On the Farm. Well the weather has finally changed bringing with it killing frosts, and the end of the farming season in western Montana. Of course before the season is truly over all the remaining crops need to be harvested from the field. Last week the Youth Farm crew brought in over 2,000 lbs. of winter squash in less than 3 hours. It was impressive and a whole lot of fun! The very next morning it got down to 28 degrees, a temperature that could have harmed our squash if left unprotected in the field. With out protection many tender crops are finished up for the year but others keep a kicking. Kale is one particularly impressive cold weather survivor, not only does the kale continue to bestow its nutrient rich self upon us, but its known to get a bit sweeter after a frost. As luck has it, we have had our first frosts and there is lots of kale so if you are a Youth Farm CSA member you are welcome to come glean some kale for your winter enjoyment. Freezing kale in large quantities is pretty painless and it sure is nice to have farm greens all winter long.
What’s getting harvested this week on the farm: This week we have parsley, kale, broccoli, onions, carrots, winter squash, storage cabbage, peppers, argula, leeks, potatoes, shallots, garlic, brussel sprouts, pie pumpkins and Jack o lanterns!
A recipe. Winter Squash Fries
This is a nice easy way to use just about any squash besides spaghetti squash. Squash fries are great as a side dish and kids almost always love them. Of course you could also toss in some kale with the squash and enjoy the two together.
- Preheat the oven to 425 degrees.
- Use a sharp knife to cut the skin off the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
- Bake for 20 minutes, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.