Quick update from the garden…
This week we experienced our first “hard frost”, which has now killed off nearly all of our heat loving plants including beans and squash. In preparation, I had harvested all of our winter squashes (except pumpkins) and blanketed anything that was borderline going to make it, like our chard. We use these giant white row covers to protect the plants and these blankets can add a couple degrees of warmth for the plants underneath, which can of course make the difference between a dead frosted plant and one that will produce for another 3 weeks into the fall.

Row cover protecting peppers and eggplant for the Ottawa Valley Food Co-op order this weekend.

Row cover protecting peppers and eggplant for the Ottawa Valley Food Co-op order this weekend.

Next big job in the garden is to pull up old plants and get things prepared for garlic planting. We do still have crops that are loving this weather i.e. kale, but now is the time to clear things out… removing plants helps us control the cycle of bugs and disease. For example, our tomatoes were devastated by blight and so these will be carefully removed along with the infected tomatoes and will be burned or composted in a special place to reduce the amount of disease in that location for next year. With intensive gardening, it is important to consistently keep the bugs and disease at bay, for these things build up over time and can become a major problem down the road.

The garden's "death valley"... previously home to our winter squashes and zucchini.

The garden’s “death valley”… previously home to our winter squashes and zucchini.

This week’s share of the harvest:
1 Buttercup Squash
1 Quart mixed Potatoes
1 bunch Chard
1 box Carrots
1 loose Chinese Cabbage
1 Festival Squash
Choice of an end-of-season selection including peppers, summer squash, eggplant and tomatillos….

Fall blossoms

Fall blossoms

How to use this week’s share:

Buttercup Bisque
2 Tbsp. butter
1 medium onion
1 cup carrots
3 cups chicken or veg broth
2 cups buttercup squash (or any winter squash)
1/2 cup plain yogourt
1 cup evaporated milk or additional yogourt
2 Tbsp. maple syrup

Melt butter in a saucepan. Add onion and carrots and saute over medium-low heat for 5 mins. Add the broth and simmer for 10 mins. Add the squash, yogourt, evaporated milk and maple syrup. Blend with a hand blender or do small batches in the food processor. Return to the saucepan and cook over medium heat until hot. Season with salt & pepper, garlic and onion powder. Garnish with sour cream.

Buttercup Squash is a slightly drier, nutty squash.

Buttercup Squash is a slightly drier, nutty squash.

Baked Buttercup and Apples
2lbs or 1 kg of buttercup squash
2-3 baking apples
1/3 cup brown sugar
3 Tbsp. butter (melted)
1 tsp. salt
1/4 tsp. ground mace

Peel the squash. Remove the fibres and seeds. Cut into 1/2 inch slices and arrange on a greased baking dish. Cut apples into 1/2 inch slices and arrange on top of squash. Combine the brown sugar, melted butter, salt and mace and sprinkle on top of squash. Cover and bake at 350F until the squash is tender, 30-40 minutes.

Roasted Festival Squash – eat the skin!
Roasting a Festival or Delicata squash is easy and super delicious…. just like squash candy! Cut the squash in half and scrape out the seeds. Cut the squash into slices and toss with a generous amount of olive oil. Lay out on a cookie sheet and sprinkle with coarse salt. Bake at 350F until they are brown and slightly crispy ~25 minutes. Serve immediately or even keep them in the fridge for snacks as they are easy to warm up (Svea LOVES them).

Festival Squash is a moist nutty squash and you can eat the thin, tender skin.

Festival Squash is a moist nutty squash and you can eat the thin, tender skin.

Roasted Festival/Delicata Squash

Roasted Festival/Delicata Squash

Korean Slaw – use your loose Chinese Cabbage for this 

2 Tbsp. olive oil
2 Tbsp. freshly squeezed lemon juice
1/2 tsp. fish sauce
2 cups shredded cabbage
3 Tbsp. finely diced red onion
2 scallions (thinly sliced)
3 Tbsp. chopped cilantro
2 tsp. toasted sesame seeds

Whisk together the olive oil, lemon juice and fish sauce in a large mixing bowl. Add the rest of the ingredients and allow the slaw to sit for at least 10 minutes and as long as 6 hours before serving.


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