Hello all and welcome to the Fall extension. The past week on the farm has been lovely with a diverse mix of activities. In the gardens we are still focusing on clearing out the beds of summer fruits, finalizing the fall plantings, and cultivating the emerging crops. This is occupying many hours, but the shorter days and lessened work load has definitely contributed to an overall mellow farm atmosphere. While Paul and Andy have worked diligently on completing a fencing project up at the Farm Stay, Danielle and I have been co creating a 3 minute farm video: collection of wonderful farm images along with some voice over. In her final week here on the farm, she has managed to complete this kind of fun technical component to our upcoming crowd -funding campaign. WHAT? Yes, I think it is time to give you the briefest introduction to a brewing project here on the farm. If you have been reading my tales, you know by now that we purchased a lovely 4 acre farm with a hundred year old farm house about 2 years ago. It has been the vision to renovate this house into the ultimate Hill and Hollow Farm hosting site, complete with guest rooms, workshop space, and a certified kitchen. ( we are currently alternating calling this place the Farm School and the Farm Stay, it will in fact be both) As we enter the next phase of our farm’s development, we know that hosting and educating will be a critical component of the work we do. So much is lining up right now to raise funding for phase one of this renovation: the kitchen. As per usual, we have decided to think outside the box and are gearing up for this crowd-funding campaign in the coming months. The essence of crowd funding for me is using the internet and social networking to mobilize a community to financially support a project. You all are definitely at the core of Hill and Hollow Farm’s community, and so it is you that will receive these early introductions to the project as it unfolds. I will stop here, but there are many facets to this concept and I will most certainly be calling on you to join us in this effort as the autumn unfolds. To top off a gorgeous, productive week, today is in fact, my birthday. As a CSA farmer, one doesn’t’ make grand birthday plans when one’s birthday lands on a harvest day. Alas, today couldn’t have been smoother. It was our first harvest of the fall season, the harvest number is smaller, the crew well seasoned, so we wrapped it up in time to share a strong coffee and meyer lemon infused white cake to celebrate me. Right now, I could not be happier and more thankful. So welcome to the autumn, my absolute favorite season. The woodland is beginning to show shades of change, the air is crisper and the nights cooler. The greens return and I am a year older. Things could not be better.
fall week 1 in your basket:
dragon lingerie beans
Stuffed Acorn Squash these squash are made for stuffing, I am going to give a few stuffing ideas, but you should follow the general instructions and get creative!
acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
Now, choose a stuffing:
Martha Stewart goes for mushrooms and rice
Countless recipes called for your favorite bread or cornbread stuffing recipe, with or without meat
I just found one for chestnut, leek and apple
Imagine your favorite flavors and cook them thoroughly according to the recipe.
Keep in mind you will need roughly 2 to 3 cups of combined ingredients to fill an acorn, if you use this concept to stuff larger squash which is great, just make more filling! You can always use leftovers from other meals or you can prepare a fresh filling. Remember this is the moment for kitchen creativity.
Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. These are great topped with cheese!