2016 FARM SHARE Week #19

Don’t forget to save the date for this Sunday, October 30th, for our garlic planting work day at the farm! We will get started at 9 by peeling lots of garlic bulbs! If you have kiddos and want to bring them, come around 10 am when we will start planting. We should be done by noon so feel free to stop by anytime to give us a hand!

It feels like we should be winding down the season, but every time I go to the farm I am reminded of what we still have growing! We will be harvesting out of the field until Thanksgiving. Expect a larger share next week with some veggies that should last until Thanksgiving so you have some local, farm food on your plate for the holiday.

One last veggie update for the season, we won’t have parsnips this fall. They got very overrun with grass this season and they also didn’t make the cut for water most weeks, so we have very tiny parsnips in the ground right now. I will be curious to see if they have any weight on them in the spring, but for the fall you will need to get your fix of parsnips elsewhere.

Share this week include:

– Butternut squash
– Sweet potatoes
– Carrots
– Brussels sprouts
– Red romaine
– Bok choy
– A tomato – we had a friend take our green tomatoes and ripen them off in the dark in the guest room at her house and she gave us a beautiful batch over the weekend! These tomatoes are from that batch!

One more week to go!

– Erica

Butternut Squash and Chickpea Stew

I think you guys get my vibe about recipes by now, I’d make a lot of substitutions and additions here, but it is a great basic recipe you can alter. In what world are butternut squash and summer squash ready at the same time? 


  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 2 medium zucchini (about 1 pound total), cut into 1½-inch pieces
  • 1 butternut squash (about 1½ pounds), cut into ½-inch pieces
  • 1 15.5-ounce can diced tomatoes
  • 1 15.5-ounce can chickpeas, rinsed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 cup couscous
  • fresh cilantro leaves, for serving


  1. Heat the oil in a large pot over medium heat. Add the onion and ¼ teaspoon salt and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the zucchini and cook, stirring occasionally, until crisp-tender, 3 to 5 minutes. Add the squash, tomatoes, chickpeas, ginger, coriander, and ¼ teaspoon each salt and pepper. Cook, covered, stirring occasionally, until the squash is tender, 15 to 18 minutes.
  2. Meanwhile, cook the couscous according to the package directions.
  3. Serve the couscous topped with the stew and cilantro leaves.

Autumn Carrot and Sweet Potato Soup


  • 4 tablespoons unsalted butter
  • 2 medium yellow onions, chopped
  • 1 tablespoon curry powder, plus a bit more for serving
  • 1 pound carrots, peeled and chopped into 1-inch pieces
  • 1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
  • 8 cups chicken broth, best quality such as Swanson
  • 1-3/4 teaspoons salt
  • 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped
  • 2 tablespoons honey
  • Freshly ground black pepper


  1. In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.
  2. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

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