Share In the Harvest Newsletter

Acorn squash is coming your way this week!  When baked, this gift from the field has a mild buttery flavor that pairs well with a wide variety of seasonings, both savory and sweet.  It can also be broiled, roasted, steamed, sautéed, pureed or microwaved. Use a sturdy, sharp knife for cutting the squash in half or piercing the skin to bake whole.  Did you know that after cooking, the skin of the Acorn squash is edible?  The flesh separates from the skin easily after cooking though, if you prefer not to eat the skin.  Also, like pumpkins, you can roast the seeds of an Acorn squash for a tasty little snack!  You can never go wrong with a stuffed Acorn squash either – give this taste explosion a try, Acorn Squash Stuffed with Apples & Raisins.  Winter squash is an excellent source of vitamins A & C, fiber, magnesium, niacin, folate, iron, and potassium.

We are planning a fun-filled weekend to wrap up the season, following the last share box distribution.  The Apple Pick and the Pumpkin Pick will both be the weekend of October 15th & 16th.  We have a few details left to work out around the pumpkin pick and will be sure to send a communication when the plans are finalized, but save the date!  The details of the Apple Pick are further down in this newsletter.

Enjoy week 15!