Monday, November 23, 2015

Good Eats Weekly Newsletter - November 25th, 2015

Localvore Members 
& Regular Veggie Only Share Members
This week your bag will contain:
Mesclun, Potatoes, Carrots, Onions, Turnips,
Parsley, Brussel Sprouts, Sweet Potatoes
And OUT of the bag:
Butternut Squash
Localvore Offerings Include:
Vermont Cranberry Co. Cranberries
Champlain Orchard Cortland Apples
Vermont Homestead Gourmet Olive Goat Cheese
Half Veggie Only Members
Mesclun, Potatoes, Carrots, Onions,
Brussel Sprouts, Sweet Potatoes
And OUT of the bag:
Butternut Squash
Schedule Reminder:
We are making all CSA deliveries one day early this week!
Please be sure to pick up your shares during the normal time frame (one day early), so that site hosts can enjoy their Thanksgiving too.
If you cannot pick up, please let us know so that we can donate your share.
. . . . . . . . . . . . . . 
This Thanksgiving, spread the word about our CSA to friends and family. They can still sign up!
Around the Farm
This Thanksgiving week, our crew has been hard at work to get fresh food harvested and packed for you to enjoy with family and friends! We are cutting greens for mesclun from the greenhouses and tunnels, washing carrots and other root vegetables, and bunching parsley. This unpredictable November weather brings excitement and wonder with each day, readying us for winter swings and giving us an ever deepening appreciation of the bounty that the land offers us. We are thankful for another beautiful year, with its abundance of incredible food that we have been able to share with our local community. We are grateful for our hard-working farm crew, for our neighbors, and for the collaboration and support of our local farming community. And we are so very thankful for our members, for your support helps us move forward to confidently plan another great season. Happy Thanksgiving!
Storage and Use Tips 
Mesclun - This week's mesclun is a diverse mix of lettuce, claytonia, mizuna, tatsoi, and more. Will make amazing salads. Store in the crisper drawer of your fridge for 3 to 7 days.
Nicola Potatoesare golden skinned, golden fleshed potatoes that are truly all purpose. They are great for boiling, mashing or roasting. Nicolas have a very special attribute among potatoes - they are low on the glycemic index compared to all other varieties. This means they don't cause the blood sugar spike that other varieties may cause, an issue that can wreak havoc with people with insulin resistance. They also have a yummy slightly nutty flavor, enjoy! Store in a cool, dark place to avoid sprouting.
Brussel Sprouts - This week you will have a brussel sprout stalk in your share! If the kids at your house are looking to help in the kitchen, have then help by snapping off the sprouts. Great roasted or shredded in a salad.
Carrots - By now, you're no stranger to our delicious, sweet storage carrots. You can store them loosely wrapped in plastic in your crisper drawer, but I bet you'll want to show them off at your Thanksgiving table, with a maple glaze or a roasted root vegetable medley.
Gilfeather Turnips - The gilfeather turnip was bred here in Vermont by John Gilfeather of Wardsboro. Here is an excerpt from the Slow Food site about Gilfeathers: The Gilfeather is an egg-shaped, rough-skinned root, but unlike its cousins, it has a mild taste that becomes sweet and a creamy white color after the first frost. While the hardy Gilfeather turnip does well in nearly any climate, this touch of frost contributes to its unusual taste and texture. This turnip is one of the state's unique contributions to cold weather agriculture. They will store well in the fridge, or try them out at your dinner table mashed or roasted.
Onions -We know our members love using onions, so we want to give them to you as much as we can. This week, they'll be great in stuffing, casseroles, and dips prior to the main course. Use them up quickly for the best quality, or store them in your refrigerator.
Butternut Squash is great for mashing, soups, roasting and probably most loved because it is easy to peel and boil. The perfect addition to many Thanksgiving dishes, and you can even use it in pumpkin pie!
Parsley - Much more than a garnish, parsley has lots to offer. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled poultry. Add it to your Thanksgiving stuffing, or to any of your roasted or mashed vegetable sides.
Sweet Potatoes - The sweets in your shares this week are unwashed, which aids in their durability and storage. When you want to use them, scrub the skin clean. You can peel them but you don't have to- the skins are healthy and nutrtitious too! Sweet potatoes are a hit at most Thanksgiving tables mashed or roasted, in casseroles or sides.
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
Localvore Lore
We wanted to send you some local specialties that will compliment your Thanksgiving meals this week. That's why we are introducing a new product from Vermont Homestead Gourmet this week, their Olive Goat Cheese Spread. George and Tracey Chaleff of Johnson produce their goat cheese spread at the Food Venture Center in Hardwick, using delicious local goat cheese. This spread has a wonderful garlic kick and an Kalamata olive zing! It makes a perfect appetizer on toasted baguette or crackers, and is sure to be a crowd-pleaser this Thanksgiving. You can learn more about Vermont Homestead Gourmet on their website.
You will also receive Cortland Apples from Champlain Orchards of Shoreham VT, which will make great baking apples for your homemade apple pies this week. Champlain Orchards grow a variety of tree fruits using ecologically sound practices so that you can feel good about sharing their fruits with your family and friends. Cortland apples are a cross between McIntosh and Ben Davis apples, and "exhibit a sweet vinous flavor and crisp refreshing bite."
Lastly, a real Thanksgiving treat: Local Cranberries from the Vermont Cranberry Company. Bob Lesnikowski, the owner of VT Cranberry Co., runs Vermont's only commercial cranberry business! They grow cranberries in Fletcher, VT, and make cranberry products such as vinegars and spreads. These cranberries are perfect for cranberry sauce (there's a great, easy recipe on the box!).
Butternut Squash, Ricotta, and Sage Crostini
This appetizer is sure to keep your guests happy before the main event!
1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 1/2 teaspoons (packed) light brown sugar
Coarse sea salt and freshly ground black pepper
24 fresh sage leaves
3/4 cup fresh ricotta
1/2 teaspoon finely grated lemon zest
12 3/8"-thick baguette slices, toasted
Fresh lemon juice
Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper.
Note: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.
Roasted Brussels Sprouts and Prosciutto Bites
Another great way to show off your organic veggies before dinner, or at brunch the day after.
1 pound small Brussels sprouts, rinsed of any dirt
2 tablespoons extra-virgin olive oil
1/4 pound thinly sliced prosciutto
1 pinch coarse salt and freshly ground pepper
Preheat oven to 400°F.
Slice the Brussels sprouts in half, lengthwise. Don't trim the ends, as they'll hold together better with them.
Toss the sprouts on a rimmed baking baking sheet with the oil and a good sprinkle of salt and pepper.
Bake for 40 minutes total, but start checking around the 25-minute mark. Toss them around too.
In the meantime, chop up the prosciutto into small chunks. Heat a medium skillet over medium-high. Add the prosciutto and saute for about 5 minutes, until nice and crispy. Set aside.
Remove the sprouts from the oven and let them cool about 5 minutes, or until you can handle them.
Using toothpicks, slide on a sprout half, followed by a slice or 3 of the ham, then bookend it with another sprout half.
Continue until you have about 32 mini skewers.
Arrange on a platter and serve immediately.
Root Vegetable Gratin
You can use any of your favorite thinly sliced root vegetables in this recipe. You can include your gilfeather turnips, carrots, beets, parsnips, potatoes… whatever your heart desires! 
1 tbsp butter
3 cloves garlic, minced
3 cups heavy cream (1/2 milk 1/2 cream, optional)
Salt & pepepr to taste
1/4 tsp nutmeg
1 lb parsnips
1 lb sweet potatoes
1 lb celeriac (celery root)
8 oz gruyere or other strong, sharp cheese, grated
1 tbsp fresh thyme, or 1 tsp dry
3 tbsp minced fresh parsley, or 1 tbsp dry
Preheat oven to 400 and butter a 3 quart baking dish. Make cream sauce:
In a medium saucepan, melt the butter and saute the garlic for a minute. Add cream, salt, pepper, and nutmeg. Heat just until bubbles form around the edges of the pan, 5 minutes. Remove from heat, stir in the herbs and let stand 10 minutes
Prepare vegetables:
Peel and thinly slice the vegetables. 
Assemble gratin:
Arrange a layer of half of the vegetables: parsnips, then sweet potatoes, then celeriac. Sprinkle with half the cheese and pour over half of the cream sauce. Repeat layers with the remaining ingredients, ending with cheese. Cover with foil and bake for 1 hour. Remove foil; lightly press gratin down with a spatula. Return to oven for another 15-30 minutes, until the vegetables are tender and top is golden brown. Let stand 15 minutes before serving.
Baked Root Vegetable Chips with Buttermilk-Parsley Dipping Sauce
For the Buttermilk-Parsley Dipping Sauce:
1 (7-ounce) cup 2% Greek yogurt
6 tablespoons buttermilk
2 tablespoons minced parsley
2 cloves minced garlic
1 teaspoon lemon zest
1 teaspoon honey
Salt to taste
For the Root Vegetable Chips
1 medium turnip
1 large parsnip
1 medium golden beet
1 medium red beet
2 tablespoons olive oil or grapeseed oil
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt + more to taste
To Prepare the Buttermilk-Parsley Dipping Sauce:
In a small bowl, whisk all ingredients for the dipping sauce together until combined. Cover and refrigerate until ready to use.
To Prepare the Root Chips:
Preheat the oven to 400ºF.
Whisk together the oil, dried thyme, garlic powder, ground cumin and salt in a small bowl.
Peel all of the root vegetables and use a mandoline slicer to slice them 1/8-inch thick. (You can also slice them thinly using a sharp knife, but be very careful, as roots tend to be difficult to cut.)
Use a brush to lightly coat both sides of each chip with oil, then place the slices on an oven-safe wire rack, making sure the slices do not overlap. Place the wire racks on 2 baking sheets. (If you don't have enough wire racks or baking sheets, you can make the chips in 2 batches.)
Place the baking sheets in the oven and bake the roots until golden-brown and crispy. Check on the roots every few minutes once they have been baking for 20 minutes; remove any chips that are brown and crisp and return the rest to the oven until they're all done baking.
Serve fresh out of the oven with buttermilk-parsley dipping sauce.
Classic Apple Pie
This simple pie recipe is a classic from Fanny Farmer. Everyone has their own secret ingredients and techniques for their own apple pie, but this is a great starting point. You can use the pie crust recipe from last week’s newsletter. 
Basic dough for 9" 2 crust pie
3/4 - 1 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tbls flour
6-8 large, firm, tart apples (about 10 cups)
2 tbls butter
Preheat oven to 425. Line a pie plate with half the pastry dough. Mix the sugar, salt cinnamon, nutmeg and flour in a large bowl. Peel, core and slice apples and toss them in the sugar mixture, coating them well. Pile them into the lined pan and dot with butter. Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top. Bake 10 minutes, then lower the heat to 350 and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.
Cheesy Mashed Potato Puffs
A great way to use up leftover potatoes in a delectible brunch dish.
Mashed Potato Puffs
12 to 24 puffs, depending the size of the pan used
2 cups mashed potatoes
3 large eggs, beaten
1 cup grated cheese such as Parmesan or Gruyere, divided
1/4 cup minced chives
1/4 cup diced cooked bacon or ham, optional
Salt and freshly ground pepper
Sour cream, to serve
Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with.
Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese.
Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.

Tuesday, November 17, 2015

Good Eats Newsletter - November 18th, 2015

Localvore Members 
& Regular Veggie Only Share Members
This week your bag will contain:
Mesclun, Potatoes, Beets, Chard,
Parsnips, Onions, Mustard Greens, Radicchio
And OUT of the bag:
Winter Sweet Squash
Localvore Offerings Include:
Gleasons Pastry Flour
Butternut Farms Maple Sugar
Tangletown Eggs (Wednesday Deliveries Only)
Half Veggie Only Members
Mesclun, Potatoes, Head Lettuce, Red Chard, 
Parsnips, Onions
Thanksgiving Schedule Update
Thanksgiving week, we will be delivering shares one day earlier than usual, to accommodate your cooking and travelling plans. Keep this in mind and let us know at least a week in advance if you need to turn off your share.
Remember, you can also share with a friend, or donate your veggies to the food shelf!
Tell your friends and family: We still have all share types available! 
Around the Farm
As cold weather sets in and the days become noticeably shorter, we might feel the urge to move inside, huddle for warmth, and prepare ourselves for the long, dark winter ahead. It's almost easy to forget what a beautiful time of year this is, making for some of the best days outside. We have been busy harvesting greens from our high tunnels in the low afternoon light and the cool, crisp air. Chard, mustards, lettuces, and more. It's perfect weather for some of these crops, which can be damaged by the mid-summer sun pounding down. Sometimes it seems like they're breathing a big sigh of relief, now that they're experiencing true fall weather. 
I recently learned about the Norwegian town of Tromso (maybe you've heard of it too) where the sun doesn't rise above the horizon for part of the winter. And yet, the people of Tromso are just as happy as those who experience a warm, sunny climate year-round. Research has shown that it's all about their mindset; they enjoy the beauty of the winter landscape, even without the sun, and their daily activities revolve around creating community and koselig, a "sense of coziness." On the farm, we're excited for fall and winter too- the coming months are the best time of year to share wholesome, warm meals with family and friends, and to get outside to enjoy the beauty of our Vermont landscape.
Storage and Use Tips 
Mesclun - This week's mesclun is a diverse mix of lettuce, claytonia, mizuna, tatsoi, and more. Will make amazing salads. Store in the crisper drawer of your fridge for 3 to 7 days.
Peter Wilcox Potatoes - Peter Wilcox potatoes are in your share this week! Wilcox potatoes are beautiful purple potatoes.  They are nicely textured, firm but not waxy, and wonderful whether roasted, boiled, or sliced into wedges or fried.  They have a full earthy flavor that hints of hazelnuts.  For best visual and nutritional effects, leave the skin on while cooking.
Red Chard - Red stemmed chard, a relative of beets, is packed with nutrients and has a mild but unique flavor. Chard works great as a spinach substitute but needs to be cooked down a bit longer.  It also works well in soups and stews, or sauteed as a side.
Parsnips - Although these roots look a bit like white carrots, they are distinctly different, with a slightly sweet but with a more starchy and earthy taste. Peel larger parsnips, and cut out the core if it seems woody. The parsnip is usually cooked but can also be eaten raw (I would recommend roasting). Refrigerate unwashed parsnips in a loosely wrapped or perforated plastic bag for up to two weeks. This means you can save them for Thanksgiving and treat your family to this special vegetable!
Onions - So many great meals start with sauteeing chopped onions (including Thanksgiving stuffing next week!). Store onions in a cool dry spot until use.
Head Lettuce - Half shares will have tender head lettuce this week. Pat dry and store in your fridge for 3 to 7 days. Great for salads, on sandwiches, or as wraps for quinoa or chicken salad.
Beets - Red beets will be in the full share this week. Great shredded on salads, or roasted. Will work great with next week's sweet potatoes in a roasted medley if you wanted to hold onto them.
Asian Greens - Full shares this week will see pak choi or mustard greens in their share. Pak choi (also called bok choi) is slightly sweet, succulent, and tender. It's amazing raw in salads or as a side, and can also be lightly steamed or braised for a variety of dishes. Mustards, on the other hand, have a spicy bite to them that is vaguely reminiscent to the condiment you know. They become milder when cooked (try them in place of spinach in a ricotta dip, or braised with carmelized onions over pasta). Store in the fridge up to one week.
Radicchio Full shares will see this small, red and white head. This lettuce relative is actually a chicory, which has a bitter punch of flavor. Radicchio makes a great addition to salads for a pop of color and a contrast in flavor. You can also use the leaves as a base for hors d'oeuvres, or sauté them for a side dish. Pairs well with full-flavored cheeses, balsamic vinegar, and honey.
Winter Sweet Squash -  Winter Sweets (in the full veggie share) are a kabocha variety that, as the name suggests, have a very sweet, bright orange flesh. When roasted, they have a somewhat dry, flaky flesh that is surprisingly hearty; nutty and irresistable. These squash can be stored for a while under the right conditions (about 50 degrees). 
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Pantry, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
Localvore Lore
Thanksgiving is on our minds this week for the Localvore share! We wanted to bring you some special local products that you can start baking with to prepare for next week.
Gleason Grains' Lemon Fair Pastry Flour is coming to you as a practical yet special treat before Thanksgiving. Ben Gleason in Bridport has been growing exceptional winter and spring wheat for over 20 years, which he harvests and mills into whole wheat flours. This pastry flour is sifted to remove a small percentage of the bran, making it a wonderful flour for pastry and cakes.

Butternut Mountain Farms Maple Sugar is another local Vermont treat for cooking and baking with this week. This granulated form of maple sugar stores well and has a robust maple flavor that makes it versatile and special. It's made by evaporating the water out of maple syrup. It can be used in baking (great in crumble-top pies), or in a dry rub for chicken or pork. 
We are distributing Tangletown Eggs to Wednesday pickup sites this week, which Thursday sites got last weekThose hens are doing their best, and it takes time to produce all of the eggs we need for a CSA distribution. At Tangletown Farm in West Glover, Lila Bennett, David Robb, and their kids raise pasture-based hens on their land, and feed them Vermont grains and vegetables. These chickens have mobile coops to keep the pastures and their diets lush and healthy. And as you know, they are return borrowers from VFF!
Roasted Carrots & Parsnips with Shallot & Herb Butter
A great Thanksgiving side next week, to use with the carrots coming in your share. Or, substitute beets or even potatoes for carrots.
5 large carrots (about 1 lb.), peeled
4 large parsnips (about 1 lb.), peeled
3 Tbs. extra-virgin olive oil
1-1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup unsalted butter, softened at room temperature
2 Tbs. minced shallot
2 Tbs. finely chopped fresh chives
1-1/2 tsp. finely chopped fresh rosemary
1-1/2 tsp. chopped fresh thyme
1 clove garlic, minced
Position a rack in the center of the oven and heat the oven to 450°F.
Cut the carrots and parsnips into 2 x1/4-inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10x15-inch Pyrex dish and roast, stirring every 15 min., until the vegetables are nicely browned, 40  to 45 min.
Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately.
Grilled Radicchio and Fontina
This recipe is a great starting point for learning to love radicchio, an Italian specialty. You can cut the bitterness further by adding honey to the vinaigrette, or substituting your favorite cheese for fontina (blue cheese, perhaps?). I recently enjoyed a similar radicchio dish where the grilled wedges were then wrapped in prosciutto, topped with a béchamel sauce and rosemary, then baked. Use your imagination, and enjoy!
One 10-ounce head radicchio
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
2 teaspoons chopped fresh oregano
1/4 cup extra-virgin olive oil
3/4 cup (3 ounces) finely grated fontina
Keeping base intact, quarter radicchio so head opens out into four wedges. Combine vinegar, salt, pepper, and 1 1/2 teaspoons oregano. Whisk in oil. Brush half the vinaigrette over and into cut radicchio.
Place a grill pan over medium heat. Place radicchio, cut-side down, on the pan. Cover radicchio with a metal bowl. Cook 2 to 4 minutes, until leaves start to soften. Turn radicchio over. Tuck some of the grated cheese into leaves, separating layers a little; sprinkle some more cheese over surface, leaving a little for garnish. Cover, and cook on low heat until outer leaves are soft and cheese has melted, 3 to 5 minutes. Transfer to serving platter, drizzle with remaining half of the vinaigrette, 1/2 tablespoon oregano, and cheese. Serve with lemon wedges.
Pasta with Caramelized Onions and Bitter Greens
​You can use chard, Asian greens, mustard greens etc. in this simple yet satisfying weeknight meal.
1 tablespoon olive oil
1 to 2 tablespoons unsalted butter
4 medium onions, peeled and cut into 1/4-inch-thick rings
1 teaspoon sugar
4 cups chicken broth (preferably homemade) or water
Salt and freshly ground pepper
1 pound fettuccine
1 head chicory (curly endive), mustard greens, kale, or arugula, washed, with tough ribs removed and leaves torn into pieces
Heat oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. Add onions and sugar and cook, stirring once or twice, until well browned, about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10 minutes.
Remove half the onions and set aside. Add broth or water to the pan and bring to a boil. Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.
Cook pasta in boiling salted water until a little underdone, and drain. Add to broth; simmer for 2 to 3 minutes. Add greens; cook, covered, until wilted, about 1 minute. Stir in additional tablespoon of butter, if desired. Divide among 4 shallow bowls, garnish with reserved onions, and serve.
Classic Single Pie Crust
This recipe from King Arthur is easy, and can be made in advance for your pies next week! This recipe yeilds one single pie crust; double to have enough for a top crust.
1 1/2 cups Pastry Flour
1/2 teaspoon salt
4 tablespoons shortening
5 tablespoons unsalted butter
3 to 5 tablespoons ice water
Whisk together the flour and salt.
Add the shortening, working it in until the mixture is evenly crumbly.
Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
Add 2 tablespoons of water, and toss to combine.
Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, though the remainder may look quite dry.
Scoop the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with the water.
Using the parchment or waxed paper, fold the dough over on itself — first from one side, then from the other. You'll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, and fold the dough in on itself again. Keep folding and gathering until just a few dry crumbs remain unincorporated; this should only take a few folds.
Shape the dough into a disk about 1" thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
When you're "ready to roll," remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.
Roll the dough to the size needed (about 12" for a 9" pie). Place it in a pie pan, and refrigerate it while you prepare your filling. Fill and bake as directed in your recipe.
Kabocha Squash Cheesecake with Walnut Crust
This sounds like a wonderful dessert to make ahead of time for Thanksgiving! Cheesecake can be frozen or refrigerated if made in advance. Try substituting about ¼ of the sugar with maple sugar for an added maple flavor. 
For kabocha squash filling:
One 3-pound kabocha squash
8 ounces cream cheese, at room temperature
1 cup granulated sugar
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1/3 teaspoon freshly grated nutmeg
½ teaspoon salt
1 ½ teaspoons brandy
2 large eggs
For walnut crust:
¼ cup unsalted butter, melted, plus more for greasing pan ½ cup walnuts,
½ cup packed light brown sugar
11 graham crackers, crushed into fine crumbs, about 1 ½ cups
2 teaspoons grated lime zest
½ teaspoon ground cinnamon
1/8 teaspoon ground ginger
¼ teaspoon salt 
To make filling: Bake squash, halved and seeds removed, face down and covered with foil in a 350 degree oven for about one hour, or until soft. When squash is cool enough to handle, scoop out the flesh of the squash into a bowl.
Meanwhile, make the crust: Spread walnuts on a rimmed baking sheet and toast in the oven, shaking pan occasionally, about 15min.  Coarsely grind walnuts and ¼ cup of brown sugar. Add graham cracker crumbs, lime zest, cinnamon, ginger, salt, and remaining ¼ cup brown sugar. Mix well, add melted butter and mix with your hands until everything is evenly moistened. Transfer mixture to a greased 9-inch pan and press into an even layer on the bottom. Bake crust until golden brown, about 10 minutes. Cool completely. Turn the oven down to 300 degrees.
Put cream cheese, sugar, cinnamon, ginger, nutmeg, and salt into bowl of a food processor and process, scraping down sides and bottom of bowl occasionally, until mixture is light and smooth. Add squash and process again, scraping down sides and bottom of bowl occasionally, until smooth. Add brandy and eggs and process just until they are incorporated. Transfer to a bowl and finish mixing with a rubber spatula.
Transfer filling to the cooled crust. Bake until center is set but still slightly jiggly, about 1 hour. Cool completely. Refrigerate six hours or overnight. 
Top with homemade whipped cream, sweetened with maple sugar if you have it.
Share Pick-Up Instructions! Please review.
Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Step #1:
Find your name on the Names List - Find your name on the pick-up list and check it off.  The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.

Check your share type on the Names List. Share types are Lo
calvore, Localvore Vegetarian, Half Veggie with Pantry, Half Veggie with Pantry Vegetarian, Veggie Only, Half Veggie Only, Pete's Pantry, Pete's Pantry Vegetarian, or Meat Share. If you are listed incorrectly or have questions, let us know.

Step #2:
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on a second clipboard or on an attached sheet. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable only share. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and Pantry members should select.

If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares are packed and delivered to the sites are whole shares.
Which color bag do I take?
If you are a Localvore or Veggie Only member take a tan / light green bag shown in the picture, on the left.
If you are a Half share member (with or without pantry) take a bright yellow bag shown in the picture, on the right.
You will also look for "out of bag" items. Localvore/Pantry items will need to be gathered from their respective bins/containers.
The Next Meat Share pickup isn't until December.