The last basket of the season
Thank you all so much for being such a valued part of our farm this growing season. It is truly a joy and makes growing the garden so much better when I can share the goods with all of you.
Items available
Butternut squash
Melon squash
Kale
Celery
Tomatoes
Sweet potatoes (uncured but delicious)
Kale
Gourds
Herbs
Per your email this is a "bring your own bag" basket
We are excited to share with you a large amount and variety of the ends of the garden. Please be prepared with a few bags or baskets of your own and PLEASE return any baskets, jars, containers or bottles that belong to HFC.
Please plan to pick up Monday, Tuesday or Wednesday as the Kale are Celery wont keep too long. Text Brittni to coordinate the best time.
The squash and gourds will keep for a bit on your kitchen counter as should the sweet potatoes, as long as they are kept in a paper bag, unwashed. Tomatoes can be frozen until you are ready to cook with them and the herbs can be hung upside down to dry for later use.
One last recipe - squash soup Ingredients
1-2 Butternut Squash
1 Sweet Potato
1 c Onion
1 c Celery
6 c Chicken or vegetable stock
1/2 c chopped herbs of choice
2 c chopped Kale
1/2 c Cream or 1/2 n 1/2
Directions
Dice all vegetables. Sauté onions, celery and sweet potato in a large port with salt and olive oil. Add chopped squash and stock and simmer for 30-45 minutes, until squash is tender. Blend with an immersion blender or in a regular blender (be carful with hot liquid). Add chop herbs, pepper to taste and kale. Stir and cook for another 15 minutes until kale is tender. Add cream and cook another few minutes, serve with crusty bread.
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