Friday, September 24, 2010

Porter Farm Happenings-September 18, 2010

Winter Squash
We did not want to say anything before and jinx it (like with our tomatoes), but it looks like we will have a good crop of winter squash this year! This is something we have not had in the past few years. Last year we lost our entire sweet dumpling crop to the deer and flooding.
This year our winter squash is planted at the Buchholtz farm in Elba. The Buchholtz’s are close family friends of ours, and Katie Buchholtz Karas and her husband Chris are members in our CSA! We grow winter squash there every 3-4 years depending on our rotation cycle. There is a lot of deer pressure at this farm, but the squash always seems to do really well.
This year we planted many varieties of winter squash, including red curry, butternut, spaghetti, honey bear acorn, delicata, sweet dumpling, and red kabocha. We have not grown spaghetti in a few years, and are happy to be able to give you some this week.
As we continue to harvest the winter squash we will try to put recipes in the newsletter that incorporate squash and other vegetables that are ready. If you are looking for additional ways to use the vegetables, Deb has found that the Whole Foods website has some great recipes. Also, if you have a recipe that you would like to share, please email it to us!

Farm News
This week we spent a lot of time harvesting vegetables. We are still a little short of help, so had to plan our week accordingly because we knew it was going to rain all day on Thursday.
All of our harvesting is done by hand, and harvesting green beans is a very time consuming job. It took ten hours for six people (sixty man hours) to pick all of the beans for this week. Again, we would like to thank our dedicated crew for all of their hard work this week!

Just a reminder…
Our annual Fall Festival will be held on Sunday, October 10. We ask that members who plan on attending please RSVP by September 30 so that we can plan accordingly. Remember, we will have a potluck lunch, so please bring a dish to pass. Please bring a notecard to place in front of the
Every year, one of our favorite crafts to do with the kids is to make scarecrows. If you would like to make a scarecrow this year, please bring clothes with you! We will have plenty of straw to stuff them and twine to tie it off!

Help us Recycle
If you have any extra plastic or paper grocery bags at your house, please consider bringing them out to the farm. We would be glad to use them!

What’s in this week’s bag??
• Spaghetti Squash
• Sweet Dumpling
• Red Carmen Peppers
• Green Bell Peppers
• Zucchini
• Yellow Squash
• Green Beans
• Green Kale
• Onions

Spaghetti Squash with Pine Nuts, Sage, and Romano

-1 spaghetti squash, halved lengthwise and seeded
-1/4 cup toasted pine nuts
-1/4 cup grated Pecorino Romano cheese
-2 tablespoons chopped fresh sage
-2 teaspoons butter, melted
-salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Place the squash, cut side down, in a large baking dish.
3. Bake the squash in the preheated oven for 50 minutes.
4. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.

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