The Great Pumpkins are here Charlie Brown!!!!!!!!

Along with Hayrides, Apple Cider and Cooler weather..........


Which make for Great fun at SIW........Don't forget to make a reservation for your hayride out to the fields to pick pumpkins with the family.  Great weekend fun for all!

CSA Members and non-members alike,

We will be offering hay rides through October. Every weekend day at 3:00. You can pick some pumpkins or just enjoy the ride. 

We will need at least 10 people to sign up to have a ride.

If you want to book the whole wagon, that is fine too. We can work out a price depending on how many you plan to bring.

This month we are featuring many recipes to go along with your winter squashes.  Please stop by the stand and pick up a copy.

Secretary Collin O'Mara  &  Secretary Ed Kee  will join us to welcome our honored guest  Fred Kirschenmann, Ph.D.  and continue the collective dialogue of sustainable solutions towards social, environmental, economic, & agricultural needs of our communities As  author Michael Pollan stated, 'Fred is one of the wisest, sanest, most practical, and most trusted voices in the movement to reform the American Food System”. presented by Historic Penn Farm      DATE: Friday, October 19, 2012   TIME: 6:30 PM to 9:00 PM   LOCATION: Oberod Conference Center 400 Burnt Mill Road Greenville, DE 19807 $35   RSVP by October 11, 2012 REGISTRATION AND MORE INFORMATION HERE     Fred Kirschenmann is an internationally renowned, celebrated agricultural leader -- president of Stone Barns Center for Food & Agriculture and Distinguished Fellow of Leopold Center for Sustainable Agriculture, author of 'Cultivating an Ecological Conscience'. He has inspired sustainable food/community advocates, researchers & policy makers for decades with his writings and leadership.  Dr. Kirschenmann's correspondence & conversations have assisted in the  efforts towards the regeneration of Historic Penn Farm - 'Cultivating Awareness ~ Connecting Communities ~ A Farm for Our Times". He will be our Speaker at the 1st Annual 'Common Ground' Forum  - Oct. 20th (details at link below). Harry's Savoy Grill Chef David Leo Banks & Culinary Team, comprising professional Chefs & selected area Culinary Arts high school Students, will prepare hors d'oeuvres from Harvest Market's natural foods in support of Historic Penn Farm's 'Common Ground' Sustainability Weekend - a fund/awareness raising event.  Details of other weekend events:   Historic Penn Farm Common Ground Forum Weekend Hope you can join us! Historic Penn Farm  807 Frenchtown Road New Castle, Delaware 19720 (302) 655-7275

CSA for the Week of October 8th:
1 bulb of Garlic
2 HG Tomatoes
1 Winter Squash (Acorn, Butternut or Carnival)
1 Green Pepper
2 1/2 lbs. of Sweet Poatoes
1 Jack-O-Lantern pumpkin (medium sized)


Special Thanks to Pat McMahon for his recipe for:

Delicata Squash & White Sweet Potato in Green Curry & Coconut Milk

This recipe is usually made with Massaman Curry Paste and is Thai Muslim in origin. We always have many cans of Thai Curry Paste in our pantry and just happened to have a Green one open. Try it with any of the varieties; Green, Yellow, Red, Panang,

Massaman or my personal favorite Jungle. Just a note, Massaman Paste is the only store bought variety that is vegetarian.

Ingredients:

1 White Sweet Potato, about 1.75 pounds

1 Delicata Squash, about 1.25 pounds

1 Tablespoon Grape Seed Oil

3 Tablespoons Green Curry Paste

1 Can Lite Coconut Milk

1/2 Cup Water

Methodology:

For the sweet potato-

Roast in a 350 degree oven for 35 minutes until cooked through. Remove to cool and peel and cut into 1 inch cubes.

For the squash and curry-

Wash the squash, cut off the ends, cut into quarters and remove the seeds and pulp. Cut into 1/2 inch pieces.

Lightly fry the curry paste in the oil. Add the coconut milk and water  and bring to a simmer stirring well. Add the squash, cover and simmer until tender, about 8 minutes. Add the sweet potato chunks and simmer until heated. Serve immediately.