Quick update from the garden

Out in the field, our fall harvest is well underway. So many squashes that need to be collected along with potatoes and onions. We are actually done the onions now and almost the potatoes… still lots of squashes out there though. Similar to the onions from a couple weeks back, once the squashes are harvested, they are set out in the greenhouse for curing. This hardens the skin so that they will keep for several months.

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Winter squashes curing in the greenhouse.

We have also started pulling out many of our dead plants such as summer squash plants and beans. We have started a stock pile of bean plants outside the chicken yard – they love to rummage through the plants and eat the leaves and maybe find some beans too!

Chickens devouring bean plants! Everything is in a constant cycle on the farm - I love it.

Chickens devouring bean plants! Everything is in a constant cycle on the farm – I love it.

This week’s share of the harvest

1 box Potatoes – choice of red, blue, or yellow
2 or 3 Large Onions – take what you will use
1 bag Carrots
1 bunch Leeks
1 box Parsnip
1 box Cherry Tomatoes
1 box Mild Peppers
1 Garlic
1lb Beets
1 bag Brussels Sprouts
CHOICE: 2 smaller squashes (delicata, festival or butternut) OR 1 large spaghetti or turk’s turban

Extras: We’ll have some extra hot peppers and eggplant. Take what you think you can use.

The most charming little CSA pick up in all the land!

How to use this week’s share:

Squash Sausage Pasta
1 lb. Penne Pasta
        Cook, drain, set aside
1lb. sweet Italian Sausage
        Brown sausage over medium heat and then set aside.
1 medium onion
4 cloves garlic
        Add to fry pan and saute until soft. 3-5 mins. Add:
1 bay leaf
2 Tbsp. sage
1 cup dry white wine or chicken/veg broth
        Add and cook until half the liquid evaporates. Add:
1 cup chicken/veg broth
1 cup ANY winter squash (cooked and pureed) – butternut/turk’s turban/pumpkin may be best
        Add sausage, reduce heat. Then add:
1/2 cup evaporated milk
1/8 tsp. ground cinnamon
1/2 tsp. nutmeg
coarse salt and pepper to taste
        Let thicken and then serve with the penne pasta and garnish with some grated Parmesan or Romano.

When we cooked the sausage, we removed it from the casing. You can also just slice the sausage.

When we cooked the sausage, we removed it from the casing. You can also just slice the sausage.

Winter Squash Bars
2 cups winter squash or pumpkin
1 1/2 cups sugar
3/4 cup oil
4 eggs
1/2 tsp. salt
        Beat together in a mixing bowl. Then add:
1 cup flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
Optional: nuts and chocolate chips!
        Pour into a lightly greased 11 x 17 inch (28 x 43cm) jelly role pan. Bake at 350 for 25-30 mins

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We baked this in a regular cake pan and it turned out wonderful. Use a shallow “jelly role pan” if you would like them more like bars.


Finally, check out our official Egg Packager, Massimo – equipped with safety glasses in the egg factory 🙂

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