Wednesday, October 27, 2010

Notes from your Farm Oct 22

Hello from the Farm!

This week finds us without the accompiment of banjo music at lunchtime, no spader running in the fields, and an empty seat at Scott Breneman's desk. Our farm manager is finally taking some time off after the peak of the busy growing season. We miss him this week, but we are so thankful for all the color that Scott brings to the farm everyday, both in spunk and spirit as well as his farming talents that bring us red beets, yellow squash, orange carrots, green beans, blueberries, purple peppers, plus a whole lot more. As his farm crew, we all feel lucky to work for such an inspired farmer. This year he has dreamt up and designed tools for better harvesting, better vegetable processing and better irrigating, not to mention all his efforts that made the acquistion of the new land possible.

In mid-October, we are dividing our time between harvesting and fall clean up. On Monday, Patrick put away all the PYO signs, Brian bundled up irrigation and stowed it away on our new shelves, and the whole team pitched in to spruce up some of the landscape beds. On Tuesday, Matt took down the last of the tomato stakes and Eric worked on drip tape removal. Wednesday found Shawn and Eric in rubber rain suits braving the fog, harvesting root crops, and putting our new bunching tool to good use. Today, Brad and Scott C have been busy harvesting greens.

We still have a few more weeks of harvesting to come, but the last harvest is approaching!

***Our Final Harvest will be November 11, 12 and 13***

Spaghetti Squash Mexicana, from shareholder Robin Beazley
This was a big hit at the potluck!
2 1/2 lb spaghetti squash
1 can refried beans
4 oz shredded cheddar cheese
1/2 cup salsa
dried oregano
hot sauce
1 red pepper, chopped

Pierce squash with fork several times. Mirowave on hight 15 minutes (6 minutes per pound). Let stand 5 minutes. Combine remaining ingredients in a bowl and microwave for 4 minutes, stirring once. Halve and discard seeds from squash. Scrape squash from skin with a fork and mix with other ingredients.

Happy Cooking!

Elizabeth Swope, Assistant Farm Manager

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