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From our field to your table. Growing Season Share 2019- Week #25
Weekly Field Notes 

Farm Talk Notes from your farmer


It's Fall Ya'll!  And man does it feel like it today!  We pulled some pumpkins out of the field last week but the harvest was pathetic  (only 17 usable total out of 4 rows!) so I won't be parting with any until next month... I need them for important things like birthday party advertising :)  I met with some folks that are helping me set up for the birthday party and their creativity has me excited.  They look at the farm and our equipment as an endless assortment of giant fun monsters just waiting to be created.  Also, I have located a cider press so there will be the opportunity to press your own cider that evening! 
     Heads up: I was a little short handed today so the kale and beans were not prewashed.  Usually we wash all the greens 3 times and everything else get a rinse before we send them home with you but it is still a good idea to wash any produce before your eat it.  Also, greens are back in season in a major way so expect to get more of things like salad mixes, kale, chard, choi and head lettuce.  These things keep better in the refrigerator if you wrap them in a cloth dishtowel or add a paper towel to their bag and tie them loosely.  When we have the extra time required to wash them we will leave roots on heads of lettuce which if wrapped in a damp paper towel or dishcloth will help them keep up to 3 weeks in the refrigerator.
Urban Roots Farm Honey now available for sale in the Farmstand!  We have small squeeze bottles for $10, Pint Jars for $14, Quart Jars for $24 and Pint Jars with honeycomb for $16. 

WANTED:

Any blue pint or quart size boxes!  Thanks!

Full Share:

Tomato
Greens Mix
Chard
Green Beans
Lunchbox Peppers
Mint, Parsley or Cilantro (Pick 2)
Onions (2 large)
Garlic (2)
Winter Squash (2)
Okra or Cucumber

 

Small Share:


Tomato or box of Cherry tomatoes
Greens Mix
Green Beans or Shishito Peppers or Cucumber
Onions (2-3 small/medium)
Garlic
Kale
Winter Squash
Parsley, Cilantro or Mint
+ 1 Table (like the trade table but a TAKE table)
 

Roasted Seasoned Winter Squash Medley


This recipe works great for the Red Kuri and Butternut Squash as well as any acorn squash if you have it.
Time: 55 minutes
Yield: 4 servings
 
  • 1 tablespoon minced garlic
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 2 tsp brown sugar
  • 2 lbs mixed winter squash peeled and cut into 3/4 –inch cubes
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 400 degrees.
  • In a small bowl, combine the onion powder,  smoked paprika, cayenne, salt and brown sugar.
  • In a large mixing bowl, toss squash with butter and olive oil.  Add 1 tablespoon of the spice mixture and minced garlic to the bowl and toss well to coat.
  • Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1 1/2 teaspoons more of spice mixture.  Toss gently to coat and serve hot.

*Taken from https://www.skinnytaste.com
Add Ons:
Eggs - $5 - WE HAVE EXTRA
Mushrooms $4
Goat Cheese $6
Coffee $14
Flowers - No extra today
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