Wait....the sun just came out!

Boy has this season flown by...just one more pick-up left after this week! It seems like just yesterday we were all strangers...now we're wondering if you're tired of us yet. In case you are starting to feel like you might miss us too much to go on over the winter, we could arrange to visit your house every Thursday. Don't worry Phoebe, we can bring Meghan along too! On a brighter note, this rain is really starting to get to us, and we think we're starting to show symptoms of cabin fever. We've definitely been wondering to ourselves why this rain couldn't have spread itself out a little bit more over the summer. But hey!- what would the fun have been in that?! Every season is so different from the last. Each year there are new challenges (and some old challenges that we just haven't figured out yet). The rain this week has once again prevented us from harvesting the last row of taters and the sweet potatoes. No worries though, we'll get 'em out of the ground soon.
Now for some business matters...
This week please make sure you get our end of the season shareholder survey. You are welcome to fill it out here at the farm or take it home. We'll have a drop box set up to collect them over the next couple weeks. This is your chance to be brutally honest. It will be anonymous, so you can fold it in half, and then in half, and then in half again, and then give the box a good shake after you deposit your survey. But seriously, we need the constructive criticism, we're tired of you all telling us how fantastic we are.
You guys also might be wondering how next season will work as far as sign-up for the '11 season. Spots for existing shareholders are basically guaranteed for next year. So if you are interested in joining us again, there's no rush to reserve a spot or send in payment. You'll be receiving official invitations and payment information after the New Year. Woohoo!!!!
Speaking of the 2011 season, we'll have some Wooden Hill propaganda( informative postcards) available for you to take and hand out to friends, family, co-workers, or even strangers on the street who you think might be interested in becoming shareholders. Thank you for spreading the word!
Finally...The End of Season Shareholder Potluck! We'll be having the picnic on Saturday, October 16th at 2pm. Please bring a covered dish to share (if you want, bring a copy of your recipe to share with those who fall in love with your dish), and lawn chairs. Toys, instruments and leashed dogs are welcome as well. Any further details that may come up will be posted on the blog.
PHEW!

CROP OF THE WEEK
BUTTERNUT SQUASH

Indeed, butternut is another, and our final winter squash for the season. As with the other winter squash varieties, you can roast or boil butternut and then eat it as is or puree for use in soups and baking. And just a reminder, if you feel like the winter squash is coming at you faster than you can make them into delectable dishes, they do hold for quite a while if stored properly, in a cool, dark, dry space. However, keep an eye our for blemishes as once they start, you should probably get to cookin'. The Butternut is high in fiber, vitamins C & A, manganese, magnesium and potassium. This winter squash is commonly used in Australia and New Zealand as well as in South Africa, where it is often grilled. (some information taken from wikipedia)

RECIPE OF THE WEEK
Roasted Butternut Squash Soup
makes ~2 Qts.
2.5 to 3 lb butternut squash
2 to 3 TBSP olive oil, plus extra for butternut
2 onions, finely chopped
10 sage leaves chopped(1/2 tsp dry)
3 sprigs worth of chopped thyme (1/4 tsp dry)
1/4 C chopped parsley
2 cloves garlic, minced
S & P to taste
2 Qts. vegetable stock or water
"To Finish"-* all are optional
2 TBSP olive oil
1 head radicchio cut into 1-2" wedges
1 tsp balsamic vinegar
few drops of pumpkin seed oil or olive oil
Parmigiano-Reggiano cheese

1. Preheat oven to 425. Halve squash, scoop seeds and brush with oil. Place cut side down on baking sheet until tender (~30 min.). Scoop out flesh. Deglaze pan with 1 C water and reserve.
2. Heat oil in pot and add onion, sage, thyme, and parsley. Stir frequently and cook until onions have started to brown around edges (~15 min.). Add squash, garlic, 1.5 TSP salt, stock, and deglazing water. Bring to boil, then simmer, partially coverd for ~25 min. Add water if you want it thinner, add salt to taste, puree if you like a smooth texture.
3* To finish- heat 1 TBSP oil in pan over medium-high heat. Add radicchio wedges, salt and pepper, and brush with remaining oil. After 4 to 5 min., turn over and brown other side. Remove and sprinkle with vinegar. Chop into bite size pieces.
4. To serve- ladel soup, add radicchio, and drizzle oil. Add parmesan and serve!
(from Deborah Madison's Vegetable Soups)