Comfort Food

Spaghetti Squash Recipe: 

As we have grown older, our produce "repertoire" has also grown.  20 years ago we had never heard of spaghetti squash.  As a spaghetti lover, the first time that I cooked it, I was surprised that it did not actually taste like spaghetti.  (Duh!!!????)  It was Doug who really, really liked it.  As a result, this wonderful winter squash is a staple in our garden.  We are trying to figure out a way to keep the 'fruit' up off the wet ground.  If the squash's outer "skin" is kept blemish free and stored in a cool, dark, semi-humid space, they can last up to six months, with no processing.  We did roast a couple of squash, let them cool, scraped out the insides, zip lock bagged them for the freezer.  We will see how it works. 

The following recipe is from one of our customers who also loves spaghetti squash.  Great winter 'comfort' food. 

Vegan Moroccan-Spiced Spaghetti Squash

In the forefront on the left is a stock tank planted with asparagus, center is a mini dwarf cherry tree, and far right is a horse bunker containing strawberries.  The white pipe is pex pipe and the bird netting clipped to it keeps the starlings/robins out.  In the background, Doug (on the Ford Tractor) is tilling the small garden by the barn and laying cover crop.  And on the John Deere is a friend cutting the pasture one last time before winter sets in.  

AND 294 cloves of garlic planted in a raised bed!  Pictures to follow.  Have a wonderful day!  

Produce Stand Closing for Season - Dusk 10-18-19

A Season of Fun and Joy!

True to our name "Freshly Doug Vegetables," our produce was harvested from our gardens in the morning and in the stand for sale within an hour or two.   We did have some trouble figuring out if the corn was ripe or not - but, we eventually figured it out!  Duh????!!!!   

Looking west at the produce stand.  Both stock tanks were planted with free samples of edible flowers, (nasturtiums).  The right stock tank was planted with a variety of cherry tomatoes and the left tank was planted with basil.  Ripe, right off the vine!      

We have begun preparing for next season.  Cover crop has been planted.  As you may or may not know cover crop adds organic matter, nitrogen and protects the soil through the winter.  Raised beds have also been planted with cover crop, except for the one where we will be planting garlic this month.  We will be picking up all of the hoses and markers from the two main gardens.  During the winter months, we will be selecting and ordering a wide variety of favorite, heirloom seed, staging planting from greenhouse to garden, building four more raised beds, bringing the total to 12.   And, looking forward to spring!

As a beautiful season comes to an end, at dusk on October 18, 2019, Doug and I are grateful to the many people who stopped by to support our efforts to grow high quality, reasonably priced, organic produce.  You rock!  Thank you!  Hugs and make it a great day!

Howden pumpkins