First Frost - Squash Pudding

Hello again Red Planet Farm Friends! It's been about a month, I know. In that month, we have been pulling out the summer's plants, planting a cover crop, and harvesting the last of our fall veggies. Last week, I pulled out the rest of the pumpkins, squash, and lettuce. It was just in time too because we got a pretty good frost that would have wiped out the lettuce.

I can't wait to eat butternut squash everyday until the daffodils bloom! Have I ever told you how much I love squash?!

In fact, last night after making a pot pie from the Whatcom Locavore blog (but of course adding squash into the mix), I made a divine squash pudding. I know that doesn't sound too appetizing but with ice cream it tastes a bit like pumpkin pie and it is definitely a comfort food! The way the ice cream melts into the pudding after it is warm from the oven is so great. Not to mention, the kitchen smells just like autumn baking.

Go ahead, try the recipe yourself. Squash is in season now and while we aren't selling any, there are a lot of other Whatcom County farmers that would love to provide you with a great butternut squash!

Squash Pudding
serves about 6
adapted from Vegetarian Times

INGREDIENTS
1/2 smaller sized butternut squash
1 3/4c milk (or cream if you are feeling fancy)
1/3c cornmeal
1/2t cinnamon
1/4t ground ginger
1/8t ground nutmeg
1 pinch of salt
1T butter
1/4c brown sugar
2T molasses

METHOD
1. Preheat oven to 350. Place squash (remember 1/2 of the squash) cut-side down on a baking sheet or in a baking dish. Bake for 1 hour. Let the squash cool when it is done and then scoop the flesh into a food processor and puree until smooth.
2. Reduce oven to 275. Coat a 1 quart, or 6 cup, baking dish with cooking spray.
3. Whisk together milk, cornmeal, cinnamon, ginger, nutmeg, and salt in saucepan.

4. Cook over heat slowly for 5 - 10 min until the mixture has thickened.
5. Remove the pan from the heat and add butter. Mix well.
6. Into the pan, stir in the squash puree, brown sugar, and molasses.
7. Pour into the prepared baking dish and bake, uncovered, for 1.5 hours. When done, a knife should come out clean when inserted into the dessert.
8. Let cool for a couple minutes and then serve with vanilla ice cream.

Enjoy!

-Emily

Season 1: Market Day 7

This Saturday, October 3, will be our last Saturday at the Ferndale Public Market. I HATE to say that but alas, it is the truth. Our garden just won't give us more with these cool nights.

We have had a great time though at the Market and while we aren't ready to be full time farmers, we certainly are excited for the next season! We have learned a lot and are already planning.

So, make sure you come visit us on Saturday, we will still have some great stuff:

- Melons

- Lettuce
- Tomatoes (great heirlooms!)
- Cherry Tomatoes (Sungolds and Green Doctors)
- Green Kale
- Tomatillos
- Cucumbers
- Winter squash (spaghetti, buttercup, Pennsylvania dutch crookneck)

- Green and Purple Peppers
- Flower Bouquets (mostly dahlias)

After you are done visitng us and eating the delicious produce from Red Planet Farm, make sure you come visit our blog over the winter for updates.

Thanks for buying local!
-Emily

Squash Soup - Better Than it Sounds!

Winter Squash Soup 

makes 5 servings

Created by Emily Marrs

INGREDIENTS

1/4 cup (1/2sitck) butter

1 large onion, finely chopped

4 large garlic cloves, chopped
5.5 cups (or 3 14.5oz cans) veggie broth
3lbs (or about 8 cups) peeled winter squash (any type winter squash: butternut, delicata, pumpkin, etc) cut into 1-inch pieces

1 ¼ t minced fresh thyme
1 ¼ t minced fresh sage
1 ½ t ground cumin
½ t ground ginger
1t Salt
Pepper
¼  cup whipping cream
Sugar to taste (I used about one teaspoon)

METHOD
1. Melt butter in large pot over medium heat.
2. Add onion and garlic and sauté on low until tender, about 10 minutes.
3. Add broth, all squash and herbs and spices; bring to boil.
4. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. *If you wanted to follow steps 1-3 and then throw everything into a slow cooker on high for 6 hours that works too. Just follow steps 5-6 when you get home.*
5. Working in batches, puree soup in blender.
6. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper.

This recipe is DELICIOUS with a broiled bread. Put butter on one side of bread and broil for one minute. Flip bread over, cover with your favorite cheese and some salt and pepper and broil for another minute. Awesome!

Season 1: Market Day 6

Today is the first day of autumn and I am pretty sure it was the best first day of autumn I have had in my entire life! The sun was shining, the air was about 75 degrees, and the wind was blowing the warmest breezes. I think the melons and tomatoes felt the same way about the beautiful weather. They seemed to perk up a bit at the sun rays. Too bad this won't last for another week though!

Autumn on the farm

Luckily it looks like tomorrow will be about the same weather so the Market will be quite pleasant.

The Market only has 4 more weeks left (including tomorrow). Unfortunately, I don't think we will make it to the very end. Our melons will only be around for this weekend and maybe next. So yes, that means, get them tomorrow! The weather (as explained above) just won't finish ripening all the great summer vegetables/fruit. But, I suppose it is autumn now. Although, with summer's end and fall's beginning, you will see our first "winter" squash out tomorrow. Squash is so good in soups and stews. I promise to get you some recipes soon!

Anywho, without further ado, or rambling, here is what we will have this weekend:

- Melons – we sold out last week! (icebox watermelon, a few kinds of honeydew)

- Lettuce (buttercrunch heads and a lettuce mix with pansies)
- Tomatoes (great heirlooms!)
- Cherry Tomatoes (Sungolds and Green Doctors)
- Green Kale
- Potatoes
- Baby beets (with greens)
- Tomatillos
- Cucumbers
- Summer Squash
- Winter squash (spaghetti, buttercup, Pennsylvania dutch crookneck)

- Beans
- Green and Purple Peppers
- Eggplant
- Flower Bouquets (mostly dahlias)

-Emily 

Sautéed Green Beans with Vinegar Reduction

Sautéed Green Beans with Vinegar Reduction
makes 2 servings
Created by Emily Marrs

INGREDIENTS
- 1 Tbls Extra Virgin Olive Oil
- ½ medium onion, chopped
- 2 cloves of garlic, minced
- 1 tsp dried thyme
- 1 lb fresh green beans, stems removed
- 1 medium tomato or 2 small tomatoes cut into wedges
- 1 Tbls balsamic vinegar
- Salt and pepper

METHOD
1) Steam or boil the green beans in boiling water for about 6-10min or until soft.
2) While steaming, put a pinch of salt on sauté pan and begin heating. Once warm, add oil.
3) When oil is warm, add onion and garlic to sauté pan and stir until onion is soft, about 4 minutes.
4) Add dried thyme to pan. Let sit for one minute then stir to incorporate.
5) If beans are done, drain and set aside. If they are not done, let finish.
6) Add tomato to sauté pan, sauté for about 4 minutes until tomatoes wilt.
7) Add beans to pan. Add salt and pepper to taste. Sauté for 3 minutes.
8) Add vinegar to pan and let sit for a couple minutes while it caramelizes with the veggies. After it sits and bubbles, stir to mix. Continue for a about 3 more minutes.
9) When the veggies are browned and the vinegar has all been boiled away, the dish it ready to eat. Season if desired.
10) Enjoy!

Season 1: Market Day 5

Wow, this week went by super fast. I barely had time to make new recipes and eat all of our awesome tomatoes and melons! But fear not, it is 9pm on Friday and I am here to tell you what we have this week...hoping that someone looks at this before the Market in 12 hours.

The new sign. Tyler made it!

Actually, first I would like to address this melon business. Yes, we do have "spray-free, no pesticides used" melons. Yes, we grew them. Yes, they are heirloom varieties that you can't find in stores. Yes, they have seeds in them. Yes, they are the best melons I have ever tasted. So, come on down and get a melon. We have a green-fleshed honeydew and a striped flesh honeydew. We have ice box (small) watermelons. The cantaloupe varieties are still not ready unfortunately.

FYI: Last week we did sell out of our melons so make sure you come grab them quick!

Here is the list of everything else we will have:
- Lettuce (buttercrunch heads and a lettuce mix)
- Tomatoes (great heirloom varieties!)
- Cherry Tomatoes (Sungolds and Green Doctors)
- Savoy Cabbage
- Green Kale
- Potatoes
- Carrots (thumbelina)
- Tomatillos (makes such great salsa!)
- Cucumbers
- Summer Squash
- Beans
- Green and Purple Peppers
- Eggplant
- Flower Bouquets (mostly dahlias)

See you soon! - Emily

Salsa Verde

I love me some salsa. This year I discovered salsa verde with tomatillos. It certainly is delicious. Sometimes you just have to switch things up from the regular red salsa to some great green, fresh salsa!

Tomatillo Salsa Verde
created by Emily Marrs

INGREDIENTS

10 tomatillos, husked, washed and quartered
½ medium onion dices
5 garlic cloves, peeled
1 jalapenos, roughly chopped
good handful of cilantro

Juice of 1/2 lime

Pinch of cumin

Salt to taste

DIRECTIONS

If you have a food processor just throw everything in and puree until smooth. Season with salt if desired.

If you don't have a food processor, dice all ingredients until quite small and mix together in a bowl. Let sit for at least 15 minutes so all the flavors mix and mingle.

-Emily