This week we were visited by the Santa Ana winds here at the farm: the low humidity, strong sunshine, and gusty winds are extremely effective at drying everything out. At twenty-seven percent humidity, even breathing was affected, imagine how those plants feel.
It's been weeks since we've had rain, so instead of the usual putting away of irrigation supplies, we are setting up more. Elizabeth, Law Reh, and the trainees did a great job of getting water to the broccoli, cabbage and cauliflower yesterday--nice work guys.
We've also been watering the fall seeds and seedlings with the "water tanker" attached to the tractor, but the frame started to twist from the weight and couldn't be used. A call to the welder down the street put us back in business, but then it became apparent that the new design wasn't strong enough either, so this morning the reinforced version was completed.
The fall harvest continues this week with probably the most favored squash for baking and cooking--the butternut squash. Butternuts are high in Vitamin C, minerals and fiber, and they are low calorie, not to mention that they taste delicious! See the recipe below
Upcoming Events of Interest:
A Reading with Gene Baur at F&M Sept 16th 7:30pm A look at the treatment and mistreatment of industrially farmed food. More info at:http://www.fandm.edu/pawritershouse/events
Fall Potluck October 9th 5-9pm Details and flyer coming soon!
Garlicky Baked Butternut Squash
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
- 1/3 cup grated Parmesan cheese
- In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
- Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
Hope you are enjoying the fall harvest flavors and season!