Lloyd Craft Farms Fresh Produce, Locally Grown

Here’s a tasty recipe that Lisa shared with the CSA last year!  A good use of the Acorn Squash!  We have Honey Bear acorn squash (pictured above), onion, and celery at Bee Healthy–I think Janet at Bee Healthy may have some healthy sausage, too.

Acorn Squash with Apple and Sausage–

Ingredients:
2 Small Honey Bear Acorn Squash (or 1 Large Acorn)
1 Chopped Onion
2 Chopped Stalks Of Celery
1 Tbsp. Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 Tsp Fresh Rosemary
3 Chopped Cloves Of Garlic
1/2 lb Sausage
1 Chopped Apple
1 Cup Of Panko Breadcrumbs
1/2 Cup Parmesan Cheese

Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity). Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper, and roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes – or until fork tender. 

While squash is roasting – in a large fry pan over medium heat – heat oil and add onion, celery, salt, pepper, and rosemary. Cook until onions begin to soften. Add garlic and sausage, until sausage is browned on all sides. Add apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat. 

Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes – adding a sprinkle of parmesan cheese to the top for the final 5 minutes. 

Enjoy!

We are finishing up our grass-fed Ten Sleep beef from last year from Big Trails Natural Meats, and that means lots of SOUP BONES.  In the past I have used soup bones to make bone broth, but I was not specific with what I needed when the beef was cut up and the bones are more suited for soups–more meat than morrow.  Nothing wrong with a fresh, hearty beef soup:  Beef Barley and Beef Vegetable so far, Minestrone today .  I have a ridiculous amount of bones still in the freezer!  Feel free to share any ideas or your favorite soup recipes–I’m open to adventuring into a different soup arena with my plethora of soup bones!

And speaking of PLETHORA, as mentioned in a previous post, we raise lots of Winter Squash.  Why Winter Squash, you ask? Well…It is a complete and balanced food that stores through the winter months when we don’t have the benefit of fresh, locally grown vegetables.  Squash is a source of potassium, niacin, iron, and beta carotene, to name a few.  Beta carotene is converted to Vitamin A in our bodies; Vitamin A is essential for healthy skin, vision, bone development and maintenance.  In addition to these nutrients, as a complete food it contains micro-nutrients needed  to convert and use the major nutrients. So, we could say our bodies need a plethora of nutrients to experience full health!

LAST PLETHORA–Bee Healthy has a plethora of items to help you in your pursuit of happiness and good health.  They have supplements, information, good foods and meats, farm-fresh eggs, helper snacks for better choices, and are happy and eager to help in any way they can.  They also have a half cooler stocked with Lloyd Craft Farms produce for this season, just updated FRIDAY!  Brussels sprouts, Celery, Cabbages, Turnips, Carrots…  We also stock Fingerling potatoes, Onions, and WINTER SQUASH through out the store.  Stop in and shop!  And Christmas gift giving time is approaching:  Janet has gathered a plethora of neat and unique gift items.  Stop in and SHOP!

The Farmer’s Wife