From Farm To Fork Blog, Vol 1, Issue 3

The CSA program is well on its way! Earthworks Farm is committed to bringing you a variety of select veggies, herbs and fruits to refill your CSA box each week. Early Saturday morning, our farmers harvest the produce and prepare your box.

Interested in receiving a weekly CSA box? Please contact us at info@earthworksfarmgarden.org. We offer the choice of a small or large CSA box, pickup is scheduled for Saturday, 10am-12noon on the Farm. For your convenience we itemized the ingredients that went into last week’s CSA box and added a recipe made of Butternut Squash to delight your palate.

Last Week’s Small CSA Box:

  • Young butternut squash
  • Bartlett pears
  • Eggplant
  • Nopales
  • Tomatillo
  • Basil
  • Hot pepper mix
  • Acorn squash
  • Chinese long beans
  • Rosemary
  • Chard
  • Oregano
  • Purslane
  • Quelite/amaranth leaf

The Recipe Corner

Roasted Butternut Squash and Bacon Pasta
Recipe by Chef Teresa

Preparation
3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced shallots
8 oz uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
3/4 cup (3 oz) shredded sharp provolone cheese
1/3 cup (1 1/2 oz) grated fresh parmesan cheese

Method:

Preheat oven to 425°

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese.

Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Download Recipe

Happy Farming,
Your Farm Team
SGVCC Earthworks Farm
626-374-3504