3rd Week of September

This Week at the Farm

It's always great to be out in the community and find that many many people have heard about the farm thanks to you sharing about your experiences here with other people. Thank you.

These are great days to be alive and working in the fields. Fall is invigorating and the fall harvest a favorite time for all of us. This week we are starting to harvest spaghetti squash and we will also have some more pumpkins to choose from. The fall greens look great, and we will start harvesting some next week.

*Next Friday: Veggie Pick-Up ends at 6pm because of Potluck*

Fall Potluck and Campfire Next week Sept 26th
5:30 Tour of the fall crops and Q & A with Scott
6:00 Potluck meal—bring a hot and/or cold dish to share
7-9pm Fireside time

Please bring:

• Hot and/or cold dish to share.
• Serving utensils if needed, and place setting.
• Roasting sticks and roastables—marshmallows, sausages, smores etc as desired.
• Lawn chairs.
• Flashlight if desired.
• We will providing hot and cold beverages and paper supplies.

Wanted: additional dry firewood for the Potluck. Please email me at sbreneman@yourgoodwill.org.

Available: each week we have some large clear plastic bags available that held vegetables—free for the taking for trash bags, leaf bags or whatever.

Serving Suggestions for the Harvest

• Spaghetti Squash: see recipe for this unique squash below
• Pumpkin: yes, all types of pumpkin are edible, including jack o ‘lanterns. Decorate with it for a while and then enjoy it in pies, soups and curries, roast the seeds with a little bit of oil. Delicious.
• Edamame: this is the last week for them—choose between them or green/yellow beans.
• Leeks: Slice them thinly avoid chewiness. They have fine flavor and can used anywhere onions are called for.
• Peppers: great for snacking on raw, or try them roasted with a little oil
• Eggplant: roast or grill with oil, seasonings, brushed with soy sauce, you’ll be singing eggplants praises if you weren’t before.

Thank You
Thank you to each of the trainees who work here at the farm and make it succeed: soulful work, health, nutrition, farmland preservation, local economy and relationships are the result.
Scott

Recipes

BAKED SPAGHETTI SQUASH
(from http://www.cooks.com/)
1 med. spaghetti squash
4 tbsp butter or margarine, divided
1/2 cup brown sugar divided
Cut squash in half lengthwise. Place in baking dish with about 1 inch of water, cut side up. Dab butter or margarine on edges and in squash. Sprinkle brown sugar on and in squash. Bake uncovered for 50 minutes or until fork inserts easily. Flake out with a fork and then serve with spaghetti sauce or parmesan and herbs etc.