CSA 2026 WEEK 36

From Our Farm

Basil, Italian

Pears, Pineapple

From Our Partners

Corn, Sweet – Watsonia

Grapes, Muscadine – Santa Fe Organics or Rainbow Star Farm

Kale, Curly – Tendwell Farm – WEDS/THURS

Kale, Lacinato – Tendwell Farm – FRI/SAT

Peppers, Lunchbox – Tendwell Farm

Watermelon – Watsonia

Tomatoes, Salad – Tendwell Farm

Try out this great recipe we found around the web that feature items from your CSA share:

Butternut Squash Kale Pasta

Ingredients:

• 16 ounces uncooked Linguine or your favorite pasta
• 1 small butternut squash
• 1 head garlic
• ½ yellow onion
• 4 cups chopped kale
• 8 Tbsp extra virgin olive oil
• Good quality Pecorino Romano or Parmigiano Reggiano

Instructions:

1. Pre-heat the oven to 375 degrees.
2. Peel the butternut squash, cut it into halves, remove the seeds, cut them into quarters, and cube them.
3. Spread the cubed butternut squash on a baking sheet with parchment paper on it, drizzle two tablespoons of olive oil, then add salt and pepper.
4. Trim the top of the garlic head exposing all the cloves, place that on the baking sheet next to the cubed squash, drizzle about one tablespoon of olive oil, then add salt and pepper.
5. Roast in the oven for about 40 minutes. Set aside.
6. When the garlic is fully roasted, you can easily squeeze the bottom of the clove until it comes out of its “shell”.
7. The garlic will come off very easily this way. Toss the garlic “paper or shell” out, chop the garlic, and set aside.
8. Meanwhile, cook the pasta al dente as directed on the package. Set aside. Be careful that your pasta doesn’t get sticky. If that happens, run it under cold water and let it drain again.
9. Using a large saucepan heat the last two tablespoon of oil, add the half of the roasted, chopped garlic, the chopped onions, and all the chopped kale.
10. Saute the kale until you start to see a vibrant green color on the kale, then add the roasted butternut squash and toss it gently. Transfer to a bowl and set aside.
11. Using the same saucepan, add the remaining olive oil and chopped roasted garlic and start adding your pasta, making sure the stove is set to a medium heat.
12. Coat the pasta with the olive oil and garlic until well covered.
13. Add the kale and butternut squash from the bowl and toss it all together.
14. The final touch is the cheese of your choice. Add salt or pepper if needed.

Recipe adapted from: https://howdoesshe.com/butternut-squash-kale-pasta/