Farm Happenings at Regional Food Bank of Northeastern New York
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Farm Happenings for October 8, 2020

Posted on October 2nd, 2020 by Bob Baker

Hello Members - Happy October!   The wagon you see - experiences some heavy duty throughout the season - pulled into the fields by a tractor - it waits patiently while bucket after bucket and bin after bin of vegetables is loaded on its deck until you can only see the edging on the side - and then over to the vegetable washing station and coming full circle back into the fields.  So this time of year we like to lighten the load and dress it up displaying our colorful mums for sale at the Farm.

I am sure this question has entered your minds -  how many more weeks will you be receiving your shares?  The last fruit share will be this Thursday the 8th.  Jim likes to load up the box with a good variety of apples this last share (tis the season!) and usually has a surprise or two that you may not expect!  Please remember the fruit shares do not come with choice - the Orchard selects the best available fruit for your share. The last vegetable share will be delivered on October 15th - we will be able to give you a good full share that week - and that will pretty much clean out the fields - still have some smaller quantities of produce that will be harvested and brought into the Food Bank.  

Our last delivery was originally scheduled for October 22nd - I will send out a survey Monday afternoon under separate email - if you have paid in advance (paid in full) - you may choose to have this last week refunded - or you may choose to donate this last week to the Farm - on the survey you will indicate your choice - we certainly appreciate your support this year - given the COVID circumstances under which we started - and switching over to HARVIE - I would say it has been a very good CSA farm season - and we hope that you will return next year and invite your family - friends - and co-workers to join you!

Thank you to all who have responded over 200 to date - and many thanks to all who have chosen to donate!  Look forward to hearing from the rest of our members - Thank you!

We will be offering a couple of different winter squashes for you to try this week -

 Amber cup squash

This squash looks like a little pumpkin. It's flesh is bright orange with a sweet and dry taste. Peel it, cube it,  roast it, and serve like cubed potatoes. It has a long storage life which keeps it fresh and juicy.

Buttercup squash

 Buttercup is part of a family of Turban squash and turban in shape - green in color.  It's flesh is sweet and creamy in taste.  Squash is much sweeter than other winter types of squash. Buttercup squash can be baked, mashed, steamed, simmered, or stuffed and can replace Sweet Potatoes very easily. 

A couple of members asked about the size of the honey and maple syrup - 

 The honey ( is clover and in 1 lb jar) the maple syrup ( is one pint or 16 oz in a plastic bottle w/handle) both locally produced from Van Dale Farms 

 What to do with the boxes - for many reasons this year - sites are not holding the boxes for us - Options  - if the box does not appear to be in good shape - please just put it in your recycle at home - if it is OK - My suggestion is - you store them at home and when you have a good amount and happen to be heading toward the Food Bank - please drop them off - Monday - Friday - 8 am - 5 pm - Thank You to everyone for continuing to return your boxes each week!

Weekend weather looks good - a bit of cooling on Sunday - both look like good outside days - cleaning the yard - hiking - biking - apple-picking - grilling with family and friends - 

Very best, Bob

Recipe: Buttercup Squash With Garlicky Miso Dip

Here’s what to do:

Cut your beautiful buttercup squash  into quarters, then brush with olive oil and top with as much minced ginger and garlic as you like.  Bake for about 35 minutes at 400F.  While you’re waiting, make the dip, which you’ll want to drink:

1/4 cup rice vinegar

2 tbsp miso paste (any kind will do)

tons of garlic

1 tbsp brown sugar

2 tsp grated ginger

1/4 cup olive oil

2 tsp sesame oil

Of course, add as much salt as you like.  Using a blender, combine all ingredients.

Remove your sweet browned squash from the oven, and Enjoy!

Ambercup Squash Soup

Ambercup squash lasts forever in your kitchen and makes a delightful squash soup! Enjoy!

Number of Servings: 1
 

 

Ingredients

      Ambercup Squash - 2 (or 1 large butternut)

      Onion - 1 medium

      Garlic cloves - 3

      Pacific Natural Foods Organic Low Sodium Vegetable Broth - 2 cups

      Sage & Rosemary - tsp each

      Water for desired consistency

    Spectrum Organic Coconut Oil

 

Tips

Note do not add hot squash to blender for safety reasons. Also so you vary the consistency and salt intake depending on the broth and water you use.

 

Directions

Melt Coconut oil in pan then pour to coat baking dish. Peel, gut and chop squash into chunks. The peels and seeds are great roasted (separately) Add to baking dish. Peel and chop onion in to chunks. Add to baking dish Peel cloves and add to baking dish. Add water and herbs. Fresh is best - I just lay a few twigs of each across the top. Cover dish and bake in 350 oven for about 45 minutes until tender. Let cool and add in batches to blender until smooth and creamy. Re-heat in sauce pan and service with homemade breadcrumbs! Enjoy!

Serving Size: Makes about 8 generous bowls