Acorn Squash: Sweet and nutty with a creamy texture. Best roasted, stuffed, or blended into soups for a cozy, rich flavor.
Bell Peppers: Sweet and crunchy with a mild tang. Ideal for eating raw in salads, roasting for a smoky taste, or stuffing with grains and vegetables.
Chinese Cabbage: Mild and subtly sweet with a crisp texture. Great in stir-fries, salads, or as the base for homemade kimchi.
Corn: Sweet and juicy with a satisfying crunch. Perfect grilled on the cob, added to salads, or blended into creamy soups.
Fingerling Potato Mix: Earthy and buttery with a firm yet tender bite. Excellent when roasted, in potato salads, or pan-fried for a crisp exterior.
Green Tomatoes: Tart and firm, adding a bright, slightly sour flavor. Delicious when fried, pickled, or used in chutneys and relishes.
Poblano Peppers: Mildly spicy with deep, earthy flavors. Best when roasted, stuffed with cheese or grains, or added to sauces for rich flavor.
Rainbow Chard: Slightly sweet with an earthy, spinach-like taste. Versatile for sautéing, adding to soups, or using in quiches and casseroles.
Red Russian Kale: Sweet and tender, with a milder taste than traditional kale. Perfect for raw salads, quick sautés, or blended into smoothies.
Dear CSA Members,
As we wrap up the final week of our CSA season, we want to extend a heartfelt thank you for your support and commitment to Little BearFox Farm. It has been a joy to share our fresh produce with you, and we are truly grateful for the opportunity to be a part of your meals each week.
Looking ahead, we hope to welcome you back next season! We are excited to share that we’re planning to open a brand-new farm stand, which will offer even more ways for you to enjoy the farm’s bounty. Stay tuned for updates, and until then, we wish you a wonderful winter season.
Acorn squash, a member of the winter squash family, is characterized by its small, dark green, or orange ribbed exterior, often with a distinctive acorn-like shape. Its sweet, yellow-orange flesh is dense and nutty. Whether stuffed, mashed, pureed into soups, or simply roasted with a drizzle of maple syrup, acorn squash is celebrated for its rich taste and nutritional value, adding warmth and vibrancy to fall and winter menus.
Prep
To prepare acorn squash, begin by washing the outer skin to remove any dirt or debris, the skin is edible. Then, carefully slice the squash in half, lengthwise. Scoop out the seeds (save the seeds for roasting) and stringy pulp using a spoon. Slice, dice, or roast the squash as desired for your chosen recipe, and it's ready to be used in various culinary creations, from savory soups and side dishes to sweet pies and casseroles.
Squash seeds can be roasted to create a delicious and nutritious snack. Preheat your oven to 300°F (150°C). After cleaning the seeds thoroughly, toss them with olive oil and your preferred seasonings. Spread the seeds in a single layer on a baking sheet and roast for about 15-20 minutes, stirring occasionally, until they turn golden brown and are crispy. Keep a close eye on them to prevent burning, as the exact time may vary based on the size of the seeds and your specific oven. Once roasted, let the seeds cool before enjoying this crunchy and nutritious snack.
Storing
Store uncut squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.
How to use:
Roasted Acorn Squash Wedges: Slice the acorn squash into wedges, toss them with olive oil, salt, and pepper, and roast until golden brown and caramelized.
Stuffed Acorn Squash: Halve the squash, scoop out the seeds, and fill the cavity with a stuffing mixture of grains, vegetables, and protein. Bake until the squash is tender.
Acorn Squash Soup: Puree roasted acorn squash with broth, onions, and spices to create a comforting and flavorful soup.
Mashed Acorn Squash: Boil or steam the squash until tender, then mash it with butter, herbs, and spices for a delicious side dish.
Acorn Squash Rings: Slice the squash into rings, brush with maple syrup or honey, and bake for a sweet and savory side dish.
Grilled Acorn Squash: Cut the squash into thick slices, brush with olive oil, and grill until grill marks appear.
Acorn Squash Fries: Cut the squash into thin strips, toss with olive oil and your favorite seasonings, and bake until crispy for a healthier alternative to fries.
Acorn Squash and Apple Bake: Combine acorn squash with apples, cinnamon, and a touch of brown sugar for a delicious baked dish.
Acorn Squash Risotto: Incorporate diced roasted acorn squash into a creamy risotto for a rich and satisfying meal.
Acorn Squash Desserts: Use mashed acorn squash in desserts like pies, muffins, or cakes for a unique twist and added moisture.
Bell peppers are colorful and crisp vegetables that belong to the nightshade family. These versatile peppers come in various hues, including green, purple, red, yellow, and orange, with each color offering slightly different flavor profiles, from the grassy and mildly bitter taste of green peppers to the sweet and fruity notes of their more colorful counterparts. Whether enjoyed raw in salads, stuffed with savory fillings, sautéed in stir-fries, or roasted to enhance their natural sweetness, bell peppers are a culinary staple celebrated for their versatility, nutritional value, and culinary appeal.
Storage
Please refrigerate.
Prep
Rinse. Remove seeds. Eat raw or cooked. Roast or blanch to remove skin.
Preserving
Freezing: Start by washing, deseeding, and cutting the peppers into slices or cubes. Blanch the pieces in boiling water for a few minutes, then cool them in an ice bath. Drain and pack them into airtight freezer bags or containers, removing as much air as possible. Frozen bell peppers can be used in a variety of cooked dishes, such as stir-fries, soups, and casseroles.
Drying: Dehydrate bell pepper slices to create dried peppers. Use a food dehydrator or your oven at a low temperature. Dried bell peppers can be rehydrated and added to various dishes or ground up and used as a seasoning.
How to use
Stir-Fries: Slice them into thin strips and stir-fry with other vegetables, proteins, and your choice of sauce for a colorful and nutritious meal.
Salads: Add raw bell pepper strips to salads for a refreshing crunch and a burst of vibrant color. They pair well with greens, tomatoes, cucumbers, and a variety of dressings.
Stuffed Peppers: Hollow out bell peppers and stuff them with a mixture of rice, ground meat, or a vegetarian filling. Bake until the peppers are tender for a satisfying meal.
Sauces and Salsas: Use bell peppers to make homemade sauces and salsas. Roast, peel, and blend them with other ingredients like tomatoes and chili for a rich salsa, or simmer them with garlic and onions for a pasta sauce.
Grilled: Brush them with oil, season with salt and pepper, and grill until they develop a smoky, charred flavor. Grilled bell peppers are great in sandwiches or as a side dish.
Fajitas and Tacos: Sauté sliced bell peppers with onions and your choice of protein for fajitas and tacos.
Pizza Toppings: Slice them thinly and scatter them over your pizza for a burst of color and flavor.
Curries and Stews: Bell peppers are common additions to curries and stews. They contribute both flavor and texture to these hearty dishes.
Dips: Include bell peppers in dips like hummus, guacamole, or spinach and artichoke dip. Roasted and blended, they add a unique twist to classic recipes.
Sandwiches and Wraps: Layer bell pepper strips in sandwiches and wraps to enhance their crunch and flavor. They work well in everything from cold subs to warm panini.
Soups: Bell peppers can be used in various soups, providing a sweet and savory depth of flavor.
Sliced for Snacking: Slice bell peppers into strips and dip them in hummus, ranch dressing, or other favorite dips.
Chinese Cabbage
Chinese cabbage is a leafy vegetable with crisp, green to white leaves. It has a mild and slightly sweet flavor, reminiscent of regular cabbage but milder and more delicate. The leaves are tender and have a pleasant crunch when raw, making them versatile for salads and wraps. When cooked, Chinese cabbage softens and absorbs flavors well, making it a popular choice for stir-fries, soups, and stews.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves start to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
Keep the cabbage whole or chop it into smaller pieces if desired. Next, place it in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow. Alternatively, you can store it in the crisper drawer of your refrigerator. Chinese cabbage can stay fresh for up to a week when stored properly. Avoid washing the cabbage before storing, as moisture can speed up spoilage. Remember to check on it regularly and discard any leaves that show signs of decay.
How to use:
Stir-fries: Chinese cabbage works well in stir-fries. Cut the cabbage into thin strips or bite-sized pieces and stir-fry it with your choice of protein, such as chicken, beef, or tofu, along with other vegetables and seasonings. The cabbage adds a mild, slightly sweet flavor and a pleasant crunch to the dish.
Soups and stews: Chinese cabbage is a great addition to soups and stews. Add it to hot broths along with other vegetables, noodles, and proteins. The cabbage will soften slightly while retaining its texture and impart a delicate flavor to the soup.
Salads: Chinese cabbage can be used as a base for refreshing salads. Shred or chop the cabbage finely and combine it with other vegetables, such as carrots, cucumbers, and bell peppers. Toss with your favorite dressing and enjoy.
Kimchi: Nappa cabbage is normally used but Chinese cabbage is a great ingredient in making kimchi, a traditional Korean fermented side dish. It is typically sliced, salted, and mixed with spices, garlic, ginger, and other ingredients, then left to ferment for a period of time. The resulting kimchi is flavorful and tangy, with a slight heat.
Wraps and rolls: Use the large, outer leaves of Chinese cabbage as wraps for filling, you can use rice paper too for a sturdier wrap. Fill the leaves with your choice of fillings, such as grilled chicken, shrimp, or vegetables, and roll them up tightly.
Corn on the cob is a quintessential summer treat, featuring tender, sweet kernels tightly nestled on a round cob. With a vibrant golden hue, each cob boasts a delightful mix of flavor and texture. Grilled, boiled, or steamed, corn on the cob exudes a satisfying crunch and bursts of sugary juice with every bite. Often adorned with a drizzle of butter, a sprinkle of salt, and a touch of herbs.
Storing
To ensure the best flavor and texture, it's recommended to use fresh corn on the cob right away. If you plan to wait, store the corn in a cool, well-ventilated place. Avoid exposing it to direct sunlight or high temperatures, as this can cause the kernels to dry out and lose their sweetness. If the husks are still intact, they can help protect the corn. If not, you can wrap the corn in a damp paper towel and place it in a plastic bag to prevent moisture loss. Using fresh corn promptly will provide you with the optimal taste and crunch that this seasonal delight offers.
Prep
Remove husks, unless you are grilling. Cook on the cob or remove the kernels.
This is our favorite tool to remove the kernels! Works great when raw or cooked.
Preserving
Freezing: Start by blanching the corn in boiling water for a few minutes, then quickly transferring it to an ice bath to cool. Once cooled, cut the kernels off the cob and pack them into airtight freezer bags or containers. Label and date them before placing them in the freezer. Frozen corn can be used in soups, stews, casseroles, or as a side dish.
How to use
Grilled: Keep the husks on or brush the corn with a bit of oil and season with salt and pepper, then grill it over medium heat, turning occasionally, until the kernels are slightly charred and tender. Serve with butter and your favorite seasonings.
Boiled or steamed: Cook the corn by boiling it in a large pot of salted water for about 3-5 minutes or until the kernels are tender. Alternatively, steam the corn for a similar amount of time. Serve with butter, salt, and other toppings.
Buttered and seasoned: After cooking, slather the corn with butter and sprinkle it with a variety of seasonings like chili powder, paprika, garlic powder, or grated Parmesan cheese for added flavor.
Mexican-style: Spread a mixture of mayonnaise, lime juice, and chili powder over the cooked corn, then roll it in crumbled cotija cheese for a popular Mexican street food-style treat.
Corn salads: Cut the kernels off the cooked corn and use them in salads. Mix them with other vegetables, herbs, and a tangy vinaigrette for a refreshing side dish.
Corn chowder: Use corn kernels to make a creamy corn chowder by simmering them with onions, potatoes, broth, and cream.
Corn relish: Create a flavorful corn relish by combining cooked corn kernels with chopped bell peppers, onions, vinegar, and seasonings. Use it as a topping for burgers, hot dogs, or grilled meats.
Cornbread: Incorporate corn kernels into cornbread batter for a delightful texture and bursts of sweetness.
Salsas and dips: Blend corn kernels with other ingredients like tomatoes, onions, and herbs to create delicious salsas and dips for chips or tacos.
Fingerling Potato Mix
Fingerling potatoes are small, elongated potatoes with a unique, finger-like shape and a creamy texture. They come in various colors, including yellow, red, and purple, each bringing a slightly different flavor to the table. Known for their buttery, earthy taste, fingerling potatoes are delicious when roasted, pan-fried, or boiled. Their thin skins are tender enough to eat, so they don’t need peeling, making them easy to prepare. These potatoes hold their shape well when cooked, making them a great addition to salads, side dishes, or even hearty stews.
Prep
Scrub and cooked.
Storage
Store fingerling potatoes in a cool, dark, and well-ventilated place, like a pantry. Avoid the fridge, as cold temperatures can alter their texture.
How to use:
Roasted: Toss fingerling potatoes with olive oil, salt, and herbs, then roast until crispy and golden for a delicious side dish.
Boiled: Boil fingerling potatoes until tender and toss with butter, garlic, and fresh herbs for a simple, comforting dish.
Salads: Boiled or roasted fingerlings work wonderfully in potato salads, adding a creamy texture and unique flavor.
Smashed: Boil, lightly smash, then roast or pan-fry for crispy edges and a fluffy interior.
Grilled: Slice fingerlings in half, brush with oil, and grill for a smoky, caramelized flavor—perfect as a summer side.
Green tomatoes, as the name suggests, are unripe tomatoes that are picked while still green in color. They possess a firmer texture and a tart, slightly tangy flavor compared to their fully ripened counterparts. Green tomatoes have a culinary versatility that extends beyond the typical tomato applications. They are known for their starring role in Southern classics like fried green tomatoes. Green tomatoes can also be pickled or used in chutneys, adding a zesty note to relishes and condiments.
Storing
Keep on counter and use soon or refrigerate.
Prep
Rinse. Cook.
How to use:
Fried Green Tomatoes: This classic Southern dish involves slicing green tomatoes, coating them in a mixture of cornmeal and spices, and then frying them until golden and crispy. They are often served with a dipping sauce like remoulade.
Pickled Green Tomatoes: Green tomatoes can be pickled to create tangy, crunchy pickles. They are a great addition to sandwiches or as a side dish.
Green Tomato Salsa: Make a zesty salsa with diced green tomatoes, onions, cilantro, and hot peppers. It's a great accompaniment for grilled meats or as a dip for tortilla chips.
Chutney: Green tomatoes can be used to make a tangy and sweet chutney. It pairs well with roasted meats, cheese, or as a condiment for sandwiches.
Relish: Green tomato relish is a versatile condiment that can be used on hot dogs, burgers, or as a topping for sausages.
Grilled or Roasted: Grill or roast green tomatoes to soften them slightly and bring out their sweetness. They can be used as a side dish or topping for grilled meats.
Pies and Tarts: Some people enjoy using green tomatoes in pies and tarts, similar to how you'd use apples. Sweeten them with sugar and spices for a delightful dessert.
Green Tomato Jam: Make a sweet and slightly tangy jam or jelly from green tomatoes to spread on toast or use as a condiment.
Curries and Stews: In some cuisines, green tomatoes are used in curries and stews to add acidity and flavor.
They can also be used as a bell pepper replacement.
Poblano Peppers
Poblano peppers, known for their rich, earthy flavor and mild heat, are heart-shaped chili peppers that originate from Mexico. They feature a deep green color, with a slightly wrinkled appearance. Poblanos are often used in Mexican and Southwestern cuisine, prized for their versatility in both fresh and roasted forms. When roasted, their smoky, complex flavor is a key component of dishes like chiles en nogada and mole. Poblanos can be stuffed with a variety of fillings, such as cheese or ground meat, and then baked or fried. They can also be diced and added to salsas, soups, and stews to impart a subtle, smoky warmth to the dish, making them a beloved ingredient in the culinary traditions of the regions where they are cultivated.
Storage
Please refrigerate.
Prep
Rinse. Remove seeds. Eat raw or cooked. Roast or blanch to remove skin.
Preserving
Freezing: Start by washing, deseeding, and cutting the peppers into slices or cubes. Blanch the pieces in boiling water for a few minutes, then cool them in an ice bath. Drain and pack them into airtight freezer bags or containers, removing as much air as possible. Frozen bell peppers can be used in a variety of cooked dishes, such as stir-fries, soups, and casseroles.
Drying: Dehydrate bell pepper slices to create dried peppers. Use a food dehydrator or your oven at a low temperature. Dried bell peppers can be rehydrated and added to various dishes or ground up and used as a seasoning.
How to use
Chiles Rellenos: A classic Mexican dish, chiles rellenos involves stuffing roasted and peeled poblano peppers with cheese, ground meat, or beans, then battering and frying them to golden perfection.
Rajas: Sliced and sautéed poblano peppers, often with onions and sometimes corn, are used in the filling for tacos, quesadillas, and burritos.
Roasted and Peeled: Roast poblano peppers until the skin blisters, then peel and use them in a wide range of dishes, including salads, soups, and salsas.
Salsas: Poblano peppers can be blended into salsas, such as salsa verde, to add depth of flavor and a mild, smoky kick.
Stuffed Peppers: Beyond chiles rellenos, you can stuff poblano peppers with various fillings like grains, cheese, or vegetables for a nutritious and flavorful main course or side dish.
Enchiladas: Poblano peppers can be used to make creamy enchilada sauces, which are milder in heat compared to traditional red chili sauces.
Soup: Add roasted and diced poblano peppers to soups and stews for a smoky and mild heat.
Tamales: Poblano peppers are used in tamale fillings and masa dough, offering a unique flavor to this traditional Mexican dish.
Toppings: Poblano peppers make a tasty topping for burgers, sandwiches, and pizzas, providing a smoky and mildly spicy flavor.
Grilled or Roasted: Grill or roast whole poblano peppers, then peel and serve them as a side dish or garnish for various dishes.
Creamed Poblano Sauce: Create a creamy poblano sauce by blending roasted poblanos with cream or cheese, perfect for drizzling over grilled meats or vegetables.
Pasta: Add diced poblano peppers to pasta dishes for a mild kick and a smoky note.
Rainbow Chard
Rainbow chard, a vibrant and visually stunning leafy green, is a variety of Swiss chard distinguished by its multicolored stems and veins. The leaves are broad, glossy, and range in color from deep green to red and yellow. With a flavor profile similar to spinach, rainbow chard offers a mild earthiness and a slight bitterness. Suitable for both raw and cooked applications, rainbow chard can be sautéed, steamed, stir-fried, or added fresh to salads.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the chard starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
To store chard, place unwashed leaves in a bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Rainbow Chard can be used any way you would use spinach.
Sautéed Rainbow Chard: Heat olive oil in a pan, add stems first and once soft, add leaves, and sauté with garlic, onions, or your favorite herbs and spices for a quick and nutritious side dish.
Rainbow Chard Salad: Use raw, thinly sliced rainbow chard leaves in salads. Combine with other greens, cherry tomatoes, nuts, and a light vinaigrette for a refreshing and colorful salad.
Stir-Fried Rainbow Chard: Stir-fry rainbow chard with other vegetables, tofu, or meat for a flavorful and vibrant stir-fry. Add soy sauce, ginger, and garlic for an Asian-inspired twist.
Rainbow Chard Wraps: Use large rainbow chard leaves as a wrap for your favorite fillings, such as hummus, quinoa, or grilled vegetables.
Rainbow Chard and Cheese Frittata: Incorporate sautéed rainbow chard into a frittata along with cheese, eggs, and herbs.
Rainbow Chard Smoothie: Add raw rainbow chard leaves to your favorite smoothie for a nutrient boost.
Rainbow Chard and Lentil Soup: Include chopped rainbow chard in hearty soups with lentils, beans, and a variety of vegetables for a nutritious and satisfying meal.
Rainbow Chard Pesto: Blend rainbow chard leaves with garlic, pine nuts, Parmesan cheese, and olive oil to create a vibrant and nutritious pesto. Use it on pasta, sandwiches, or as a dip.
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
To store kale, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.
Rice Bowl: Create a rice bowl topped with roasted acorn squash, sautéed bell peppers, and corn. Add shredded red Russian kale.
Salad: Mix chopped rainbow chard, Chinese cabbage, and roasted corn with diced bell peppers. Drizzle with a light vinaigrette for a refreshing, colorful salad.
Stuffed Poblano Peppers: Fill poblano peppers with a mixture of corn, and chopped rainbow chard. Top with diced bell peppers and bake until the peppers are tender.
Vegetable Soup: Make a hearty soup using diced acorn squash, fingerling potatoes, and corn. Add in chopped bell peppers and red Russian kale for extra nutrition and color.
Stir-Fried Noodles: Stir-fry Chinese cabbage, bell peppers, and rainbow chard with noodles. Add corn and poblano pepper slices.
Roasted Vegetable Medley: Roast a mix of acorn squash, fingerling potatoes, and bell peppers. Toss in some corn and chopped red Russian kale towards the end for a balanced side dish.
Quiche: Prepare a quiche with sautéed rainbow chard, bell peppers, and corn.
Curry: Make a vegetable curry with acorn squash, diced bell peppers, and fingerling potatoes. Add corn and red Russian kale. Serve with rice or flatbread.
Grain Bowl: Fill a bowl with your choice of grains and top with roasted acorn squash, corn, and sautéed bell peppers. Add shredded rainbow chard.
Baked Potato: Serve baked fingerling potatoes topped with sautéed rainbow chard, corn, and chopped bell peppers. Add a side of roasted acorn squash and a sprinkle of shredded red Russian kale.
