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Hi,
As I mentioned in the October 7th E-card, it frosted on Monday morning October 4. According to my thermometers, the air temperature reached a low of about 32F (the freezing point of water) and since the sky Sunday night was crystal clear and the wind became calm, everything that wasn't protected from the cold night sky got down even colder. Despite the frost, we are still picking some frost sensitive crops like beans, tomatoes and peppers because we protected some of these crops with either sprinkler irrigation or low tunnel covers. However, there isn't enough of these crops to fill the demand. Hardy vegetables like radishes, cabbage, beets, turnips, parsnips, broccoli, peas and lettuce weren't damaged although the frost left some surface blemishes on the skin of some peas. We still are harvesting Irish and Sweet Potatoes which weren't damaged because they are in the ground. BTW, our first commercial crop of sweet potatoes was a big hit-the yield exceeded our expectations and the demand was great! In addition, we have harvested a superb crop-in quantity and quality--of winter squash! We are selling this squash, which includes acorn, Heart of Gold (which is both tasty and decorative), butternut, buttercup and hubbard at $8 a bushel or $20 for 3 bushels. Of course we also sell them individually. If this squash is kept properly (a dry area at a temp between 55F and 60F) it should keep past Thanksgiving and perhaps till Christmas. The nice thing about squash is that it always spoils from the outside in. This means if you see a bad spot or so, the inside is probably fine and all you need do is cut out the bad spot! Many customers freeze the squash shortly after purchase so they don't have to keep an eye on the squash for bad spots. This is simple and there is a special section at the end of the boss's corner which describes how we do it. You also can pick up free information sheets on squash which gives you more information.
Here is something different. Tomorrow I will be interviewed by an editor of Living the Country Life magazine! A few months ago I sent them an article on dandelions along with photos. They now want to put me on their radio program. Apparently they will call me tomorrow morning and ask questions about the farm and perhaps dandelions. The segment is supposed to be edited and then will be put on their radio program in the next few months. For more information go to www.livingthecountrylife.com and select RADIO from the menu. Let's hope it goes well!
Nashle!
Tom
How We Freeze Winter Squash (This method works for all varieties of Winter Squash) Another Helpful "How we do it at Magicland Farms" Tip: Keep in mind before you start that this process of freezing squash is surprisingly quick and easy! October 10, 2010 1) Wash squash well. 2) Take off stem and cut in half. 3) Remove seeds with spoon (seeds can be roasted for a special treat) 4) Cover a cookie sheet with foil 5) Place squash skin side up on sheet. Placing the squash with its skin side up will harden the skin and make it possible to quickly pop out the flesh. Add a small amount of water to the cookie sheet. 6) Cook in a 350 oven for 1 to 1-1/2 hours until the skin turns lightly brown. 7) Turn squash over and scoop out the soft flesh and put in a freezer container and will keep at least a year. Time and Money Saving Idea Why not make as much squash as you can fit in your oven (usually at least two cookie sheets) and then eat all you can at a meal and then freeze the rest? It works for us and it saves time, money and makes filling your freezer with squash nearly painless. The fact that squash should keep for several weeks sitting right in your kitchen makes life even easier since you don't have to cook/freeze all the squash at the same time. | 
