• Pie Pumpkins
• Apples
• Turnips
• Green Kohlrabi
• Radishes
• Leaf Lettuce
• Mustard

News from the Farm
By Rebecca Claypool

 This is the last CSA box! We delivered 23 weeks this year, which accumulated to over 200 lbs of produce and over 70 different types of fruits and vegetables. I hope everyone enjoys their last (official) box of fresh produce. If your name was on last week’s Credit Box list, don’t forget to pick up your box on October 27 at your normal site. Each box will have a name on it, so please only take the box with your name. If you should be receiving a credit box and your name was not on the list please call me at 452-4244 asap, and I will add you to the list. Thank you to those who have already called, I made the appropriate corrections. Winter Share holders will receive their first box November 3rd, and then every other week after. You can expect a letter in the mail with more details soon.

If you are still interested in signing up for the Winter Share please send in your form (or call us) before the beginning of November. It has been wonderful working at Featherstone for a second  year. I will not be returning to Featherstone next year, because there are some hiking trails calling my name, but I hope to return to farming soon. Every year Featherstone has a terrific crew of workers, and it will be hard to not be surrounded by such thoughtful folks next year.

By Rebecca Claypool

Pie Pumpkins: These pumpkins are specifically for cooking, so you can enjoy them as decoration for Halloween and then eat them for Thanksgiving.

Apples: Here are the last of the apples Rhys and I picked. They are beginning to go down hill slightly, so I think this batch may be better for cooking. They are great dehydrated!

Turnips: Here is another helping. Once again the greens are slightly damaged from the frost, but there may be some worth eating.

Green Kohlrabi: This is the last of our kohlrabi planting. They are generally eaten raw, and have a brassica-apple kind of flavor.

Radishes: Here are some Cherry Bell radishes. They make a great addition to salads.

Leaf Lettuce: This week we have a mix of red leaf, green leaf and romaine lettuce. They are small, but have escaped the frost because they were planted on some ridge top land.

Green Mustard

Pumpkin Pie
Rolling Prairie Cookbook by Nancy O’Connor

In this particular recipe, the pumpkin pie filling is completely fat free, all of the fat is found in the crust.  There are those times when you really want to splurge with a crust, but consider baking this pumpkin pie filling directly in a baking dish.  You’ll have a really nutritious dessert that you can serve up as a pudding…and you may not even miss the crust!

• 2 cups cooked pumpkin, winter squash or sweet potatoes
• 1⁄2 cup honey or maple syrup
• 3 egg whites
• 1 1⁄2 cups evaporated skimmed milk or regular low fat milk
• 1 tsp cinnamon
• 1⁄2 tsp ground ginger
• 1⁄4 sp ground cloves
• 1⁄2 tsp salt
• 1 9 inch unbaked whole wheat pie crust

Preheat oven to 425 degrees.  Place all filling ingredients in blender and blend until smooth.  Pour into pie crust and bake 15 minutes at 425 degrees.  Reduce temperature to 350 degrees and bake another 45 minutes until set.  Makes one 9 inch pie.

Radishes, Olives and Scallions with Mint and Feta Cheese
Adapted from Rolling Prairie Cookbook by Nancy O’Connor

• 2 cups thinly sliced radishes
• 3-4 scallions, finely chopped
• 4 oz Feta cheese, crumbled
• 10-12 Kalamata olives, pitted and chopped coarsely
• 1 tbl chopped fresh mint
• 1⁄4 tsp salt
• Pepper
• 1 1⁄2 tbl olive oil
• 1 tbl fresh lemon juice

Toss radishes, scallions, Feta, olives and fresh mint.  Season with salt and pepper.  Toss again.  Whisk the olive oil and lemon juice and pour over the vegetables.  Toss.

Mustard with Minced Tofu
Adapted from Rolling Prairie Cookbook by Nancy O’Connor

• 3 cloves garlic, minced
• 1 tsp finely grated fresh ginger
• 2 tsp tamari
• 4 tsp peanut oil
• 1 lb tofu, pressed between 2 plates lined with towels for 1 hour, then minced
• 1 carrot, diced
• 1 small onion, minced
• 3 cup minced water chestnuts
• Juice of 1 lemon
• 1⁄2 tsp chili paste (optional)
• 1 lb mustard
• 1⁄2 tsp salt
• Pepper

Marinade: combine garlic, ginger, soy sauce and 2 tsp peanut oil in a bowl. Add minced tofu and set aside for at least 30 minutes.

Heat 1 tsp peanut oil over medium heat.  Add tofu plus marinade and sauté for 10 minutes.  Remove and set aside.  Heat remaining 1 tsp oil and add carrots, onions, and water chestnuts.  Saute 3-4 minutes.  Add lemon juice, chili paste and mustard.  Stir until mustard wilts slightly.  Add tofu and toss.  Season with salt and pepper.  Serve over rice.