Bon AppeTait:  Spicy Autumn Salad

I love fall on the farm. It is the season of bold flavors and stunning natural beauty. The changing leaves are slowing winding their way up Tussey Mountain, creating a tapestry of subtle color. The fields abound with beautiful fall greens and root crops, still soaking up as much sun as they can before harvest. And after months of ripening in the fields (or drowning), the winter squash have been harvested. Our attention will now turn to getting the fields into cover crops for the long winter’s rest. And all the while, I will delight in the flavor of my first butternut squash soup, as well as the site of colorful, funky pumpkins and gourds that bring fall blessings to my home.

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{name} Posted by Kim Tait on 10/17, 2011 at 01:16 PM

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Pumpkins - not just for pies and front stoops anymore

The humble pumpkin at one time was known for being just two things - a front porch decoration and a pie. Also, unless you lived in Pennsylvania Dutch country like I did as a kid and saw “neck pumpkins,” pumpkins were always orange and round.

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{name} Posted by Jamie Oberdick on 10/14, 2011 at 07:00 AM

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The Market Bell

Have you ever been to a farmers market a little earlier than start time and were told that market sales cannot begin until a certain time? Has that ever knocked the wind out of your local food shopping sails (sales?) and caused you to be disappointed or confused?

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{name} Posted by Laura Young on 10/11, 2011 at 07:00 AM

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Field Notes

The approach of the Fall frost has us hustling around the fields, trying to get everything prepared for it. There is the first frost, which will knock out most of the common annuals such as peppers, summer squash, eggplants and if you still have ‘em, tomatoes.

Continue Reading: Field Notes

{name} Posted by Erin McKinney on 10/10, 2011 at 07:00 AM

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