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Sweet Potatoes, Frost, and Familiar Faces
The weather has certainly taken a turn today, and we’re bracing ourselves for a potential frost tonight; fingers crossed it holds off! Last Saturday was a delightful reminder of community spirit as many of you joined us for a splendid workday, and together we harvested over 3,000 pounds of sweet potatoes. What an achievement! We’re eagerly anticipating our second big harvest in November, and we’d love for more of you to join in the fun. Whether you sign up in advance or just pop by on November 7th from 8 to 12, your presence adds a special warmth to the farm, much like the golden hues of autumn around us. It’s always a joy to see familiar faces in the fields!
—Millsap Farm Crew
Fall Flower Crown Workshop
Come out to the farm tomorrow morning to create a personalized flower crown with the brightest blooms of the season! We hope you’ll bring your friends and family with you to learn how to craft a crown—a process you’ll be able to replicate confidently by the end of the workshop. We’ll meet in the pizza area and enjoy the morning’s weather (unless it rains, in which case we’ll move indoors), learning together, making memories, and some tea and cookies.
Children must be accompanied by a responsible adult.
Roasted Butternut, Bell Pepper, Heirloom Tomato & Arugula Salad with Basil-Garlic Dressing
Ingredients
Prep time: 20 mins | Cook time: 30 mins | Servings: 4 people
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tbsp olive oil, divided
1 tsp kosher salt, divided
1/2 tsp black pepper, divided
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
2 medium heirloom tomatoes, cut into wedges
4 cups arugula
1 cup pea shoots
1 small cucumber, thinly sliced
4 radishes, thinly sliced
1 small daikon radish, peeled and cut into thin matchsticks
Dressing:
1/4 cup fresh basil leaves
1 tbsp fresh oregano leaves
1 garlic clove, minced
2 tbsp lemon juice
1 tbsp olive oil
1/4 tsp kosher salt
1/8 tsp black pepper
Instructions
1. Preheat the oven to 425°F.
2. Toss the butternut squash with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper on a baking sheet.
3. Roast the squash for 15 minutes.
4. Toss the bell peppers with the remaining 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper, add them to the baking sheet with the squash, and roast until the squash is tender and the peppers are lightly browned, about 15 minutes more.
5. Whisk together the basil, oregano, garlic, lemon juice, 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/8 tsp black pepper in a small bowl to make the dressing.
6. Arrange the arugula, pea shoots, cucumber, radishes, daikon, and heirloom tomatoes on a large serving platter or in a large bowl.
7. Top the salad with the warm roasted squash and peppers.
8. Drizzle the dressing over the salad, toss gently if desired, and serve right away.