PYO PUMPKIN PARTY
What a beautiful day for a pumpkin harvest! Thank you to all who came and for your help. We had so much fun, it felt like we were hanging out with old friends.
We loaded up the wagon with people (a little tight) and then loaded up the wagon with pumpkins (so full we had to use the pick up truck too!).
I admit, I made folks do a little work, but we still had fun and now all of you at pick up this week get to bring home some pumpkins! All of the pumpkins this year have nice edible flesh. Hopefully some are big enough for carving and decorating too.
Cortland apples for sale at pick up this week.Sign up
in the barn for apple cider for next week.
This year I was asked by Slow Food Maine to grow some heirloom crops for them. They are a movement geared towards Renewing America's Food Traditions, meaning eating more "real" food, unprocessed whole foods. I grew Gilfeather Turnips and Katahdin Potatoes. Every year they have a dinner with these foods prepared by well known local chefs. It sounds like fun--check out the website for more details. (Sunday October 17th from 2-5).
This Week's Loot: pac choi, spinach, carrots, potatoes, pumpkins
Next Week's Loot: chinese cabbage, winter radish, carrots, potatoes...
Chilean Squash Casserole
4c cooked squash or pumpkin, mashed or pureed
1Tbs olive oil
1 1/2c chopped onion
2 small bell peppers
4 cloves garlic, minced
1/2tsp dried coriander
1tsp chili powder
2c corn (here is where that frozen corn comes in handy!)
1c grated cheddar
1. heat the olive oil in a pan add onion, saute 5 min, add salt and bell peppers, saute 5 min
2. add garlic, black pepper and cayenne saute few more minutes
3. combine remaining spices corn and squash and spread into a 9x9 baking pan.
4. spread cheese over top, bake 25-30 minutes at 375