Panic & Pumpkins

Well my mountain of winter squash is rapidly dwindling so this will be the last week for pumpkin sales. The bulk of what's left is already earmarked for my belly.

Just a reminder - the pumpkins are not just beautiful - they're edible!

They make beautiful pumpkin bread, spicy squash soup, and the best stuffed pasta in the world.

Not that I follow a recipe for that last one. Just roasted squash, a little bit of brown sugar, a pinch of nutmeg, a handful of grated parm, some breadcrumbs, an egg and a healthy dose of salt and pepper. Finish with sage brown butter (which is way easier than it sounds. Butter + a couple sage leaves in a pan over med-low heat till it browns. Ta-da.)

And if you can't be bothered faffing around with stuffing pasta, just buy some fresh lasagna sheets and layer the mix in between the pasta with some melty cheese and/or bechamel sauce. Honestly. One of my favs for fall.

If you don't want to eat them, please bring them back to the farm at the end of the season and we'll happily transform them into bacon. :)

Other than that, the panic that is harvest season on the farm continues, per usual. Jeff and the neighbours got a good amount of hay in during the sun last week, so that's a big relief. I'm waiting for this dang rain to end so I can finally put the garden to bed for the summer.

Unbelievably, it's almost time to plant garlic again. I haven't even finished processing this year's harvest! Gah.

We'll blink and it will be time to sow the seeds for next year's harvest. I'm already scanning the seed catalogues for next year's squash. So it goes - the blessing and the curse of farming and the farmer's eternal prayer : There's always next year.

As always.

Best,

Stacey