Week Sixteen newsletter
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Oh boy!

Blitz harvest of winter squash, an exhilarating way to get the fruit out of the field

Ian and I were putzing along on Tuesday, as farmers can at the end of September. Things slow down enough that there's finally a chance to read the newspaper and enjoy a cup of coffee in the morning before starting the days chores. We worked on preparing the root cellar for storage, harvested some pumpkins, picked up the butchered chickens, and ate a leisurely lunch. By the time we delivered the pumpkins to Eco Gardens at 5 that evening, we learned of the string of rainy days ahead-oh no! All of a sudden it became imperative that we get the winter squash out of the field AND cover crop the melons, carrots, beets, and pumpkins. And the sun had already started it's descent to the horizon!

We harvested well past sunset and successfully got the squash all out of the field before the rains started. I've written about the rush of accomplishing a task before the weather sets in in newsletters in the past, but it sure is exhilarating to say the least! I'm not saying that I like to give 150% ALL the time, but every now and then is a thrill. It was a great way to spend my last day of mobility before I went into surgery for my ruptured achilles tendon on Wednesday. 

We harvested well over 5,000 lb of squash. Butternut, delicata, and acorn. We barely have enough space to store it all!
Our laying hens have enjoyed their lives out at the farm and have given us a wonderful season full of eggs. We are thankful for them. On Monday we brought them to the butcher and have filled up my freezer full of delicious stew hens. Chickens that have had a full life of laying eggs make awesome croc pot chickens. They are not as tender and as meaty as broiler hens, but they make a mean chicken noodle soup or chicken stew. I just ate one I had croc potting all day after the squash harvest and it was delicious. I am selling our hens frozen and whole for $2.75/lb. These hens are smaller than your average bird. Please e-mail me at to reserve yours!
CSA Pumpkin Hootenany and Potluck!

I'd like to invite you all out to the farm one last time this season!

Who: CSA members and friends of the farm
What: Celebrate the fall harvest by carving a jack-o-lantern (harvest your own from our pumpkin patch), having a bonfire, share a meal together, enjoying a slice of Seeds Pumpkin Pie, get to know other CSA members, check out the farm
Why: To celebrate the end of the bountiful season and to have a blast!
When: Friday, October 10th from 5:30-whenever the bonfire burns out
What to bring: Please bring a dish to share, your own eating utensils and beverages, warm clothes, and a blanket to picnic on

We'd love to see you at the farm, hope you can make it!
In your box you'll find

Delicata Squash
Acorn Squash
Celeriac-what is it? Think of a mix of potato and celery...look for a recipe below!
Salad mix
Roasted Chicken with Delicata squash, onions, and Mushrooms

My sister made this dish for me last fall and it is one of those dishes where you look at the ingredients and you think you'll know what it tastes like, but when you take your first bite, you are blown away with flavor! It's pretty simple and can be made with or without the chicken. I like to use delicata squash best because this variety of squash is especially sweet.
  • 2 delicata squash, halved lengthwise, seeded, and sliced 1/4-inch thick
  • 1 pound cremini mushrooms, trimmed and halved
  • 1 large red onion, cut into 1/2-inch wedges
  • 8 garlic cloves, crushed
  • 1 tablespoon olive oil
  • Coarse salt and freshly ground pepper
  • 4 bone-in chicken breast halves (10 ounces each)
  • 1 tablespoon dried rosemary, crumbled

  • STEP 1

    Preheat oven to 375 degrees. Combine the squash, mushrooms, onion, garlic, and oil in a roasting pan; season with salt and pepper, and toss to coat. Roast until the squash is beginning to soften and all the vegetables are heated through, about 15 minutes.

  • STEP 2

    Meanwhile, lift up the skin from the chicken breasts; rub the flesh withrosemary and some salt and pepper. Replace the skin; season the chickenall over with more salt.

  • STEP 3

    Remove the roasting pan from the oven, and place the chicken, skin side up, on top of the vegetables. Return to the oven; continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes.



Level one end of the celery root.

Peel the celery root and cut into sticks for fries.

Drizzle with just a little bit of oil (of your preference) and sprinkle with salt (to help pull out the moisture).

Bake at 400 degrees for about 40 minutes, stirring 3 times so they brown evenly.

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