Thursday, September 27, 2012

These golden September days seem to be going by too fast. Autumn is officially here and the days are starting to feel a bit shorter, the mornings a little chillier. This week we were the lucky recipients of a homemade lunch and we were able to enjoy an outdoor picnic, savoring the beauty of a perfect September day here at the farm. Thank you Marty Turner for this incredible treat!

Look for butternut squash in your farm share this week, one of our favorite fall vegetables. We will also have some new tasty greens available that are great for salads and for cooking.
We are patiently awaiting the return of our favorite farmer, as Scott is enjoying a well deserved vacation with his family. Thank you to Scott for all he has done to make this a wonderful season, from carefully selecting our seed varieties, to driving Big Orange so we can transplant the delicate seedlings, to making us his famous Farm Fries. We hope he has gotten in lots of mushroom hunting and is having a joyful time with his family.
Ever wonder what our days are like out at the farm?
No day is ever the same, but for our farm crew it goes something like this...
8 am work starts. Gear up with rubber shoecovers to protect your feet from the morning dew and a sweatshirt to keep off the chill. Head to the fields with the rest of the farm crew for the winter squash harvest.
9 am you’re just getting your stride. You’re on your second load for the day of butternut squash. The morning chill has burned off, and your sweatshirt is tied around your waist. You see lots of squash strewn through the field waiting for you and your trusty pruners.
10 am everyone heads up to the stone barn for coffee and conversation. Catch up on the latest news from Farmer Scott and report in on conditions out in the fields.
11 am unload the last of the winter squash from the gator into the greenhouse to cure. Compliment your coworkers on a job well done.
12 pm Lunch time! Kick back and unwind, knowing the bulk of the day's work is done.
1 pm back to work. Finish the day by hoeing in the newly planted kale crop to keep the weeds at bay.
2 pm Hang up your gloves and call it a day. Leave with a hand shake from Farmer Scott and a promise to come back and do it all again next week.
Roasted Butternut Squash and Bacon Pasta
Karen Levin, Cooking Light
MARCH 2004
3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced shallots
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
3/4 cup (3 ounces) shredded sharp provolone cheese
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
Preheat oven to 425°.
Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
Cook pasta according to the package directions, omitting salt and fat. Drain well.
Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.
Massaged Dark Leafy Greens Salad
From EatingWell: September/October 2012
A few minutes of judicious massaging will transform bitter greens into a mellow, well-balanced salad spiked with hints of lemon, garlic and Parmesan. Matt Thompson says "The secret is in the squeezing: by doing so you actually start to break down the cell walls, releasing enzymes that split apart the bitter tasting compounds." 
2 bunches dark leafy greens, such as mustard greens, kale, mizuna, tatsoi, chard, senposai, or turnip greens
1/2 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
1/4 cup lemon juice
3 large cloves garlic, minced
1 tablespoon reduced-sodium soy sauce
1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.
 The Farm Fall Potluck--Saturday October 6th, 5 pm to 8 pm
Join us for our Fall Potluck around the fire circle.
What to bring?
Family of 1 or 2:@one dish to share
Family of 3 or more: one hot dish and one cold dish to share
Outdoor chairs or a picnic blanket
A flashlight, especially if you are staying for the campfire
Dress for the weather
Please bring family and friends, but leave pets at home

What the farm provides?
Paper supplies and drinks
After dinner campfire and marshmallows for toasting
Foul Weather Policy: check@for the latest updates on a cancellation due to weather
Questions: Contact Elizabeth at 871-3110 or
Suggestions for the harvest
Arugula: a peppery salad green that is complimented well by fruit and goat cheese in a salad.
Mustard Greens: known for their pungent flavor, these greens can be added to a salad for a mustardy hot punch, or can be added to soups or stir frys. Flavor mellows when cooked.
Tatsoi: a mild green that is great raw in salad or cooked. We think of it as fall spinach.
Purple Mizuna: a unique mustard green from Japan that has mild flavor and is great in salad for color and flavor.
Senposai: has a sweet and tender cabbage like flavor. Makes a great outer wrap for veggie wraps. Use raw or cooked.
Butternut squash: use for soup, an entrée or use in any recipe calling for "pumpkin." Makes fantastic pumpkin bread, cookies and pumpkin pie.
Radish: Shunkyo radishes are sweet and hot, and visually striking. Greens are edible.
"Dessert Turnips:" also known as White Lady, Hakurei, or Salad Turnips, this white, mild and sweet turnip is a great snack. Best eaten raw, but of course, you could cook them as well. Greens are edible.
Sweet Peppers: The long red Carmen peppers are outstanding--sweet and flavorful. great for salads or fried with onions and garlic. The peppers have topped out and are winding down.
Potatoes: We have many different varieties. Yukon Golds make the best fries according to your farmers.
Enjoy the harvest!

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