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Weekly Farm Newsletter

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Week of November 13th

This week's projected CSA menu:

Sweet Potatoes
Baby Kale
Butterkin Squash
Brussel Sprouts
Green Cabbage
Tuscan Kale
Radishes (Full Share)

It got very cold, very fast! We are now working to winterize the farm for the off-season. All outdoor waterlines have been drained and shut off to protect our irrigation pipes from freezing and breaking. The transplant greenhouses are all closed and cleaned out, ready to receive the first seedlings by mid-January. As the workload decreases, so does our need for employees. Seasonal work can be exciting and stressful as we all look forward to a hibernation break from the intensity of the harvest season. Still, it weighs in on the farm's heart that we are unable to provide year-long work/income for our crew. Some people will seek other jobs during the winter, which makes it very hard for farms (or any seasonal profession) to retain the same workers year after year. Luckily, our pack house crew has remained strong in recent years with the same core group of about 10 young locals who handle everything that comes in from the fields and 'make the veggies go round.' Less training and more experience has put our farm operation at an advantage to continue to flourish and grow with aspiring minds and dedication to match. Words cannot express the gratitude my family has for our dedicated employees who brave the summer and winters with us! Same goes to our beloved CSA members who have continued to support us year after year, through different fails and triumphs as a farm. It is an honor to be a grower in such a strong-linked local food chain.

Why don't we grow pie pumpkins? Because we have found an even better tasting variety that doesn't take as much acreage to grow and isn't susceptible to as many diseases: the butterkin squash. Butterkins are a cross between a butternut squash and a pumpkin. Their flesh is dark orange, smooth, and creamy. Perfect for using in any recipe that calls for pumpkin. The easiest way to prepare is to cut vertically at the stem. Remove seeds and pulp and cook both halves face-down on a baking sheet for 1 hour at 350 degrees. Even the smallest butterkin should have around 2 cups of cooked/mashed pumpkin inside. You can always freeze any leftover puree

Khaya's Korner
Hi everyone. Khaya here. I think fall is the best season for desserts. Apple pie, pumpkin pie, pumpkin sheet cake, cobbler, you name it...yum. My stomach is rumbling just thinking about it. With some good vanilla ice cream, whipped cream, or delicious cream cheese icing, any dessert is PERFECT! But I haven't told you my favorite part.... Pumpkin rolls. I know, sounds kind of weird, right? But they are one of my all-time favorite desserts. You roll pumpkin or butternut squash up with cream cheese frosting. It's the best!
Ciao, Khaya Brownback

Mississippi Sweet Potato Pie
3 C mashed sweet potatoes
1 1/4 cups brown sugar
¼ C melted butter
4 eggs
1 teaspoon vanilla extract and/or 1 to 2 tablespoons bourbon
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 C cup milk or ¾ C plain yogurt + ¾ C milk
2 (9 inch) pie crusts – your favorite recipe
Preheat the oven to 350 degrees F.
For the filling, using an electric hand mixer, combine the potatoes, the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature
Maple Whipped Topping:
1 cup heavy whipping cream
1/4 confectioners' sugar
2 tablespoons maple syrup
In a medium bowl, beat together on highest speed-- whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form. Helps to freeze empty mixer bowl and mixer whisk before whipping

Pumpkin Sheet Cake
Blend together: 2 C of cooked butterkin or butternut squash
1 C oil (or 1 / 2 C canola & 1 / 4 C coconut oil & 1 / 4 C applesauce)
1-1 / 2 C Sugar
4 Eggs
Add and blend:
2 C flour
1 t baking soda
2 t baking powder
2 t cinnamon
1 / 2 t salt
1 C chopped walnuts (optional)
Butter a cookie sheet and spread batter evenly. Bake at 350 degrees for about 20-25 minutes or until done (toothpick inserted comes out clean) Cool the cake and then frost
Cream Cheese Frosting:
Blend together and whip with mixer till fluffy:
1 / 2 stick butter ( 4 T )
8oz pkg cream cheese
1 and 1 / 2 C 10x sugar
1 / 8 to 1 / 4 C milk
2 T yogurt or 1 T milk
Optional -- top frosting with about 1 C chopped walnuts

Grandma Bevy's Broccoli-Walnut Bake Thanksgiving tradition made by Terra's Mother, Beverley
3-4 cups of trimmed stalks and broccoli florets--steam till bright green
2 C milk
1 C chicken stock-—may substitute vegetable stock
1/2 C flour
1/2 C butter
2/3 C water
8 oz stuffing mix or salad croutons, or 2 C bread cubes w/ parsley, sage, thyme, salt, pepper.
6 T butter
1 C walnuts chopped
Place steamed broccoli at bottom of buttered 9x13 glass dish. Sprinkle with walnuts. Make a cream sauce with stock, milk, butter, flour. Pour over broccoli. Heat water, add 6 T butter and your bread (Either packaged or homemade.) Top with the moistened cubes, Bake at 350 for 40 minutes.


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