From the Farmer

Week 21 – 10/7/2015
In your share: Pie Pumpkins.  Save for Halloween or make them into pie, or both.
I love pie pumpkins and making pie from real pumpkins and squashes.  It’s quick, easy, and fun to make with kids.  And if you want to hold onto these pumpkins until the end of October, they will keep uncarved.  One small pie pumpkin should make a pie, and a large a couple.
Bonnie has a tasty recipe on our recipe page, here.  One thing I like about this recipe is that you can adjust it as you like – use different spices, try it with a little ginger, or even use a different squash or sweet potatoes.  It’s also good as is.
Also in your share this week: romesco.  Romesco is a nut and red pepper-based sauce from Catalonia.  The Catalans are one of the Peoples of Spain and many fought valiantly if sometimes in disorganized fashion against Franco and the Fascists in the first battle of the War Against Fascism.  Ask me about it sometime.
This is red pepper romesco, Virginia-style.  Romesco has nuts in it and ours uses Virginia peanuts.  Its ingredients also include our own red peppers, tomatoes, parsley and garlic.  Let us know what you think.  Keep it in the refrigerator and eat within seven (7) days, or freeze.  We recommend using it as a condiment but let us know if you use it otherwise.  I like it on sandwiches with turkey or chicken.
Romesco contains our own red peppers, Virginia peanuts, our own tomatoes and parsley and garlic, sherry vinegar, smoked paprika, cayenne pepper, extra virgin olive oil, soybean oil, kosher salt, and black pepper.
October Culinary Class: Cooking with the Farm Harvest
Speaking of pumpkin pie, this is just one of the items you can learn to make with Chef Bonnie at this 10/28 class. There are a lot of hearty vegetables available in shares and at the Farm Stand in fall, and the purpose of this course is to introduce you to and to feel comfortable preparing them.  Bonnie will cover dishes you can make for a quick meal and also for freezing so you can enjoy during winter.  These are simple combinations and ingredients that can easily be switched out – you’ll really be learning the techniques, so you can be comfortable making meals with whatever vegetables are on hand.
On the Menu:
  • Garlicky White Bean Soup with Spicy Greens
  • Butternut Squash Salad with Goat Cheese & Arugula
  • Swiss Chard & Ricotta Tart
  • Flatbread with Kale, Squash & Bacon
  • Curried Cauliflower & Broccoli Gratin
  • Gingered Pumpkin Pie 
Location: The Lodge
When: Wednesday, October 28 6:30 PM – 9:00 PM
Residents: Register HERE!
Farmily: Register HERE!
Share on Social
Sign up for farm updates

Follow the Farm
Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

Follow Us
Willowsford Farm Stand

23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

Follow Us