Good day to everyone! Hope all is well, and that this weekend brings together the joys of family and community. In your baskets this week we will have tomatoes, potatoes, watermelons, peppers, purple hull beans, blue lake beans, sweet basil, okra, zinnias, and small tennessee pumpkins.
This week we have been preparing and cleaning our garden beds for the fall. We started by removing seriously infected squash plants and cucumber plants from the fields, and burning them in small brush piles. Some of our corn will be removed for use as decoration bundles, the rest of the corn will lay in the field and be tilled in. The only plastic we used was in the watermelon patch, which will need to be removed. As the plants die off, we will turn most of them under the soil in order to bring some more organic matter back into the soil, eventually we will over winter the gardens in a variety of cover crops to replenish what nutrients were taken out over the growing season.
With one of the smoldering burn piles I, dug out a basin of coals and stuck in one pumpkin and one squash. Once covered with coals, about two inches thick, I resumed my tasks in the garden. Returning about two hours later, I dug up my squash and pumpkin to find a hot and softened delightful treat. I opened them up, scrapped out the middles, saved the seeds on a piece of newspaper, cut them in two, and began to consume their warm and savory innards. I admit I am one for testing the raw and un-manipulated flavor of foods, in so doing, It occurred to me that some of our shareholders would like to know an easy way to make good use out of the food we provide. One recipe that comes to mind is one of many variables, personal preferences and ease of savory or sweet. Preheat the oven to about 375. Lightly oil a cookie sheet and the squash or pumpkin whole or cut in half. If you decide to cut it in half, remove the innards, save the seeds, and add your favorite vegetables, spices or herbs such as, rosemary, thyme, oregano, garlic, squash, carrot, onion, or even pepper, to fill the void. Place the squash or pumpkin upside down flat, and set the timer for about 45 min. When it is ready, the outside flesh should be soft and easily indented with the touch of a spoon or fork. Remove from oven and let cool for about 10 to 15 minutes. For a sweet treat, repeat the process and instead of adding vegetables, lightly add butter and brown sugar to the mix, either stirring it up, or eating it sliced. I realize these are slightly rough recipes, if you have access to the internet or any good old cook book, you can find many alternate, fun ideas for the oven baked pumpkin and squash.
Remember, that Week 6 CSA pick up will be on Wednesday September 6 from 4 to 7pm at Our Lady of the Lake Church in Hendersonville. The address is 1729 Stop 30 Road
Hendersonville, TN 37075. Call or e-mail me for any questions, comments, or concerns about this date and anything else involving the CSA. I wish everyone well this weekend. Safe travels and safe returns…peace and blessings