Week 18: Cure your winter squash!
Tian Tian Farm Newsletter - October 3, 2024
Logistics:
Keeping it short today.
Thank you to everyone who came out for our CSA day! It was great meeting so many of you.
We’ve only got two more shares for the regular season. After that, we’ll deliver one more box to those who arranged with us beforehand about missing a week. Here’s my list of members who should be receiving the make-up box:
Jerome, Teresa, Kristin, Carol, Stanford, Max, Annie, Molly, Cathy, Winston M, Shaun.
If your name is not on this list, and it should be, please let me know at tiantianfarmwa@gmail.com.
This Week’s Share:
Komatsuna
Red onion
Slicing tomato
Baby bok choy
Kabocha squash
Stir fry mix
Chrysanthemum greens
One note on your kabocha squash and subsequent winter squash: We harvested it straight from the field. Normally, when you buy squash at the store, it has cured for at least a couple weeks. To let your squash cure, put it in a hot, ventilated place for a couple weeks. That will prolong its shelf life and help develop its sugars. If you aren’t able to cure your squash, eat it sooner rather than later.
‘Til Next Week,
Steven