IN YOUR BASKET
Honey Bear Acorn Squash
NOTES FROM THE FIELD
Wow, this past week, we were blessed with incredible weather! We won’t dare say that it was spring-like, but the sunshine and clear skies on Laughlin Ridge were a welcome change. Some of the greens were noticeably growing, and it’s much easier getting out of bed these cold mornings.
Since we started growing crops at Heart Arrow Ranch in the summer of 2008, we’ve come to realize that some areas are better planted to perennials than annuals. So, we decided that we are going to grow a small vineyard of various table grapes in the Coyote Field, where we grow some of the winter vegetables. The rocky and steep part of that field is already planted in about 40 young fruit trees (plums, pears, apples, sour cherries, persimmons, pluots, apricots). Downhill from there, we expect to plant 225-300 vines on 1/3 to ½ acre. This week, we acquired 225 cuttings of Dawn and Flame Seedless grapes from our friends at Clover Creek Farm in Lake County. We will be rooting and planting these.
Six more healthy lambs were born, and we managed to herd our cattle to a new grazing area. The soil was just dry enough that we were able to hoe some vegetable beds and transplant some brassica (cabbage family) starts outside. We know the rain will come again soon, so we’re trying to get as much done as possible while the sun is out.
Adam and Paula
Balsamic-Roasted Acorn Squash with Hot Chiles and Honey
From Bon Apetit (November 2003)
3 acorn squash, halved lengthwise, seeded
6 tablespoons olive oil
¼ cup balsamic vinegar
3 tablespoons honey
2 tablespoons minced dried chile
2 teaspoons chopped fresh thyme
1 teaspoon salt
1. Preheat oven to 400º. Place acorn squash halves, cut side up, on rimmed baking sheet. Brush both sides with 2 tablespoons oil.
2. Whisk 4 tablespoons oil with remaining ingredients in bowl; divide glaze among hollows of squash halves. Brush glaze over cut surfaces, leaving excess glaze in squash hollows.
3. Bake until squash are very tender and brown, brushing cut surfaces every 15 minutes with glaze in squash hollows, about 1 hour.
Tip: Bake the squash for 45 minutes early in the day. Finish just before dinner is served, baking until squash is tender, about 20 more minutes.