|Mma Tutsie, ditches the broom and goes for a Halloween Ride|
What's in the box?Onions, Potatoes, Butternut Squash, Invernale Cortona Melon, Rugoso di Cosenza Melon, and a few casaba melons, Peppers - Bells, Anaheims, and Anchos, and NZ Spinach, Beets, Assorted dumplings and delicata Squash, and tomatoes
This week's special gift: Corn Soup Mix, Salsa or Jam & Baked Goods - Pumpkin Bars or Oatmeal Raisin Bread.
Corn ChowderThe contents of this bag were all grown on the farm. To use it. The night before you plant to eat it, bring 6 cups of vege or chicken broth to a boil. Pour it over the contents and let it sit overnight. The next day bring it to a 20 minute simmer and serve. It's quite good with fresh chard, chunks of cooked chicken or? For long term storage, put it in a jar. This is the first of many soup mixes that have been rolling around my brain. Leo gave it 3 stars.
Invernale Cortona Melon
Cortona is a place in Italy. My friend Cortona is really named Emanuele. His family have farmed and garden as far back, well as far back as his family goes. Every year he sends me something from his family's garden or something that is grown locally. I think these melons are pretty darn good. They rated 10.2 on the brix scale for sweetness, that's pretty darn good in my opinion. This is one of the melons we've selected to grow again in future years. Still waiting to hear of any of your favorites.
Onions and PotatoesThese are the onions and potatoes that will not be replanted at the farm. These are not for storage, they've been scrubbed within an inch of their life, so please eat them soon. No matter how careful I am, some onions always get bruised, so please make something with onions this week. These won't keep long.
Butternut Mac & Cheese
|Squash in the Glass Museum of Murano|
1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or l canned chicken stock,
1 1/2 cups milk
t. of freshly grated nutmeg
1 chopped ancho chili
1 chopped onion
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces heddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil, cooking spray
1/2 cup ricotta cheese
Saute onion and ancho (or anaheim pepper).
Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, and Onion, chili, salt, and season with black pepper. Stir to combine.
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
|Wishing you all clear sailing|
On the farmWe are trying to wrap of this season, there are still millions of seeds to deal with. I haven't seen the kitchen table in months. Beginning tomorrow we will start shelling the corn for early spring cornmeal. At last, I will have a clean house. Have a great season, see you in 2013. Anyone who wants to request a vege for next season, now's the time to do it, before seeds get ordered!
Happy Halloween! Thanks for a great season.