Frost on the farm!

We greeted Labor day with a frosty morning. We have used many season extension techniques on the farm, but we cannot cover the entire farm! The frost got most of our beans, winter squash, cucumbers, summer squash.

Frosted cucurbits...

We are turning our sites towards fall. All of our fall crops are planted and your food shares should go for another month, as long as the weather holds.

The fall crops are starting to come on and you should have lettuce and greens again next week.

Here are some recipes to use your goodies this week.

One of our favorite recipes for cooler nights is roasted root vegetables:
Pre-heat oven to 375 degrees. Cut potatoes, carrots, beets, onions (or leeks) into 1/2 to 1" pieces and peel garlic cloves. Put them in an iron skillet or baking dish. Toss with olive oil and fresh thyme and/ or rosemary.
Place in the oven and cook for 45-50  minutes, or until tender and crispy on the outside.

If you haven't cooked winter squash before--this is the perfect time for it. It sweetens up after the first frosts. Cut it in half, scoop out the seeds, place several pats of butter in the cavity and sprinkle with brown sugar or maple syrup. Bake at 350-375 for 45 minutes to 1 hour. Or until soft.