The garden is fading, Dear Benders. I don’t hear or feel anything growing when I sit in the fall sunshine in the garden path. There is a stillness, and the harvest is now coming in mere spatterings of things, here and there. The cucumbers have faded, and this may be the last of the tomatoes, as impending rain and cold fills this week’s forecast. You will notice that your baskets are on the downswing, as far as volume goes. Enjoy the last of the warm season crops this week!
- carrots – (don’t you just want to warm up the house by drizzling these with olive oil and honey, a hit of sage, then roasting them at 400 degrees in the oven? Puree leftovers into soup…)
- ground cherries (The old-fashioned sweet-treats, related to tomatillos and tomatoes, taste a bit like a sweet tomato/cherry/pineapple. They store well on your counter for a quick healthy sweet snack (perfect for brown bag lunches). They are also wonderful added to salads, fruit salad, muffins, pies/crisps, salsa, or poached and put on top of yogurt or ice cream.)
- kale, Russian Curly OR Dinosaur/Lancinato
- onions, Red Cabernet
- peppers, sweet
- peppers, hot
- baby summer squash, yellow
- tomatoes, heirloom mix
- watermelon, Sugar Baby
- winter squash: mix of acorn, buttercup, delicata, and spaghetti
- sage & a couple of Echo Bend apples for stuffing and baking the winter squash
Coming Soon!!!!! : Brussel Sprouts; Cabbage; Eggplant.
I would again like to invite you to send me recipes which you have enjoyed using Echo Bend produce so that I might compile them into a season-ending newsletter.
Stuffed Baked Winter Squash with Apples and Sage:
1/2 cup chopped onion
2 cloves of garlic, minced
1 tablespoon extra virgin olive oil or sunflower oil
2 cups cooked rice, barley or quinoa (OPTIONAL)
2/3 cup dried cranberries, soaked in hot water and drained
2/3 cup chopped sweet potato or carrot, steamed until just tender
1/2 cup grated peeled apple
1/2 cup walnut pieces
2 tablespoons chopped parsley
1 teaspoon dried sage or 1 T chopped fresh
Sea salt, to taste
Ground pepper, to taste
3 acorn squash
1 cup vegetable stock
2 tablespoons extra virgin olive oil
In a small pan, sauté onion and garlic in oil over medium heat until soft but not browned. Place in a large bowl and add rice, cranberries, sweet potato, apple, walnuts, parsley, and sage. Season with salt and pepper and set aside.
Preheat oven to 375°F. Slice acorn squashes in half, and scrape out seeds and strings. Place face down in large casserole or roasting pan and fill with 1/2 inch of vegetable stock, and bake for 15 to 20 minutes. Remove, reserve any remaining stock, and place face side up in pan. Fill each cavity with about 1/2 to 2/3 cup stuffing. Drizzle with olive oil and any remaining stock, and cover tightly with foil. Bake until squashes are cooked and slightly soft to the touch, about 30 minutes. Remove the foil for the last 5 minutes of baking.
Cook’s Tip: To play up the savory sweet, drizzle with a bit of maple syrup and top with crumbled bacon and/or blue cheese.