Week Sixteen: September 26th Update

First Hard Frost: September 19th

Last Friday marked the first hard frost of the fall season. The overnight temperature dropped below zero and stayed there. We could still see frost in the shaded parts of the garden as late as 10am on Saturday morning.

The coming of frost marks the end of our Zucchini and Okra crops. Our winter squash plants didn't make it either, but the squash fruit were collected and are safe and curing.

Here are some photos of the aftermath...

Animals getting ready for winter

Our non-human neighbours are hard at work preparing for winter. We've seen a mother bear and her cub gorging on soy in one of our fields, a fox hunting mice or voles to help put on that winter coat, and a few red squirrels who are so industrious in their pine cone processing that one wonders if they're stocking a bunker.

Acorn Squash

We're happy to let you know that this week's shares will include an Acorn Squash. Winter squash are cousins of zucchini (summer squash), though the winter varieties (butternut, acorn, pumpkin) have a thicker, tougher skin, making them ideal for winter storage.

If you're not sure how to prepare an acorn squash, try this simple recipe for Baked Acorn Squash:

1. Wash the squash before preparation.

2. Cut in half and remove the seeds and stringy portion.

3. Sprinkle the inside with salt and brush with melted butter.

4. Place the cut sides down on a baking sheet.

5. Bake at 400F for 30-45 minutes or until tender.

6. Turn the cut side up and brush the inside with butter.

7. (Optional) Sprinkle inside with brown sugar or drizzle with maple syrup.

8. Continue baking until browned.

Enjoy!

This Week's Share

• Lettuce

• Tomatoes

• Bell Peppers

• Hot Peppers

• Carrots

• Radish

• Pea Shoots (Microgreens)

• Acorn Squash

• Beets

• Sage

Thanks again!