We still have room available in the FALL Produce CSA program
Groups are available in Belton/Temple, College Station, Waco, Georgetown, Cedar Park, Round Rock, San Antonio, Pflugerville, The Woodlands, Tomball, Kingwood, Fairfield, Elgin, New Waverly and more. If none of these areas are close to you, we will help you start your own group. We would like to set up drop sites in San Marcos, New Braunfels, and S. Austin. If you would like to host a site, please contact us at ben@sandcreekfarm.net.
"Thinning onions was so much fun - look at the beautiful dried product in the jars"
Each CSA member may choose to receive one of the following:
A full-sized box of produce that will average ~14 # or more each week for $28.00 per box
or
A half-sized box of produce that will average 7# or more each week for $16.00 per box.
If you are not a current Farm Member we can help you connect with a group in your area, or you can start a new group or you can pick up on your own at the farm. We are developing delivery routes to groups of 15-20 or more CSA families. We will be able to deliver all the products that Sand Creek Farm carries except Raw milk and Kefir (silly state law).
The annual planting fee is $35.
If you are not already a Farm Member there is also a one-time, non-refundable Farm Membership fee of $25.00.
It is our plan to have commonly eaten vegetables in the boxes each week as the season permits to meet some of the produce needs of your family. You may still want to round out your diet with other produce from your local market for things not in season in this part of Texas or specialty items that we are not growing. This box is intended to meet your need for a few varieties of locally grown, in season, vegetables. We will include some recipes on our web site for how to use some of the vegetables that you may not have tried before. The produce is expected to be available every week from around mid-May until the first frost around Thanksgiving.
Here are the varieties that will be planted for the 2010 CSA.
Tomatoes:
Seasons/Availability
Check for availability.
Description/Taste
Delightfully delicious, these little tomato darlings offer fresh, rich tomato flavor. Presentation plus!
Nutritional Value
Nutritious tomatoes provide vitamin C, vitamin A, potassium, folate, iron and fiber. Generous amounts of vitamin C in tomatoes boost absorption of iron. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Perfect size for mouth-popping! Add gorgeous color and great flavor to fresh mixed green salads. Blend with other varieties of colorful cherry tomatoes for an attractive presentation. Ideal garnish for open face sandwiches and pita bread specialties. Dress up appetizer platters and veggie trays. To store, keep at room temperature. Chilling diminishes a tomato's flavor.
Recipes that include Cherry Tomatoes. One 
is easiest, three is harder.
Slicer 27 varieties sizes vary from 4 oz to 12 oz 6 colors
Stake 2 varieties sizes vary from 14 oz to to 30 oz 2 colors
Fast 8 varieties 3 colors
Juice 2 varieties 1 color
Drying 1 variety 1 color
SUMMER SQUASHES:
YELLOW STRAIGHT NECK SQUASH:
Description/Taste
Generally uniform, yellow straightneck squash is an attractive glossy fruit that may be bright to creamy to lemon yellow. Closely resembling its near twin, the yellow crookneck, this squash has a tapering cylinder shape and does not have a curved neck. The skin may be pebbled, like the crookneck, or it may be smooth, with a somewhat paler flesh.
Nutritional Value
A source of vitamin C and fat, saturated fat-, sodium- and cholesterol-free, one cup of raw squash contains about 25 calories.
Applications
Versatile, this tender squash can be steamed, sautéed, baked, boiled, stir-fried or microwaved. Enjoy cooked or raw. Cook whole, cubed, sliced or cut into julienne strips. Add to casseroles, chowders, soups and stews. Flavor muffins or quick breads. Loves the compatible company of sweet bell peppers, beans, corn, tomatoes and eggplant. Combine several squash varieties for a colorful and tasty side dish. Shred; add to salads and slaw. Butter and fresh herbs deliciously enhance its subtle taste. Skewer large chunks; grill just until tender. To prepare, rinse and trim away ends. No need to peel. To store, refrigerate unwashed squash in a plastic bag up to five days.
Geography/History
A member of the gourd family, squash is native to the Western Hemisphere and it is believed squash was cultivated in South America more than two thousand years ago. The large Cucurbit family includes pumpkins, cucumbers, watermelon and cantaloupe and is classified according to shape and color. Yellow summer squash produces two forms: straightneck and crookneck. Maturing about 46 to 52 days after planting, squash grows in numerous types of soil as long as it is well drained.
Featured Recipes
Recipes that include Yellow Straightneck Squash. One is easiest, three is harder.
ZUCCHINI SQUASH:
Featured Recipes
Recipes that include Green Zucchini. One is easiest, three is harder.
FLYING SAUCER SQUASH:
Description/Taste
This small size squash measures about two to three inches in diameter and sports vivid green star-like markings on its unusual surface colorfully contrasted by its sunny yellow bottom. A summer variety, this out of the ordinary squash cutie is a relative of pattypan and zucchini but offers more flavor and has a superb buttery texture that is deliciously delighting squash-loving fans and chefs.
Nutritional Value
Ninety percent water, this tasty little squash provides a source of vitamin A, copper, iron and magnesium.
Applications
Exceptionally tender, creamy and flavorful, prepare like any summer squash.
CHAYOTE SQUASH:
Current Facts
Many of today's restaurants showcase squash from enchiladas to risotto and from tarts to soup. Interest has been stimulated in this vegetable by increased availability as produce departments and stands stock six to eight varieties, in every shape and color.
Description/Taste
Somewhat pear-shaped and pale green, the chayote, pronounced "chi-YOH-tay or chi-YOH-tee", is generally about the size of an avocado. Weighing anywhere from a few ounces to over a pound, it usually measures about three to four inches long, but is capable of maturing to seven inches in length. One of the best tasting summer squashes, it offers a very sweet and mild flavor sometimes described as a blend of a cucumber and zucchini with a slight hint of a tart apple. The seed inside is edible and actually is quite tasty.
Nutritional Value
All squashes provide vitamin A and vitamin C, some of the B vitamins, and are a good source of fiber. About one hundred calories are in one cup of cooked squash. Deep-colored squashes have the most beta carotene. Eating five servings a day of fruits and vegetables lowers the chances of getting cancer. A recent study documents that nine or ten servings daily of fruits and vegetables, combined with three servings of low-fat dairy products, effectively lowers blood pressure.
Applications
Add this flavorful squash to soups, stews, casseroles, stir-fries, sautés or braises. Make festive squash "boats" to delight guests: slice squash in half lengthwise; scoop out the seed and some of the flesh. Fill with a favorite filling. This versatile squash can be served raw or deep fried, frittered, boiled, microwaved, sautéed, creamed, simply buttered, grilled or baked. Grate; add raw to a variety of salads. Steam and slice; top with butter; season as desired with fresh herbs and spices. For an unusual salad, place whole chayote squashes into a pot of boiling water; boil ten minutes; do not overcook. Drain and slice; combine squash with garlic, onion, salt, pepper, parsley, oil and vinegar to taste. Curry, parsley, basil, oregano, chili powder and garlic enhance this squash's excellent flavor. The edible pit, or seed, is a tasty addition to salads. Cooked chayotes make an ideal low-fat substitute for avocados. To store, wrap in plastic or seal in a container to protect their moisture level; refrigerate up to one week.
Ethnic/Cultural Info
Chayote squash is a beloved and cherished summer squash in the Mexican, South American, and Caribbean communities. Familiar to many Americans, the chayote is called mirliton in the South. In the Caribbean, the chayote is known by the rather romantic name of christophine.
Geography/History
Chayote squash is a member of the gourd family and is native to Central American and Mexico. Cultivated by the ancient Aztecs and Mayans of Central America, today's Latin America and Caribbean cuisines are especially fond of this exceptional variety and has been enthusiastically embraced by the Chinese. Growing on a climbing vine and usually maturing about thirty days after blooming, the chayote loves a warm climate and tropical winters. This squash is also known as vegetable pear, xuxu, xoxo, sousous, choko, cho-cho, chocho, chuchu, one-seeded cucumber, pear squash, custard marrow, alligator pear, sayote, mango squash, pepinella, pepinello and christophine, sometimes spelled christophene. In the United States, it is a favorite in Louisiana where it is called mirliton, sometimes spelled merliton. Even though Chayote is of the genus Sechium edule, it is a member of the large Cucurbitaceae family.
Featured Recipes
Recipes that include Chayote Squash. One is easiest, three is harder.Choosy Beggars Roasted Corn, Chayote and Black Bean Salad Burp! Where Food Happens Mexican Squash Casserole
WINTER SQUASHES: (can also be grown in Spring)
ACORN:
Current Facts
Familiar dark-green acorn squash is the most common but new varieties are becoming available that include the attractive gold acorn squash and the stunning white acorn variety which also produce yellow-orange flesh.
Description/Taste
Naturally, this dark green to sometimes blue-green squash is acorn-shaped, hence its descriptive name. Its golden orange colored flesh offers a mildly sweet flavor and a somewhat dry texture. Usually about five to eight inches long and four to five inches across, the hardy rind has rather deep characteristic ridges with a splash of yellow-gold, considered a sign of maturity. Chefs say that no other vegetable exhibits the same culinary versatility and diversity as the acorn squash.
Nutritional Value
Not as rich in beta-carotene as other winter varieties, acorn squash is an excellent source of dietary fiber and contains vitamin C, vitamin B6, magnesium and manganese plus a substantial amount of potassium. One-half cup baked squash cubes has about 57 calories. Deep-colored squashes contain the most beta carotene. Winter squash does not lose quality after picking and in storage the carotenoid content actually increases, adding even more vitamin A. Eating five servings a day of fruits and vegetables lowers the chances of getting cancer. A recent study documents that nine or ten servings daily of fruits and vegetables, combined with three servings of low-fat dairy products, effectively lowers blood pressure.
Applications
Chefs especially prize this variety for its natural "bowl" that holds delicious fillings. Chefs also love it for its colorful rich orange puree that makes an attractive side dish to accompany meat entrées, especially poultry specialties. Simply bake or steam halves in the shell; top with butter. This squash loves cinnamon, honey and brown sugar. Perfect for stuffing with apples or cheese. Add cooked squash to casseroles, soups, stews and stir-fries for extra flavor and texture. Cook chunks in soup or stew until tender; remove; mash; return to cooking pot for a thicker broth. Squash loves the company of onions, tomatoes and eggplant. Cut in half horizontally; fill emptied seed cavity with applesauce; sweeten with maple syrup. Season with allspice, nutmeg or cinnamon. Bake until fork-tender. To store, keep in a cool dark place; do not refrigerate whole uncut squash. Wrap cut squash in plastic; refrigerate up to five days. Cooked pureed, mashed or chunked squash freezes well in plastic bags or in airtight containers up to one year.
Ethnic/Cultural Info
America has been fond of this vegetable for many centuries. Squash had become a rather traditional fall vegetable and served hot, made winter meals special with its warm, delicious flavor. The promotion of healthier eating habits has moved this nutritious vegetable to a higher rating and is now a frequently served year round food. Today, both winter and summer varieties are popular in American cuisine.
Geography/History
Most winter squashes are native to the Argentine Andes while the majority of the popular summer squash and pumpkins originated in Mexico and Central America. Native Americans are credited with taking squash north. Possibly the first food cultivated by Native American Indians, squash, along with beans and corn, formed the holy trinity of their diet. They taught the exploring Spanish conquistadors how to cook squash, utilizing every part, in the early 1500s. Usually measuring about three to four inches, the stems of winter squashes are left on as those without stems do not store well. Because the stems are easily broken, squashes should not be handled by their fragile stems. Not all squashes benefit from their attached stems, however, as the Hubbard squash must have its stem completely removed after harvest. Pumpkins especially require their stems to prolong shelf life.
Featured Recipes
Recipes that include Green Acorn Squash. One is easiest, three is harder.
BUTTERNUT SQUASH:
Current Facts
Butternut is the most widely grown winter squash. Versatile and diverse, squash has no rival in the kitchen when it comes to its culinary flexibility. A member of the cucurbitaceae family, this large group includes not only squash, but also gourds and pumpkins. Versatile squash grows from bite-size to large enough to feed a fleet of men. Reports document an eight-hundred pound pumpkin recently grew in an apparently very large vegetable patch.
Description/Taste
The classic butternut squash is one of the most popular varieties. Producing a delicious rich golden-yellow flesh with excellent texture, butternuts are a smooth long-necked bowling pin- or bell-shaped squash encased with a pinkish-tan hard rind. Having a relatively small seed cavity in its bulbous end, its tender flesh offers a superb creamy flavor. This old favorite offers fine eating and consistent flavor. Yielding more meat than most other squashes, butternuts weigh two to five pounds.
Nutritional Value
All squashes provide vitamin A and vitamin C, some of the B vitamins, and are a good source of fiber. One cup of cooked squash has about 100 calories. Deep-colored squashes have the most beta carotene. Eating five servings a day of fruits and vegetables lowers the chances of getting cancer. A recent study documents that nine or ten servings daily of fruits and vegetables, combined with three servings of low-fat dairy products, effectively lowers blood pressure.
Applications
To prepare, cut well rinsed squash in half lengthwise; remove seeds. Bake; top with butter; sprinkle with favorite seasonings. Experiment with different spices to enhance its naturally good flavor. Cardamom, anise seed, thyme, mace, sage, cumin, ginger, turmeric, paprika, tarragon, allspice and savory complement its dependable sweet goodness. Braise, sauté, steam or microwave. Sweeten with brown sugar; add a kiss of nutmeg, cinnamon or cloves to enhance flavor. This squash is ideal for soups and stews. Ravioli and risotto especially welcome the flavor and texture contributions of the butternut. Make scrumptious squash soufflé. To store, keep whole squash at room temperature. Butternut squash is an excellent keeper. Wrap cut pieces in plastic; refrigerate up to five days.
Geography/History
Native to the Western Hemisphere, butternut squash is a member of the gourd family and is of the genus Cucurbita moschata. In the United States, Florida is the largest squash-producing state with California ranking a close second. Georgia and New Jersey are also major producers. Texas, Massachusetts, New York, Michigan, Oregon and South Carolina also contribute to the squash supply. This nutritious vegetable has earned a higher culinary rating in American diets due to the promotion of healthier eating habits.
Featured Recipes
Recipes that include Butternut Squash. One is easiest, three is harder.
SPAGHETTI SQUASH:
Current Facts
Part of today's lack of squash appreciation is from not knowing exactly how to cook them. More often than not, delicate squash gets overcooked resulting in a dining disappointment.
Description/Taste
Spaghetti squash really can substitute for spaghetti. Large, oval and sunny yellow, this variety looks more like a melon than a squash and usually weighs four to eight pounds. Especially prized for its unusual cooked yellowish flesh, it separates into thin, long, translucent strings that actually resemble pasta. Fun to eat, even children may ask for more.
Nutritional Value
Providing vitamin A and vitamin C, squash also contains some of the B vitamins. An excellent source of fiber, deep-colored squash offers the most beta carotene. One cup of cooked squash has about 100 calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, effectively lowered blood pressure.
Applications
Make superb spaghetti squash with garlic as follows: Place cut squash in vegetable steamer; fill bottom of steamer with water within one inch of steamer insert; cover; bring water to a simmer over medium heat; cook until tender. Heat four tablespoons butter in a large frying pan over low heat. Add three to six cloves finely chopped garlic and cook, stirring, for two minutes. Scoop cooked squash out of its skin, pulling into strands. Add squash to garlic butter; toss. Sprinkle with two tablespoons chopped parsley; season with salt and pepper to taste; toss and serve. For an unusual side dish, season hot cooked spaghetti squash with melted butter; add crumbled blue cheese and chopped walnuts. This squash may be baked, boiled or microwaved. Small ones are perfect for the crock-pot. With a large meat fork, pierce the whole shell several times; place in crock pot; cover with two cups of water; cook on low eight to nine hours or until tender. To store, keep whole squash in a dry cool area. Wrap cut squash in plastic; refrigerate for two days. To freeze, put cooked squash in freezer bags or airtight containers. Partially thaw before using; steam until tender but still firm.
Ethnic/Cultural Info
A staple food for North Americans before the arrival of Europeans, native Indians relied on squash along the corn and beans. To this day, squash still remains more popular with North Americans than Europeans.
Geography/History
Produced on a crawling vine-type plant, spaghetti squash loves to grow in well-drained warm fertile soil and matures on vigorous vines about ninety days after seeding. A member of the Cucurbit pepo genus, spaghetti squash is harvested when the skin turns light tan to golden yellow and weighs between two and five pounds. Bees are the usual force behind the necessary pollination of squash plants in order to produce fruit. Producing both male and female flowers on each squash plant, pollen has be transferred from the male flower to the female flower. Pollination most often requires several bees to make a stop over on the female flower within twenty-four hours or so. If bees are not available to do the job, pollinating is possible through the efforts of the human hand. This is done by removing the pollen-laden stamen from the male flower and rubbing it onto the pistil of the female flower.
HUBBARD
Description/Taste
Plump in the middle and tapered at the neck, the Hubbard squash is wrapped in a very hard bumpy skin ranging anywhere from a dark bronze-green to light green to pale bluish-green. It may even be a light golden or orangish in color. Inside this winter variety's seriously tough skin is a tender golden yellow, fine grained, rather dry and mealy, thick dense flesh that offers an excellent unforgettable flavor. No lightweight, this squash can tip the scale anywhere from five to fifteen pounds. Most often it is marketed in cut pieces.
Nutritional Value
All squashes provide vitamin A and vitamin C, some of the B vitamins, iron and are a good source of riboflavin and dietary fiber. Deep-colored squashes have the most beta carotene. About 100 calories are in one cup of cooked squash. Winter squash does not lose any quality after picking, and in storage, actually increases the carotenoid content, adding even more vitamin A.
Applications
Not suitable for peeling or cubing because of its rigid exterior, Hubbard squash is best baked, boiled or microwaved. Crack and seed; place in roasting pan; add about one inch of water; bake at 400 degrees about fifty minutes or until tender. To microwave, cook a one and a half pound chunk about ten minutes on High until fork-tender. Enhance its natural sweetness with fruit such bananas or baked or steamed apples or pears. Other complementary partners include applesauce, ginger, lime, lemon or orange juice, honey, fresh chopped cranberries and brown or maple sugar. This squash loves to be sprinkled with cinnamon, nutmeg, cloves, mace, allspice, pumpkin pie spice or curry powder. Pair with sautéed onions or garlic and herbs. Bake stuffed squash halves filled with grain or vegetable fillings or with a mixture of chopped dried and fresh fruits; top with whole or chopped nuts. Blend cooked squash with tomatoes, bell peppers and corn. Sauté grated or diced squash in broth. Do not overcook. This squash makes an attractive orange topping for shepherd's pie. Hubbard squash makes an excellent thick puree. Freeze squash puree for future use in soups and baked goods. To store whole squash, keep in a dry cool area. Refrigerate plastic-wrapped cut pieces up to five days.
Ethnic/Cultural Info
Fond of squash for centuries in America, this vegetable has become a traditional fall and winter dish with its warm, soothing, comforting, delicious flavor. Many say squash is a nostalgic food, reminding them of their childhood.
Geography/History
An extensive group, Hubbards are a very old type of winter squash and are members of the Curcurbita maxima genus. The original variety of this well-known and popular squash is thought to be native to South America or the West Indies and was possibly taken to New England in 1798 by an unknown sea captain. Around 1842 when Mrs. Elizabeth Hubbard of Marblehead, Massachusetts, was seriously impressed with the flavor of this squash, she shared it with her neighbor, James H. Gregory, a renowned and published seeds man. Also recognizing its tasty culinary virtues, he named it in honor of Mrs. Hubbard. Prized as a vegetable and considered a classic, this exceptional squash was ranked second only to apples for making outstanding "pumpkin" pie. Over the years, however, the popularity of this squash has diminished because of its large size. Sadly, many seed catalogs have stopped featuring it. The good news is that nostalgic chefs are seeking the Hubbard's culinary attributes for their special dishes to help bring back and save this superior-tasting squash.
PUMPKINS:
Current Facts
More than 16,000 acres in the United States produce pumpkins used as a food fresh, frozen or canned. Pumpkins are also a popular feed for stock. A pumpkin by-product having a strong flavor and vivid color called pumpkin seed oil is most often mixed with other oils for cooking, salad dressings and for many other uses.
Description/Taste
Growing in many interesting shapes, colors and sizes, pumpkins make their fall market debut from the darling miniature to the awesome gigantic. Whatever color, they stand out amidst their contrasting rich green foliage that grows on trailing annual vines. Encased in a moderately hard shell, the thick edible flesh harbors a central multi-seed cavity. The bright orange flesh offers a consistent sweet mild flavor. Pumpkin seeds, known as pepitas, may be roasted and enjoyed as a snack. Lovely pumpkin blossoms may be used like any of those of the squash family, deliciously batter-dipped and fried.
Nutritional Value
A very tasty source of vitamins and minerals, a pumpkin's nutritious orange flesh offers beta carotene, potassium, vitamin A, vitamin C and dietary fiber. Pumpkin seeds and pumpkin seed oil offer zinc and unsaturated fatty acids that are effective in helping prostate problems.
Applications
Fresh pumpkin can be prepared and cooked like any squash. Cut into chunks; simmer 20 to 40 minutes until tender; drain. When cool, remove skin and make a yummy seasoned pumpkin puree. Not only for flavoring desserts, pumpkin adds its extraordinary tastiness to many savory dishes. Pies, breads, cookies, muffins, puddings and even soup benefit from its flavor contribution. Roast the seeds on a cookie sheet at a low oven temperature; stir often and watch carefully so they don't burn. Seeds may be soaked in salt water prior to roasting, if desired. Less expensive, shelled pumpkin seeds may be used as a substitute for pine nuts in recipes. To store, keep in a cool dry area up to one month, or refrigerate for up to 3 months. For extended storage, wash pumpkins in a bleach and water solution to disinfect skin and to prevent mold. Dry well. Wipe any mold off with vegetable oil. Pumpkin can be frozen or canned.
Ethnic/Cultural Info
It was in Ireland where Halloween had its scary beginning. As the Irish legend claims, a man named Stingy Jack was too mean to go to heaven and had played just too many tricks on the devil to be allowed in hell. When Jack died, he had to forever walk the earth carrying a lantern made out of a turnip with a piece of coal burning inside. Thus, the infamous Stingy Jack became known as "Jack of the Lantern" or as we know it today, "jack-o'-lantern". This Irish legend began the tradition of putting jack-o'-lanterns made of vegetables by doors or in windows on Halloween. The first jack-o'-lanterns were not made with pumpkins but instead were made from potatoes, rutabagas, turnips and even beets. Meant to scare away Stingy Jack and any other spirits believed to be walking earth that particular night, it wasn't until immigrants brought this tradition to the United States that pumpkins were used for jack-o'-lanterns.
Geography/History
Native to Central America, growers through the years have cross-pollinated different varieties of pumpkins to create new cultivars. Seeds developed by William Warnock near the turn of the century are credited for all the giant pumpkins grown today. In fact, he grew the very first record-breaking pumpkin in 1893 which weighed in at a whopping 365 pounds. The word pumpkin is derived from "pepon", a Greek word meaning "a large melon". The English called it "pumpion or pompion", a term dating back to 1547. It wasn't until 1647, however, that this term appeared in print. One of the many foods prized by Native American Indians in the New World, the grand pumpkin which they called "isquotersquash" was also a very welcomed hardy food for hungry Pilgrims. Not only excellent for eating, creative Indians pounded strips of pumpkin flat, dried them and wove the dried pumpkin strips into mats.
Melons:
Watermelon
cantaloupes
Honeydew
Peas:
Southern
Edible Pod
Onions:
Okra:
Spinach:
Sweet peppers:
Bell
Yellow Banana
Heirloom Salad Pepper
Pimento
Hot peppers:
SERRANOS PEPPERS:
Seasons/Availability
Green serrano chile peppers are available year round.
Current Facts
Possibly the hottest chile commonly available in the United States, the increasing popularity of serrano chiles in America is relatively recent.
Description/Taste
Smooth and sleek, the small serrano chile is a bright medium to dark green with a slightly pointed tip. Its thick flesh is packed with a clean bite-back heat. Fairly consistent in size, this chile is one to two inches long and one-half to three-fourths inch in diameter. The serrano's thin tiny body offers a constant crisp, clear fresh flavor along with a pleasant high acidity. Scoville units: 6-7 (15,000-30,000)
Nutritional Value
No other food plant offers as much vitamin A as does the nutritious chile. Providing a significant source of vitamin C and the B vitamins, they contain substantial amounts of iron, thiamine, niacin, magnesium and riboflavin. Cholesterol-free, saturated fat-free, low in calories and low in sodium, chiles are high in fiber. To increase metabolic rate with their thermic effect, ingest six grams of chiles to burn off an average of 45 calories in three hours.
Applications
For a breathtaking barbecue and a snappy kebob, thread whole serrano chilies on skewers between chunks of onion, cherry tomatoes and meat. Perk up seafood salads or fresh tomato sauce. Season dishes as they cook with whole chilies; remove when desired piquancy is achieved. Their tiny bodies do not require peeling. For a zesty appetizer, pickle with carrots. Add zip to uncooked fruit chutney. Use as a screaming table sauce. To store, place between paper towels or in a paper or plastic bag; refrigerate up to one week. Although they may be blanched and frozen, serranos lose their heat and vigor. Green and red serranos can be used interchangeably, but mature red serranos are a little sweeter. Wear rubber gloves or wash hands well when handling chilies to avoid skin and eye irritation.
Ethnic/Cultural Info
Extremely popular in Mexico, the serrano chile is usually used fresh, seeds, veins and all, in uncooked salsas and guacamole. This chile is also pickled commercially. For the fire eaters of Mexico, green and red serranos are sometimes made into a cooked chunky puree for a raging dipping sauce.
Geography/History
Believed to have origins in the foothills north of Puebla in Mexico, the serrano chile gets its lovely name from "serranias" meaning, no surprise, "foothills". The word serrano actually means "from the highlands". Loving life most everywhere in Mexico, serranos are primarily grown in the states of Sinaloa, Veracruz, Tamaulipas, San Luis Potosi and Nayarit. Grown in the Southwest, only limited supplies are commercially produced in the United States. Sometimes referred to as a "balin", this word, again no surprise when dealing with this chile, means "bullet".
Featured Recipes
Recipes that include Serrano Chile Peppers. One is easiest, three is harder.
Chili pequin
Hungarian Wax
Seasons/Availability
A rare variety.
Description/Taste
Long and tapering, the Hungarian wax chile is an attractive creamy yellow color with a waxy translucent finish. Having a thin skin and a thick flesh, it matures to a striking red-orange to red, but is most frequently used in its immature yellow stage. This chile requires a taste-test to judge the piquancy of its sweet-hot flavor as its pungency can vary from warm to moderately hot. Fully ripe, it develops an almost inedible intense heat. The very mild banana pepper is the sweet form of this chile. It is sometimes referred to as a "guero", the Spanish generic name for all yellow chilies. Scoville units: 1-6 (100-15,000)
Nutritional Value
An excellent source of vitamin C, Capsicums contain more vitamin A than any other food plant. Chiles provide the B vitamins and significant amounts of iron, niacin, thiamine, magnesium and riboflavin. Conforming to today's nutritional awareness, chiles are cholesterol-free, saturated fat-free, low in calories, low in sodium and high in fiber. Increasing metabolism, this thermic effect requires six grams of chiles to burn off an average of 45 calories in three hours.
Applications
Traditionally this gorgeous golden chile is often pickled or made into yummy yellow mole sauces. Ideal as an addition to hors d'oeuvre trays, chilled crispy slivers are delicious in salads, relishes, vegetable dishes, stews, dips and uncooked sauces. Its relatively thin skin does not require peeling. Once testing its potency for palatable sweetness, stuff the same as celery for an unusual appetizer. Fill with a favorite cheese or meat mixture; gently sauté. Add colorful piquancy to grain and bean dishes. Toss thin slivers in hot or chilled pureed soup to add pizzazz and a tasty warm bite. This pretty pepper makes a festive attractive garnish. As an ornamental, it produces a beautiful pepper plant making it a lovely addition to a garden. To store, place between paper towels or put chilies in a plastic or paper bag; refrigerate. Unrefrigerated fresh chilies quickly become limp and shriveled. Wash hands with soapy water after handling to prevent irritation to eyes and skin. Avoid contact with eyes, face and skin. Better yet, wear rubber gloves.
Ethnic/Cultural Info
Hungary, along with Moldavia, are not the only countries in central Europe that truly appreciate the raging culinary personality of a blazing hot chile. Dalmatia, Croatiaand Serbia love them as well. A common Saturday social event in central Serbia's farmers' markets is seeing pepper purveyors sitting at long tables behind piles of this beloved hot treat.
Geography/History
This pungent yellow chile was introduced to the United States in 1932 and was developed from the mild Hungarian banana pepper. It was sometime between 1538 and 1548 when Hungary first discovered the heat of chilies was a tasty culinary contribution to a variety of foods. Grown in North America, this easy-to-grow chile especially loves cool climates. The Hungarian wax chile is the hot equivalent of the sweet banana chile and may be eaten at any stage. Although it gets hotter as it ripens, this chile maintains a consistent sweetness. Interestingly, it is said that Hungarians believe a woman's passion is measured by her capability to eat fiery hot food.
Eggplant:
See Eggplant Parmesan Recipe: Food network Kitchens for a great recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/eggplant-parmesan-recipe/index.html
Sweet Corn:
Description/Taste
Truly a vegetable staple, how does one justly describe biting into a delicious hot buttered fresh ear of sweet yellow corn? Juicy, plump, tender oh-so-sweet bright yellow kernels are packed tightly on the cob offering an unforgettable addicting flavor and creating a ravenous insatiable desire for wanting more.
Nutritional Value
One medium ear of corn contains about 80 calories, some vitamin A, vitamin C, iron, potassium and dietary fiber. Having antiviral and anticancer properties, corn, in small amounts, may help neutralize stomach acid. A grain, corn forms a complete protein when eaten with legumes.
Applications
It is considered almost a crime to eat fresh yellow corn on the cob any other way than all by its scrumptious self drizzled with melted butter. A sprinkle of salt and pepper enhances its succulent flavor. Steaming is preferred over boiling to preserve corn's fresh flavor. Cook directly on the grill with or without husks over medium heat. Flavorful companions include tomatoes, cilantro, basil, onions, black beans and toasted and ground cumin seeds. To store, wrap unhusked corn in damp paper towels; place in a plastic bag for an absolute maximum of two days. Just one day is best.
Ethnic/Cultural Info
The rich and complex Inca, Mayan and Aztec cuisines were built around corn. Some forty-eight varieties were developed by the Incas alone. In the Middle East, street vendors sell ears straight from boiling vats as a sort of local fast food. And corn on the cob has to be the ultimate kid's food since it has to be eaten with the hands and invites a real, but legal, mess.
Geography/History
It was on October 16, 1492, when Christopher Columbus's crew first saw the gorgeous fields of maize, or corn, growing on the island of Hispaniola, the island now shared by the Dominican Republic and Haiti. Long before this, however, various types of corn had been flourishing from Brazil and Chile to southern Canada. To the Inca, Maya, Aztec and other civilizations, corn was a main food. Corn, along with beans and squash, were regarded as one of the "Three Sisters" by Native American Indians. Today popular corn grows around the globe from Beijing to Brazil and from Indonesia to India.
Featured Recipes
Recipes that include Yellow Corn. One is easiest, three is harder.
Popcorn:
Corn for grinding:
Carrots:
Featured Recipes
Recipes that include Carrots. One is easiest, three is harder.
Beets:
Featured Recipes: One of our favorite recipes is to cube, mix in a little oil, sprinkle with favorite seasoning salt and bake in the oven until fork tender. If I don't have a lot of beets, I often mix in any kind of squash, carrots and/or potato that I have on hand. You can also cut off both ends of the whole beet, rub with oil, sprinkle with seasonings, set the beet on it's blunt large end and roast until fork tender. Both ways are delicious. If you really want to step out there, consider lacto fermenting them "Wild Fermentation" has some good recipes. One of our customers cubed her beets, put them in a quart size canning jar with 3Tbs of whey, 1/2 tsp - 1 tsp of salt and let them lacto ferment for 3 days at room temperature. I wanted to ask her if she added water but forgot. I ate the beets she made this weekend and they were fabulous. She did the same with ginger and carrots and it was delicious as well.
Recipes that include Red Bulk Beets. One is easiest, three is harder.
| SD Reader - What Chef Eats | | “Not So Red” Velvet Cake |
| Real Epicurean | | Golden Beetroot Carpaccio |
| Mother Rimmy | | Poached Wild Alaskan Salmon with Slivered Beets |
| Sunday Suppers | | Golden Beet and Hazelnut Salad |
Cucumbers:
Slicer 4 varieties
Pickling 4 varieties
Indian Sub-continent 2 varieties
Potatoes:
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To sign up for the CSA, please send us the following to reserve your spot:
1. An e-mail stating you would like to sign up with your name, address, home & cell phone
2. A check to Sand Creek Farm, 1552 County Road 267, Cameron, TX 76520 to include your $35 planting fee, your $25 membership if applicable, and $112.00 (full box) or $64 (half box) for the first 4 weeks deposit. The deposit is applied to your food purchases and monthly fees will be billed one month in advance.
Please feel free to contact us with any questions, ben@sandcreekfarm.net
This is a fantastic opportunity for all of us to have access to excellent quality produce at an affordable price grown on a sustainable farm. We grow chemical FREE, preferring open pollinated heirloom seeds with the unique characteristics of real food. Please contact with questions about our program and growing methods. Come tour the farm on a Farm Day (Farm Events page) and see how we do things.