We are seasonal farm workers. We are the sort who appreciate a hard frost and the shortening of days. This has been a great growing season, providing an abundance of a great many things, and an abundance of work to get it all in from the fields and out to the people who love to eat it. We find ourselves continuing to work until dusk each day and being grateful that that hour comes a little sooner each day. The frost did away with our basil and salad greens, but heads of lettuce and chard are safely growing still. Saturday night was the first hard frost that the weather forecast warned us of, and so we acted accordingly. We ran out there and boxed up every single pepper we could get our hands on. We tucked them away safely in the barn. Now we can share them with you. I love to harvest things especially for the CSA shares, and then I love to box up the shares and make the newsletter. It’s all just so direct. I love putting food in the box that I know is going straight to your kitchens and bellies. When we harvest for farmers markets, restaurants, stores, and schools, it’s also very good, but CSA is my most favorite thing. This years CSA will continue for three more weeks after today. The final Wednesday shares will be delivered on 10/28, and the final Sunday shares on 11/01. Look for details about a fall/winter bonus round of shares in next week’s newsletter.

A few words about stuffed peppers from the New Laurel’s Kitchen cookbook:
“Pepper cases give a sense of purpose to untidy grains and miscellaneous mixtures, and they make leftover Spanish rice a feast. Or try filling them with stuffing, rice-lentil polou, bulgar wheat pilaf, or any similar dish. Filled with lightly creamed greens, pretty red or yellow cups are dazzling- one of those little touches that makes a meal special.
If the filling wants extra baking, the peppers can be stuffed raw, but usually you’ll want to steam them first. For small ones, just cut the top off; otherwise, cut in half lengthwise. Remove the seeds and membranes and cook upside down in a steamer basket until barely tender – about 5-10 minutes, depending on the pepper.

To keep the surface of the filling from drying out, and for artistic effect, top the filled peppers before baking. If you stem them along with the peppers, you can use the tops you cut off; or try almost any combination of bread or cracker crumbs, nut or seed meal, grated cheese, and tomato slices.

Rice Lentil Polou – The New Laurel’s Kitchen Cookbook
1/2 medium onion 1 tbsp oil
1 cup raw brown rice 1 tbsp tomato paste
2 1/2 cups water or stock 1/4 tsp cinnamon
1/4 cup raw lentils 1 tsp salt
1/2 cup raisins 1/2 cup pine nuts or almonds

Chop onion and sauté in oil until soft. Add rice and stir for several minutes. Combine tomato paste with water and cinnamon. Add this mixture, along with the rinsed lentils, to the rice. Bring to a boil, cover tightly, turn heat very low, and simmer for 30 minutes.
Preheat oven to 350. Stir in salt, raisins, and nuts. The mixture should still have a little water; if not, add 1/4 cup. Place in greased baking dish. Cover and bake for 20-30 minutes. Serves 4-6.

This is one of my favorite dishes because I love to eat lentils but my family does not, and they don’t stand out so much in this dish. Stuffed in a pepper I’m sure they’d slip past anyone’s notice.


This week’s delicatas announce the start of winter squash season – yippee!!
Delicata squash can be eaten entirely, skins and all. We usually scoop out a little of the seedy middle, but eat the flesh and skin after cutting in half and baking cut side down on a sheet or dish with just a little bit of water for 30 minutes at 350. If you have any recipes for squash casserole or pie, go ahead and use delicata or any other squash, but we like our delicatas plain. They are so sweet and luscious, no further preparations are necessary. Ok, well, maybe just a drizzle of butter and honey or maple syrup if you really want to be decadent.