We had the lovely experience of hosting a local blogger, Meaghin Kennedy of These Salty Oats, a couple weeks ago. She patiently put up with our post- ‘night from hell’ daze, took some wonderful photos, and wrote a very nice piece to add to her collection on local farming couples. Thank you Meaghin!
I’m quite certain that butternut squash (and pear soup specifically) can be credited as one of the primary factors leading to our marriage. Back when we were in college my mom told me about a butternut squash and pear soup. I found one online, there were only a handful at the time, and it became a regular addition to my college cooking routine. Conner also happened to be a regular in my kitchen. He LOVED the soup and so I made it much more often than I probably would have otherwise. If Conner was coming over, I’d make the soup, if I wanted Conner to come over, I’d make the soup. It was always a success. I make this squash for birthdays, Thanksgiving, and just to make Conner smile.
I can’t find the original online recipe anymore but I did write it down. It deserves its own post and it is perfect for our fall CSA share- you can make it with any winter squash.
Roasted Butternut Squash and Pear Soup
- 3c. roasted and mashed butternut squash
- 1T olive oil
- 2c. chopped onion
- 2T shallots
- 1T minced fresh ginger
- 1T minced jalapeño
- 2 ripe pears, peeled, cored, and chunked
- 6c. broth
- 1T honey
- 1t fresh thyme
- 1/4c. cream
- salt & pepper
Heat oil, onion, shallot, ginger, jalapeño, and salt & pepper. Cook about 10m until onions soften. Add pears and cook about 5 m. Add squash and stir in broth, honey, and thyme. Bring to boil and then simmer for 15m. Puree and stir in cream.
PS- The recipes page is being constantly updated- check it out!
There will be 4 drops at the Portland Homestead Supply Store in Sellwood. Email us for details.
We wanted to let everyone know that we will NOT be at market tomorrow. There was a family emergency this week that really threw us off- everyone is ok now. In addition to that, it is going to be a very very wet weekend and rather than harvest we need to get our cover crop planted! We will plan on being at market next week for our last hurrah.
Please don’t forget to sign-up for our Fall Harvest Share. There are limited spots and we’d like to prioritize our local folks before committing to a Portland drop. Thanks to everyone who has already signed up.
It’s really starting to feel like fall- the weeds are back, the days are shorter and cooler, we smell tomatoes in the field, and the food just keeps rollin’ in. We are so lucky! As some of you may know, we have decided to make Sept. 28th our last market of the season. We have some major infrastructure projects going on on the farm and we really need some ‘down’ time to focus on them before the rains start in earnest. That being said, we still have so much food! We always celebrate seasonal homegrown meals and are fortunate to have enjoyed many during what some might consider the off season.
These Fall shares are larger than a normal CSA because they will be available every other week. You’ll receive an abundance of late season produce – winter squash, potatoes, onions, shallots, garlic, peppers, kale, chard, lettuce, beets, carrots, radishes, and more! Please shoot us an email if you’d like to sign up.
We went a little overboard sowing seeds. A year away from growing veggies and we lost perspective….We had doubts anything would grow, we didn’t know the land, the market, what it would be like farming with a little one, and now- we have so much food! It’s amazing and we feel very fortunate to have found homes for most of it but we’re not too sure about the peppers.
We LOVE them so I thought I’d give a little run down to entice folks to buy them up. We have a fair amount of varieties but our two main ones (and favorites) are highlighted below:
The Jimmy Nardello’s pepper is sweet and light when eaten raw. It is also a Slow Food Ark of Taste variety. It is considered one of the very best frying peppers as its fruity raw flavor becomes perfectly creamy and soft when fried. A friend once sauteed these with garlic and served them over goat cheese- I was in heaven. They are our go-to for grilling up whole and then putting on burgers, sandwiches, etc. They are also great in eggs, sauces, salsa, you name it.
We are going to have melons and sweet corn! These two crops won’t last long so come out and get ‘em while you can. From left: ‘Haogen’ galia-type melon, ‘Delicious 51′ cantaloupe, and ‘Tuxana’ open-pollinated sweet corn.