2011 was our third year as CSA farmers. It was also our "jump" year. We made the plunge into full time farmer life and, while it certainly wasn't perfect, overall we think it was a success. Hopefully our members agree.
|One of my favorite images of the season. I was taking photos of Scott getting|
ready for the frost when Seda ran up to me with these baby carrots she had
pulled saying "Seda harvest. Picture! Picture!"
For our final distribution of the season members will receive Carrots, Sweet Potatoes, Acorn Squash, Parsley, Kale/Chard, Clover Sprouts, and a selection of Herbs.
|Honey Bear acorn squash just after harvest, curing in the early fall sun.|
Lentil Stuffed Acorn Squash
If you don't have mace on hand try nutmeg or allspice.
- 2 acorn squash
- 1 cup dry brown lentils
- 3 cups water or stock
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 2 cloves garlic (or less, to taste), minced
- 1 small sweet potato, chopped into 1/4 inch dice
- 3 apples, chopped into 1/4 inch dice
- 1/2 a bunch kale or chard, chopped finely
- a pinch of mace
- salt and freshly ground pepper to taste
Remove stems and halve the acorn squash. Bake them, cut side up, in a 350 degree oven until the are tender, approximately 45 minutes.
While the squash is baking, prepare the stuffing. Combine the lentils, water or stock, and 1/2 teaspoon salt in a medium sauce pan. Bring the lentils to a simmer and continue to simmer, uncovered, until the lentils are tender, approximately 30 minutes. If necessary add more liquid as the lentils cook. If there is remaining liquid when the lentils are tender, drain it.
While the lentils are cooking, heat the olive oil in a small saute pan over medium/low heat. Add the garlic and stir until the garlic is golden. Add the sweet potato and stir to coat with oil. Cook for about five minutes, stirring occasionally. Add the apples and kale or chard to the pan and stir. Season with mace (just a pinch, the flavor can be overpowering in large quantities) and salt and pepper to taste. Cook, stirring occasionally for another five minutes or until the apples and sweet potatoes are tender.
Combine the apples and sweet potatoes with the cooked lentils.
When the squash is tender, scoop out the seeds and spoon the lentil filling into the cavities of the squash. If you have leftover filling, combine it with seasoned brown rice and eat it along with the stuffed squash.