We spent the past two days making the biodynamic preparations that we use on the farm. It is rare that we all work together on a project and it was a joy to have the time to learn, talk and create as a whole. We were also joined by fellow farmers and community members, adding more able hands and lively conversation. In addition, we were finally able to take a crew photo, just as the season is nearing its end. Luckily, the whole crew is staying for another year! We are so excited to be able to spend another year with this dynamic, hard working, and caring team.
The cooler is filling up with storage crops: the potatoes and carrot harvests were abundant and the quality is good. We are harvesting the beets, parsnips, rutabagas, and radishes this week. The hoop house is taking shape; we hope to finish this week or early next week.
This week's pick list:
- Winter squash
- Sweet pepper
- Parsley and dill
- Revolution Bread is available
Harvest Festival is coming up on November 4th!
GARLIC PARMESAN ROASTED ACORN SQUASH, from dishingupthedirt.com
The squash is in this recipes is left unpeeled and unseeded. The skin and seeds are edible, although the texture of some skins is softer than others. The seeds get nicely toasted. It is a fast and easy way to cook squash!
- 1 large acorn squash, sliced into 1/2 inch thick wedges
- 4 garlic cloves, chopped
- a few sprigs of fresh thyme (or a pinch of dried thyme)
- a few sprigs of fresh rosemary (or a pinch of dried)
- salt and pepper to taste
- olive oil
- plenty of freshly grated parmesan cheese
- Preheat the oven to 425F.
On a rimmed baking sheet toss the squash (seeds and all) with the garlic, herbs, salt and pepper and drizzle with plenty of olive oil. Place in the oven and roast until the squash is fork tender and the seeds are browning up, about 25-30 minutes. Flip the squash halfway through cooking and at this time sprinkle on the parmesan cheese.
Remove the squash from the oven and if desired sprinkle on a little more parmesan cheese for good measure.