Despite the fact that we are still experiencing such sunny days, I am grateful that we have had our first taste of fall this week. Our cold nights have gotten me excited about eating turnips and kabocha squash. The rhythm of our work has certainly changed too. The veggie crew is spending less time planting and weeding and more time cleaning up fields to get ready for rain. It takes some real effort to reorient my brain from the summer hustle to our big fall projects. My physical energy for field work is painstakingly redirected to the mental energy of problem solving and long-term planning. As the days get shorter and shorter, I can feel my body slowing down in tandem with the crops. A big part of slowing down for me includes exercising more patience- patience for chicories to head up, patience for Rosie’s fur to grow back, and patience for the rains to come in their own time. I am not a patient person by nature, so I am trying to value the lesson that I cannot tell the clouds to hurry up. By Cecilia!
This week’s pick list:
Eggs
Rose Finn Fingerling, Harvest Moon Purple, and Yellow Finn Potatoes
Rhonda Beets
Yaya Carrots
Cortland Yellow, Monastrell Red, and Sweet Ailsa Craig Onions
Takrima Leeks
Solaris Fennel
Kolibri Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Balena Celeriac
Hablinge Parsnips
Sweet Peppers
Primo Green Cabbage
Gypsy Broccoli
Calypso Celery
Lettuce
Ruby Red Chard
Champion Collards
Rainbow Lacinato and Old Growth Palm Kale
Tres Fine Endive
Parsley
Highlander Green Chile
Winter Sweet Kabocha, Delicata, Sweet Reba Acorn, Burpee’s Butterbush, & Spaghetti Winter Squash
Winter Luxury Pie Pumpkin
Saltonstall Olive Oil
Pumpkin Ginger Tart
Roasted Pumpkin:
1 small (5 pound) pumpkin
1 Tablespoon olive oil
Salt
Gingersnap Crust:
2 cups crushed gingersnaps
¼ cup unsalted butter, melted
Filling:
1 large egg
½ cup sour cream
¼ cup sugar
1 teaspoon fresh ginger, minced
1 teaspoon cinnamon
Roast the Pumpkin:
Preheat oven to 375. Cut pumpkin in half, spoon out seeds, and roast for 45 minutes, or until flesh is very soft. Remove from oven and set aside to cool
Make the Crust:
Reduce oven temperature to 350. Combine the gingersnaps and butter in a medium bowl and press into the bottom and sides of a 9.5 inch tart pan. Bake for 10 minutes.
Male the Filling:
Scoop out all of the pumpkin flesh from the skin. Place the flesh in a blender and puree until smooth. In a large bowl whisk 2 cups of the pumpkin puree with the egg, sour cream, sugar, ginger, and cinnamon. Pour into the tart shell. Bake for 20 minutes, or until filling is set. Cool completely before serving.