Remember...the farm stand is on our "fall" hours:
Tuesdays, Thursdays and Fridays, noon to 5pm ( instead of 6pm)
We will continue to be open on Saturdays, from 10am to 4pm , through at least the 22nd of November.
I realize that everyone is getting tired of green beans in the Harvest Box, but we will only have them for 1 more week..then we will be finished for the season. So, if you are thinking about using our green beans for your Thanksgiving dinner, you might want to make up the bean dish this week ( when the green beans are still fresh ) and put the casserole in the freezer...to bring out on Thanksgiving Day to finish cooking.
Seeing that it is half way between Halloween and Thanksgiving...how about a pumpkin chowder recipe...our Sugar Pie pumpkins would do well here:
Pumpkin Chowder2 Lg Potatoes - peeled and cut into cubes
1 Med Pumpkin - peeled, cleaned out and cut into cubes
1 Med Yellow Onion - chopped
4 Cloves of Garlic - chopped
1/4 lb Thick Cut Bacon - cubed
1 can of corn - drained
4 Cups chicken stock
1 Cup of milk or half & half
2 Tbls flour
1/4 Cup brown sugar
1 Tbls curry powder
Salt & Pepper to taste
Garnish: green onions or toasted pumpkin seeds
Optional: pinch of cinnamon and/or ground ginger
Cook the bacon in a large soup pot over low heat until it releases its fat. Add the onion and garlic. Sauté for 10 minutes, stirring occasionally.
Add the pumpkin, potatoes and hickey stock. Increase the heat to medium and cook until the pumpkin and potatoes are tender, about 10-15 minutes. Mash with a potato masher to obtain the desired consistency.
Add the corn, milk, flour, curry powder, brown sugar, salt & pepper, and other desired seasonings. Simmer for 10 minutes, stirring occasionally.
Garnish with green onions or pumpkin seeds.
WHAT'S IN THE HARVEST BOX THIS WEEK""Persian" type
cucumbers from Ocean Breeze Farms in Nipomo, pesticide free, no bitter skins, no need to peel, crunchy and sweet.
"Vine ripened"
red beefsteak tomatoes from Valdivia Farm in Carlsbad ( San Diego County) , looks and tastes great, pesticide free.
A head of green and a head of red
lettuce from our farm
.
"Blue Lake" green beans from our farm
Bok Choy and Tatsoi from Pepper Creek Farms in Arroyo Grande, pesticide free...makes a great stir fry or saute.
Acorn squash from our farm:
Baked acorn squash. They're so easy! The hardest part is cutting the squash in half-you need a sharp knife and a strong, steady hand. But then all you have to do is scoop out the seeds, score the inside, dot with butter and brown sugar or maple syrup and bake. To eat you can cut them in wedges, or keep them in halves and scoop out the flesh with a spoon.
. Like other winter squash, the whole acorn squash store very well in the cold months, just keep them cool and dry; they'll last a month or more.
They're a great source of iron, Vitamin A (from all that beta-carotene filled orange flesh!), Vitamin C, and riboflavin
.
from Bob Polito of Valley Center ( San Diego County)...pesticide free, very sweet and juicy, great for juice and cutting in sections for the kids.
need to ripen to be very soft before eating...leave them out of the refrigerator for about a week until they are squishy soft. Then scoop out the insides and add to ice cream or yogurt or use in baking recipes for breads and muffins.
