9/18/2023 0 Comments Nyt cooking acorn squash![]() ![]() You can update your preferences or unsubscribe from this list.Place racks in upper and lower thirds of oven and preheat to 350°. Want to change how you receive these emails? ![]() We always welcome your feedback - and our farm crew loves to hear from you, too! Email is best, but if you would like to leave us a message on the phone we will return your call at our earliest convenience Creek Farm on InstagramĬopyright © 2020 Fox Creek Farm CSA, All rights reserved. Serve hot or warm.Īnd a field of winter squash, waiting for harvest! Uncover, and return to the oven for another 5-10 minutes, until the topping has lightly browned. The flesh should be easy to penetrate with the tip of a knife. Bake large squash for about 45 minutes but check smaller squash after 30 minutes. Place the stuffed acorn squash halves on the prepared baking sheet and cover tightly with foil. Mix the breadcrumbs with the grated cheese and some olive oil, and sprinkle over the filling. Season the inside of the squash with salt and pepper, and brush with olive oil. ![]() Oil a baking sheet that will hold the halved squash. Simmer for about 10 minutes, until thick and fragrant. Add tomato and tomato paste, and cook until the tomatoes have cooked down slightly, then add the honey (or maple syrup), vinegar, salt, and pepper. While the squash is in the oven heat 1 tablespoon of olive oil over medium heat in a large skillet, add the onion until it begins to soften. Place the squash on a baking sheet and bake for 15-20 minutes, so it will be easier to cut in half. We think it is delicious! And did you know that if you pre-bake the acorn squash for 15 minutes, it’s much easier to cut in half?ġ Tablespoon extra virgin olive oil (and some extra for basting)ġ/8 teaspoon cayenne pepper (to taste, or substitute black pepper)ġ cup cooked pinto, black, or red beans (or use canned beans, drained and rinsed) It stays with the theme of somewhat (but hopefully not overly) involved recipes that we have been featuring this season. This vegetarian recipe, adapted from NYT Cooking, brings together a lot of the produce we are harvesting right now. We are rotating tomatoes, peppers, and the first harvests of our fall broccoli planting.Ĭrisp early Fall morning at Fox Creek Farm Also, we will be harvesting fall beets with tops (remember, you can eat the tops, too – they compare pretty close to Swiss chard!). Richard and Barryton working on the pre-frost pepper and tomato harvest last Fridayįor this week’s delivery, expect Acorn winter squash, potatoes, onions, garlic, cabbage (full share only), and lettuce or spinach. And while the weather services might call for ‘The end of the outdoor growing season’ soon, we are well situated to continue our harvests and deliveries to the end of October, as planned. And all the other crops that are out in the field can stand a little frost, no problem. Dusk to dawn – and draining the irrigation system in the dark.Īnd so, we saved the tomatoes and peppers, thanks to some accurate weather forecasts. Friday morning, we were out harvesting frost sensitive crops – lots and lots of peppers and tomatoes (red, ‘turning’, and green). We played a little game of ‘chicken’ with the weather forecast, but Thursday night we capitulated … NOAA and Weather Underground both predicting three nights in a row with freezing temperatures. ![]() Should we start irrigating, or wait for the rain? Is there another spell of hot and humid weather coming, moving us to harvesting much earlier in the day? Or for late last week, are they just trying to make us nervous, or is it indeed going to freeze already? You might think that a vegetable farmer’s favorite tool would be a harvest knife, or a decked-out cultivator tractor … all nice, but nowadays a smartphone might come in as a close third or fourth. ![]()
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