice, chicken broth, rice wine, soy sauce, cornstarch, salt, and sugar in a small bowl until cornstarch is dissolved. Heat wok over high heat, add oil and coat sides. Add ginger matchsticks and stir-fry 5 seconds. Add bok choi and stir-fry until leaves are bright green and just limp, 1 to 2 minutes. Stir broth mixture, then pour into wok and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute. Remove from heat and drizzle with sesame oil, then stir to coat.
Makes 4 side-dish servings.