Eight Mile Creek FarmHappy Holidays !
Wishing you and your families a very happy and healthy holiday season!!
Produce available from the farm this month:
Microgreens Mix, Butternut Squash, Fingerling Potatoes, Onions, Beets, Carrots
Microgreens growing in the greenhouse
Carmelized Butternut Squash
2 medium butternut squash
6 Tbsp butter, melted
1/4 cup light brown sugar, packed
1 1/2 tsp sea salt
1/2 tsp freshly ground pepper
Preheat oven to 400. Cut off and discard ends of squash. Peel squash, then cut in half lengthwise, and remove the seeds. Cut squash into 1 1/4- 1 1/2 inch cubes and place on baking sheet. Add melted butter, brown sugar, salt and pepper. Toss all ingredients together and spread in a single layer on baking sheet. Roast for 45-55 minutes, until squash is tender and glaze begins to carmelize. While roasting, turn squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
adapted from The Barefoot Contessa Cookbook
Harvesting carrots before the snow fell last week. The last few boxes of carrots were kissed by the snowflakes.
The micro greens have been a hit in our household. Oh, to taste fresh newly exploding salad greens in the dead of winter- The exquisite flavor of each tiny seedling is such a surprise! I don’t like to do anything more than maybe a spray of walnut oil or a couple drops of coconut amino sauce to ‘dress’ it— not that it needs anything!
I know it must be labor and seed intensive, Pam— Just know your artistry is greatly appreciated!
It is such a treat to see these pictures: This is how our food is produced. Thank you, Pam for ‘producing’ it.
Thank you for being such an important part of our farm family!