Google Map | 724-774-2239

<< Back


Posted 10/17/2016 8:46am by Jennifer.

Image result for image butterkin squash

This week everyone will receive butterkin squash.  The butterkin is a cross between a butternut squash and a pie pumpkin.  The result is a sweet, orange-fleshed squash with a relatively small seed cavity.  You can basically prepare it the same way you would a butternut or pie pumpkin:

  • Roast and puree for a pumpkin pie, cake, or muffins.  If you're not ready to bake right now, the puree can be placed in a freezer bag for later use.  Pumpkin Puree Recipe
  • Peel, cube, and roast with olive oil, salt & pepper, thyme, and garlic.  I sometimes eat this as is for a side dish, or I'll toss it with pasta, bacon, and nuts for a meal.  Spaghetti with Roasted Butternut Squash
  • Cut top like a jack-o-lantern, remove seeds, stuff with your favorite filling, put lid back on and roast in the oven.  Quinoa Stuffed Butterkin Squash
  • Remember, just like any other winter squash, butterkins are for storing.  So, if you can't get to cooking it right away there are no worries.  Winter squash will store on your counter for months!

You'll also be receiving some more bell peppers this week.  We were able to save some of our pepper plants from the recent frost (our farm actually was very close to a hard freeze) by covering with floating row cover.  In case you still have some extra peppers on hand, here's a new coleslaw recipe to try:

Bell Pepper Slaw


Tags: Pepper, Squash
Posted 10/11/2016 3:18pm by Jennifer.

Image result for image peppers

It looks like our pepper season is going to be an abbreviated one this year.  The extreme heat that we had in July & August really slowed our plants down.  They would not produce any blooms in the heat, therefore setting of the fruit was delayed significantly.  Now they're producing quite well, but I'm not sure how long they will survive these frosty nights we've been having at the farm.  We covered them with a floating row cover on Sunday morning, but we get hard frosts/freezes at our farm, which is situated in a valley along a creek.  Enjoy the peppers while you can.  I plan on having fajitas for dinner one night this week!  This is how I make mine:


1.  Saute a lot of onions and peppers in a skillet with a little bit of oil until they are soft.  

2.  Add some minced garlic and chopped leftover chicken or beef.  Heat it through.

3.  Season with salt, pepper, chili powder, ground cumin, and fresh lemon juice.  

4.  Serve with shredded lettuce, chopped tomatoes, shredded cheddar, sour cream, and tortillas.  

****If you're watching carbs omit the tortilla, and just eat it like a fajita salad, but I can tell you that kids love to make their own fajita, and who doesn't love a battle-free dinner! 


We just pressed the apple cider last Thursday morning at Sally's Cider Press just north of Zelienople.  The apples were from McConnell's Farm.  We thoroughly washed the apples before they were pressed.  Sally's does not heat pasteurize the apple cider.  Instead bacteria is killed by passing the cider through a beam of UV light, so this would be a perfect opportunity to try making some hard cider or apple cider vinegar.  Since the cider was not pasteurized, please keep it in the fridge and enjoy it within a week.  Or, if you'd like to keep it to enjoy at the holidays, put it in the freezer. 

Tags: Pepper