Zsa Zsa (Jenny) was on the farm a few weeks ago and we had quite a memorable visit. She toured the farm, worked with us in the barn and at two markets, cooked and ate up a storm, and took a bunch of photos.
I talked about it in my post a few weeks back, but Jenny wrote all about it and posted to her blog the other day. Please check it out and get a non-farmgirl’s perspective on her experiences in the Black Dirt. This Boston babe rocked Orange County liked nobody’s business!
As I promised, the recipe for Delicata Fries…. Since delicata is the only winter squash with an edible skin, I figured why not oven-fry it? The Boy loves it (sans “weeds” – ie rosemary), and can eat an entire squash himself. For what it’s worth, a woman in Pleasantville told me she made the fries following my advice and they were a big hit – just not with her son, 5 year-old ‘pickle on a stick’ boy. She also said she removed them from the oven a little too soon as she thought they were going to burn. They weren’t… so be sure to leave them in until really golden and delicious.
1 Delicata Squash
olive oil, about 1 T
honey, about 1t
salt, pepper and minced rosemary
Cut squash in half and scoop out seeds with a spoon. Remove ends, then cut into steak-fry wedges. Combine oil and honey (amounts will depend upon size of squash), drizzle over squash and toss well. Sprinkle with salt, pepper and rosemary, then spread on a greased baking sheet. Roast at 425° for 35-45 minutes, or until fries are crisp around the edges, soft enough to pierce with a fork and caramelized.
Well, this week really kicked me in the dupa, so I’m done for now. We’ve got a few more weeks of 3 weekly markets, then it’s down to CSA preparations and one weekly market plus wholesale business.
It’ll be nice to not have to set the alarm for 3:15am.