October News from Northeast Harvest

The seasons have changed, daylight hours are growing shorter and frost is on the pumpkin! Harvest bounty surrounds us. Fall veggies - like brussel sprouts, carrots, frost-tolerant greens, potatoes and winter squash of every variety are in abundance. Many farmers markets and farm stands are still going strong, and others are winding down for the season.

Visit NortheastHarvest for a full list of local farm resources for all your Harvest celebrations.

What's available now at your Local Farm Stand and Farmers Market?

· Winter squash like butternut, acorn, buttercup,

spaghetti, delicata, blue hubbard, and many more
· Tomatoes and tomatillos
· Apples, cranberries, pears
· Root vegetables, including carrots, beets, turnips,

rutabegas, radishes, celariac
· Potatoes - red, blue, brown; fingerlings and bakers
· Broccoli, cauliflower and kohlrabi
· Peppers, both sweet and hot; eggplant
· Onions, garlic and shallots
· Lettuces, arugula, mustards, other salad greens
· Spinach, kale, chard
· Herbs - parsley, thyme, sage
· Chicken and turkey; eggs
· Honey and beeswax products
· Flowers - both cut and potted

Frost on the Pumpkin

Native Americans were growing pumpkins for food for hundreds of years before the first Europeans came to America. Along with beans and corn, squash was one of the great staple crops of ancient America. The Native Americans planted them in mounds around their corn. They used the squash and pumpkin pieces in their stews and fed them raw to horses. The settlers learned how to grow and use squash and pumpkins from Native Americans. They soon became a favorite garden vegetable. Many varieties stored well through the long winter, and they are rich in phosphorus, calcium, iron, fiber and vitamin A and C.

Winter Squash

Common winter squash varieties include acorn, spaghetti, butternut, and true winter squash.

Look for squash with a hard rind that's free of cuts or bruises. Large, hard rind winter squash can be stored in a cool dry place such as a garage or basement for up to six months. Smaller varieties like acorn and butternut squash will keep for up to three months under the same conditions. Do not store whole squash in the refrigerator.

Winter squash is a versatile, warm season vegetable. Unlike summer squash, winter squash is grown to a mature stage where the rind is toughened and the skin is hard. It's a good source of fiber, potassium, iron, vitamin B3, and beta carotene.

Winter Squash Recipe: Roasted Pumpkin Apple Soup

Squash appeals to our instinct to settle in, to create hearty meals that will get us through the coming chill. So settle in and enjoy is healthy Pumpkin Apple Squash recipe from Eating Well.

Ingredients

4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)

4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths

1/4 cup extra-virgin olive oil

1 1/4 teaspoons salt, divided

1/4 teaspoon freshly ground pepper

1 tablespoon chopped fresh sage

6 cups reduced-sodium chicken broth or vegetable broth

1/3 cup chopped hazelnuts, toasted (see Tip)

2 tablespoons hazelnut oil

Preparation

1.Preheat oven to 450°F.

2.Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.

3.Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

Time to order your Holiday turkey!

Refer to NortheastHarvest for local turkey farms. Why buy local? Freshness - that's why! Freshness is a key factor in selecting a tasty bird. Locally grown turkeys can be purchased "fresh dressed" most of the year, but they are particularly in demand during the holidays.

Locally grown turkeys are tender and moist. They're carefully raised to allow a full finish to develop. This means there is no need to baste these turkeys; they have a natural layer of fat under the skin. Many local turkey growers also offer turkey roasted to order, complete with gravy and stuffing. Turkey pies, soups, salad, and party platters are other items at some of our native stores.

What's on your mind?

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