“When you are new at sheep-raising and your ewe has a lamb, your impulse is to stay there and help it nurse and see to it and all. After a while, you know that the best thing you can do is walk out of the barn.”
This is one of the hardest lessons in farming. Nature can be cruel, to animals and crops, and more often than not there is nothing you can do to fix it. It keeps things interesting!!
Farm news: 2 more weeks of CSA. If you are a half share, this is your last week. Please remember your buckets, I will be bringing your share in a brown paper bag.
What’s in the bucket: baking potatoes, green and red tomatoes, acorn squash, peppers, okra, apples or concord grapes
Acorn squash salad:
2 medium acorn squash
1/2 cup olive oil
1/3 cup minced fresh cilantro
6 T orange or tangerine juice
3 T maple syrup
2 T candied ginger (or fresh)
1/2 t salt
1/8 t cayenne pepper
Preheat oven to 375 degrees. Cut squash in half and scoop out the seeds. Place the squash halves cut sides down on a baking sheet. Bake until tender, 30-45 minutes. Cool completely, scoop out soft flesh and roughly chop. Place in a bowl and set aside.
Combine olive oil, cilantro, orange juice, maple syrup, ginger, salt and cayenne in a blender or food processor. Blend well.
Pour dressing over squash and toss gently. Chill for at least 1 hour.
Serve over a bed of lightly dressed greens.
Happy eating and thanks for buying local food from Circle S Farm