Howdy Folks,

Goldenrod, and Jewelweed are in full bloom on the farm, they cover and brighten the otherwise green edges of fields and banks at the moment.  These are both great for native pollinators!  Jewelweed is a plant most famous for the juice in it’s hollow stem. It’s great to put on poison ivy.  It helps to draw out the oils.  The name Jewelweed comes from the little jewels that appear on the leaves when it rains.  Water droplets collect on the leaves and they look like jewels, sitting randomly on the leaves.  You probably know about the seeds and their infamous popping!  They are fun to pop!  You squeeze the fat green blimp shaped seed pods and the seeds spring out!  If you can hold on tight and still clasp the pods in your fingers as the pod snaps open you can take a look at their other more hidden jewel.  They have small brown seeds in the pod at first glance, but if you rub off the brown coating they are a brilliant robin's egg blue.  They have an amazing flavor, but they are so small so this special treat’s flavor is fleeting, but well worth a half hour game of trying to hold onto these jumping pods to actually get a Tbsp of seeds.  These seeds are loved by field mice too, so we know they are snacking and storing up for winter right now as well.  Goldenrod, there are hundreds of varieties of this wildflower.  It’s golden aura is an ode to our fading summer sunshine.  I just recently heard from an herbalist, Rosemary Gladstar, that she uses Goldenrod as an antidote tea for Ragweed allergies!!!  

Today the crew pulled in our butternut harvest!  They look beautiful!  Butternut are a super versatile delicious winter squash.  They can swing either way, savory or sweet.  They make great pies and are simple to cook.  Cut off the ends then slice down the middle, carve out the seeds, then lay cut side down on a greased baking sheet.  Cook in 350º oven for 45-1hr.  Once you can poke a fork through the skin they are done.  Sometimes they are so moist that you can eat the skin.  We love our squash with butter & salt.  Some folks like it with maple syrup.  The butternut will be curing for a couple weeks in the warmth of the greenhouse.  The seeds can also be dry roasted in the oven like you do pumpkin seeds.  They are a great snack.  Just separate them from the inner goop of squash, lay them out on a baking dish as spread out as possible, salt them and put to roast in the oven at 350º, bake for 10 minutes, then stir.  Then bake for another 10 min.  You want them to be golden.  Bake until they are golden brown.  Cool down before serving, and store in an airtight container for many weeks.

Bulk Basil is available again on the storefront that is open for ordering Friday morning - Sunday at midnight.  Eating pesto in the heart of winter can be so awesome!  Chris is working on getting the sneak peak out on Fridays so this store actually makes more sense to order from.

Have a great week!

Your Farmers,

Aeros, Chris and The Who Crew