During the summer and fall of 2008, Tom Rivers, a reporter for The Daily News in Batavia, wrote a series of newspaper articles entitled Farm Hands: Hard work and hard lessons from Western New York fields. This series of articles has since been published into a book.
This book chronicles his 20 days spent at area farms working full shifts. His experiences ranged from milking cows, to harvesting cabbage, to helping out at our farm harvesting and packing vegetables for our CSA members. His experiences gave readers a glimpse of how difficult farm work is and how important this work is for Western New York.
We were very fortunate to have Tom help out at our farm for two days during the summer of 2008. We are happy to say that Tom will be at our farm on the morning of November 13 (8-11) to sell his book while members are picking up their vegetables.
If you are looking for a great holiday gift, please consider this local author’s book. Tom’s work at the various farms helped bring to attention how tough farm work is, how many people do not want to do it, and how much respect agricultural employers have for their workers.
For more information about Farm Hands, check out www.farmhandsbook.com!
What’s in this week’s bag??
• Green Bell Peppers
• Poblano Peppers
• Delicata Squash
• Green Cabbage
• Swiss Chard
• Dinosaur Kale
We finally had our first killing frost this past week, and are sad to see our pepper season come to an end. We hope you enjoyed them!
This week we worked on figuring out our inventory of winter squash, beets, turnips, and other vegetables. We will divide this up throughout our remaining weeks, and of course will continue to supply you with greens and onions. We are also hoping that our broccoli will be ready before our last week. We have about 30,000 broccoli plants in the field right now that are the size of quarters! With the warm temperatures that are expected next week, hopefully they will grow!
Roasted Delicata Squash Stuffed with White Beans, Greens & Sage
- 2 Delicata squash, halved and seeds removed
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 large garlic clove, minced
- 4 cups greens, washed, dried and chopped (kale,
chard, collard or mustard greens)
- 2 cups cooked white beans
- 1 tablespoon minced fresh sage leaves
- ½ cup fresh breadcrumbs
- ¼ cup grated Parmesan cheese
1. Preheat oven to 350°. Place the squash halves cut side up on a sheet pan or in a baking dish. Drizzle 1 tablespoon of olive oil over the squash and season with salt and pepper. Bake in the oven until tender, about 1 hour.
2. Warm 1 tablespoon of olive oil in a sauté pan over medium heat.
3. Add the minced garlic and sauté for 30 seconds, until fragrant. Add the greens and sauté until wilted. Add the beans and continue cooking the mixture until heated through. Stir in the chopped fresh sage, season to taste with salt and pepper and set aside to cool.
4. Heat the oven to 425°. In a small bowl, mix together the breadcrumbs and grated Parmesan cheese. Stir half of the breadcrumb mixture into the greens and spoon the filling into the cooked squash halves, mounding it in each.
5. Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle the remaining olive oil over the top of each squash half. Return the pan to the oven and bake until the topping is golden brown, about 15 minutes. Serves 4.
SOURCE: Edible Finger Lakes magazine, Fall 2010