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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 a compartment of seeds in the bottom. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.
Hi All, I hope you had a pleasant holiday weekend. What holiday was it? Oh yes… Labor Day, well that was what we all did here, down on the farm. There just don’t seem to be enough hours in the day or days in the week – a day off just isn’t in the cards. We will rest in the wintertime!
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 cooked, it comes apart in ribbons, giving it the appearance of spaghetti.
Beets are one of those veggies that are a bit scary, but versatile enough that you can sneak them into almost any other recipe to make things interesting (remember Beet Meatloaf?). This recipe from abeautifulmess.com does exactly that, combining beets and goat cheese into a hummus recipe to make something completely new and fresh.
Hi Folks! We had a little taste of fall there for a few days, but now the temperatures are creeping back up toward the nineties. It will only be for a few days and, blessedly, it is still cooling off at night. More importantly, it has been dry, allowing the fields to dry out enough to proceed with the fall planting – spinach, arugula, baby bok choi, and broccoli raab – to name just a few.
Green beans, also known as snap beans because they “snap” when broken, are harvested when young, when the beans inside the pod are small and tender and the pods are thin. They are very low in calories and loaded with vitamins K, A, and C, fiber, folate and anti-oxidants. Interestingly, green beans were originally cultivated in Peru and were then spread throughout Central and South America by Indian tribes. Spanish explorers brought them back from the “New World” to Europe in the 16th century, and from there they spread around the world.
Hello All! Another week, another strong storm. We got two inches in about 2 hours. I’d love to complain about it, but after hearing about the flooding and ten inches that hit Connecticut, I don’t feel I have the right. Anyway, no new wind damage, and we will wait to see how the seeds planted in the days before the storm fare. And we will wait until the ground dries out a bit, and plant some more.
Corn, also known as “maize”, is one of the most important cereal crops grown around the world. Farmers differentiate “sweet” corn – varieties grown as food – from other varieties used for animal feed, industrial use, or products like flour, corn syrup, and popcorn. Corn was originally domesticated starting around 9000 years ago in south-central Mexico, with early farmers selecting favorable traits from the wild teosinte plant. By the time of European colonization in the 15th century, corn had spread across the Americas and become a major food source for the indigenous population.
This Mexican street corn recipe found on Simply Recipes is a staple of summer and it’s easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out! Note that if you can’t find cojita cheese in your grocery store, it’s ok to omit or substitute another cheese.
This salad, found on the drizzleanddip.com food blog, combines two of our favourite vegetables – the zucchini and the green bean. The crumbled blue cheese and chopped walnuts take it to another level. This salad only takes a few minutes to make. Work out quantities based on how many people you need to feed.