Sock Drive

Blog

October 24, 2019

This fall weather makes the most perfect farmers market experience. We are soaking up every last minute of it. The market has been a busy place lately with a special event happening almost every week! This weekend we are hosting our annual pumpkin patch on Saturday and Record Store Pop up on Thursday! There is always something do here at Covent Garden and we hope you join us. We are also hosting a sock drive both this Thursday and Saturday in conjunction with 519 Pursuit. They are an organization that aims to support those suffering from homelessness throughout the seasons. Dry socks are a simple but important thing that can change the quality of someone's life. Our goal is to raise 519 socks by the end of October. Look for the donation basket at the farmers market this Thursday and Saturday!

What's in Season?

We talk a lot about seasonal eating here at the market, but what does that really mean? Part of eating with the seasons, means preserving and storing beautiful fall crops such as, cabbage, squash, potatoes, carrots, onions, garlic and more!

Orchard Hill Farms is putting some of that work in for you, but is also encouraging you to try it for yourself! If you have always wanted to try making kimchi, a Korean style sauerkraut, Ellen has a full bundle of all the produce you need for the recipe in one basket!

Greystead Gardens, Soiled Reputation and Thames River Melons are other great farms that do the storing part for you! They stick it out with us here at the market throughout the winter months bringing beautiful squash, potatoes and carrots that sweeten with frost.

We are so grateful to the farmers who put in this extra work of not only growing our food but preserving and storing it for us as well. This week, make sure to thank a farmer!

Squash Fries

Speaking of seasonal cooking, we had a last minute shuffle with our cooking class last week and were treated to a great class by Emily Griffin of Harvest Moon Trading Co. She taught us all about eating winter squash with the skin on! This is a great way to minimize compost in your home, the less you peel, the less waste you have and the more food you get to eat.

The recipe was a huge hit, so we wanted to share it with you this week. The recipe works best with winter squash that has thin walls, such as a delicata or acorn squash. Butternut squash is too meaty for this recipe.

Delicata squash fries:

4 delicata squash
4 tbsp olive oil
S+p to taste

Preheat the oven to 450°F.

Wash the squash, cut it in half lengthwise, and scoop out the seeds. Cut each half into 1/2-inch slices.

Place the slices in a bowl and drizzle with olive oil. Add about 1/2 teaspoon kosher salt and plenty of fresh ground pepper. Stir to combine.

Line a baking sheet with parchment paper and place the squash on the sheet in a single layer. Roast for about 20 to 25 minutes until tender and slightly browned.