Quick and nice format on the blog at: goodwillathomefieldsfarm.blogspot.com
Hello from rain-soaked fields at the farm,
Well it's a whole different story than last week when we were coaxing seeds and seedling along with water from a tank. There is nothing like the sound of rain to put joy in a farmer's heart when seeds have been planted. The beauty of growing many different crops is that, pretty much whatever the weather does it is helpful to some crops. Dry weather limits plant diseases and stops weed seeds from sprouting prolifically, while wet weather gets seeds and young seedlings and transplants established. So we are grateful for it all, although something like a tornado would not be beneficial in any foreseeable way.
Your farmers are happy to be harvesting spaghetti squash, signaling the coming of autumn even if it doesn't feel like it quite yet. We will also have fall beans this week, these beans take a lot of time to pick, but they are worth it for sure. The tomatoes, peppers and eggplants have all peaked and are trailing off and fading away. We're looking forward to arugula, butternuts and other fall crops before long.
|Goodwill at Homefields Farm Potatoes, Peppers, and Onions take a tour of the Adirondacks with Elizabeth Swope. She didn't bring any back...|
Farmer Profile: Spotlight on Glenn W.
Position at the farm: Farm Crew
Number of years working for Goodwill: over 20 years
Favorite thing to grow at the farm: cucumbers
Favorite thing about the farm: seeing God’s creation, learning from Farmer Scott,
having the opportunity to talk with shareholders and hear their gratitude
One of Glenn’s favorite places is: the Smokey Mountains
Glenn’s family includes: 5 brothers and sisters
Glenn enjoys collecting: soda tabs to use to help others
If he could spend a day in someone else’s shoes, it would be: Daniel Boone
Wisdom from Glenn: “Life has taught me to have character, to be truthful and honest.”
Foreign Language he speaks: a little Pennsylvania Dutch
Suggestions for the harvest:
Spaghetti Squash: the spaghetti squash are ready! A pasta crop. Basically cook, then flake out the "noodles" with a fork, and top with your favorite sauce and cheese. Mmm....good. More info about using spaghetti squash and a recipe down below.
Green beans: and yellow and purple, and flat Roma beans as well. These are all tasty and nice to have in the fall as well as the summer. The purple ones turn green when boiled. If used raw in salad they stay purple.
Edamame: The first planting is finished--no harvest this week. We will have another crop perhaps next week. this tasty and nutritious to boot. Boil in salted water for about 7 minutes in the pod. Drain, salt lightly, and eat by squeezing the beans into your moth.
Storage Onions: the red and white onions are storage onions for the pantry. Great for burgers or whatever.
Sweet Peppers: The long red Carmen peppers are outstanding--sweet and flavorful. great for salads or fried with onions and garlic.
Potatoes: We have many different varieties. Yukon Golds make the best fries according to your farmers.
Carrots: may be the last week.
Eggplant: many colors--pink, purple and blanks. There are even green eggplants, but we are not growing them this year. coat with oil and soy sauce and grill, or bread them and fry.
Tomatoes: these have peaked and are probably almost finished, we'll see if they stage a comeback as the cooler weather comes. Chard: use in lieu of spinach in babaganoush, salads,
Scallions: these are finished.
Cucumber and Zucchini: all done for the season
- Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375?F oven approximately 1 hour or until flesh is tender.
- Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
- Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
- Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.
- 1 spaghetti squash, cooked by your favorite method and separated into strands (click here for instructions)
- 1 large yellow onion, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- 1 can (28 ounces) crushed tomatoes
- 3-5 cloves garlic, minced
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon crushed red pepper (optional)
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Preheat oven to 375 F. Mix the cheeses together, set aside.
- Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.