Farm Happenings at Regional Food Bank of Northeastern New York
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Farm Happenings for September 22, 2022

Posted on September 16th, 2022 by Bob Baker

Hello Members - Happy Friday - We've had a touch of fall for a couple of days - sunny warm days and cool nights - heard the Adirondacks were at 10% color change - we are not raking leaves yet - glad to hold on to summer as long as we can!

A picture of better weather days - could not allocate the precious water to gourds and non-essentials for our shares!

September 22/23  will be our last vegetable share delivery for the Summer Season!  We hope you have enjoyed your vegetables - the year became very difficult with the drought - and thank you for your continued support throughout the season.  We experienced a decrease in the variety of vegetables this year and hope with good weather next year to return to a wider variety for you.

September 22/23 will also be our last fruit share delivery and you may expect in your share: Macintosh and Cortland Apples - Concord Grapes and Siekel Pears.  We've heard good comments all year about the fruit shares and hope you will enjoy this one too!

Most of our members pay on a weekly basis - for those who have paid in full for the season - I will be back in touch to provide refund information.

We hope to offer a winter share for November December and January - one a month - probably the second week of each month -approximate cost $55 for approximately 20 pounds of vegetables and fruit - such items as winter squash, potatoes, onions, garlic, apples, beets carrots, and I am still looking into what else may be available - if you are interested please let me know by email to - bobb@regionalfoodbank.net  Thank you

Honeynut Squash is featured this week  - 2-3 inches wide and 4 - 5 inches in length - smaller cousin of the butternut

The Honeynut squash is much more flavorful than its larger cousin. It’s often described as sweet and nutty

The best way to prepare a Honeynut squash is to roast it. Cut the squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet and drizzle with a little olive oil. Season with a pinch of salt and pepper and roast in the oven at 400ºF for 20 minutes.

The Honeynut squash’s skin is thin like that of a delicata squash and is completely edible. This veggie can also be used as a substitute for butternut squash in most recipes,

Roasted Honeynut Squash

 
This 4-ingredient side dish is simple to prepare, plus it’s healthy too. Roasted Honeynut Squash makes a great dish for Thanksgiving starring seasonal produce and sweet caramelized flavor. It’s a wonderful recipe to try if you enjoy eating butternut squash.
 

 Servings: 4 servings

 Calories: 138kcal

 Author: Lauren Harris

Ingredients

  • 2 honeynut squash (peeled and cut into 1/2-inch cubes)
  • 1 tablespoon extra virgin olive oil
  • salt (to taste)
  • pepper (to taste)
 Instructions
  • Preheat oven to 475°F.
  • Spread the honeynut squash onto a baking sheet and drizzle with olive oil. Toss to coat.
    2 honeynut squash,1 tablespoon extra virgin olive oil
  • Season with salt and pepper.
    salt,pepper
  • Roast for 15-20 minutes, tossing halfway, or until fork-tender and starting to brown and caramelize.

Notes

Tips and Techniques

  • Fresh herbs taste great with honeynut squash. Try thyme leaves or sage to compliment this recipe.

STUFFED HONEYNUT SQUASH

INGREDIENTS

  • 1 large (or 2 smaller) honeynut squash, halved and seeded
  • 1/2 pound ground elk (or meat of choice such as beef, bison, venison, turkey, chicken, etc.)
  • 1 tablespoon extra virgin olive oil
  • 1/2 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1/2 large sweet/tart apple, chopped
  • 2 tablespoons minced fresh rosemary
  • salt and pepper to taste
  • 2 tablespoons chopped pecans
 

INSTRUCTIONS

  1. Preheat oven to 400°F and spray a heavy duty baking sheet with cooking spray.
  2. Place the halved and seeded honeynut squash flesh side down on the baking sheet. Roast for about 25 minutes until flesh is fork tender and skin has started to turn golden brown around the edges.
  3. While honeynut squash roasts, prepare the filling by placing a large skillet over medium-high heat.
  4. Add the ground meat and cook until browned, breaking into small pieces with a spatula as it cooks.
  5. Drain any excess water from the meat (this will depend which kind of meat is used) if necessary and return the skillet with the meat to the stove. Reduce heat to medium.
  6. Add the olive oil, onion, celery and garlic to the skillet. Stir to combine and cook for about 5 minutes until onions and celery start to soften.
  7. Add the chopped apples and rosemary and cook an additional 3-4 minutes. Season to taste with salt and pepper.
  8. When squash is roasted, remove from the oven and let sit until cool enough to handle.
  9. Scoop some of the flesh out of the squash and place in a large bowl, leaving enough squash intact around the perimeter to maintain the shape.
  10. Add the ground meat mixture to the bowl with the scooped honeynut squash and mix until well combined. Season to taste with salt and pepper.
  11. Spoon the filling back into the squash halves. Top with the chopped pecans and place back into the oven for another 5 minutes until warmed through.
  12. Garnish with any leftover chopped rosemary and serve warm.

 

Thank you for returning your boxes - Please keep them coming!!!

  We are still very much in need of volunteers to help us at the Farm - we experience significantly low numbers of volunteers in the Summer  - if you are considering volunteering at the Farm - you may visit our website www.regionalfoodbank.net  and choose Volutneer at the Farm or contact one of our farmers - Brandon to learn more details about the opportunities available - brandonm@regionalfoodbank.net  Thank you!

Your support of the CSA and Farm is greatly appreciated - as you partner with us to feed those in need - Thank you

 Saturday again looks like the better day - please enjoy your weekend especially your time with family and friends!

Thank you again for an amazing CSA Season!!!

Very Best, Bob