It’s a good time to remember, to review and place ourselves back on those beautiful summer evenings; the lingering, the conversation friends, the beauty, the bird song. Last summer we hosted our first evening of bouquet making where each pair of guests was greeted with a bountiful pail of flowers. We were spread out around our orchard accompanied by flowers, wine and friends. There was playfulness, creativity, a bit of trepidation and joy as flowers were designed into bountiful arrangements. I’m sure we’ll do it again this summer - can’t wait!
Our flower subscriptions make a great gift. It's one of those gifts that keeps on giving - weekly flowers. Our spring subscription gives 5 weeks of spring blooms (specialty daffodils, tulips, anemone and ranunculus). These begin at the end of March.
I remember last year this being an amazing pick-me-up as COVID descended on us and teh days needed much brightening. We don't know exactly what this spring will look like but I know beauty as we unfold from winter is always welcome. Sure, you can grab a bunch of cheaper tulips at any point at the grocery store (and I may!) -but you will know the goodness of sustainably grown, received by you within days or hours of being picked, small farm supported blooms.
We have a limited number of subscriptions available so head to our shop now to order. If you are getting it as a gift, be sure to fill that in when prompted and I'll send you a postcard that you can give with your gift. At this point we do not have delivery - just pick up at the farm.
What does hibernation look like on you?
“And then, pulled into her shell, encased in darkness, she settled into a deep stillness.” (Gayle Boss)
It sounds wonderful, but maybe I’m a little more like an opossum than a turtle - only managing 3 days of hibernation before needing contact with the outside world again. Each year it takes me until the first week of December to really sink into this hibernation season. My heart rate slows, my inner drive slows, I’ve spent a few days enveloped in a good novel and I’m fine with not spending my days outside. But if I’m really honest - a few days of that and I’m a bit restless. I love the steady paced, full list of things to do that the farming season brings me. I’m a planner, a do-er. But this season requires a different kind of attention. Attention to my heart, to what is making me impatient and frustrated with those around me (my dear family) and how to lower my expectations of myself - and others.
This hibernation season is really important as a farmer - I need to store up energy for the coming months.
What does your slowing down look like?
This week I teamed up with Krista Ettles (local cooking instructor and food writer) to bring you this beautiful winter squash recipe. If you ran out of your supply already you can pick up some more at our market next Saturday:)
Winter Squash Stuffed Shells
• 1 large winter squash, deseeded & cut into 10-12 large pieces
• 2 cups ricotta cheese
• 4 slices bacon, cooked and chopped
• 1 clove garlic, minced
• 1 tablespoon dried sage
• 1/2 cup fresh parsley, divided
• 1/4 teaspoon nutmeg (preferably fresh grated)
• 1 cup whipping cream
• 1/2 cup white wine (you can substitute broth or water)
• 24 large pasta shells
• 2 cups smoked cheddar cheese, grated
• 1/2 cup parmesan cheese, grated and divided
• Salt and pepper to taste
Preheat the oven to 400*
Place the squash on a baking sheet, drizzle with olive oil and season with salt and pepper. Mix
with your hands to make sure the squash is evenly coated. Cover with foil and bake for 35-45
minutes, or until the squash is soft when you pierce it with a knife. Remove from the oven and
set aside to cool.
Reduce the oven temperature to 350*
Meanwhile, bring a pot of water to a boil. When the water is boiling, season with salt then place
the pasta in the water. Cook until the pasta is just slightly pliable, about 5 minutes. Strain the
pasta and set aside to cool.
When the squash has cooled, scoop it out of the skins and place into a large bowl. You should
have about 4 cups of squash to work with. Set aside 3/4 cup for the sauce.
Add the ricotta, sage, parsley, garlic, salt and pepper. Mix until combined. Place the squash
mixture in a large ziplock bag, twist the opening to seal and make sure the filling is mostly
towards one corner of the bag. Set aside.
To make the sauce, mix the reserved squash and whipping cream in a bowl. Add the nutmeg,
1/4 cup parmesan, wine salt and pepper to taste. Mix with a whisk to be sure the sauce is
To assemble the shells, place 1/2 cup of sauce in the bottom of a 9x13 inch baking dish.
Take the ziplock bag and cut the corner to give yourself about a 1 1/2 inch opening.
Take one of the pasta shells and slowly squeeze the squash filling into the shell. Set in the
baking sheet. Repeat with the remaining shells.
Drizzle the rest of the sauce over the pasta shells. Sprinkle with cheese.
Place in the oven and bake for 35 minutes or until the cheese is browned and bubbly.
Let stand for 5 minutes before serving.
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