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Acorn Squash---Table Star. From the Windsor
field. The main field isn't quite nutrient enough to grow
good winter squash. Next year will be a different story thanks
to Wayne's compost pile. Have you noticed all the carved pumpkins
nestled on the pile up by the farmstand? Looks really nice,
especially when the pile is steaming. Wayne put a hot water
tank in the pile that puts out good, really hot water. We
can wash dishes, hands, and dirty carrots. That water is so
hot we have to cut it with cold. Anyway, back to the squash.
The usual: cut in half, put a bit of oil on the cut part,
bake cut side down for about 45 minutes or until tender like
a baked potato. A bit of butter is all you need. Watch out
for the animals; they love 'em.
Corn---Yes, corn in November. Since it's
so late the worms have mostly gone to sleep. There's just
a bit of damage at the tip. The last planting, called Indian
Summer, was FULL of worms which was too bad because it was
as delicious as it was beautiful…you just had to get
around all the worms and most people weren't willing to do
that. Be that as it may, this stuff is pretty good and it
is probably the last for the year, so eat it all up!
Green Tomatoes---Go rent the movie and make
some fried green tomatoes. There's a wee recipe below. I think
you should make sandwiches with the green tomatoes and roasted
chiles. See more below.
Lettuce----For salad. Add some sliced or
grated carrots to make it colorful! Try a new salad dressing
just for the heck of it.
Potatoes ---Yellow. Good for everything!
Make extra mashed potatoes and use leftovers for fried potatoes,
eggs, and chiles. I just make little potato patties and sauté
until crisp on both sides, then add an egg and some leftover
roasted chile. It's a divine breakfast.
Carrots---We have lots of carrots. Make the
carrot soup if you haven't done so. Try a carrot salad: Just
shred carrots, add a bit of Balsamic or other vinegar, a bit
of honey and that's it! Add some to the lettuce salad and
snack on the rest.
Chiles ---For roasting. Roast either on bbq,
in oven or under broiler. When nice and puckery, cool and
peel. Then you are ready to use for sandwiches, as a filling
for quesadillas, mixed potatoes and cheese.
Try a green tomato and chile sandwich: Make the tomatoes,
grill the chiles, toast some bread. Layer a bit of cheese
on the toast, add sautéed green tomato and top that
with chile. Doesn’t that sound good?
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