Recipe Of The Week: Butternut Squash Pie Squares

Butternut Squash Pie Squares

1 cup of flour
1/2cup of quick oats
1/2 cup of packed brown sugar
1/2 cup of butter
2 cups of mashed butternut squash
2 12 ounce cans of evaporated milk
4 eggs
1 1/2 cup of sugar
2 teaspoons of cinnamon
1 teaspoon of ginger
1/2 teaspoon of cloves
1 teaspoon of salt
1/2 cup of packed brown sugar
1/2 cup of chopped pecans
2 Tablespoons of butter

Combine the first four ingredients until crumbly and then press into a greased 9X13 baking pan.  Bake at 350 degrees for 20 minutes or until golden brown.  Beat the squash, butter, eggs, sugar, spices, and salt until smooth and pour over the crust.  Bake for 45 minutes.  Combine the reamiaing ingredients and sprinkle over top.  Bake 15 to 20 minutes longer or until knife inserted near the center comes out clean.  Keep refrigerated.

Recipe Share: Sweet Dumpling Squash

 

And you see what I have done with my acorn squash and my newly discovered sweet dumpling squash.

 

Someone email a question about the little pumpkins we got in our boxes last week.  Just knowing the CSA I knew they were edible but had no idea what they were called or how to fix them.  We just called them cute little pumpkins.  So I did the next best thing...emailed Rue.  So he sent back the recipe that I am sharing today.  We are going to have them for dinner tonight and I will let you know how they are. 

Sweet Dumpling Squash

 

Cut in half from top to bottom.  Put face down on cookie sheet and bake at 350 degrees until tender/soft when poked with a fork.  Remove the skin and eat with butter and maple syrup or butter and brown sugar.

 

I was really surprised.  I liked at it!  I think I would choose to put more brown sugar in to make it a little sweeter.  The texture is like mashed sweet potatoes and the taste is somewhat like that also.  I think we will have these little cuties again sometime.  Also maybe I might add some nutmeg.

 

Prep For Next Season Begins

There is no rest for the weary at Cedarmore Farm.  There is always something that needs tended to.  Right not Andy and his crew are busy pulling out hundreds of tomato stakes and miles of drip lines.  This clean up must be complete before winter sets in.  They will also be digging up the last of the sweet potatoes. 

It is hard for me to believe that there are only four weeks (if you are counting this week) left in the CSA.  Andy assures us that there is still a good supply of produce for the reaming three weeks.

Recipe Of The Week: Stir Fried Cabbage

Stir Fried Cabbage

 

1 Tablespoon of vegetable oil

1Tablespoon of butter

3 cups of shredded cabbage

1 cup of diagonally diced celery

1 cup of red or green pepper strips

1 onion, sliced

1 teaspoon of salt

1/4 teaspoon of pepper

 

Hear oil and butter in the skillet.  Add remaining ingredients.  Cook, stirring frequently, 5-7minutes or until tender crisp.

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Variation: Omit salt and pepper and season with 2 Tablespoons of soy sauce.  Add soy sauce near the end of cooking time.

A Visit Home

A little time away from the farm this week for the Andy's.  The entire family will be traveling 'home' to Wayne county to visit with Andy's dad.  A few weeks ago Andy's dad was involved in a car-buggy accident.  A can hit the buggy from behind.  Andy's dad was thrown from the and buggy hurt his back and has a few broken ribs.  He had to stay in the hospital for about a week, but is now home recovering well.  Everyone else involved in the accident is well also.  Thankfully the horse was not injured.  They should have returned on Wednesday. 

The farm is in very capable hands while they are away.  The helpers, as they are referred to, know exactly what needs to be done and how to do it so Andy and Lizzie feel comfortable with going on the visit.  It is rare for them to leave the farm for an extended amount of time.  Getting to Wayne county is another blog post for another time.

 



Our boxes have turnips again this week.  I know that the Andy's like to eat them raw but we like to either boil or roast ours.  There is some great looking lettuce also.  Andy hope that the lettuce will mature enough for us to have lettuce in our boxes for the rest of the CSA season.

Recipe Of The Week: Lettuce Sandwich Spread

Lettuce Sandwich Spread

1/2 cup pf chopped lettuce
3 Tablespoons of chopped green pepper
3 Tablespoons of chopped celery
3 Tablespoons chopped cucumber
2Tablespoons of chopped onions
1 hard boiled egg, chopped
1/4 cups of mayonnaise

Combine all ingredients and spread on bread.

A Good Fall Vegetable Harvest

 

 

Andy says that Jack Frost came for a visit last week so that means the end to frost susceptible plants.  But he does have peppers growing in the hophouse.  They will show up in our boxes in a few weeks.

Even with the cooler weather, there are still plenty to do on the farm.  Harvesting sweet potatoes is the main chore at the moment. There is a good crop. Andy even dug up a sweet potato that weighed in close to 5 pounds.  Also he noticed that there are plenty of odd shapes and some roughness  on the surface.  He is not sure what has cause that but he suspects it might be a potassium deficiency.  They may look a little different then the ones that you might buy in the store but they should be fine to eat.

During the month of November the farm will be offering a sale on maple syrup.  A 15% discount for any maple syrup orders...any quantity can be ordered.

Some sad news to report...Chocolate Drop got sick and died a few days after I dropped him off.  Andy isn't sure what it was.  But he has heard of other rabbits with the same symptoms.  So I'll visit my friends and pick up a new one in a few weeks.  The kids are so sad.

Recipe Of The Week: Sweet Potatoes With Maple Syrup

Sweet Potatoes With Maple Syrup

1/2 cup of maple syrup

1/4 cup of butter 

4 cups of sweet potatoes sliced

Bring syrup and butter to a boil.  Boil rapidly for five minutes or until thickened.  Pour over boiled and peeled hot sweet potatoes.  Serve warm.

So Much Goodness In One Box

Got a note from Andy saying that they are getting colder weather and he thinks by this time this week they should have. Which means that will be an end to the beans, tomatoes, peppers and strawberries.  But the more hardy crops...turnips, broccoli, cabbage, chard, spicy greens, lettuce and radishes...should be fine.  There are lots of vegetables in storage...potatoes, sweet potatoes, onions, garlic, and winter squashes.  And I know Andy and his crew are thrilled that they have finished planting all the garlic for next year.  The next project is to get all the sweet potatoes out of the ground!

 

There are so many vegetables in this weeks box...and they are all my favorites!  Little things stuck in all the nooks and crannies of the box.

Recipe Of The Week: Turnips With Onions

Turnips With Onions

 

3 cups dices, peeled turnips

2 cups of sliced carrots

1/4 teaspoon of ginger

3/4 cup of water

1 teaspoon of salt, divided

1/2 cup of chopped onions

1/2 cup of diced celery

3 Tablespoons of butter

3 Tablespoons of flour

1/4 cup of black pepper

1 1/2cup of milk

1 cup of shredded cheddar cheese

 

In a saucepan, combine turnips, carrots, ginger, water, and 1/2 teaspoon of salt.  Cover and cook for 5 minutes or until vegetables are tender, drain and reserve liquid.  Set vegetables aside.  In a skillet, sauté onion, celery in butter until tender.  Stir in flour, pepper, and remaining salt.  Ass milk and vegetable liquid.  Bring to a boil.  Cook and stir until thickened and bubbly.  Stir in cheese until melted.  Stir in vegetables and heat through.