Week 17


Hi everyone,


This is the penultimate week! Sorry for the late post and newsletter- Hopefully the veggies in your bag were identifiable. The color in the trees really started to come out this week. The string of cool wet days seems to have given the trees the nudge. I do love the colors, though I could have done without all that rain. We got quite the deluge this week at the farm! But it gave us time to get the garlic cleaned and Sue made up a bunch of garlic braids to sell at the farm and at the winter farmers' markets in Cazenovia and Nelson starting up in a few weeks.

We've got a nice assortment of fall veggies for you this week, and we'll have some nice full bags for you next week to wrap up the season. If you have any berry boxes still kicking around, we'll gladly take them back and reuse them.

In Your Bag:

Romaine Lettuce

Arugula (Thursday only this week- Tuesday folks will get it next week)

Delicata Squash

Pie Pumpkin

White Onions

Shallots

Specialty Potatoes (great for roasting)

Sweet Peppers

Cilantro

Tomatoes

The Romaine is so sweet right now! We munched a few leaves when we harvested it, and I was instantly craving caesar salad. The potatoes are super cute- they are two varieties new to the farm, and I love how they look together. They are sort of like a fingerling potato, and are similarly waxy and great for roasting. And don't be scared of that pie pumpkin! They will keep for a while on the counter, but the pulp freezes really well, so cook it whenever you have time, and then use it in your pancakes, pie, cookies, or bread whenever you feel like it.

Like the other winter squash, to cook a pie pumpkin, you want to cut off the stem, then cut the pumpkin in half from top to bottom. Scoop out the seeds and stringy bits, then bake it in the oven at 350 for about an hour. Or maybe longer. The trick is to cook it long enough so that the flesh is really smooth. If you find that your pumpkin seems stringy, then you probably need to cook it longer. A fork should easily pierce the skin when it's done, and the flesh should easily whip up into a puree by hand. That puree can be frozen or used right away in whatever pumpkiny thing your heart desires.

Here are some other recipes:


1) Gallo Pinto

My favorite easy Costa Rican dinner option, that uses sweet peppers, cilantro and onion.


2) Pumpkin Cookies with Cream Cheese Frosting

I have a bit of weakness for pumpkin cookies... And when you make them with pumpkin puree you cooked yourself, they will taste oh so good


Have a great weekend!

All the best,


Sarah VanNorstrand

for Lucky Moon Farm

sarahcvannorstrand@gmail.com


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