:: Quick update from the farm ::

This past week we had our chicken processing day. It’s a very long day, beginning with a 4:30am wake up call to catch all 150 of our chickens! The chickens returned late in the evening and nearly everyone made it to the pick up so the day went smoothly. If you missed this round, we will have our next batch in July 2016.

Over the last week we were also doing more transplanting to our winter garden. This is for November/December harvests. It’s a challenge to muster the energy this time of year to do new plantings to a new garden but as the cooler weather sets in and things wind down in the season, it’s so nice to have fresh stuff available.

IMG_20150916_115857We hope you like carrots because over the past years we have never grown enough and members have always requested more. This year we went a bit overboard and have loads of carrots (thanks to a good growing season) and while we’ve seen a lot of carrots in the past weeks, you can expect carrots each week going forward! Woohoo! Everyone is going to have great vision!

IMG_20150916_130639:: This week’s share of the harvest ::
1 Spaghetti Squash
1 Acorn Squash
1 box Pattypan Squash + Peppers OR 1 box Roma Tomatoes
1 bunch Carrots OR 1 bag Beets
1 pint Tomatillos
1 bag Bok Choy
1 quart Potatoes

IMG_20150916_130421:: How to use this week’s share ::

Simple Spaghetti Squash au Gratin

  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • 2 garlic cloves, smashed and peeled
  • 3 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • 3 teaspoons chopped fresh sage leaves
  • 5 cups roasted spaghetti squash
  • Coarse salt and ground pepper
  • 3/4 cup fresh breadcrumbs
  • 2 tablespoons grated Parmesan

spag

  1. Preheat oven to 375 degrees. In a small pot, bring broth, milk, and garlic to a boil over medium-high and cook 1 minute. Pour into a medium bowl, then slowly add flour, whisking constantly.

  2. In pot, melt butter over medium. Add 2 teaspoons sage and cook, stirring, 1 minute. Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic.

  3. Add squash sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish.

  4. In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.

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