Hello Farm-ily!
Enjoying this gorgeous fall weather?
We are! It's apple cider and bonfire time at Oak Spring. We had a gathering of farmers here last Wednesday for a tour and a pot luck. What a gorgeous evening for conversation and camaraderie. As the season slows down it's time to reflect back on what we've done well and what we can do better. We are a cohesive group, the organic farmers of Baltimore County. Sharing ideas, brainstorming, pest and disease identification, loaning tools, gifting transplants and selling produce between us are some of the ways we help each other out. I don't feel in competition with other local, organic farmers, I feel connected.
Speaking of what we are doing well and what we can do better....PLEASE take 5 minutes and fill out our survey. We want to know how we're doing! It is totally anonymous so if you have a complaint or grip please put it in the survey. IF you have great things to say you can add your email and not be anonymous! Constructive criticism, no matter how positive or negative is so welcome. It's how we continue to grow.
Please know 'We're Growing For YOU!' Here's the link to the survey. https://docs.google.com/forms/d/1fz5JjWsahryDsVdGHgarY2HBrYVQeC2enS4iuFUFdcc/edit
Lettuce is available this week! There will be head lettuce and some salad mix.
Butternut squash and Sweet potatoes are making their debut this week! Hooray. We will have orange Beauregard, Japanese (purple outside, creamy inside) and All Purple sweet potatoes this fall. This week you will mostly see the traditional orange Beauregard sweet potato.
We have a crop of golden beets this week, they are small and topless but tasty!
We have a lovely gift for you this week-A free yoga class from Aluma yoga. Please look for the business card/ gift card in your bag this week. It is good for a free class (and one card will cover 2 people so bring your partner!) at either the Cockeysville or Mt. Washington studio. Every class I've taken at Aluma yoga has been absolutely wonderful. Check out the schedule, reserve a spot and go get your yoga on! Aluma was voted Baltimore's Best Yoga Studio in 2020!
Friendly reminder: please return your Oak Spring cooler bags.
Cheese share: Garlic & Chive
Fruit share: Jonagold apples from Shaw Orchard. This is a great all purpose apple for pies, applesauce and fresh eating.
Storage tip of the week: Leave your squash on the counter or in the pantry it should last for many weeks until you're ready for it. Keep a look out for pie pumpkins soon. Great for soup, pie, roasted like other winter squash, even cooked down and added to smoothies!
Recipe of the week:
Squash wedges with Gorgonzola butter
Make the Gorgonzola butter:
Step 1
In a medium-sized bowl, pound the garlic and a hefty pinch of salt with the back of a spoon until a paste forms. Add the butter and cheese and mix until well incorporated. Set aside.
Make the squash:
Step 2
Heat a cast-iron skillet over medium-high heat and brush the squash wedges with a little melted butter. Add the squash to the skillet and cook, undisturbed, for a few minutes. Once the squash begins to brown up a bit, turn the wedges and continue to cook, turning them every few minutes, until they are tender, about 25 minutes. Season with a pinch of salt.
Step 3
Spoon a thin layer of the Gorgonzola butter onto a platter and top it with the squash. Sprinkle with the minced parsley, hazelnuts, and freshly ground black pepper.
Recipe found on Epicurious.com from cookbook
