Heat oil in LG skillet: add onions, gingerroot, garlic, and peppers. Cook over low heat until tender. Add coconut milk & basil: cook until thickened. Meanwhile, boil galanga in 4 C water for 20 min. Add squash & boil another 12-15 minutes. Drain and remove galanga. Combine with other ingredients and serve. Makes 12 servings from "Asparagus to Zucchini" cookbook

Thai Squash

Oil or butter 3 C diced onions 1/4 C grated gingerroot 6 cloves garlic, crushed 1-2 hot peppers, fresh or dried, minced

Winter Green Community Farm

Week of October 15th & 16th 2010

Winter Squash

Store Winter Squash in a cool, dry, dark place with good ventilation. They should keep for up to a month or more, depending on the variety. Delicata, pie pumpkins, and kabocha squash have a shorter storage life than acorn and butternut squash. Be careful when preparing Winter Squash, especially when cutting with large knives. Go slow and be sure to have a stable working surface. Boil or steam 1 1/2 - 2" chunks for 15-20 minutes or until tender. Mash cooked squash and top with butter. Puree cooked squash for soups or stews. Add small amounts of squash to yeast breads, quick breads, muffins, cookies, or pancake batter to add color, moisture, and sweetness. Winter Squash is easy to bake. Slice most squashes in half lengthwise, scoop out seeds & place cut side down on cookie sheet. Water may be added to avoid drying out and hasten cooking time. Cook 40 min. to 1 1/2 hours, depending on size.

This Week’s Harvest (Subject to last minute

variations)

Delicata Squash Acorn Squash

Lettuce Swiss Chard

Leeks Onions

Potatoes Radishes

*Some Sites Only* Peppers Eggplant

1 can coconut milk (14 oz) 2-3 Tbsp fresh basil, minced 1 Tbsp dried galanga root (at the Asian Market) 6 C squash, cut 3/4" cubes

Dough: 4 C flour 2 tsp baking powder 1 tsp salt 1/4 C veggie oil 1 C water 1-2 Tbsp veggie oil for cooking Rotis

Filling: 1-2 Tbsp veggie oil 2-3 cloves garlic, minced 1 chili pepper, seeded & minced 1 Med red onion, diced 4 C diced squash 2 C water

Curried Squash in a Roti

2 Tbsp curry powder 1/2 Tbsp ground cumin 1 tsp dried thyme 1 tsp ground cloves 1/2 tsp black pepper 1/4 tsp salt 1 15 oz. can chickpeas, rinsed

Dough: Combine the dry ingredients in a mixing bowl. Gradually mix in the oil and water. Turn out the dough onto your work surface and knead until soft, about 5 minutes. Form into a ball, cover, and let site 15 minutes. Filling: Heat the oil in a deep skillet and cook the garlic, chili pepper and onion stirring over medium heat 3-4 minutes. Add the squash, water and seasonings, and cook until the squash is soft, about 20 minutes. Add the chickpeas and cook 5-1- minutes more, stirring occasionally. Set aside. Divide the dough into 4 balls. Flatten each ball and roll out into a circle 6-8 inches in diameter. Place about 1 cup filling on one side of each circle. Fold the dough over the filling and pinch the edges to seal. Heat 1 Tbsp oil or butter in a medium skillet over high heat until it sizzles. Lower the heat to medium and place a filled roti in the skillet. Cook until the crust is golden, about 2-3 minutes. Turn the roti with a wide spatula and cook until golden: transfer to a platter. Repeat with remaining roti's, adding more oil or butter as needed. Serve warm. Makes 4 servings from "Vegetarian Times Complete Cookbook"

News from the Field Hello Winter Green Farm members, After quite a wet weekend here on the farm, it's nice to have the sun break through and warm our fingers and toes for the afternoon of processing. We had a larger than normal harvest today, since we need to double up for the last share heading to the Bend/Sisters area, and the crew is considerably smaller than usual, with several key harvesters off the farm today. I think we'll be here a little late today, but our amazing crew just powers through to the end....just awesome! I must start the note off with a formal announcement and welcoming of our newest crew member...little Eleanora Mae.

Tyson, Sara, and Eleanora Mae ~ one week old

She came into the world on October 3rd, surrounded by family and friends. Sara was an amazing birthing goddess and Tyson supported her with all of his strength and love. Eleanora Mae was 8 lbs. 7 oz. and 21" long, and if I do say so myself, is just about the most incredible little being on the planet (do you think her Grandmother is a little prejudiced!). This is one crop I'm glad grew well this season! For those members who have been with us for 10 seasons, or more, you might like to know that Alisha, the woman who held my spot on the farm long ago, also gave birth recently. She brought little Mateo into the world on Sept. 30th. She is now a Science teacher, and she and her husband Eric live in Seattle. As difficult as it is to segway from babies to onions, I'm going to try. I'm sure many of you have noticed that our onions are not quite the same as usual. This condition is called "Bullneck'. Onions with Bullneck have abnormally thick necks. We believe this happened to our onion crop this year because we needed to keep them in the greenhouse longer than usual due to the cold, wet spring. I found some research online that said if an onion plant is exposed to alternating cold and warm temperatures, resulting in the onion plant going dormant, resuming growth, going dormant and then resuming growth again, the onion bulbs can prematurely flower or bolt. The onion is deceived into believing it has completed two growth cycles or years of growth in its biennial life cycle so it finalizes the cycle by blooming. Unfortunately, this condition results in the onions not storing as well, so you will need to keep them in the refrigerator or use

them quickly. They are still very good to eat!

Farm kids Alden, Porter and Daisy with their sunflower crop

I would also like to let you know that we do have a few late season shares available in most areas, so if you're sad about the end of the season, you can extend your weekly deliveries 5 more weeks by joining us for the extended harvest. You can give me a call at the office if you would like to reserve one. If you would like to reserve your CSA share for the 2011 season, I am doing that now with a $25 deposit. We have a few shares of our organic, grass fed beef still available as well...I can send you the 2010 information regarding that if you like. I'm also happy to tell you that the new "crop" of strawberry spread will be ready very soon. I can send some to your site before the end of the season for you....the jars will be $4/each and a case will be $45. Hope you all have a great week and enjoy your veggies! "Nonna" Linda and all of your Winter Green Farmers

Remember the End of Season. . . . . . HARVEST CELEBRATION

Saturday , October 23rd Noon ~ 4pm

Come join us for a fun f i l led day to celebrate the end of the

season. Bring a potluck dish to share, take a hayride , jo in in the fun activit ies for k ids of al l ages & pick out your Jack-O-Lantern! The event wil l be held ra in or shine. . . .hope to see you there ! (Please leave your puppies at home)

Winter Green Farm folks@wintergreenfarm.com 89762 Poodle Creek Rd. www.wintergreenfarm.com

541-935-1920 Noti, OR 97461 fax: 541-935-3615