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Speeding along through fall

Posted 10/12/2012 9:34am by Debra.

Farm Notes…

Well, here it is: We are 23 weeks into our 28 week season. Hard to imagine! Please note that our winter shares are filling up and Thanksgiving boxes and turkeys are available. You can reserve your turkey and sign up for the winter season right here on our website.

In the Box for Friday: Mixed Bell Peppers, Garlic, Lettuce Heads, Yellow Onions, Kale, Bok Choy,        Hakurei Turnips, Carrots, Rosemary, Spinach, Pie Pumpkin, Sweet Potatoes, Parsley,Sweet Dumpling Squash 

This week, we thought it may be fun to share a few photos from this season...

Our On-Farm Community  (from left to right): Debra Brubaker, Hannah Smith, Steve Freed, Will Markley, Marsha Freed, Owen Scott-Smith (front), Roy Brubaker, Megan Filoromo, Hope Brubaker, Byron Child, Chandler Scott-Smith (front), Dave Ruggiero, Etayehu Zenebe, Nick Lyter. 

An early summer share

Beautiful variety available in root crops- Watermelon radish, hakeuri turnips, carrots, purple top turnips. Many of these are still in the field, continuing to "size up".  We are systematically moving through the fields trying to make sure everything is harvested as close to the ideal time as possible.  THis week we were harvesting many carrots and sweet potatoes.


Early summer photo of our summer intern Etayehu Zenebe.


Kid goats born in spring that are now much bigger and have done a wonderful job of helping to control multi flora rose and other invasive plants that are present in the margins of our farm.  


 Mid-summer harvest of color!


If you haven’t “liked” us on facebook, please do so you can see more photos…


 In the box this week: Sweet dumpling squash, garlic, onions, kale, mesclun mix (fulls), spinach (mediums), hakurei turnips, bell peppers, carrots, pie pumpkins, sweet potatoes, and herbs (rosemary & parsley).

Produce and Cooking Notes

Sweet Dumpling Squash - This small, mildly sweet-tasting squash resembles a miniature pumpkin with its top pushed in

Hakurei Turnips - A small, delicately flavored variety that will win over even the harshest turnip critic

Kale – Full shares are getting a bag of kale; mediums are getting a smaller amount, in the same bag as their spinach (but easily separated out).

Pie Pumpkin - Small and sweet, with dark orange-colored flesh, they're perfect for pies, soups, muffins and breads. A medium-sized (4-pound) pie pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.

Here are two ways to transform an uncooked pumpkin into the puree used in baking:

Baking Method

  • Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast
  • In a shallow baking dish, place the two halves face down and cover with foil
  • Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender
  • Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it
  • For silky smooth custards or soups, press the pumpkin puree through a sieve

Boiling Method

  • Cut the pumpkin in half, discarding the stringy insides
  • Peel the pumpkin and cut it into chunks
  • Place in a saucepan and cover with water
  • Bring to a boil and cook until the pumpkin chunks are tender
  • Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill




Quinoa Stuffed Sweet Dumpling Squash

Emily Ho, www.thekitchn.com

Serves 3

3 sweet dumpling squashes
1 tablespoon olive oil
1 small onion, diced (about 1/2 cup)
1/4 cup shelled pistachios, coarsely chopped
8 dates, coarsely chopped (about 1/4 cup)
1 teaspoon lemon zest
1 teaspoon cinnamon
1 cup cooked quinoa
Salt and freshly ground black pepper

Preheat oven to 375 F.

Cut squash in half and scoop out seeds. (The seeds can be roasted, like pumpkin seeds.)

Place squash face-down in an oiled baking dish. Bake until tender when pierced with a knife, about 30 minutes. Remove squash from oven but keep oven on.

Prepare the stuffing while the squash is baking. Heat oil in a medium saucepan over medium heat. Add onions and sauté until onion is translucent. Add pistachios, dates, lemon zest, and cinnamon and sauté for another minute. Stir in the cooked quinoa and season to taste with salt and pepper.

Turn the squash upright in the baking dish and stuff with the quinoa mixture.

Cover dish with aluminum foil and bake for another 20 minutes.

Serve warm, garnished with extra pistachios or lemon zest, if desired. The peel of sweet dumpling squash is generally tender enough to be eaten.


Roasted Radishes, Hakurei Turnips & Onions



As many radishes as you have, quartered
As many hakurei turnips as you have, quartered
As many scallions (or onions or leeks) as you like, chopped into 1-inch pieces.
Toasted sesame oil
Tamari or other soy sauce

Preheat oven to 400 degrees. In baking pan large enough to fit all your vegetables, toss the vegetables with enough sesame oil and tamari to lightly coat everything. Spread out vegetables evenly on a baking pan. Roast for about 30 minutes, or until tender, stirring once or twice in between. Delicious!