Taproot Farm & Fruit

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A family CSA farm and community orchard in the Driftless region of southwest Wisconsin. 

Share #5 - Late September

Hey All,

It's that time of year; the monarchs are moving back south to Mexico, the days are getting shorter and shorter, and the winter squash are ready to be eaten. By April, we'll be sick of it, but right now, when we first start thinking about getting the chimney cleaned so we can fire up the woodstove, a good acorn squash soup is a pretty excellent meal. We had a much better crop of squash than we did last season, when our experiment with living clover aisles went a bit awry as the clover outcompeted the squash for light and nutrients. This year, the squash had their section all to their lonesome, and they loved it, growing into huge monster plants spreading in all directions. You'll get acorn (solid green) and carnival (striped beige and green) this week, and another two different varieties next delivery. Hope you enjoy them. 

Frank oversaw the squash haul this year. 

Frank oversaw the squash haul this year. 

This week, your shares will have (subject to change based on availability): 

  • 1 bunch beets with greens
  • 1 bunch red curly kale
  • 1 bunch of white salad turnips
  • 1 or 2 sweet red peppers
  • 2 poblano peppers (dark green, slightly hot, great for chile rellenos)
  • 3 onions (1 red, 1 white and 1 yellow)
  • 2 heads garlic
  • 1 acorn squash
  • 1 carnival squash
  • 1 bag of red potatoes

Recipe of the week: Poblano Chorizo Potato Salad

Those dark green peppers in your share this week are poblano peppers. They're hot, but not "knock your socks off" hot. Amy, who is very Minnesotan on the spice-loving spectrum, was a big fan in chile rellenos. This recipe from Homesick Texan is a great use for the red potatoes and garlic in the share as well. Our mayo plants did poorly this year, so you'll have to get that from the store... Enjoy!

Poblano chorizo potato salad
Ingredients:
2 poblano chiles
2 pounds red potatoes, cubed
1/2 pound chorizo, cooked and crumbled
2 cloves garlic, minced
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons lime juice, plus more to taste
2 tablespoons mayonnaise
2 tablespoons sour cream
Salt and pepper, to taste
Cotija cheese, for serving

Method:
Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove seeds and stems and dice.

Meanwhile, place the potatoes in a pot and cover with cold, salted water. On medium heat, bring to a boil and then cook until tender, about 20 minutes. Drain and rinse with cold water.

Mix together the diced chiles, cooked potatoes, cooked chorizo, garlic, cilantro, cumin, cayenne, lime juice, mayonnaise and sour cream. Adjust seasonings and add salt and pepper to taste.

Where are the apples? 

In case you were wondering why we haven't included apples in any of our deliveries yet, it was a rough year for our apple crop. Our two varieties of fully mature apples are Macintosh and Cortland, two varieties that are notoriously scab-prone. With the very wet June, we knew we were hosed. Indeed, our apples are so cosmetically challenged, you'd be hard pressed to find a single specimen worthy of polite company. If you would like some "cosmetically challenged" apples, please send me an e mail and I'll pack some up for you next share. They just weren't quite up to snuff for the deliveries this year.

Have a great week.

Frank, Amy, Eric and Wayde