STAND HOURS FOR THE NEXT COUPLE OF WEEKS:
Thursday, Nov. 20--noon to 5pm 

Friday, Nov. 21---noon to 5pm
Saturday, Nov. 22---10am to 4pm
Tuesday, Nov. 25---noon to 5pm
Thursday, Nov. 27 ( Thanksgiving )---closed
Friday, Nov. 28----CLOSED, no Harvest boxes

Saturday, Nov. 29---closed 

Tuesday, Dec. 2---noon to 5pm 

John and Heather Teixeira will be bringing their local beef cuts to the stand this Friday...be sure to pick some up.

Alisha Taft, of Rock Front Ranch, will be sharing her Jujubes and her local honey with our farm stand customers this Friday, Nov. 21.  If you have ever wondered what a Jujube is, this is the time to find out all about them from the grower.

For those of you who want to make your Pumpkin Pie from scratch, we have "sugar pie" pumpkins, an excellent choice for both bread cooking and pie making.

WHAT'S IN THE HARVEST BOX THIS WEEK

A simple recipe from Cook's Illustrated Magazine for this week's green beans:
Toss 1 pound green beans ( stem ends snapped off ) with 1 tablespoon olive oil and salt and pepper, spread beans single layer on baking sheet, put onto middle position rack of preheated 450 degree oven, roast for 10 minutes, stir beans and continue roasting another 10 to 12 minutes until beans are dark golden brown in spots and have started to shrivel, .

How about some sweet potato fries...made in the oven:
remove the skin on the sweet potatoes using a vegetable peeler, cut the potatoes into sticks or rounds, coat with oil and season with salt and peppers, roast on a baking sheet ( single layer ) in 400 degree oven until crispy brown on the outside and soft on the insides.

Spaghetti Squash Recipe
Ingredients:

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

""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.

Fuji apples from David Rydell of Fair Hills Orchards in Paso Robles...grown using organic farming practices.