Hi all, Alli here again. As I’m sure you’ve noticed, Alison and I try to always alternate writing the blog posts. However, a friend of hers from Texas is visiting us, so you’re stuck with me again this week!
I have to tell you…..Four Winds Farm is one fabulous place! It’s located in a really wonderful spot. Not only does it have an amazing view of the Shawangunks, but we keep missing out on the frosts happening in the area. So even though our hands are freezing cold and wet during early morning harvests at this time of year, there are still a few sensitive crops living on for at least a little while longer for you to enjoy! There are some other crops in the ground right now, however, that are patiently waiting for the frost to come along and sweeten them up. Certain greens, parsnips, and rutabagas, among a few other things, can withstand frosts and actually benefit taste-wise from them. That means that while we might be in the full swing of fall with the season winding down, you’ll have to wait just a bit longer to see the full variety of fall foods!
Of course, many delicious things are on the menu for this week. Here’s some of what I think will be in your shares:
…and likely some other things, as usual!
The two things I’m soooo excited for you to eat this week are the buttercup squash and the watermelon radishes. Buttercup squash is a funny looking winter squash on the outside, but it is a gorgeous, deep orange on the inside. It’s the sort of sweet squash that just begs you to roast it or turn it into a thick, creamy soup. And as I mentioned last week, don’t forget to save and cook the seeds! Buttercups have big fat seeds perfect for snacking on.
And watermelon radishes, ah! Talk about a gorgeous food. Kind of boring looking from the outside, with whitish/greenish skin, they are a vibrant pink inside. These are amazing sliced up on a piece of buttered toast and sprinkled with salt. Or if radishes aren’t quite your thing, try pickling them! They would look lovely sliced up in a jar and could even make a great gift for the pickled radish lover in your life.
Personally, though, I think I might try some variation of this recipe:
And for those of you who happen to be bakers and want to try something different with your squash, this looks delicious:
And just a note about your radishes and carrots: these will store really well, for quite a long time, if you keep them in a ziploc bag in your fridge. Alison and I have been collecting the weirdest and smallest carrots throughout the whole season, and we still have some from months ago in the fridge that are great. I know you’ve been getting some funny looking and small carrots, too, so save them up and then make a big pot of carrot-ginger soup!