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Tuesday
Sep212010

Eating With the Seasons

I lived on a farm in the Bay Area for a year following college and ate almost soley the food we produced. There was plenty of food year round since we raised animals as well as veggies and fruit, but for a couple months in the winter, our only abundant plant foods were winter squash and hearty greens. Needless to say, I left the farm with an expanded squash  repetoir. Here are a couple of recipes that I picked up there. 

Winter squash from left to right: Delicata, Acorn, Butternut and Sugar PumpkinMashed coconut-ginger squash
By Annie Miller

Ingredients:

1 large winter squash
1 cup coconut milk
2 Tbsp. chopped ginger
2-3 garlic cloves plus 2-3 garlic cloves minced
olive oil
salt & pepper
fresh cilantro, chopped (optional)

Directions:

Preheat the oven to 375 degrees. Cut squash in half and scoop out seeds.  Put on a baking pan and drizzle with olive oil.  Put 1-2 cloves garlic in area where seeds used to be. Bake for 25-35 minutes or until soft when pierced by a fork.  Remove from oven and let cool. Scoop out squash from skin.

Heat olive oil in pan on medium and sauté chopped garlic and ginger until lightly browned.  Turn heat to low and add coconut milk and squash. Once warm, remove from heat. Season with salt and pepper and garnish with fresh cilantro (optional).

Roasted Winter Vegetables
By Annie Miller 

Ingredients:

An assortment of any and all available winter vegetables including, but not limited too, beets, carrots, winter squash, potatoes, parsnips, rutabaga, etc...
2 onions
3-6 cloves garlic
rosemary, sage or other choice of herbs (fresh or dried)
olive oil
sea salt and pepper

Directions:

Wash and chop all veggies into similar sized chunks (peeling is optional - not necessary).  Peel and cut onions into slices and peel and quarter garlic cloves. Put all into a baking pan and drizzle with olive oil, sea salt and fresh herbs. Mix thoroughly (hands work best). Note: if you choose to include beets, expect all your veggies to turn adopt a pink hue. Cover pan with foil and bake for 30-40 minutes or until veggies are soft. Alternatively, you can bake the vegetables uncovered for a more browned, toasty dish. If you choose to do this, make sure to check on and stir the veggies every 10 minutes.

Upcoming Events and Announcements:

The FARM will be CLOSED Saturday, September 24th and Sunday, September 25th. 

Join Denver Urban Gardens and Denver Parks & Recreation for Flourish! at Ruby Hill Park on Saturday, September 25th
The entire community is invited to this free celebration of DUG's 25th Anniversary and 100th community garden! Activities will include morning groundbreaking ceremony at the garden site, a local chef's competition  with plenty of fresh dishes to sample, family picnics in the park, and a concert by Swallow Hill Music. For more information, go to: Saturdayhttp://dug.org/flourish

October 2nd is the last Saturday the farm will be open for shareholder work hours. The week of October 4th is the last week to complete shareholder work hours. If you have not completed yours hours by this date, there will be occasional volunteer requests sent out by Faatma through mid November. Please mark your hours in the log book behind your contact sheet in the binder.

Monday, October 4th and Thursday, October 7th are the last pick-up days of the season!

Saturday, October 9th from 9am-4pm,  the City of Aurora's annual Jack-O-Launch Pumpkin Fest will be held at the Historic DeLaney Farm.  This event is open to the public, and all are welcome to attend.  

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