If we were to time travel to the past and visit ourselves thinking about this very week as it existed in the future, we would see ourselves excited for the 17th share of our CSA season. However, what we might not have known at that moment, and do know now is that the 17th share marks the official beginning of fall via the autumnal equinox! What makes this even more exciting is that we will have a full moon on this particular equinox for the first time since 1991. And in case you were wondering, this is indeed the true definition of a Harvest Moon. As if this all weren't amazing enough, this past monday was the closest that Jupiter has been to the Earth since 1963! In addition to these fun facts that you can now wow your friends, family and co-workers with, there are a few fun activities that can help you to enjoy the first day of autumn to the fullest extent.
For starters, make note of how the sun rises due East and sets due West. Very interesting, eh? Next, if you can find the time, we recommend going to the North or South pole to watch the sun skim across the horizon. This marks the beginning of a bout of insomnia for Santa, or a very pale complexion for a penguin. Finally, we'd like to remind you to make a date for lunch on the equator, where you can watch the sun pass directly over head. Needless to say, this 17th share marks a very exciting day for us all.
As for news and current events.... The wedding of Dan and Dani Skinner was a great success. They both showed up, which is a good start of course. Both the ceremony and the weather were absolutely beautiful, not to mention that the flowers were a pretty big hit. Meanwhile, back on the farm Stefanie cared for all of the animals and vegetables and partook in the ceremonial exchanging of the tractors. Spotty, Crude, Meghan, and Pico looked on as Charley rode his John Deere off into the sunset and Stef returned the International to its rightful home. And suddenly, all feels well, and just as it should be.
CROP OF THE WEEK
PUPMPKINS!
As you may have noticed this weeks theme is Autumn. Some of you have asked us weekly, and they're finally here. PUMPKINS! Pumpkins can range from an itsy-bitsy 1lb or less to over 1,000 lbs. Hard to believe, right? Wooden Hill has yet to grow one that big. We actually grow two distinct types of pumpkins. We grow a couple varieties that yield the large jack-o-lantern type, as well as a variety called "New England Pie Pumpkin" which are the smaller ones you'll see at the farm. Both can be used for decoration, or for cooking. As for fun facts, you may have guessed that pumpkins are a big seller here in America. In fact, the U.S. produces somewhere around 1.5 billion lbs of this traditional winter squash every year. Pumpkins are extremely versatile. You can put it on your porch, shelf or table for all to admire, you can paint it, you can have a catch with it, you can carve it, you can make it your pet pumpkin, you can use it as a paper weight, you can use it to help you invent the latest in pumpkin chucking technology, and don't forget, you can eat it! They're really good for you too. The seeds alone can be roasted for a delicious snack packed with vitamins and protein. The flesh itself is a fantastic source of dietary fiber and is high in Vitamins A, C, E and B6 among others.
RECIPE OF THE WEEK
PUMPKIN AND BLACK BEANS
(the Halloween colors add a nice touch)
1 onion chopped
2 TBSP olive oil
2 cloves garlic, minced
1 Bell Pepper, chopped
1 cup veggie stock
2 cups cubed, peeled pumpkin
1.5 cups cooked black beans, rinsed and drained
2 TBSP fresh savory or oregano
1 TBSP minced gingerroot
1 TBSP lemon juice
1 TBSP soy sauce
-In large pan combine oil and onion. Saute for 5 minutes. Add garlic and Bell pepper and saute a few minutes more.
-Stir in stock. Increase heat to bring to a boil. Stir in the pumpkin, black beans, savory, ginger, lemon juice and soy sauce. Cover and reduce heat, simmering for 8-10 minutes or until pumpkin is tender
P.S. If this is a recipe you find you like, you can always use other winter squash and bean varieties to substitute and mix it up a little.
PUPMPKINS!
As you may have noticed this weeks theme is Autumn. Some of you have asked us weekly, and they're finally here. PUMPKINS! Pumpkins can range from an itsy-bitsy 1lb or less to over 1,000 lbs. Hard to believe, right? Wooden Hill has yet to grow one that big. We actually grow two distinct types of pumpkins. We grow a couple varieties that yield the large jack-o-lantern type, as well as a variety called "New England Pie Pumpkin" which are the smaller ones you'll see at the farm. Both can be used for decoration, or for cooking. As for fun facts, you may have guessed that pumpkins are a big seller here in America. In fact, the U.S. produces somewhere around 1.5 billion lbs of this traditional winter squash every year. Pumpkins are extremely versatile. You can put it on your porch, shelf or table for all to admire, you can paint it, you can have a catch with it, you can carve it, you can make it your pet pumpkin, you can use it as a paper weight, you can use it to help you invent the latest in pumpkin chucking technology, and don't forget, you can eat it! They're really good for you too. The seeds alone can be roasted for a delicious snack packed with vitamins and protein. The flesh itself is a fantastic source of dietary fiber and is high in Vitamins A, C, E and B6 among others.
RECIPE OF THE WEEK
PUMPKIN AND BLACK BEANS
(the Halloween colors add a nice touch)
1 onion chopped
2 TBSP olive oil
2 cloves garlic, minced
1 Bell Pepper, chopped
1 cup veggie stock
2 cups cubed, peeled pumpkin
1.5 cups cooked black beans, rinsed and drained
2 TBSP fresh savory or oregano
1 TBSP minced gingerroot
1 TBSP lemon juice
1 TBSP soy sauce
-In large pan combine oil and onion. Saute for 5 minutes. Add garlic and Bell pepper and saute a few minutes more.
-Stir in stock. Increase heat to bring to a boil. Stir in the pumpkin, black beans, savory, ginger, lemon juice and soy sauce. Cover and reduce heat, simmering for 8-10 minutes or until pumpkin is tender
P.S. If this is a recipe you find you like, you can always use other winter squash and bean varieties to substitute and mix it up a little.
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