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From the Garden this Week…

From the Garden this Week…

Broccoli or Napa Cabbage, Winter Squash, Rutabagas, Brussels Sprouts Greens, Braising Greens, Dill, Parsley, Persimmons, Pomegranates, one Mandarin and Lemon

Coming Soon…Swiss Chard and Carrots


Using your Produce… by Julie Moreno

This week we need to clear out most of the remaining winter squash in our storage. We planted an heirloom variety of butternut squash that took a long time to grow and we ended up harvesting many of the squash when the plants froze, even though the outside was still green. Most of you will get one of these squash this week. Even though the outside is green, the squash is ready to eat. I cooked one last week to make sure and I was very surprised at the texture of the flesh. It should be light and fluffy. I was so impressed that I only want to grow this type of butternut next year. I included my favorite recipe for squash, roasting it first and then topping it with walnuts, goat cheese and a drizzle of balsamic vinegar.


Roasted Butternut Squash with Walnuts and Goat Cheese

4-6 cups cubed butternut squash

2 tablespoons olive oil

½ teaspoon salt

¼ cup walnuts

salt and fresh ground pepper to taste

¼ cup crumbled goat cheese

1 teaspoon balsamic vinegar

Preheat your oven to 425 °F. Toss the butternut squash cubes with the oil and ½ teaspoon salt. Spread out on a parchment-lined baking sheet and cook in the oven for about 25 minutes, until tender. In the same oven, while cooking the squash, toast the walnuts until fragrant, about 5 minutes. Let the nuts cool and chop coarsely.  Remove the squash from the oven and place on a serving platter. Top with the crumbled goat cheese, toasted walnuts and a drizzle of balsamic vinegar.


Christmas Gift Baskets and Gift Certificates are Available


Please let us know if you need help for a friend or family. You can pick up a completed basket or we can provide you a certificate to present as a gift.




Winter Root Vegetables…

Root vegetables are a perfect root vegetable and an alternative to potatoes in the winter, when potatoes are out of season. For the root vegetable mash recipe, I included adding potatoes to increase the total quantity of the dish. You could make it will all rutabagas or with a combination of rutabagas and other root vegetables like carrots or even winter squash.