Week 19

Hard to believe that for some of you it is your last week and for others the end is just a week away.  Fall came so late that it seems too early to end the farm share.  One of our farmer friends who started farming around the same time as us was telling me that she is so sick of her partner telling people that pretty soon things will slow down.  It is true for us as well that things don't slow down quite the way they use to in years past.  We have become a lot better at extending the season both in the fall and in the spring.  In addition, we all put a lot more time into planning by looking over our harvest records, production plans and staring at spread sheets for hours on end than we use to (although I will admit we are not as good at it or as thorough as we should be).  We love the challenge of trying to do better each year and we have a long list of items that need some improvement.  That said it has been a fantastic year.  The carrot shortage was a little tough but stopped short of being a complete disaster.  We had a fine tomato year but in general we need to be better at growing them.  We really need to get better at remembering to grab a change of clothes so we aren't a complete mess when you pick up your boxes!  We did a good job with our peas this year (remember June peas, so long ago). Our garlic looks great, we had fantastic yields on our winter squash and the weather this fall has been awesome for both the vegetables and our morale.

None of this would matter if you all didn't support us.  The farm share has become a big part of our overall farm plan and we hope to continue to slowly expand it as the farm grows.  One thing we spend very little time on is advertising.  You all do it for us and we appreciate you for it.  So many of you joined because your friend or neighbor flaunted their shiny produce.  We are so lucky to have you all.

One thing I hope to always be able to do is personally hand out boxes rather than have a drop off spot.  I don't always get a chance to chat with people but here and there I get to hear about what you all do with the vegetables your receive.  I think it is fun and it gives me lots of ideas.  Even if it doesn't sound like something I want to make it is great to have different suggestions for other customers.

We will be at the stand on Saturdays from 9-4 until the end of November and Wednesday afternoons as well.  Come by, say hi and get some veggies.

Carrots
Shallots
Parsnip
Rutabaga
Watermelon Radishes
Bell Pepper
Winter Squash - choice of butternut, spaghetti or pie pumpkin
Cauliflower - hoping to give you all romanesco or purple cauliflower
Kale - Large Only

Last year, one of the farm share members mentioned she had made root vegetable latkes.  What a great idea, I thought.  They became a popular side dish at our house last year.  The recipe below only uses parsnips but you should feel free add a little rutabaga and/or some potatoes.

Parsnip Pancakes

We made this recipe a couple times last winter and enjoyed it as a change of pace.

Winter Squash Carbonara

Spaghetti Squash

The best way to appreciate spaghetti squash is to go into thinking that it is its own thing.  It isn't spaghetti and it tastes nothing like a traditional sweet winter squash.  However, its mild flavor is pleasant and goes with just about anything.   I think it is great in place of rice with a rich coconut curry on top.

Stuffed Squash

If you have ever asked me what to do with an acorn or a delicata you have probably heard me say they are good stuffed.  For those of you who prefer a recipe one of your fellow farm share members took the time to record how she made the squash and shared it with us.

3 acorn squash (or any other squash)

Bunch of dark leafy greens (kales, chards, collards, etc)

1 onion (yellow, purple, sweet)

1 shallot or 3 garlic cloves

1 leek

4 sausages (Italian, andouille, or vegetarian fieldroast )

3 cups cooked rice or other grain.

1 cup grated parmesan cheese

Salt, pepper to taste

Alternate ingredients: panko bread crumbs, chopped nuts (walnuts, pecans, etc)

Directions:

Halve squash and cut a thin section off remaining rounded base (so it will sit steady on a plate)

Bake squash open face down on a lightly greased baking sheet at 350o F for about 30 – 45 minutes.

While squash are baking…

In a large skillet or heavy pot, sauté chopped onion, garlic, leek, and sausage.  If you like the ribs from the leafy greens chop and add to onion mixture. When onions are translucent, add salt and pepper to taste, and mix well.  Add in chopped green leaves. Sauté until greens are wilted. Add grain, mix well. Set aside.

Grate parmesan cheese.

When squash is done, remove from oven.  If needed, to make room for greens mixture, scoop out some squash meat and mix with sautéed greens. Then pack each squash with several spoonfuls of the mixture. Sprinkle tops with parmesan cheese (and panko, nuts etc, if you added this to your list) and return to oven. Bake until cheese is melted, roughly 10 minutes

Greens mix is fabulous by itself also!