Journal Post for the week of September 27, 2010

SEPTEMBER 27, 2010

Week 16: Hello Everyone, holy busy week. When fall comes things are supposed to be wind down…I feel like all we did this week is run from one project to another from morning to night. We are especially thankful to our interns for sticking with us over these last few hectic weeks and thanks to Nana for hanging out with Sadie while this mama ran around the farm after all the projects we had to get done. This week we had our last markets in Islands for the season, 3 days of chicken processing, CSA pickups on Monday and Thursday, harvesting, working on the hoophouse, and the hoe-down. We are in the home stretch but that homestretch seems to be about a month long – but thats okay. Next week is LAST pickup – we will have plenty of veggies for you including storage crops like winter squash and potatoes. Today we were grateful for the help of Eric, Gail, Fiona and Ben to getting everything picked for all of you today. We harvested all of the winter squash and it fills the back of our 8 ft truck bed – I am purely guessing now but I think it is between 1000 and 2000lbs of winter squash. Yesterday, Sophie, Eric, Eireann, and Todd harvest 247 pie pumpkins from the field (in between driving the 38 ground posts for the hoophouse). All of which will be curing in the greenhouse for the next week or so.

The hoe-down was a lot of fun – with pyo jack o’lantern pumpkins, impromptu Sadie singing along with some friends playing music, a long hay wagon ride with families and the food was de-li-cious! Thanks to all who came out – it was a bit brisk but it was fun. Thanks for the extra hands with raising of the bows and help with clean-up. Adam, Sadie and I really enjoyed visiting with all of you. Pictures from the hoe-down will be on our blog soon and you can see them and share them on our photo sharing website:

In this week’s share there are some white bulbs with greens attached – these are Hakerui Turnips – they are a sweet salad turnip that should be eaten raw, chopped in a salad or lightly sauteed – but our handsdown way to eat them is raw – Sadie loves them!

You can also freeze the Kale, Onions, Red Peppers – just chop them and put them in freezer bags – no need to blanch them. We hope you have a great week -Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric and Emily

Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole – cut wrapped and frozen – available this fall. You Can call Rob at 372-4884 for more info. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate. Call Hannah or Eric at 868-5083 if you are interested or need more information.


Our blog is at: – or

Pictures of our farm can be seen and shared on the following website:

EGGS FOR SALE We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
Following recipes are from:
Tagliolini con la Zucca -Pumpkin Pasta adapted from the Top One Hundred Pasta Sauces by Diane Seed

1 pound fresh pasta or less of dried (she calls for tagliolini, I used whole wheat thin spaghetti)
3# piece of pumpkin (or about 1 butternut squash? 1 sugarpie pumpkin? I used a whole mess of yummy puree I’d made from a butternut squash.)
4 Tablespoons butter (I used olive oil, butter would likely be divine here.)
1 leek (I used 2 leeks) well chopped
1 stick celery well chopped
chicken stock
S & P to taste
Grated Nutmeg to taste
2/3 cup heavy cream (I used whole milk)
1 cup grated parmesan cheese

Melt half the butter and add the chopped leek and celery. Peel the pumpkin (or butternut!) and remove seeds and any stringy fibers. (none in these puppies, don’t worry.) Cut the pumpkin into thin slices. (or skip the peeling/cutting and roast and puree the whole thing like I did. see notes below for that option.) Add pumpkin in slices or as a puree to leek and celery and stir for a few minutes. Add a little stock and cover. Cook for about 20 minutes or until the pumpkin slices are cooked through. OR cook for a shorter while if using the puree. Add more stock from time to time if necessary to keep moist. Check the seasoning and add S & P and nutmeg to taste. Process in a food processor (I used my stick blender!). Return to the pan to keep warm. Cook the pasta according to directions, and avoid overcooking. Fresh pasta will only need a few minutes, so add the cream to the sauce as soon as you have thrown the pasta into the boiling water.
Drain the pasta and place in a heated dish. Stir in the freshly grated cheese and then the pumpkin sauce. Mix well, add the rest of the butter, and serve at once.
LAURA’S GLAZED PUMPKIN GINGER BARS Adapted from Recipes from a Kitchen Garden by Shepherd and Raboff

1 3/4 cup unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt 1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 cup butter, at room temperature
1 cup lightly packed dark brown sugar
1 egg
1 tsp. vanilla extract
1 cup cooked, pureed pumpkin
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger
1 cup sifted confectioners’ sugar
2 tsp. grated lemon zest
3 to 4 tbsp. lemon juice

Preheat oven to 350°F. Grease a 10×15-inch baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Set aside. In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla, and pumpkin, beating well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for 15 to 18 minutes or until cake pulls away from sides of pan. Combine confectioners’ sugar with lemon zest. Add lemon juice gradually to confectioners’ sugar, adding just enough to give the proper consistency for spreading. Spread on the warm bars. When cool, cut into diamonds or squares and store covered for a day to let flavors blend before serving. Makes 4 dozen.
Simple Pumpkin Bread
2 cups mashed/pureed pumpkin or winter squash
Mix and make a well in the center:

3 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups sugar

Add to the center along with the pumpkin and stir just until all is mixed in:
1 cup oil
4 eggs
2/3 cup water
Then if you like:chocolate chips, optional
Pour into 1 large and 2 small oiled bread pans (or muffin tins). Bake at 350 for one hour. (Or less for muffins.)

Leave a Reply

Your email address will not be published. Required fields are marked *

Begin typing your search term above and press enter to search. Press ESC to cancel.

Back To Top