New Addition

The only photos this week are of Gemini and our new addition to the farm life - Knox. We have been thinking for quite a while that we would like to have another dog (especially one a little smaller than Gemini). And now that the season is winding down we feel that we can put some time into training another dog. And he does need some training. He knows how to sit and that's about it. We will have to teach him how to not run through the vegetables beds - especially the tender greens! And apparently wherever he lived previously he was allowed to get up on the furniture. But we'll have to put an end to that since now he's a farm dog and will often be quite dirty we're sure. We got him from the Tompkins County SPCA on our very first trip out looking for a dog to adopt! We brought Gemini along and they played very well with each other at the shelter and they're getting along great here at home. And it seems already that Knox may be able show Gemini a thing or two about how to decrease the rodent pest population out in the vegetable fields.

Reminder:
October 9 Pierogi making day 10 am
Bring a filling traditional or funky! No Polish heritage necessary!

October 16 Annual Garlic Planting CSA event 2 pm
Dress for the weather and come help break bulbs, plant cloves and lay hay mulch. It will be a real community event!


New vegetables available this week:
Winter squash
Broccoli
Cabbage
Celeriac
Potatoes again
Lettuce again

Basic Baked (Winter) Squash
1 winter Squash, halved
2 pats of butter
2 teaspoons of honey or maple syrup
Salt & pepper

Preheat oven to 375 degrees
Scoop the seeds out of each half with a spoon
Add 1 pat of butter, 1 teaspoon of honey or maple syrup, and salt and pepper to the hollow scoop of each half. Place upright on a greased cookie sheet and roast for 20 to 30 minutes or until tender when flesh is poked with a fork.
Enjoy just like this as a delicious, quick and easy side dish that is great anytime of the year. Or, leave out the butter and honey/syrup and use the baked squash as a great base for soups, put chunks of cooked squash into baked goods to add great nutrients and a little natural sweetness and nice texture to a quick bread, yeast bread, or pancakes.
This recipe from Muddy Fingers Farm