By Sarah
We are grateful for the return of the rains, to hear it pounding on the earth and to feel the soft soil beneath our feet. It has been very frosty most mornings. We wake to the farm blanketed in whiteness and often the plants do not thaw until 10 am. I am impressed by the strength of the plants to withstand the weather changes. Their leaves do droop more and more with each frost, but many continue to grow.
Pick List:
Eggs
Red Gold, Yellow Finn, and La Ratte Fingerling Potatoes
Ailsa Sweet, Cipollini, Shallots, and Monastrell Red Onions
Leeks
Rhonda Beets
Yaya Carrots
Joan Rutabaga
Hablange Parsnips
Mars Celeriac
Purple Top Turnips
Bora King Daikon and Watermelon Radish
Calypso Celery
Song Cauliflower
Primo and Caraflex Green Cabbage, Ruby King Red Cabbage
Brussel Sprouts
Kossack Kohlrabi
Lacinato Kale
Ruby Red Chard
Escarole, Rosalba, and Sugarloaf
Lettuce
Regiment Spinach
Parsley
Spaghetti, Butternut, Candystick Delicata, Tuffy Acorn, Tetsukabota Winter Squash, and Winter Luxury Pie Pumpkin
Sonora wheat flour and wheat berries
Herbal Tea Blends and Whole Dried Chile peppers (Please bring your own jars!)
Pick your own flowers and herbs
Saltonstall Olive Oil (Please bring your own jars!)
Ginger Beer-Glazed Butternut Squash With Gremolata, from nytimes.com
2 cups ginger beer
¾ cup vegetable stock, plus more if needed
1 medium (3-pound) butternut squash, peeled, seeded and cut into 1-inch jewel-shaped chunks
3 tablespoons unsalted butter
1 tablespoon honey
⅛ teaspoon ground cloves (optional)
Salt and black pepper
2 tablespoons finely chopped fresh parsley leaves
½ teaspoon finely chopped fresh ginger
¼ teaspoon finely chopped fresh garlic
¼ teaspoon finely grated fresh orange zest
Add the ginger beer and stock to a large, deep skillet. Bring to a boil over high.
Add the squash in an even layer. Top with the butter, honey and cloves (if using), and season with ½ teaspoon salt and ¼ teaspoon pepper. Reduce the heat to medium-high and cook, stirring occasionally, until the squash is tender and the sauce thickens to a glaze, about 25 minutes.
While squash simmers, prepare the gremolata: Chop the parsley, ginger, garlic and orange zest together until thoroughly combined.
Once the squash is tender and the sauce has reduced to a glaze, give it a taste and season with salt and pepper. Transfer the squash to a wide, shallow bowl. Sprinkle with the gremolata and serve.