Week 13

Vegetable List

Golden Chard
Eggplant
Orion Fennel
Curly Kale
Lacinato Kale
Bell Pepperss
Mystery Hot Peppers
Adirondack Red Potatoes
White Ice Scallions
Tomatoes
Butternut Squash
Honeynut Squash
PYO Herbs & Husk Cherries

Notes from the Farm

The change in light is always welcomed.
There is less light, the days are shorter, the sun is starting to come at us sideways... the air has more movement... the Fall of the Year thrusts us into movement, a transition to our cozier winter selves.
And the movement is universal... it hits us all like a locomotive... there is no neutral, only forward. We see that in the farm. Two weeks ago we were harvesting 1200 lbs of tomatoes a week, last week 600, this week will be less than that. The sundgolds are all but done... lots of green growth, and baby blossoms, but not enough sun in the day or warmth in the air to hold back their current, predictable, stasis.
The lettuce has all been picked, the cukes can't hold on anymore.
Three weeks ago we were well and true in summer production, the farm looked like a farm... and then the march of September, and driving by, it's hard to tell if anyone even farms here anymore... like it's a recently abandoned dream... added to the piles of all the other abandoned and forgotten farms.
And this is the natural progression. Even if we did have the food, we don't have a lot more to give. There is one more week of the CSA after this, and we're so excited to see this season through!!! And we're equally excited to have the chance to sit back and fiddle with our memories from the season... and thats the real gift of fall, the gift of nostalgia... a season almost entirely dedicated to remembering... remembering the good and great, the hard and hurt, all of it... because all of it, in it's own way, is nothing short of sweet and comforting.

Recipes

Honeynut Squash, Scallion, and Brie Gratin

3 tablespoons unsalted butter, plus more for dish
1bunch scallions, sliced into thin rounds, well washed (2 ½ cups)
Kosher salt and freshly ground pepper
½ cup dry vermouth
⅓ cup panko breadcrumbs
6 no-bake lasagna noodles (4 ounces), broken roughly into thirds
1 honeynut squash or ½ butternut squash (10 ounces), peeled, halved, seeded, and cut into ¼-inch slices
4 ounces Brie, finely chopped (about 1 cup)
1 ⅓ cups low-sodium vegetable broth, such as Swanson
⅓ cup heavy cream
Salad greens, such as romaine and endive, for serving

Preheat oven, butter gratin dish, and cook leeks: Preheat oven to 425°F; butter a 10-inch, 1 1/2-quart gratin dish. In a skillet, cook 2 tablespoons butter, scallions, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes.
Toss panko with butter: In another pan, melt remaining butter. Toss with panko; season with salt and pepper.
Assemble gratin: Scatter half of pasta, scallion, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each.
Add broth and cream and bake covered: Pour broth and cream evenly over top; cover with sheet of parchment, then a sheet of foil on top and bake until squash is tender, 25 minutes.
Add panko mixture and bake uncovered: Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens.

Maple Roasted Honeynut Squash

Honeynut squash: 2 medium squashes (firm, smooth, and deep orange)
Olive oil: 2 teaspoons extra virgin olive oil (divided)
Butter: 2 tablespoons high-quality butter (or vegan butter/coconut oil), softened or melted
Cinnamon: ½ teaspoon ground cinnamon (divided)
Sea salt: ½ teaspoon fine sea salt (divided)
Maple syrup: 4 teaspoons pure 100% maple syrup (for finishing)
Fresh herbs: 1 tablespoon chopped fresh thyme or rosemary, or a few sprigs (optional)

Preheat and Prep: Preheat your oven to 400°F and line a baking sheet with parchment paper. Wash and dry the squashes thoroughly.
Slice and Seed: Using a large, sharp knife, cut each honeynut squash in half lengthwise. Use a thin-edged spoon to scoop out and discard the seeds and stringy pulp from the central cavity.
Season the Squash: Place the squash halves cut-side up on the prepared baking sheet. Drizzle or brush each half lightly with the olive oil. Place ½ tablespoon of butter (or a teaspoon of melted
coconut oil) directly into the hollow well of each squash half. Sprinkle the flesh evenly with the sea salt, cinnamon, and fresh thyme.
Roast until Tender: Transfer the baking sheet to the oven and roast for 25 to 30 minutes, or until the flesh is completely fork-tender and lightly browned at the edges.
Add Maple Syrup: Remove the pan from the oven. While the squash is still hot, drizzle 1 teaspoon of pure maple syrup directly over the cavity and flesh of each half, allowing it to melt into the warm butter and juices.
Serve: Let cool for 2 to 3 minutes, then serve warm with a pinch of flaky sea salt or chopped pecans for extra texture.