Friday, September 17, 2010

Notes from Your Farm September 17

Hello from the farm,

This is coming to you a day later than usual--yesterday was a day of carpe terra "seize the soil" as rain was in the forecast and the window of opportunity for getting the cover crop seed planted was narrow. So the race was on--weighing out the seed, innoculating the hairy vetch with beneficial bacteria, mixing in the tillage radish, and measuring out the oats, and then spinning them onto the fields with a shoulder bag spinner seeder walking as quickly as I could. The blend is a good one: the oats provide biomass and something for the hairy vetch to climb, the vetch "fixes" atmospheric nitrogen from the air and translocates it to the root nodules for free nitrogen fertilizer, and the tillage radish aerates and penetrates hardened pathways and brings up trace minerals from the subsoil. Within the hour after all four fields were planted, it began it rain. There is nothing better to a farmer than the rains falling gently after planting!

Fall is in the air, and as you can see, the pumpkins are doing splendidly this year. The arugula is starting is starting also--it's a delicious peppery green with a bite, best used sparingly as an accent in salads.

Pumpkin Land
And the reason for for great pumpkin and squash harvest?...Serenading them of course...

Serenading the Squash Ok

And one more picture--Can you tell Elizabeth likes squash?

Wonderful Squash

Herbed Spaghetti Squash

Recipe courtesy Emeril Lagasse


  • 1 small spaghetti squash, about 2 1/4 pounds
  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons finely chopped mixed softherbs, such as basil, chives, chervil, parsley and sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Enjoy! and thank you for being a part of the farm program and for appreciating the food and what we do.


Scott Breneman

Farm Manager

Goodwilll at Homefields Farm

PO Box 38

150 Letort Rd

Millersville, PA 17551

P: 717-871-3110

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