Farm News – September 17, 2018
Hi Folks – I apologize that last week’s update was so short and somewhat gloomy. I’m afraid that this week will be rather curt as well. I don’t feel comfortable griping about the weather,...
Author: Bryan Housel
Butternut Squash
Butternut squash is a winter squash belonging to the Cucurbitaceae family of field pumpkins. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with...
Raw Beet Salad
This is a beet recipe from NY Times Cooking which might appeal to someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted....
Italian Sausage and Squash Soup
This is a creamy, colorful and unique soup that has become a “regular” in my seasonal arsenal. The recipe makes about 8 cups but it can easily be doubled. And it freezes beautifully! Do...
Farm News – September 10, 2018
“And I wonder, Still I wonder, Who’ll stop the rain”- John Fogerty Hi Folks, Well I’m starting to run out of song lyric quotes about rain and I’m also starting to lose my sense...
Easy Fingerling Potatoes
Fingerling potatoes are quick and easy to prepare on the stove-top. Because of their size, they cook quickly, and don’t need to be peeled. Try any of these variations!
Roasted Red Onions with Butter, Honey, and Balsamic Vinegar
Not sure what to do with extra red onions? Try roasting them! This recipe comes from the Tyler Florence via the Food Network. Prep: 8 minutes, Cook: 46 minutes. Serves 6
Farm News – September 3, 2018
Hello Everyone! I hope you had a pleasant Labor Day weekend. Just another holiday we labor through here on the farm. We had 8 days with no rain (hurray!) and I was able to...
Spaghetti Squash
Spaghetti squash is an oblong yellow colored winter squash that is named for the spaghetti like nature of its flesh. When raw, the flesh is hard and generally orange or yellow in color. When...
Spaghetti Squash with Tomatoes and Basil
Here’s another great spaghetti squash recipe from steamykitchen.com. If you’re only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you’re ready to sauté with...