Many people have been asking us how much longer pick-ups will continue. As we enter our
nineteenth week, the answer is that pick-ups will continue until a week or two after the
first frost (usually mid-October) or until the irrigation ponds run dry. As many of
you have noticed, it has been an exceptionally dry summer and we have enjoyed the brief
respite provided by the rains early this week. You will be getting jack-o-lantern sized
pumpkins soon, and there will be more late season greens and, hopefully, radishes, sweet
potatoes and brussel sprouts coming as well.
ACORN SQUASH will last up to a month in a cool (50 to 55 degrees F.) dark cellar or storage
area, but only about two weeks in the refrigerator. Ideally, only cut or cooked acorn squash
should be refrigerated. They will suffer chill damage at temperatures below 50 degrees F. Once
cut, wrap raw pieces in plastic wrap, refrigerate, and use within four days.
SUGAR PUMPKINS should be pierced several times with a sharp knife to prevent explosions
and bake whole on a tray in an oven at 325°F until they pierce easily. Length of baking time
depends on the size of the pumpkin. Halve larger pumpkins and bake on cookie sheets, cut side
down.
When cool, quarter pumpkins and peel off the outer skin. It should come off easily like the skin
from a baked potato. If not, bake a little longer. Scoop out the seeds and stringy membrane.
Keep the seeds for roasting. Mash or puree the pumpkin pulp and freeze in amounts needed for
your favorite pumpkin recipes.
PUMPKIN PANCAKES
1/2 cup regular, uncooked oats
1/2 teaspoon baking soda
1 cup buttermilk
1/4 teaspoon cinnamon
2 eggs
1/2 cup whole wheat flour
1 tablespoon vegetable oil
1/3 cup all-purpose flour
1/2 cup pureed pumpkin
2 tablespoons wheat germ
1/3 cup low-fat or skim milk
1 tablespoon sugar
1 teaspoon baking powder
Combine oats and buttermilk and let stand for 15 minutes to soften. Mix eggs, oil, pumpkin,
and milk and blend well. Combine dry ingredients and mix with the egg mixture. Add oats and
buttermilk and blend until batter is fairly smooth. Add extra milk if batter is too thick. Bake on
lightly greased griddle.
Makes: 4 servings.
ACORN SQUASH SOUP
Prep Time: 20 Minutes
INGREDIENTS:
1 small onion
Submitted By: Dorrene Butterfield to allrecipes.com
Cook Time: 10 Minutes
Ready In: 30 Minutes Servings: 6
1/4 cup chopped celery
2 tablespoons butter or margarine
2 cups chicken broth
2 tablespoons all-purpose flour
1 (12 ounce) can evaporated milk
1 teaspoon chicken bouillon granules
3 cups mashed cooked acorn squash
1/2 teaspoon dill weed
salt and pepper to taste
1/4 teaspoon curry powder dash cayenne
5 bacon strips, cooked and crumbled
pepper
DIRECTIONS:
1. In a large saucepan, sauté the onion and celery in butter. Stir in flour, bouillon, dill, curry
and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2
minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.
APPLE-STUFFED ACORN SQUASH
Submitted By: Karen Scaglione to allrecipes.com
Prep Time: 10 Minutes
Cook Time: 55 Minutes
Ready In: 1 Hour 5 Minutes Servings: 2
Ingredients:
1 medium acorn squash
4 teaspoons honey 2 teaspoons butter
1 cup chopped, peeled apple
1/8 teaspoon ground cinnamon
Directions:
1. Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan.
Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
2. In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for
15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake,
uncovered, 25-30 minutes longer or until tender.
EGGPLANT PEPPER RELISH
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 12
Ingredients:
3 medium sweet red peppers, halved
1 garlic clove, minced
lengthwise
1/4 cup minced fresh parsley
3 medium sweet green peppers, halved
1 tablespoon minced fresh oregano
lengthwise
3/4 teaspoon salt
1 medium eggplant, halved lengthwise
1/4 teaspoon pepper
2 tablespoons olive oil
Directions:
1. Place peppers skin side up on a broiler pan. Broil for 10-15 minutes or until tender and skin
is blistered. Place in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred
skin.
2. Broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a
bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into
strips and eggplant into cubes.
3. In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and
pepper. Toss to coat. Serve at room temperature.
DON’T FORGET TO MARK YOUR CALENDARS FOR OXFEST
2010 ON SATURDAY, OCTOBER 16!!! BRING FRIENDS AND
FAMILY TO THE FARM FROM 10AM-2PM!