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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. (more…)
Hello Everyone! So, summer officially ended almost four weeks ago, but we are still trying to squeeze a little more summer out of the fields. We are about to experience 3 or 4 nights of frost, so this is definitely the last hurrah for the beans and peppers. We may even be able to send a few more tomatoes your way! (more…)
Hello Folks, we had our first hard frost here on the farm on Sunday morning. It killed the eggplant and severely damaged the peppers. We covered the beans and a few other tender crops, but they still received some minor damage. Most of what remains in the fields currently are cold tolerant crops. All the brassicas and mustard family crops can endure temperatures well below freezing. Lettuce and herbs such as cilantro and dill are also amazingly resistant to the cold. (more…)
Sweet potatoes are native to Central and South America and are one of the oldest vegetables known to man. They have been consumed since prehistoric times as evidenced by sweet potato relics dating back 10,000 years that have been discovered in Peruvian caves. (more…)
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. (more…)
Hi Folks, So, we are hanging to summer – but just by a thread! This will be the last week for summer squash and sweet corn. We had a good run with both – I know that this was the most sweet corn that members have ever received. The beans are coming to an end as well – we will have some for most groups this week and will catch up next week with those who lacked them. The brassicas should be starting up by now, but unfortunately, they are behind schedule – a consequence of the prolonged drought. For this week, we will have some baby bok choi. We are expecting a couple of cold nights over the weekend, hopefully nothing too drastic! (more…)
When you need a smaller alternative to a big winter squash, sweet dumpling squash is the answer. About the size of an extra large apple, this single-serving squash usually weighs under one pound apiece and is shaped like a miniature pumpkin due to the scalloped lobes that form the rind. The skin is often white with mottled yellow, orange, and/or green markings. Inside, the flesh is smooth, tender, and sweet, with a bright orange color. Like all winter squash, it’s a great source of vitamins A and C, beta-carotene, and fiber. (more…)
This recipe, hailing from an old issue of Whole Living by Martha Stewart (via The Bitten Word), serves 4. I’ve substituted whole wheat couscous or brown rice when I’m out of bulgur, just remember to adjust your cooking time. (more…)
Hi Folks, The days are getting shorter, and the night are getting cooler. This past Saturday morning there was a bit of ice on my windshield, even though there was no sign of frost on the ground, and it was only forecast to drop down to 42 degrees. Later in the day, inspection of the fields revealed some damage to the sweet potato leaves, so we did indeed have the very lightest of frosts. Fortunately, all the other tender crops emerged unscathed- even the basil was fine. We are certain to have frost in the next few weeks, but we try to cover the more susceptible crops, such as the zucchini, peppers, and beans, to protect them for a few more days or even weeks. “Summers almost gone, yes, winters comin’ on” (Billy Grammar – Gotta Travel On). We will try to hang on to those tasty summer veggies as long as we can, but soon the sweet corn will be replaced by sweet potatoes. But I don’t expect that anyone will complain about that! (more…)
This is a perfect fall dish highlighting the mellow flavors of butternut squash, courtesy of Parade Magazine. Can also substitute other winter squashes such as pumpkin, kabocha, or acorn for different flavors. (more…)