Farm Happenings at Regional Food Bank of Northeastern New York
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Farm Happenings for October 15, 2020

Posted on October 9th, 2020 by Bob Baker

Good Afternoon Members - Happy Wednesday - another gorgeous fall day - and more on tap tomorrow - for share delivery! 

Chrysanthemums, nicknamed “mums,” are one of fall’s best known flowers. They’re usually the last plant to bloom before frost.  Mums come in a wide range of colors including white, yellow, orange, lavender, purple, red and bicolor. They’re easy-to-grow and can be used in beds, borders and containers. They attract butterflies in the fall and make great cut flowers, lasting up to two weeks in a bouquet.

As I mentioned in last week's email - Tomorrow - Thursday October 15th will be our last share for the 2020 season. Thank you to all who have responded to the survey (307) and thank you for your generosity - who have donated your last share!  For those who have not responded please help us by responding by Friday - Thank you!  (Our last delivery was originally scheduled for October 22nd - I sent out a survey under separate email - if you have paid in advance (paid in full) - you may choose to have this last week refunded - or you may choose to donate this last week to the Farm - on the survey you will indicate your choice)

We are featuring this week a couple of fall's standards - Butternut and Acorn squash!

 What to do with the boxes - for many reasons this year - sites are not holding the boxes for us - Options  - if the box does not appear to be in good shape - please just put it in your recycle at home - if it is OK - My suggestion is - you store them at home and when you have a good amount and happen to be heading toward the Food Bank - please drop them off - Monday - Friday - 8 am - 5 pm - Thank You to everyone for continuing to return your boxes each week!  Once the season ends - you may still drop off your boxes at the Food Bank!

Many, Many thoughts run through my mind as I think about our farm season this year - and most of all - I am very grateful for your support this year!  For many of you - you are working from home - your work places are not open - we have changed delivery locations - many of you have gone the extra mile to pick up at different less convenient sites - so Thank You - for your valued membership this year - that has encouraged us and provided the income necessary for the Farm to operate so that we can fulfill our mission to provide farm fresh vegetables to the Food Bank to feed the hungry in our communities!  Thank You!

We hope you continue to have a very enjoyable fall season!   In the weeks ahead and over the winter - I will continue to keep in touch through emails. 

Very best, Bob

 

Question - Would anyone be interested in a short - term - through November winter share - I am checking with other farms to see what products are available - please send me an email - indicating that you would be interested - and I will be back to you next week with more details - Thank you!

 bobb@regionalfoodbank.net  

The honey ( is clover and in 1 lb jar) the maple syrup ( is one pint or 16 oz in a plastic bottle w/handle) both locally produced from Van Dale Farms 

 

Butternut Squash Pie

Ingredients

  • 1 unbaked and chilled 9-inch pie shell
  • 1 large butternut squash (cooked and pureed, about 1 1/2 cups pureed squash)
  • 1 cup light brown sugar (firmly packed)
  • 3 large eggs
  • 3/4 cup evaporated milk or half-and-half
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
 

Steps to Make It

  1. Cut the butternut squash in half lengthwise; remove stem and scoop out the seeds.

  2. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400 F for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork.

  3. Let the squash cool completely; scoop out the flesh and then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.

  4. Reduce oven temperature to 350 F and position an oven rack in the center of the oven.

  5. In a mixing bowl with an electric mixer, beat the squash with the brown sugar. Add the eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended.

     

  6. Pour the filling into the chilled pie crust and place on the center oven rack.

     

  7. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust, so it won't get too dark.

     

  8. When the filling is set, transfer the pie to a rack to cool.

     

  9. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream.

     

     

    Recipe Variation

    • To reduce carbs and fat, make the filling and divide it among ramekins for individual butternut squash puddings.

     

    Curried Stuffed Acorn Squash

    Ingredients

     
     
    Original recipe yields 4 servings

 

 

Directions

  • Wrap each squash half with plastic wrap.

  • Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.

  • Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.

  • Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.

  • Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.

 

Farm Happenings for October 15, 2020
Regional Food Bank of Northeastern New York
We are ready to begin our winter share season!  For the months of November, December, and January - we will be offering for purchase one share box of vegetables and fruit each month.  Delivery will be the first week of each month.  Typical items in your share will be winter squash, potatoes, onions, garlic, cabbage, carrots, beets and apples.  We will source from our own farm and from local farms.

 The Regional Food Bank, in partnership with the Patroon Land Foundation, manages a sustainable farm that grows large quantities of high-quality vegetables. The Farm supplies the Food Bank and 1,000 participating agencies in 23 counties with diverse, fresh produce. Currently, we have grown over one million pounds of fresh produce to feed the hungry.  Although the majority of the Farm’s production is allocated to the Food Bank, we generate revenue to cover farm expense through our Community Supported Agriculture (CSA) Program and Farm stand.  The CSA program sells vegetable shares to the community and by purchasing a share, you become one of our partners, enjoying farm fresh vegetables and feeding the hungry.

Your access to fresh local farm products has never been greater or more convenient! The Harvie platform provides the technology required to bring the farm to the click of your digital device! 

Simple fresh convenience!
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