In Season

CSA Chronicles: Week 13

By Stephanie Witt Sedgwick
Washington Post Staff Writer
Wednesday, October 8, 2008

This summer and fall, In Season columnist Stephanie Witt Sedgwick is sharing her experiences as a member of a community-supported agriculture (CSA) program.

CSA members pay in advance for a weekly delivery or pickup of produce and other fresh items from a local farm.

Here is her quick take for the week. Watch for her column, which appears on the first Wednesday of every month in Food.

Talk about a change of seasons: The contents of this week's share look more appropriate to soup weather. The tomatoes were mostly plums, a variety I like to add to stews, sauces and salads. There were more greens, and I got some rosemary, a nice change from summer's avalanche of basil.

The most exciting addition was butternut squash. Not only is the vegetable a favorite of mine, but it gave me a chance to make a new and simple side dish.

My family and I just came back from San Francisco, where I had a memorable lunch at Mistral, a small shop and eatery in the city's Ferry Building marketplace. The French-style rotisserie offered a tempting display of roasted meats and side dishes. I chose pork, a white bean salad and a side of butternut squash.

I particularly loved the squash, which had been cut into wedges and crusted with herbes de Provence. With my small CSA squash in hand, I was able to re-create the recipe well enough to bring a bit of our family's trip to the table.

In the bag this week: 4 small butternut squash, 1 bunch of turnip greens, 1 small head of lettuce, 1 bunch of celery, 1 head of garlic, 1 bunch of rosemary, 1 bunch of arugula, 2 green bell peppers, 2 long thin peppers, 5 carrots, 9 red plum tomatoes, 4 small yellow tomatoes.

© 2008 The Washington Post Company