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Happy Autumnal Equinox

Posted 9/27/2013 2:59pm by Desiree Robertson-DuBois.

So autumn arrived seemingly overnight with the full moon, the cool nights and the rapidly changing colors of the mountains. The many frost warnings since the first week of September have only touched us with the briefest kisses of frost, but the cool weather is bringing an end to the bounty of summer even without frosty mornings. The eggplant is finished along with tomatoes and we are desperately covering the very loaded pepper plants with row cover to protect them, but they are weakening. If you are interested in bulk peppers for sauce, roasting or pickling, let us know.

Now is the time for hearty soups and stews, baked pies and roasted root veggie trays sprinkled with salt and chili powder. This is my favorite time of year to cook since everything is still very fresh and I might actually have a little time between soccer games, animal chores and harvesting to get some meals made.

We finally got the last of the winter squash into the root cellar. Whew! Now we just have A LOT of potatoes and carrots to get out of the field and we will be mostly set for winter storage crops. I would set up a large scale harvest day for taters, but our digger is broken and the current harvest method is a little difficult even for us rough-handed farmers. So until we figure something out to fix our cranky old digger or figure out an easier way, we are just going to keep harvesting them a little at a time.

Salad will be returning next week in the form of arugula and/or mesclun and radishes are nearly ready for harvest as well. Unfortunately our karma appears to be off on the transplant side of the farm and none of our lettuce seedlings have worked out. We do have cut salad lettuce in the field, but it is sloooowwww. Hopefully we will be able to get it to you in early October before the end of CSA. 

  

What’s in your share (maybe)


Delicata & Sweet Dumpling Winter Squash

Carrots

Garlic

Red onions, young

Peppers

Eggplant

Cabbage

Swiss Chard

Leeks

Potatoes

Apples

 

Pick Your Own

Sage, Marjoram, Winter Savory and Oregano are open for Picking.

BASILS are gross. Very done.

Flowers- open

Beans: Still waiting.

Cherry tomatoes are open but sort of gross. Help yourself to whatever you find.

Cilantro and Dill are open. YAY!

Tomatillos- delicious as part of your salsa or in a green chili sauce!

 

Featured vegetables: Winter Squashes

We grow a lot of different kinds of squashes so that we can best supply you with storage squashes for the season. Not all squashes are created equal, some are for eating now, just after harvest and others are actually meant to sit and “cure” in order to concentrate their sugars for the best eating quality. There are, of course, some hybrids that have been developed so that your butternut tastes sweet even in September, but we grow the heirloom varieties because I think that nothing is as sweet as the heirloom Waltham Butternut in January and I can wait for it.  In eating order: Delicata, Sweet Dumpling & Spagetti Squashes are good from now until about Thanksgiving, the Acorns (all types) are best having cured for a month so from October until December, and the Buttercup & Butternuts are best from Christmas on into February and later depending on how and where and at what temperature they are stored. We’ve eaten some of them in May and had them be delicious even with their seeds starting to sprout on the inside.

 

Recipes of the Week: Roasted Delicata Squash stuffed with Quinoa Salad from FoodandWine.com

Ingredients

  1. 2 Delicata squash (about 1 pound each), halved lengthwise and seeded
  2. 2 tablespoons extra-virgin olive oil
  3. Salt and freshly ground pepper
  4. 1 cup quinoa
  5. 2 tablespoons golden raisins
  6. 1 tablespoon sherry vinegar
  7. 1 teaspoon honey
  8. 1 Granny Smith apple, finely diced
  9. 1 large shallot, minced
  10. 1 garlic clove, minced
  11. 2 tablespoons chopped mint
  12. 2 tablespoons chopped parsley
  13. 2 ounces arugula (2 cups)

Directions:

  1. Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
  2. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
  3. In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
  4. Set the squash halves on plates. Fill with the salad and serve.

Make Ahead The quinoa can be refrigerated overnight. Bring to room temperature and add the arugula just before serving.