Quick update from the garden

First of all, I can’t believe that this is the second last week of CSA shares and this is the final pick up for our Group A bi-weekly members. The garden has been so bountiful all summer and I feel so proud of all the good food we have shared.

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The weather has been just beautiful the past week and a half and some of those plants that were killed off in the frost are making little come backs. The warm weather has bought us some more time for the late-ripening squashes and tomatoes. All in all, most of the items that have needed harvesting are all curing away in their respective locations including potatoes, onions, and 7 different varieties of winter squashes. Items like beets, parsnips, leek, carrots, and kale are still quite happy out in the garden for several more weeks and beyond. The frost only sweetens them by converting its starches to sugars!

Parsnips in the wash tub.

Parsnips in the wash tub.

Looking for Hedgeview Farm Organic’s produce after the CSA ends?

While supplies last, we will have several late season/storage items available and we are also taking orders for Thanskgiving.

I will make a separate post/e-mail with details and prices over the weekend but you can expect potatoes, beets, and onions all by the lb as well as parsnips, and our various winter squashes (including pie pumpkins) at the least. We may also have extra kale, arugula, chard – which CSA members will have priority if ordered in advance (1 week). If you would like extra items for your Thanksgiving feasts, please send me an e-mail hedgeviewfarm@gmail.com.

 

The beautiful red onions that we will have available in storage for the next couple months.

The beautiful red onions that we will have available in storage for the next couple months.

This week’s share of the harvest

1 Pie pumpkin
1 Winter squash – choice of delicata, acorn, festival, or butternut
Potatoes – choice of red, purple or yellow
Onions – take what you can use this week
1 Garlic
Beets
Carrots
Leek
Parsnips
CHOICE: Kale OR Rainbow Chard
CHOICE: Tomatoes, Mild Peppers OR 2 Eggplant

The cold room today, ready for our CSA members. Outside we have a wheelbarrow of pumpkins for you to choose from!

The cold room today, ready for our CSA members. Outside we have a wheelbarrow of pumpkins for you to choose from!

How to use this week’s share:

I have rediscovered a love for pumpkin in so many ways and am glad to finally get to share some of these neat ways to prepare it. The good news is that you can really substitute pumpkin for whatever squash you have in most cases.

Pumpkin Smoothie
1 cup baked pumpkin, puree (option to freeze)
1 banana (option to freeze it in slices)
1 cup coconut milk/almond milk/cow milk
2 Tbsp. pecans
1 1/2 Tbsp. maple syrup (the pumpkin is sweet enough without this!)
1/4 tsp. vanilla extract
cinnamon/nutmeg as desired
Assemble and blend until smooth! This recipe is pretty filling for 1 person. 

smoothie

Pumpkin – Pecan Pie
Side note, I have never made a pie like this before and it turned out incredible. Still creamy like a pumpkin pie, but it has that caramelized sugar that pecan pies have. It was simply delicious!

1 cup pumpkin puree (we used a pumpkin-butternut blend)
3/4 cup light corn syrup
1 cup pecans (chopped)
3 eggs (beaten)
1/3 cup brown sugar
1/4 cup butter (softened)
1 tsp. vanilla

Beat together the above filling and pour into a pie shell. Bake in a preheated oven at 350F until set. 45-55mins.

Delicious pumpkin pecan pie! Very easy and not too sweet. The pumpkin balances the sugar that usually comes with a pecan pie.

Delicious pumpkin pecan pie! Very easy and not too sweet. The pumpkin balances the sugar that usually comes with a pecan pie.

Squash Stuffings
For stuffing, you can use any winter squash you have.

acorn

First: Prepare the Squash
Cut the squash in half and remove the seeds. Place cut side down on a lightly greased baking sheet and bake until soft but not mushy – 350F for about 40-50 minutes. Remove from oven and fill with one of the following stuffing options and finish baking as directed.

Stuffing #1: Apple Stuffing
2-3 tart apples (diced)
1/4 cup maple syrup
1/4 cup butter (melted)
Combine. Stuff into squash and bake covered at 375F for 30 mins.

Stuffing #2: Mushroom Stuffing
1 onion (chopped)
1/2 cup mushrooms (chopped)
2 cloves garlic (minced)
2 cups bread crumbs
1/2 tsp. sage and salt
dash pepper
In a large frypan, sautee onion, mushrooms, and garlic until soft. Add remaining ingredients and stuff into cooked squash. Bake at 375F for 20 mins.

Stuffing #3: Apple-Sausage Stuffing
1 lb sausage
1 onion (diced)
1 apple (diced)
2 cups toasted bread crumbs
3/4 cup nuts (chopped)
3/4 cup golden raisins
1 Tbsp. sour cream or plain yogourt
1/4 tsp. dried thyme, basil, and oregano
Brown sausage in a large skillet. Add onion and apple and sautee just until tender. Remove from heat. Add remaining ingredients and stuff into cooked squash and bake covered at 375F for 20 mins.

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