Notes from farmer, Cheryl Rogowski

Fall Share Week #1

The last couple nights have certainly been chilly. This morning when I went into the fields I could see that the more tender weeds and herbs were frozen. There was no “warning” sign – no notice on the news of frost, no seriously cold days leading up to cooler nights. But somehow you knew it was coming, maybe not exactly when, but there’s a “feel” in the air, you can sense it, almost taste and smell it. As soon as I heard on the news that we were going to be in the low 40s I started to worry – how much longer could we harvest tomatoes and peppers, corn will keep coming till hard frost, have to get all the winter squashes in, finish digging potatoes, start prepping for winter. In some ways feels like we only just started harvesting summer crops and now they will become a fond memory relegated to conversations of remember how good the tomatoes were last year and how sweet the corn was and oh the herbs how aromatic.

Acorn Squash

Aptly named because of its acorn like shape, this is a favorite fall squash. Dark green skin and yellow flesh, this is one of the better squashes for stuffing and roasting. Native to North and Central America, acorn squash is a great source of Vitamin C and is also high in fiber and potassium.

Nutrition sources: https://theforkedspoon.com/how-to-roast-an-acorn-squash/

The simplest way to prepare an acorn squash is roasting in the oven. Wash, cut in half, scoop out the seeds from the cavity with a spoon. I usually place the halves face down on a sheet pan, this way the excess moisture can drain away and the flesh will be a drier texture. I like to roast at high heat so my oven will be at 400 degrees. Cover with foil or not – I usually don’t – let bake until fork tender. Season to taste with salt and pepper, now is where the fun begins you can sweeten it to taste with honey, maple syrup, brown sugar, or whatever sweetener you prefer. I am often asked if you can eat the skin - it’s all up to you, no judgement! A little bit of salted butter and it’s kind of like eating potato skins but tastes like squash! This is also one of my favorite squashes for stuffing – after you scoop out the seeds fill the cavity with your favorite stuffing – could be rice, meat, tomatoes and beans, bread, whatever you choose. Let roast till fork tender and voila dinner in a bowl!!!

Here are some links to our farm recipe blog:

One for the spaghetti squash and another for a squash apple soup. There is a search engine feature on the blog to help you find recipes.


And here are some links to a couple other places with some good suggestions: