|Butter-dan-nuttin’ Butternut Squash!|
With fall fast approaching, you may have noticed an early addition to our produce selection, winter squash! Currently, the squash of the month while we wait for our second plot to mature is Butternut Squash! We are growing two varieties on the farm, one of which is quite smaller than you may be used to! This miniature squash is PERFECT as a side dish at dinnertime. They have all they same great qualities as the larger variety including storage capability, abundant nutrients and, most importantly, taste!
If you’re wanting a quick way to cook your Butternut, we recommend roasting it! Slice your butternut squash in half and remove the seeds and stringy pieces. Rub olive oil over the flesh and then sprinkle with salt and pepper or try brown sugar for a sweeter version. Roast on a baking sheet for 45 minutes at 375 degrees. If you are cooking a smaller Butternut, it may be a shorter time, make sure you check to see if it is tender using a fork.
Want to know more about Butternut Squash? Check out these fun tidbits!Butternut Squash, when not yet peeled, can be stored in a cool dry place for months.Has a sweet, nutty flavor with a buttery texture.Is technically classified as a fruit.The blossoms are edible!High in antioxidants which help to fight disease.Can be used for both sweet and savory meals.Commonly used as a substitute in pumpkin pie due to its sweetness and texture.
|CSA Products and News|
|Vegetable Share Contents:|
small head of garlic
Bread Share: Ciabatta
Italian for “slipper,” Ciabatta is the national bread of Italy. Characterized by its low profile and large interior holes, our version is made with whole wheat and is big enough to share. A crusty unsliced loaf, Ciabatta is versatile because it is perfect for tearing and dipping, you can cut small slices vertically, or cut horizontally across the loaf to make extra bready sandwiches or panini.
Ingredients: Whole wheat flour, water, sourdough starter, salt, malted barley, yeast.
Net weight 2 lbs.
|A Changing Field|
It is hard to believe but we only farm on approximately one and a half acres. A LOT of planning is done when mapping out our growing season. If cared for properly by use of cover crops, weed management, natural amendments and careful attention to soil health, a plot will be used multiple times throughout the year.
Below you will find pictures of one plot on our farm shifting throughout the last year. These three pictures were taken last week, early May and last September. The first picture contains okra, dill, lettuce mix, amaranth, pole beans, sage and numerous flower varieties while the second is of rows and rows of spinach. An even further look back, the third picture is from early September of last year after we’d removed a tarp. Notice the dead weeds? Stay tuned to see what is next for this abundant little plot!!