Winter Green Community Farm

Week of October 3rd 2011

Vegetable of the Week: Winter Squash

White Bean and Squash Soup

This Week ’s Harv es t (Subject to last minute

variations) Acorn squash

Romaine lettuce Stir Fry mix Pok Choi Radishes

Cauliflower Eggplant Peppers Leeks

Carrots Potatoes

Some sites only: Broccoli

This recipe makes plenty for 4 servings of stuffed squash, half a medium sized squash a piece. The two squash need to be pre-baked (baking instructions are at the top of this page). 2 medium sized winter squash, halved and baked 2 tbs. butter 1 cup minced onion ½ lb. mushrooms, minced 1 large clove garlic, minced 1 stalk celery, minced ½ tsp. salt a lot of black pepper ½ tsp. sage ½ tsp. thyme 2 Tbs. lemon juice ¼ cup minced walnuts ¼ cup sunflower seeds ¼ cup raisins (optional) 2 cups bread crumbs (from good bread) 6 to 8 dried apricots 1 cup (packed) grated cheddar (optional)

*Store Winter Squash in a cool, dry, dark place with good ventilation. They should keep for up to a month or more, depending on the variety. You can also incorporate Winter Squash into a beautiful arrangement for your table. They won't keep quite as long at room temperature, but if they are sitting on your table, you might be inspired to eat them more quickly. Once squash has been cut, you can wrap the pieces in plastic and store them in the refrigerator for 5-7 days. *To bake Winter Squash, cut in half, scoop out the seeds and pulp and place the halves, cut side down, on a baking dish filled with about a half -inch water. You can also bake with out the water, just lightly grease a baking sheet or use parchment paper. Bake at 350 degrees until halves are completely soft and just starting to collapse (45 min to 1 hour or more, depending on the size). Remove them from the oven, fill w/butter, seasonings, or fillings, and serve them in the shell. *Winter Squash can be substituted in pies and baked goods. Try using it instead of pumpkin or sweet potatoes in dessert recipes. While the oven is hot, try roasting the seeds after mixing them with a little oil and seasonings of your choice.

Complements for Winter Squash: Rosemary, sage, thyme, or sweet spices such as cinnamon, allspice, and nutmeg. You can also add a light

coating of maple syrup before cooking, followed by crushed coriander seeds and

minced ginger. Another idea is to roast the winter squash and make a mash (like potatoes) by removing the

skin and mash or puree with a little maple syrup, salt and c innamon.

–Veganomicon

Stuffed Squash From The New

Moosewood Cookbook

1) Melt the butter in a large skillet. Add onion, and sauté over medium heat for about 5 minutes, or until the onion is translucent. 2) Add mushrooms, garlic, celery, and seasonings, and sauté about 10 minutes, until everything is tender and well mingled. 3) Stir in the remaining ingredients and ix well. Taste to correct seasonings. 4) Preheat oven to 350 F. Fill the pre-baked squash and bake, covered, until heated through (20 to 30 minutes).

Soak in 4 cups water overnight: 1 cup dried white beans Drain and put in a large pot with: 3 cups chicken broth 4 cups water Bring to a boil, then lower the heat, and simmer until the beans are tender. Start checking after 45 minutes. Season to taste when cooked. Heat in a heavy bottomed pot: 2 tablespoons olive oil Add: 2 onions, sliced thin 3 or 4 sage leaves 1 bay leaf Cook over medium heat until tender, about 15 minutes. Stir in: 1 medium winter squash peeled and cut into ½-inch cubes Salt Cook for 5 minutes. Drain the beans and add 6 cups of their cooking liquid to the squash and onions. Cook at a simmer until the squash is tender. Add the beans and keep cooking until the squash is very soft. Taste and adjust seasonings. –Alice Waters

News from the Field Hello Winter Green Farm members!

It was a cold and damp harvest this morning. The crew dawned their rain gear and boots, along with their positive attitudes, considering the less than desirable harvesting conditions. This afternoon is looking drier, and we are all hoping that this weather isn’t here to stay just yet.

The activity around the farm has shifted with these rains. We are hoping for more dry weather to be able to plant the rest of the cover crops. We plant cover crops to help with our soil fertility. Cover crops also manage soil quality, water, weeds, pests, diseases, and biodiversity. We plant the cover crops in the fall, and then till them under in the spring before they have reached full maturity. This helps the soil fertility by adding nitrogen, an essential element for crop production. This year we are using a cover crop mixture of wheat and common vetch. We are also hoping to plant garlic soon, the soil has been prepped and is ready to go. We just need it to be dry enough to drive the tractor into the field with the transplanting implement attached.

Your box is looking very autumnal this week, but with the last of summers peppers and eggplants to give you that final taste of summer. The lettuce is on the smaller side this week because we are trying to stay ahead of mildew, which likes to attack lettuce when the weather turns wet in the fall. Jabrila wanted me to also make a note that the stir-fry mix is not just for cooking, it can also be eaten raw as a zesty salad mix. The mixture is made up of pok choi, kale, arugula, turnip greens, mizuna, and a few other types of mustard greens.

My most favorite crop I’ve ever grown is turning one year old today! Baby Ella Mae is having her first birthday and I can’t believe that it’s been a year since the blessed day she came into the world. She has been such a light in our lives, and I feel

so thankful for her every day. Happy Birthday to my sweet baby girl!

I thought I would leave you with a

poem from one of my favorite poets Wendell Berry. I was flipping through his book of collected poems from 1957 to 1982 the other day and this poem stood out to me as appropriate for this time of year. I hope you enjoy this poem and all the veggies in your box this week!

October 10 Now constantly there is the sound, Quieter than rain, of the leaves falling. Under their loosening bright Gold, the sycamore limbs Bleach whiter. Now the only flowers are beeweed and aster, spray of their white and lavander over the brown leaves. The calling of a crow sounds Loud; a landmark; now That the life of summer falls Silent, and the nights grow.

Miss Ella Davies, crawling towards her favorite fruit.