September 30, 2003
Squash!
Here is an update of what is for sale on the porch.
We have lots of winter squash for sale right now -- Buttercup, Acorn, Butternut, Delicata, and Red Kuri squash!
All of it is $ .75/lbs., but if you buy more than 20 lbs., it is all $ .50/lbs.
Mmmmmm . . . squash!
We also have the last of our tomatoes, although I suspect the frost predicted for this week will do them in.
For those of you who do not know, our porch, and the rest of our farm, is located at 168 Peacham Groton Rd. in South Peacham. We are about 8 miles south of the Danville Green on the Peacham Road, or 3/4 of a mile west of West Barnet village. From the intersection with the old Bayley Hazen store in South Peacham (the store that is presently closed), head south. We are about 300-400 yards on the right. Or give us a call at 592-3349.
Posted by peter at September 30, 2003 10:17 AMCan I get the recipe for ginger squash? Mmmmmmm, well worth the drive!!!
Posted by: Lori at September 30, 2003 11:04 AMMan, you guys are fierce competition for the Oakland Farmer's Market! We just paid $2/lb. for some butternut squash (stuffed it into roasted poblano chiles with some jack cheese - yum!) and you're selling for $0.75?!? We're thinking it's worth a flight out to stock up on quality produce. (Not to mention the social benefits!) You better consider a little artificial inflation or you'll have trouble knocking on that barn door!!!
XXOO T&A
Peter & Mary Ellen,
Today I made a Butternut squash cake for Bob's mothers 85th birthday party with some butternut squash from your garden and Bob's garden. (When Mike was down last weekend he gave me one of your butternut squash) It was the best! I used cream cheese frosting and it was quite tasty. Dawn was home a couple of weekends ago so she and I made some Butternut Squash bread from scratch. It was quite tasty.
Posted by: Mar at October 12, 2003 08:51 PMFinally getting around to posting this. Here is the Ginger Squash recipe - I can't take credit, it's from the Laurels Kitchen cookbook:
3 cups hot, cooked, mashed squash
1 1/2 teaspoons butter
pinch salt
2 tablespoons finely minced fresh ginger
juice of 1 lemon
2 tablespoons honey
Mix all the ingredients together, adjusting the lemon and honey amounts, depending on how sweet the squash is.
The same cookbook also has a recipe called "Butternut Tostada" that is awesome.
Posted by: Tracy at October 23, 2003 10:57 AM