LDF Newsletter: Summer meets Fall

Delicata squash comin' at cha! See this weeks squash recipe for just one way to eat them. ​

Here are the current people of Lake Divide! I wanted to do a Brady bunch block of us, of course including the dogs. It turns out that requires more time than I have. I wanted to do a write up of each person, and all the wonderful things they do here and wonder ways that they are. I also don't have time for that (right now.)

For now I will say, we have had so many different people and personalities on the farm since we started in 2017. I suppose we will have many more. Lake Divide wouldn't be here without each and every contribution over the years. This group of people is so lovely to work with. I learn so much from each of them every day and every day. Thank you Clare, Fergus, and Scott!  ​

Carla is quite the companion. She is continuously watching, following, snuggling, and communicating. It didn't mean to get such a little dog but here she is filling a big space on the farm.

Where's Boomer, you may ask? He is working. Just recently he: got sprayed by a skunk, ripped up the truck, barked into an irrigation line for 1 hour plus, dug a whole that so deep he was almost under ground, and slept in the field truck. What else will he get into? Whatever he wants, and more! ​

As seen above, our mower is fixed! The side of it was banged to all get out and interfered with the blades. Scott fixed it up proper.

I mowed the potato field, one of the best first steps to getting them all out of there and stored for winter. There was so much ragweed. Yuck. . But its pollen, despite messing with mind and sinuses, is such a remarkable yellow. And it leaves such an impressive coat!

And then our napa cabbage again. It seems that the revamp of the fence is helping to hold the deer off. Not much longer and some cabbage will be ours. Here you can see water (maybe you have to zoom) flying out of the sprinkler head. It is dry. Like DRY dry. Thank goodness for irrigation. ​

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Ahoy!

​All I've got was poured above. 

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • We are back at Stockbridge this Friday and hopefully for the rest of the season!
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Delicata Squash Agrodolce

Greens:
Collards
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Cabbage: personal and LARGE for your kraut needs
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Eggplant (limited)
Garlic
Ground Cherries
Kohlrabi
Melon- some like a cucumber, some so sweet you'll drown.
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes (back next week)
Red Radishes
Scallions
Big tomatoes: slicers, paste, heirlooms. 
Cherry Tomatoes
Watermelon

Coming Soon
Kobocha Squash
Broccolini
Napa cabbage

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Honey Roasted Delicata Squash

​From Eye Swoon

I am obsessed with delicata squash, plain and simple—and I do mean simple. Thanks to their tender, edible skin, prepping them is beyond easy: just slice, scoop the seeds, and they’re ready for the oven. The flesh of the delicata—which is harvested for just a few weeks in early September— is creamy and sweet, making it ideal for roasting. Once golden and caramelized, the rounds are delicious straight up, but doused with this agrodolce reduction, they’re downright addictive. The syrupy sauce melds chili, honey, lime, and vinegar for a sweet, spicy, tangy flavor profile that both adults and children go crazy for.

Ingredients

• 2 delicata squash (about 2 pounds/910 g total), seeds removed and cut into ½-inch (12-mm) rounds
• 3 tablespoons extra-virgin olive oil
• 4 tablespoons (60 ml) honey, divided
• Salt and freshly cracked pepper
• ½ teaspoon minced red habanero chile, or 1 red Fresno chile, minced
• ⅓ cup (75 ml) white wine vinegar
• 1 large lime, grated and juiced
• 5 or 6 fresh sage leaves, very thinly sliced
• 2 tablespoons pepitas, toasted

Instructions
​

1. Preheat the oven to 375°F (190˚C).
2. Place the squash in a large bowl and drizzle it with the oil and 2 tablespoons of the honey.
3. Season with salt and pepper and toss until evenly coated.
4. Transfer the squash to two large-rimmed baking sheets, spreading it in a single layer.
5. Roast until golden brown, 12 to 15 minutes per side, flipping the squash halfway through baking.
6. Meanwhile, in a small saucepan, bring the habanero, vinegar, lime juice, and remaining 2 tablespoons honey to a boil. Season with a pinch of salt.
7. Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Just before serving, spoon the agrodolce over the squash. Garnish with the sage, pepitas, and lime zest.

Notes. 

1. I haven't done this one yet. I did chili powder and honey the other nice and it was fabulous so I was looking for a recipe that roasted the squash with a sweet and spicy sauce. This one sounds delicious and I can't wait to try it. If you get to it first, let me know how you like it!