Time for the Great Pumpkin Carve!

Don't forget to stop by "The Great Pumpkin Carve," sponsored by Chadds Ford Historial Society.  None other than HG's own Great Pumpkins will be featured again this year.  I'll bet even Linus has not seen the likes of these great wonders.
            Thursday, Friday and Saturday - October 25th through October 27th,   5:00 - 9:00 p.m.
Join them on Thursday as more than 60 local artists carve hugh pumpkins!  Pumpkins will be lit and displayed on Friday and Saturday.  All three nights, enjoy live music,hayrides and a chance to win a raffle item.
for more information please visit  www.chaddsfordhistory.org
              
20% OFF

CASE PRICE

                   of

 TOMATO SAUCE, KETCHUP,

 AND BUTTERS

Receive 20% off all cases of our own sauces and butters.  Great for a quick meal without having to slave over the stove for hours making sauce.  Butters may be used for a variety of things...........even to

make Pumpkin Butter Ice Cream.........mmmmmmm....what a treat!  

Our September winner of 

"Dinner for Two,"

Kevin Fahey

at

"Brandywine Prime"

CSA for the Week of October 23rd:
2 Ears of Corn
1 Bulb of Garlic
2 Bunches of Popping Corn
1 Jar of Tomato Sauce
1 Winter  Squash
2 HG Tomatoes
1 Heirloom Tomato



Thanks to Chef Pat McMahon for this week's recipe:

Spaghetti Squash with Tomatoes, Dill & Sour Cream

We get more and more requests for gluten free dishes. Spaghetti squash is a great substitute for noodles. Let your Fall imagination go crazy!  This recipe makes about 6 side servings.

Ingredients:

1 Spaghetti Squash, about 2 pounds

1 SIW #1 Tomato, about 10 ounces

1 Tablespoon Grape Seed Oil

1 Small SIW Candy Onion, Minced

2 Medium sized Garlic Cloves, Minced

1/2 Cup Vegetable Broth

3 Tablespoons Chopped Dill

1/2 Cup plus 2 Tablespoons Sour Cream, room temperature

Kosher Salt

Pepper mill filled with Telicherry Black Peppercorns

Methodology:

For the squash-

Pierce the Spaghetti Squash through the center with a sharp knife. Steam for 40 minutes until it yields to pressure. Remove from the heat. When cool enough to handle peel away the skin. Cut off the ends, slice the squash open and remove the seed and pulp. Gently separate the “spaghetti” strands and set aside. Be picky, your looking for about a 5 to 6 cup yield. Anything that’s clumped or mushy I put in the veggie broth pot.

For the tomato-

Bring a pot of water big enough to hold the tomato to a boil. Have an ice bath big enough to hold the tomato ready. Core the tomato and make an “X” in the bottom. Cook in the boiling water for thirty seconds. Remove and drop it in the ice water until cool. Peel away the tomato skin and discard. Cut the tomato in half through the center and squeeze out the seeds. Cut the tomato into a small dice and reserve.

To assemble the dish-

Sweat the onion and garlic in the oil. Season with salt and pepper. Add the tomatoes, broth and dill and bring to a boil. Add the squash and stir gently until hot. Reduce the heat to medium and fold in the sour cream. Adjust seasoning and serve.

October is the perfect time to stock up on those Winter needs!

20% OFF 

CASE PRICE

of

 TOMATO SAUCE, KETCHUP, AND BUTTERS

Receive 20% off all cases of our own sauces and butters.  Great for a quick meal without having to slave over the stove for hours making sauce.  Butters may be used for a variety of things...........even to

make Pumpkin Butter Ice Cream.........mmmmmmm....what a treat!  

Don't forget to come and visit our "Recipe Rack," for some of the most scrumptious delights for winter squash.     From Kuri to Delicata.......this is the best time of year for winter squashes.  If you haven't tried them yet you sure are missing out!  So stop by and say hi!

Also Don't forget! It's not too late to book your Hayride for this month.  

The brisk fresh air and wonderful tales about the farm are part of the charm of our hayride.  Call to make a reservation today!

Once you gather some history you can come on down and gather up some goodies for the rest of your day.

Local fresh baked apple pie, hand made bees wax candles and cider are only a few of the treats you will find down at the stand.  Let's not forget HG's Corn, Heirloom and Red Tomatoes.

Reminder:

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

CSA for the Week of October 15th:
1 Bulb of Garlic
2 1/2 lbs. of Sweet Potatoes
1 Large Indian Corn
1 small Indian Corn
2 Green Peppers
2 HG Tomatoes
1 Heirloom Tomato
1 Green and White Acorn Squash
4 Ears of Corn

Recipe for the Week is provided by Paula Dean

Ingredients

• 2 cups peeled, cooked sweet potatoes
• 1 1/4 cups sugar
• 1/2 stick melted butter
• 2 eggs
• 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup milk
• 9-inch unbaked pie crust
• 3 egg whites

Directions

Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.

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.

CSA for the Week of October 1:
4 Ears of Corn
1 bulb of Garlic
2 lbs. of Sweet Potatoes
3/4 lb. Green Beans
2 HG Tomatoes
1 Winter Squash (Butternut, Carnival or Acorn)
1 Lil' Giant Pumpkin