2016.19

Part of our recovery process has definitely been planting for Fall. When the barn burned down on July 13th, there was certainly a “I can’t go on” kinda vibe here on the farm. Obviously, that didn’t last for very long, but it’s there hovering around us, still. We have pulled ourselves up and out, and slowly but surely we are re-energizing ourselves. We planted for fall, all of our favorite crops, but making that commitment to announcing the fall season was the final affirmation for us that we will rise again and raise food and continue farming. Putting up hay was another big recovery hurdle. It was the stores of hay that burned our barn down: green hay fermenting can cause it to heat up so high that it can and will cause a fire. I never thought I would see it happen, but I did. Clearly we needed more hay to feed our livestock over the winter months. This was a difficult process. The week just passed has been one of huge milestones for us. We put up hundreds of bales of hay over the course of two days in the early part of the week. Taking extreme care to stack with plenty of air flow, we felt so grateful to have the work weary muscles that are the tell tale sign of moving all that material from the field to the wagon to it’s final destination in the hay loft. I am not sure if y’all doubted us as much as we doubted ourselves, but I am proud and happy to say we have hundreds of bales of hay stored safely and the great fall season is just around the corner. Happy. Jubilant. Proud. Next week will be the final week of our main season for 2016. I will save the tear jerking reflections for next week’s newsletter, until then, please let me know if you plan to extend the season with us and carry on eating locally and organically from the family that loves to grow for you!! Have a great week, the weather is going to shift again to cooler days and brisk nights, I thought you might just love the first taste of the winter squash harvest to enjoy the autumnal time.

week nineteen in your basket:
sweet peppers
hot peppers
eggplant
tomatoes
Paydon winter squash
basil
garlic

Roasted Squash with Sesame Seeds and Cumin
From martha stewart
3 tablespoons sesame seeds
1 1/2 teaspoons cumin seeds
2 small acorn squashes (about 1 pound each), halved, seeded, and cut into 1-inch wedges
1 teaspoon ground coriander
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Preheat oven to 400 degrees. Toast sesame seeds in a small skillet over medium-high, shaking pan frequently, until golden brown, 1 to 2 minutes. Add cumin seeds and toast until fragrant, about 30 seconds more. Transfer seeds to a small bowl; let cool.
Toss squashes with coriander, 2 teaspoons salt, 1/4 teaspoon pepper, and oil on a rimmed baking sheet. Spread in a single layer; roast 15 minutes. Add sesame mixture and toss to coat, then flip slices. Roast until squashes are tender and golden brown, about 15 minutes more; serve.

Pasta with Italian Sausage and Peppers
So many of you have fresh Hill and Hollow Italian Sausage in your freezers, thought this would be perfect!
1 pound Italian sausage, cut into 1/2 inch pieces
2 green bell peppers, chopped
8 ounces farfalle pasta
1/2 cup beef broth
1/4 teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
Toss pasta with sausage sauce and serve.

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