This week we formally welcome autumn, as the days get shorter. The cooling temperatures, increased soil moisture are making the grass green, while sumac, sassafras, and walnuts start showing colors. It’s a glorious time of year and the vegetables reflect the changing of seasons, within pumpkins and winter squash, apples and pears, gradually replacing those heat loving cucumbers and tomatoes.
On farm, the pace begins to show a bit, as we enjoy the shorter days and lighter work load, and head out for a little camping here and there.
One bit of advice, for those who may be less used to eating winter squash like butternut and pumpkins, they make wonderful Curry! One of our favorite ways to enjoy pumpkin is in a coconut curry, with bell peppers and carrots or daikon radishes. Also remember that winter squash will keep a very long time at room temperature, either on your counter or in your pantry. It’s not uncommon for a butternut with an intact skin to last three or four months, so don’t feel pressured to use them all up at once.
