This vegetarian recipe, adapted from NYT Cooking, brings together a lot of the produce we are harvesting right now. We are rotating tomatoes, peppers, and the first harvests of our fall broccoli planting.Ĭrisp early Fall morning at Fox Creek Farm Also, we will be harvesting fall beets with tops (remember, you can eat the tops, too – they compare pretty close to Swiss chard!). Richard and Barryton working on the pre-frost pepper and tomato harvest last Fridayįor this week’s delivery, expect Acorn winter squash, potatoes, onions, garlic, cabbage (full share only), and lettuce or spinach. And while the weather services might call for ‘The end of the outdoor growing season’ soon, we are well situated to continue our harvests and deliveries to the end of October, as planned. And all the other crops that are out in the field can stand a little frost, no problem. Dusk to dawn – and draining the irrigation system in the dark.Īnd so, we saved the tomatoes and peppers, thanks to some accurate weather forecasts. Friday morning, we were out harvesting frost sensitive crops – lots and lots of peppers and tomatoes (red, ‘turning’, and green). We played a little game of ‘chicken’ with the weather forecast, but Thursday night we capitulated … NOAA and Weather Underground both predicting three nights in a row with freezing temperatures. Should we start irrigating, or wait for the rain? Is there another spell of hot and humid weather coming, moving us to harvesting much earlier in the day? Or for late last week, are they just trying to make us nervous, or is it indeed going to freeze already? Want more ways to use acorn squash? This Stuffed Acorn Squash is the perfect dish to try next!Įditor's note: This recipe was update to add a video and more information about the dish in the introduction on August 8th, 2022.You might think that a vegetable farmer’s favorite tool would be a harvest knife, or a decked-out cultivator tractor … all nice, but nowadays a smartphone might come in as a close third or fourth. A fork should be able to easily pierce the squash and shred it. Place your squash on a large baking sheet or in a baking dish, cut side up. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper. Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes!Ĭhoose if you would rather go the sweet or savory route with your acorn squash. At this point you can also cut the squash further if you don't want to serve them in halves. Don't toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. Cut the squash in half lengthwise, cutting through where the stem used to be.Īfter you have your squash open, use a spoon to scrape out the seeds. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. To make it easier, cut the stem off and place squash cut side down on your cutting board. The flesh also separates from the skin easily after roasting so if you don't prefer the skin it will be easier to separate after cooking. After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it first. It can be dressed up either savory or sweet and served as individual halves for the cutest presentation. The squash is healthy and full of fiber plus, its size makes it far easier to cut open and work with. Both are great, but acorn squash would like to be noticed as well. When it comes to winter squash we usually focus on butternut squash and pumpkin.
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