Last Market Tuesday of the Season

Last week of our farm market!  Thank you for making this harvest season wonderful!  We thoroughly enjoyed hearing your feasting stories, seeing your children delight in new veggies, hearing excitement over feeding chickens, connecting with folks from week to week and sharing the beauty of the farm and farm veggies with you.  ​

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Winter Squash 101

It's more than a beautiful display!  Winter squash are really fabulous to eat and they store really well (for months actually).  Here's 5 reasons to eat winter squash: 
1.  It's one of those super foods - high in anti-oxidants: squash has a good amount of beta-carotene (orange!). There is also a good amount of vitamin C and Manganese.
2.  You can stuff it!
3.  It's one of those vegetables that you can eat as a dessert!
4.  Each variety has it's own unique characteristics and can be eaten in different ways: Green Buttercup in soups, Butternut squash sliced, breaded and roasted, hubbard in coconut curries, small acorn and festival, and delicata squash half and stuffed with sausage, apples, walnuts and cheese.  
5.  It stores for a long time.  We usually finish our winter squash store in Feburary or March.  Keep them in a cool, dry place.  Before storing them wash them with a small amount of bleach to clean the outsides well so that bacteria doesn't grow on them (causing them not to store as long).  

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What are you going to do without Kingfisher Farm veggies on Tuesdays?  We've got a winter veggie share that you could be a part of click here for more info.

Pumpkin Sausage Pasta

Pumpkin Sausage Pasta from Simply in Season
500 g Pasta (I like fusilli)
1 pound Italian Sausage brown sausage over medium-high heat.  When cooked, removed and set aside.
1 medium onion chopped, 4 cloves of garlic chopped, add to frying pan and sauté
1 bay leaf, 2 T fresh sage, 1 cup white wine or chicken broth  add and cook until 1/2 of the liquid evaporates
1 cup chicken or veg. broth, 1 cup cooked and pureed winter squash  mix in. Continue stirring until sauce starts to bubble. Add sausage and reduce heat. 1/2 cup milk/cream, 1/8 tsp cinnamon, ó tsp ground nutmeg, salt and pepper to taste Stir in milk and add seasonings, simmer 5-10 minutes.
Pour sauce over pasta. Garnish with fresh Parmesan or Romano Cheese.
This is a Fall standby for us.

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We are so grateful for all the help that we have received from week to week from friends and family.  Thank you to my parents Roland and Maryanne who faithfully did the farm market work week after week.  Thank you to our children Simon and Kate for living the life and for helping out during the day and for always helping take down at the end of the day.  Thank you also to Denise, Solene, Mahri, Leah and Markku.  Thank you to the A Rocha interns and staff for all the amazing veggies from week to week!