Delicata Squash

As the season winds down we’re starting to put things to bed for the winter. We use a mixture of cover cropping and mulch to keep our farm healthy over the winter. Cover crops add vital nutrients back to the soil after a season of intensive production; we use a mixture of peas, rye, vetch, and clover. A mulch of burlap and leaves keeps beds fallow over the winter, suppress weeds and replenishes the soil’s microorganisms by reducing the need for tilling. It’s sad to see some crops go, but there’s still so much fall goodness to enjoy! 
Here’s what’s fresh this week:
-Baby arugula
-Baby lettuce mix
-Spicy salad mix
-Pea shoots
-Dino kale
-Rainbow chard
-Green onions
-Fingerling potatoes
-Green tomatoes
-Ground cherries
-Delicata squash
-Micro greens
-Curly green leaf lettuce
-Red butter lettuce
-Speckled romaine lettuce
-Green butter lettuce
(Potentially more available for pre-order after Monday night) 
Veggie of the Week: Delicata Squash!
Prepared sweet or savory there’s no crop more indicative of fall than delicata squash. You can use this like you would other winter squash but what sets delicata apart (besides it’s delicious flavor) is that you can eat the skin. That’s right, a winter squash you don’t have to peel! 
Stuffed Delicata Squash with Chicken Sausage-Mushroom Stuffing


  • 3 small delicata squash (about 16 ounces each), halved and seeded
  • olive oil spray
  • 1/4 teaspoon kosher salt
  • 14 oz sweet Italian chicken sausage
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 4 oz chopped fresh shiitake mushrooms
  • 1 sprig fresh thyme
  • 6 tbsp shredded parmesan cheese
  • chopped parsley, for garnish


Preheat oven to 425°F.

Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.

Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the onion and celery; cook until celery is soft, about 8 to 10 minutes.

Add the mushrooms and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through.

Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.


See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

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