The process of taking down the tomato plants is not quite as tedious as getting them going, but is a cumbersome task no less.
Read MoreWhile Labor Day may mark an end of summer for some, we generally look towards the crops to let us know when seasons end. September is a transitional period where summer and fall blend together, the seasonal crops and activities overlapping. Whether it’s “late summer” or “early fall,” the between time is full of excitement as we begin harvesting winter squash (also known as hard squash), officially finish with watermelon (but then continue to bring in smaller harvests from our grafted plants that are still somehow looking great), continue on with harvesting tomatoes (while starting to take down early plantings), and begin planting for fall (true fall, that is).
Read MoreThis jam is quite a seasonal treat! Try spreading on toast with butter or ricotta, using in sandwiches, drizzling over some vanilla ice cream, making jam bars or windowpane cookies, adding into salad dressings, as the base for a ham or BBQ glaze - get creative with it!
Read MoreThis recipe has it all - sweetness from the squash, a kick from the chili paste, savory scallions, crunchy sesame seeds - and is oh-so-easy to put together! It’s a great way to use butternut, and sure to be one of your new favorite fall dishes.
Read MoreEarly summer on the farm is a whirlwind of “organized chaos.”
Read MoreAn incredibly easy way to turn your pureed winter squash (sugar pie pumpkin, kabocha, butternut!) into a delicious, creamy, pasta sauce, this recipe makes us wish we’d stockpiled more squash in our winter pantries! If you have the puree on hand (homemade, of course!), it comes together in a snap.
Read MoreHere’s a simple how-to guide for preparing spaghetti squash: a cheery winter squash known for its noodle-like flesh. Its uses extend far beyond the spaghetti substitution your mind might automatically go to: remove “spaghetti” from your thoughts and open up your kitchen to all the fun possibilities!
Read MoreIt’s a time of transition: Fall on The Farm. Fall seems to be a time of evaluations, brainstorming ideas, and setting the stage for the coming year.
Read MoreRAW Winter Squash?! Under the guidance of Joshua McFadden in his book, Six Seasons, we tried making a raw winter squash salad. Here’s how, why, and what we thought!
Read MoreFrom field to soup! This is one of Deborah’s favorite winter squash soup recipes, and thanks to a special secret ingredient, it comes together very quickly and brings a lot of flavor! If you don’t have a sugar pie pumpkin, a butternut would make a fine substitute.
Read MoreWhen we're not out working in the fields, we're spending our time thinking them. Over the winter at Durst Organic Growers, we reflect on the season we had and brainstorm ways to improve going forward. This year we're thinking about how to mitigate disease pressure (a familiar topic for most, I'm sure!) utilizing our existing practices and some new tools!
Read MoreAs we enter the Persephone Period, the sun is sleeping in a little bit later every morning -- a telling reminder that the seasons are shifting. Here’s what that means out at Hungry Hollow…
Read MoreThis may not be news to anyone, but making pumpkin puree is VERY easy. All you really need is a knife, a spoon, and an oven. With small, freezable, storage containers, you can make a large batch and keep it on hand for when you’re ready to use it.
Read MoreNovember is a time to unplug and recharge. We enter the Winter Season on the farm with reflections on the season we had, and ideas for the coming spring.
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