Harvest Moon

Tonight is the Harvest Moon- which is the full moon closest to the Fall equinox.  It is called the Harvest moon because it allows farmers to continue working into the night.  Now that we have things like headlamps, blinding 'light of 10 million candle' spotlights and headlights on the tractor, we can work at night anytime...YAY!  The past few nights with frost moving in we has been out with our headlamps and headlights and 'light of a million candles' covering up the peppers and basil, the beans and lettuce hoping to protect them from the cold and get a few more harvests to get us through the fall.  The tomatoes in our greenhouse have been slowing down quickly over the past week so enjoy these last few rounds of them!

 I found this easy delicious recipe for stuffed acorn squash, I love it because roasting the squash brings out all the flavor, but the stuffing is added at the very end, so it doesn't get over cooked.  

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-1 Acorn Squash cut into quarters and remove seeds
- 1/2 bunch swiss chard
- 1 onion
- garlic
- 1 tomato
-grated parmesan cheese
- breadcrumbs

Place squash on a baking sheet drizzle with olive oil and salt bake at 425 until tender ~ 45 min.  
- Sautee the onion and garlic until tender then add in the swiss chard, once it is wilted add the tomatoes and let cook for a few minutes.
- Fill squash with the vegetables and top with breadcrumbs and cheese.
- Broil on high until cheese is melted
Enjoy!

After an amazing meal at The Crop Bistro & Brewery I have been making this Kale Caesar salad almost every day.  It's not quite as good as Chef Tom Biven's version but it will have to do until we get over to Stowe  again.  If you are a bit skeptical of raw kale in a salad I promise this is amazing- the important thing is to chop the kale super fine.  This makes a big bowl!

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- 1/2 Bunch Kale
- 1/4 c. mayonnaise 
- 1/4 c. Parmesan cheese
-2Tbl. lemon juice
-2 Tbl. Olive Oil
- 1 clove garlic crushed
-1 tsp. mustard
-Salt & Pepper

Chop kale very finely- like you would cabbage for coleslaw.  Put all other ingredients in a large bowl and whisk together.  Add the kale in and toss.
Enjoy!

This week in your share-
Kale or Chard, Acorn Squash, Red Potatoes, Carrots, Onions
Cabbage, Herbs, Pepper, Tomato, Lettuce, Garlic & Radish