Tangerini's Farm-CSA News

Dear CSA Members,

October is a busy month. We continue to harvest everyday while hosting field trips, birthday parties, church groups and school groups. It's what they call in the industry "agri-entertainment". It's a big deal for many farms across the United States, including Tangerini's.

We consider this a critical part of the farm's

outreach to the community. I've always said that agriculture is like art. If you don't connect with it, you won't understand it. And if you don't understand it, you won't support it. We want all people to be connected to their local farms and have fond memories of their farm experiences. That is one reason why we offer so many different ways to experience the farm. Whether it is a field trip, a pumpkin purchase, a u-pick opportunity or an afternoon visiting with Billy, Rose and Emily, we want to welcome people and give them a sense of what agriculture is all about.

Here are three upcoming October events that are open to the general public. We hope that if you haven't participated in years past, you will come out to the farm for one or more of the following:

"Fun on the Farm"
We have been hosting this event for the last 13 years. It is held every weekend in October from 10AM - 4PM including Columbus Day. It includes a hayride with pumpkin picking, pumpkin decorating and the hay maze. It is simple fun that has become a tradition for many families in the area.

"Haunted Hay Ride"
This is a fundraiser for M.E.R.I.T (an education initiative) and everyone is welcome. It will be held the evening of Saturday October 17 and Sunday October 18. Tickets are $9.00/person and are available at the farm. This is always a sold out event.

"Elaine Kessler"
Miss Elaine, kid's story teller and musician, is coming to the farm Saturday, October 24 at 10:00AM. Call Charles River Partnership for tickets and details.

See you at the farm,

Laura

Fall Meals

As the weather starts to cool, my thoughts always turn towards change. School starts. Warmer clothes get pulled from storage and put into drawers. And we start thinking about using food differently. All summer we ate raw apples as snack. Now baked apple crisp becomes appealing. And so it is with the fall produce. All of the sudden, I long to cook warmer foods, thicker foods - things that stay with me. What about you? What recipes and traditions does "Fall" make you think of?

Potatoes, Onions and Squash Sautee
3 medium sized potatoes
1 squash
3 onions
Olive Oil
Salt to taste

Cut the squash in half and scoop out the seeds and strings. Discard. Using a sharp knife, peel away the skin and then cut the flesh into small cubes. Cut the potatoes into similar sized cubes and dice the onions. The goal is to have the chopped items similar in size so they will cook uniformly. Heat a large pan and add enough olive oil to coat the bottom. Once the pan is hot, add all of the squash, potato and onion pieces and saute them until soft. You will need to keep stirring occasionally, checking to make sure the potatoes don't stick to the bottom of the pan. If needed, add more oil. Once all of the veggies are cooked, add salt to taste and serve. Cooking time is about 25 minutes.

Easy Butternut Squash Risotto

3 T extra-virgin olive oil, divided

2-1/2 c butternut squash, peeled & cubed

1/2 tsp sea salt, to taste

1/2 tsp freshly ground black pepper

2 T chopped fresh sage, plus more for garnish (optional)

7 c fat-free, low-sodium chicken broth

1 T butter

1 finely chopped onion

1-1/2 cups Arborio rice or other short-grain rice

1/4 c (2 ounces) grated Parmigiano-Reggiano cheese

Heat 2 tablespoons oil in a large skillet over medium heat and add the squash. Cook until tender, 5-7 minutes. Add sea salt, pepper, and sage. Set aside until ready to finish the risotto. Bring broth to boil in a saucepan; reduce to a simmer. Heat 1 tablespoon each butter and olive oil in a heavy 4-5 quart saut� pan over medium heat. Add onion; saut� for about 2 minutes, or until translucent. Add rice to mixture and stir until all grains are coated. Using a ladle, start adding simmering broth 1/2 cup at a time, stirring continuously. Allow each addition to be fully absorbed before adding more. This will take about 20-25 minutes. The rice will be soft, not mushy, and slightly al dente. Season with salt and pepper to taste. Stir in squash; taste for seasoning. Serve in shallow bowls. Sprinkle Parmigiano-Reggiano on top. Garnish with more sage, if desired, and serve immediately.

Don't Forget...

to stop into the farm stand to check out these other local products!

From week to week, there will be local products and produce for sale in the indoor farm stand. Don't forget to check it out when you're there for your share pick-up!

There are still great cuts of meat for sale in the freezer! Check it out when you are there to pick up your share.