We just wrapped up our final Farmers’ Market of the summer by celebrating the HARVEST. We brought out all of our summer produce and even highlighted our early fall harvest with a SNEAK PEAK at our upcoming October season – celebrating 25 years of Pumpkinseed Hill. Liquid Lunch passed out samples of a PUMPKIN soup, seasoned with nutmeg, cumin, and espresso! They also made a delicious vegetable lasagna using only produce from our farm (eggplant, zucchini, yellow squash, tomatoes, basil) and cheeses. Their secret? They breaded thinly sliced strips of Japanese eggplant to substitute for pasta. Delicious!
Stone Gardens also joined us for all 8 of our markets this summer, with some of the best produce in town. The big hit today were mini yellow watermelons that were INCREDIBLY sweet.
Farmer Shannon helped all of the kids make BEAUTIFUL vegetable prints, using washable paint on a variety of produce. It was great to see vegetables turn into art and create so many interesting shapes!
Farmer Haley spent yesterday baking up a storm! She made pumpkin cranberry tea breads, zucchini and carrot mini muffins (recipe to come!), pumpkin seed granola, and fudge brownies.
We even broke a new farm record today – most pumkins sold in August! 🙂
Here’s the recipe for Chef Sherry’s Shaved Squash Salad with Toasted Pumpkin seeds – featured as our cooking demo and also as our Dinner-in-a-Bag kit. The spicy thai dressing really lends itself to the nuttiness of the raw squash. A great no-cook salad for late summer!
2 Yellow Squash
1 Small Sugar Pumpkin
¼ cup toasted Pumpkin Seeds
2 scallions, thinly sliced
¼ cup lime juice
1 Tbsp sugar
2 tsp fish sauce
¼ tsp red pepper flakes
2 tsp toasted sesame oil
Using a vegetable peeler slice the squashes and pumpkin into ribbons.
Toast pumpkin seeds in a 350 oven for 15 min with salt & cayenne.
Whisk together the vinaigrette and toss with the squash and pumpkin mixture. Sprinkle with scallions and toasted pumpkin seeds.