More Cool Squash Recipes, posted by Melinda

(Photo source)

I don't know about you, but I still have acorn squash in the kitchen.  "101 Cookbooks" just posted a group of Delicata squash recipes--stir fries, salads, roasts--but as we've noted before, acorn squash can easily be substituted for Delicatas.  And you can experiment with other sorts of squashes too.  Here's the link to the recipes: http://www.101cookbooks.com/archives/delicata-squash-recipes-recipe.html
Enjoy!

Week #22 on Red Hill Farm, by Angela

Week #22--two more weeks after this week.

This is a Full-Share and Friday Bi-Weekly Share Pickup week.

Brrrr, chilly, brrrr--the chill of fall has set in upon us. Which in turn shall make our fall crops all the more tasty as their starches convert to sugars as their own way of coping with the frost. We're still taking sign-ups for the cooking demo on Nov. 9th (see below).

Poster by Joanne

Membership forms for 2014 are available in the share room, as well as in the email I sent you (see also below, as a reference).

Molly will be in the shareroom to assist you this week. Meanwhile, stay warm!

This week you may anticipate:

• Chinese cabbage
• Celeriac
• Brussels sprouts
• Peppers

Jamie Oliver's Superb Squash Soup w/ the Best Croutons, posted by Melinda

Superb Squash Soup (photo source)

This is discussed in the post below. It uses butternut squash but could use other kinds as well, including acorn squash, pumpkin-type squashes (not Halloween pumpkins--they're watery and not terribly tasty), and so forth.  But the cool thing is, you don't have to peel them to get the squash chunks the recipe calls for!!!!  I have made this (it was in the Red Hill Root, Mar. 2008) and can attest that it really does work beautifully.

Superb Squash Soup with the Best Parmesan Croutons

• Olive oil
• 16 fresh sage leaves
• 2 onions, peeled & chopped
• 2 celery stalks, trimmed & chopped
• 2 carrots, peeled [or not--remember what Martha says!] & chopped
• 4 cloves garlic, peeled & chopped
• leaves from 2 fresh sprigs of rosemary
• 1/2 fresh red chile pepper to taste, seeded & chopped fine
• salt & fresh-ground pepper
• 4 & 1/4 lbs butternut squash, halved, seeded, and cut in chunks (with the skin still on)
• 2 qts stock (chicken or veg)
• 16 slices ciabatta or other hearty country bread
• 1 chunk parmesan, for grating [or be lazy & use grated cheese!]

Put large saucepan on medium & add a couple glugs of olive oil. Add sage leaves & fry for 30 secs. till dark green & crisp. Remove w/ slotted spoon to bowl lined w/ toweling. Add onion, celery, carrot, garlic, rosemary, chile, & salt/pepper to taste. Cook gently ~10 min, till veggies are soft & sweet. Add squash & stock, bring to boil, & simmer ~30 min.

Meanwhile, make croutons. Drizzle a little oil over bread slices & press some parmesan onto each side. Place in nonstick pan w/ no oil & fry till golden on both sides. When squash is soft & cooked through [test w/ knife or fork], whiz soup w/ immersion blender or pour in standard blender in batches & pulse till smooth. [Be careful w/ hot liquid if using blender--let it cool a bit before blending in batches.] Season to taste. Put soup servings in bowls, adding 2 croutons & some sage leaves to each. Drizzle w/ extra oil if desired.   (Recipe source)

Great News re Winter Squash--You Don't Have to Peel 'Em! Posted by Melinda

OK, everyone knows that the pain-in-the-neck thing about working with winter squash is peeling them, if the recipe calls for that. The other day, I found a wonderful recipe for a roasted Delicata squash salad which stipulated NOT peeling the squash (see recipe, below).

Roasted Squash Salad, 101 Cookbooks (source)--see recipe
below

But then, that doyenne-wanna-be of all things "good" and "correct," Martha Stewart (!!!), noted in her Nov. 13 issue of MSL mag that "We've been eating our squash skins for a while now. Delicatas started us in that direction, since they're commonly cooked [and eaten] with their skins on, but now we're doing it with lots of other varieties too, like acorn squash...."  That's a huge relief with acorn squash, as their ridges make them almost impossible to peel!  She notes that this non-peeling applies to sweet potatoes, carrots, and even beets!

Meanwhile, Jamie Oliver was way ahead of the curve, as he stated as early as 2008 that in making smooth soups with butternut squash, he always leaves the skins on, then grinds it all together when he blends or food-processes the soup before serving!  See recipe in above post for his Butternut squash soup, which is from the March 2008 Red Hill Root (in which Amy & Chris announced they were leaving, for you old timers!) Obviously it also can be made with Acorn squash, like we have  (http://www.osfphila.org/files/file/redhillfarm/RHR_volVno%202_15Mar08.pdf).

And finally, Mothra Stewart (whoops, that's what we call her around our house!) also said in her Nov. 13 MSL that in roasting squash or pumpkin seeds, YOU DON'T HAVE TO GET ALL THE STRINGY GUNK OFF THE SEEDS!  Woo hoo, I feel liberated! According to her (or her minions), "Roast seeds, flesh and all. Save yourself all the sorting and rinsing usually associated with cooking squash seeds, and roast the whole lot together. The fibrous pulp surrounding the seeds is sweet and nutty, amplifying the flavor of this addictive snack." Here's a link to a quick video of how easy it is to roast squash seeds this way! http://www.marthastewart.com/1039132/roasting-squash-seeds

Roasted Squash, Chile, and Mozzarella Salad--This calls for "buffalo mozzarella," not always easy to find here. If you can't find it, substitute fresh (not aged) mozzarella that's packed in water--true, real Italians are now throwing up their hands and running from the room!!! (For a fabulous and funny article on trying to produce buffalo [as in 'water buffalo'] mozzarella in the U.S., see http://www.nytimes.com/2012/10/14/magazine/buffalo-mozzarella-craig-ramini.html?_r=0)

Fresh buffalo mozzarella
(photo source, NYT)

• 2 medium Delicata squash [or substitute acorn squash], scubbed, sliced lengthwise, and seeded [save those seeds for roasting the easy way]
• 3 tbsp olive oil
• 2 medium garlic cloves, peeled & smashed
• 2-3 dried chiles, slivered (not too spicy/hot!)
• 2 fresh thyme sprigs, plus more for serving
• 1/4 tsp salt
• one 8-oz ball of buffalo mozzarella, or something similar [you can find it at TJ's or supermarkets--it's the fresh mozzarella that comes in water]--yes, yes, real Italians would be horrified; but you know, ya gotta bloom where you're planted!
• 4 cups arugula
• To serve, slivered scallion, herb flowers (optional), olive oil

Preheat oven to 400 F with rack in the center. Slice the squash crosswise into 1/2-inch crescents. Toss them in a bowl with olive oil, chile, thyme, & salt. Arrange on baking sheet in a single layer. Roast for 20-30 min, till tender. Flip squash once to ensure browning on both sides. Transfer the pan to a rack, allow to cool a few minutes, & transfer to a serving bowl or platter. To serve, toss the arugula with the squash & a splash of olive oil. Toss till nicely coated, then pull the mozzarella ball apart, and gently toss it with the squash as well. Adjust seasoning & finish w/ slivered scallions if you like. Serves 4.   (Recipe source)

Baked Parsnip (or Carrot or Turnip) Fries with Rosemary, posted by Melinda

Baked Parsnips, from Epicurious (photo credit)

Parsnips (Pastinaca sativa) are root vegetables related to carrots but with an even milder, sweet taste. They were even used to sweeten other foods in Europe before cane sugar became available! The ancients grew parsnips (the Romans believed them to be an aphrodisiac!). While they can be eaten raw, most people prefer them cooked, for they sweeten up as they cook. Parsnips are a traditional Sunday-dinner or holiday accompaniment in England, although they also contribute a deep richness to any sort of stew or soup or casserole. (One caution: do NOT handle or eat the shoots, stems, or leaves, as the stem sap can cause a serious allergic skin reaction.) Parsnips are full of nutrition and super delicious--what's not to like?? (Click here for nutritional info.)

Photo Source

Baked Parsnip Fries with Rosemary

• 2 & 1/2 lbs parsnips (or carrots or turnips or a combo), peeled & cut into 3" x 1/2" strips
• 1 tbsp finely chopped fresh rosemary, plus 5 sprigs of rosemary
• 1 large garlic clove, peeled & minced
• 3 tbsp olive oil
• kosher salt & fresh-ground black pepper
• 1/2 tsp (or more) of ground cumin

Preheat oven to 450 F. Mix parsnips, chopped rosemary, garlic, and oil on a large, rimmed baking sheet. Season with salt & pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over. Roast for 10 min; turn parsnips & roast till parsnips are tender and browned in spots, ~10-15 min longer. Crumble leaves from rosemary sprigs over; discard stems & toss to coat parsnips. Sprinkle cumin over. Season to taste w/ salt, pepper, & more cumin if desired.   (recipe source)  Btw, the readers on Epicurious.com just loved this--gave it a 4-forks rating!

World's Greatest Farmer Showdown, by Angela

Team Red Hill, with Brendan's Family (all pics by Angela)

Brendan, Molly, Josh, and I represented Red Hill Farm at "The World's Greatest Farmer Showdown," Sunday, October 20th. A seriously silly and physically demanding competition of true farmer nature. Proudly our team placed in three out of the four events and won the bonus tug-of-war. Overall, we placed 4th (out of four teams, but who cares: we had loads of fun). The pictures show some of the day's highlights.

Angela gearing up for the pumpkin shot-put

Josh rounding the hay bale in the wheelbarrow relay

Brendan chewing strong in the turnip-eating contest

Molly, Angela, Josh, & Brendan pulling the tractor
with all their might

Yup, that's the tractor we pulled.

Brendan, Josh, Molly (& Angela off-camera) in the
excellently matched tug-of-war

Contentment watching the awards ceremony

Harvest Fest, Part Deux, by Angela

Harvest Fest, a Red Hill Farm tradition (from its early years) of celebrating the season with our members and friends, was a total blast. The biggest turnout of people I have ever seen on the farm, with cars filling the parking lot and then lining the fields.

Photos by Angela

A mob of children (and their folks) enjoyed a variety of activities near the children's garden while others perused the silent auction tables debating their choice bids.

Three tables-worth of potluck food were enjoyed by all, with a round of collaborative music-making near the bonfire before the sprinkles (of rain) rounded off the evening, sending everyone home blissfully delighted from an evening of great fellowship!

Busy bees around the kids' activities

Socializing before dinner!

Cooking Demo on the Farm--Vegetarian Thanksgiving! by Angela and Joanne

Libby Mills, a friend of Red Hill Farm, will be hosting a vegetarian cooking demo on November 9th, at Red Hill Farm, from 1 to 3.

Libby is a registered dietitian/nutritionist, chef instructor, teacher at Neumann, and has her own radio show.

Be one of the first 7 to register and receive a $5 discount! Libby will also entertain questions about vegetarianism. This should be a great event, with plenty of delicious food to taste!

Week #21 on Red Hill Farm, by Angela

This is a Full Share and Bi-Weekly Tuesday pickup week.

I will be in the shareroom this week to greet and assist you. The Harvest Fest was a blast! Thank you to all the participants in the silent auction and the raffle. There was an amazing crowd of kids around workshare member Jill Davis, who orchestrated the assembly of of handful of children's activities. A big thanks to Joanne Rosenbaum for all her coordination in pulling this event together--hooray!

The following day Brendan, Molly, Josh, and I represented Red Hill Farm in the "World's Greatest Farmer Showdown" in Collegeville. Wheelbarrow relay, pumpkin shot put, pulling a tractor.... more pictures will be posted tomorrow on the blog (http://fromthefurrows.blogspot.com/)--stay tuned.

Samuel Palmer, Harvest Moon, ca 1830

For your menu planning this week you may anticipate:

• Spinach (large savory leaves--yum)
• Eggplant
• Peppers
• Arugula or Squash (Tues)/ Swiss Chard or Squash (Friday)
• And a surprise  :-)

Harvest Fest Photos, by Melinda

First there were wonderful activities for kids!

And lots of schmoozing and chit-chat, some quite educational, like Warren, our beekeeper's, explanations of honeybees and other local pollinators....

And of course, the Silent Auction, with its many wonderful goodies!

And the Harvest Feast itself!

Despite a bit of drizzle, there was indeed a bonfire, with singing and camaraderie. For more, see Angela's post, above. A good time was had by all!

Barbara Kafka's Marinated Eggplant, posted by Melinda

Chinese eggplants (photo source)

Kafka makes this in a microwave oven. Personally I'd use a normal oven, but you can choose! It's made with small "Chinese eggplants," the sort we've been getting lots of this season.

Barbara Kafka's Marinated Eggplant--serves 4

• 1/4 cup tamari or soy sauce
• 2 tbsp loosely packed cilantro leaves
• 1 tbsp rice wine vinegar
• 1 tbsp toasted sesame oil
• 1 large or two small garlic cloves
• 3/8 oz fresh, peeled ginger (a 1-by-1 1/4 piece), cut crosswise into 1/4 in slices
• 4 small chinese eggplants (2 to 3 oz each)

Combine all ingredients except eggplants in a blender & process till smooth. Prick the eggplants several times w/ a fork & cut off the top where the leaves merge w/ the fruit. Cut in half lengthwise. On the flesh side of each half, make 3 deep diagonal cuts in each direction [don't cut through the bottom!]. Put eggplants skin-side down in a 13x9x2-in. microwave-safe oval dish. Spoon 1 & 1/2 tsp marinade over each half. Rub marinade into flesh (its, not yours...!) so that it runs into the cuts.

Turn eggplants skin-side up. Pour remaining marinade into the dish & let stand for 45 min. Again, turn eggplants skin-side down. Cover tightly w/ lid or microwave plastic wrap. Cook at 100% power in microwave for 10 min. Prick plastic to release steam. Remove from microwave and uncover. Serve warm or at room temp.  (recipe source)  [To make in conventional oven, prepare the same way, put in glass or other baking dish, cover with foil, and bake in 325 to 350 oven till they're soft and look done. You can remove the foil & broil briefly if they aren't getting browned enough for your taste. MP]  Enjoy!!!

(image source)

Red Hill Farm, Week #20, by Angela

This is a Full-Share and Bi-Weekly Friday Pick-Up week.

Brendan will be in the shareroom to assist you this week. We're gearing up for the Harvest Fest this Saturday, the 19th, from 4 pm to 7 pm.... potluck, music, children's activities, bonfire, and a Silent Auction.

(image source)

See below for a list of what's been donated for auction so far. (Checks can be made payable to the Sisters of St. Francis.)

Indian Orchards is also putting together a fun pie/harvest basket raffle!

We hope to see you there, 4 to 7 pm.

Cheers!

Typical Silent Auction Set-Up (source)

Donations for the Silent Auction (so far!):

• A handmade tie blanket (cozy!)
• Favors for a Princess Party (wands and necklaces)
• 1 week at a Vermont home (in the winter)
• Gift Certificate from Forest & Main Brewing Co., Pint Glass Bottle of Artisanal Beer
• Off-season weekend at a West Cape May vacation home
• 2 matching or separate (your choice of colors) ruffle scarves
• One-month free rent (on an artist's one-year lease) at Heron Crest Studios (studio to be decided)
• Handmade basket
• Flame-worked beaded earrings
• Residential mold assessment
• Two themed gift boxes and woodblock prints
• Two individual oil paintings
• Home-fermented hard cider from organic, local apples
• Pottery (various)
• Website consulting

Those are some fine items!  I'd like one of each, please....

Vegetarian Holiday Main Dish, Posted by Melinda

Ultimate Stuffed Acorn Squash (photo source)

This is based on the idea of the "Three Sisters," a Native-American food tradition comprising corn, beans, and squash. Though the torrential rains of earlier this summer did in our own Three Sisters (from powdery mildew, no surprise there), we're getting great acorn squash, and I don't know about you, but I still have some of our corn in the freezer--there's nothing like pulling out summer corn as the weather starts to cool!!!! If you're vegetarian, this would make a wonderful main course for Thanksgiving.

Ultimate Stuffed Acorn Squash--This serves 8, but obviously you can make less by halving or quartering.

• 3 tbsp olive oil
• 4 tsp minced garlic, divided
• 4 acorn squash, halved lengthwise & seeded [to prevent halves from wobbling or tipping over on baking sheet or plate, cut a thin slab off the bottom of each half so it sits flat]
• 1/2 tsp ancho chile powder, plus more for sprinkling squash
• 1/2 tsp ground coriander, plus more for sprinkling squash
• 3 cups fresh or frozen organic corn kernels, divided
• 2/3 cup yellow cornmeal
• 1 tsp sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cayenne pepper, optional
• 1 cup low-fat buttermilk
• 2 large eggs
• 4 tbsp melted butter or olive oil
• 3 oz soft goat cheese or low-fat cream cheese (1/3 cup)
• 3 oz grated extra-sharp Cheddar cheese (3/4 cup) plus more for garnish (optional)
• 1 & 1/2 cups cooked black beans or one 15-oz can black beans, rinsed and drained (btw, Vegetarian Times says Trader Joe's house brand canned goods do *not* use BPA in the can linings--good to know)
• 1 large poblano chile pepper or 1 small red sweet pepper, diced (1 cup)
• 8 green onions (scallions) white & green parts, thinly sliced, plus more for garnish

Preheat oven to 350 F. Combine oil and 2 tsp minced garlic in small bowl. Brush squash flesh with garlic oil and sprinkle lightly with ancho chile powder and coriander [coriander is the seeds of cilantro plants after they flower!]. Season w/ salt/pepper if desired, and place on large baking sheet. Pulse 2 cups corn kernels in food processor till finely chopped & milky. Set aside. Whisk 1/2 tsp each of coriander & ancho chile powder into cornmeal, along with sugar, baking soda, salt, & cayenne in medium bowl. Set aside. Whisk together buttermilk and eggs in separate bowl. Whisk (into buttermilk mix) butter [or oil], then pureed corn, then the remaining 1 cup of corn kernels, goat cheese, Cheddar, and remaining 2 tsp minced garlic. Fold in cornmeal mixture with a spatula, then fold in black beans, poblano chile, and green onions. Divide filling among squash halves. Sprinkle each half w/ extra Cheddar, if desired. Bake squash halves 30 to 45 min, or till squash are tender and filling is set. Sprinkle w/ green onions. Squash can be prepared 24 hrs ahead, then reheated 20 min at 325 F. Serve and enjoy!  (source: Vegetarian Times, Nov. 2013)

Catalan-Style Radicchio and White Bean Stew, posted by Melinda

Radicchio-Bean Soup (source)

Radicchio is one of the bitter greens (along with veggies like endive and escarole) favored by Europeans in general and southern Europeans in particular. We got a beautiful head of it last week. It's *very* good for you, though it's one of those "world-dividers": people either love its bitterness or truly dislike it. Check out its nutritional profile by clicking here. This is vegan, but if you're a meat-eater, you can of course add some sausage or pulled pork or braised beef or even chicken.

Vegan Catalan-Style Radicchio and White Beans--5 servings

• ~1 cup dried cannellini beans [or you "can" (haha) substitute two 15-oz "cans" of beans]
• 1 clove garlic, left whole
• 1 sprig fresh thyme
• 1 or 2 vegetable bouillon cubes
• 3 tbsp olive oil
• 1 head radicchio, leaves cut or torn into ~1 & 1/2-in. squares [you don't have to obsess over the size & shape!]
• 1/8 tsp crushed red pepper flakes
• salt & fresh ground black pepper
• 1 clove garlic, minced
• 1 tbsp minced fresh parsley
• cracked black pepper for garnish

For the beans: place beans in a bowl & add water to cover by 2 in. Allow to soak overnight. The next day, drain, rinse w/ cold water, and drain again. In medium pot, combine beans, whole garlic, thyme, and cold water to cover by 2 in. Place on high heat to bring to boil. Reduce heat to medium & simmer till tender, ~25-45 min.; do not salt the water. When beans are tender, add 1 or 2 bouillon cubes, to taste, and cook 5 more min; the liquid should taste slightly salty. Drain beans, reserving the liquid; discard garlic & thyme. Set beans & reserved liquid aside. [To substitute canned beans, I would heat the rinsed, canned beans, in water to cover by 2 in., along with the garlic, thyme, and vegetable bouillon cubes. Bring to a boil, then turn heat off and let it sit while you prepare the radicchio; then proceed with the recipe--I haven't tried that, but it's what I imagine would work.]

Our beautiful radicchio

For the radicchio: in large frying pan, heat 2 tbsp of the oil. Add radicchio, turning to coat w/ oil. Add pepper flakes & season w/ salt/pepper to taste. Cook, stirring occasionally, till tender (a few min.). Remove from heat & set aside. In separate frying pan over medium heat, add remaining 1 tbsp oil. Add minced garlic and saute till lightly browned, ~2 min. Add beans & 2 cups reserved cooking liquid. Simmer until the liquid becomes somewhat creamy, 5 to 10 min. Add radicchio and parsley & simmer 10 min. more, adding more reserved cooking liquid if the mixture seems too thick. Serve in bowls, garnished w/ a sprinkling of cracked black pepper. [If you're not vegan, you might also shred some sharp pecorino-romano cheese atop the stew.]  (Recipe source)

Two Winter Squash Recipes, posted by Melinda

Both of these recipes are from Chef Jonathan Miller, who is associated with Mariquita Farm in California. Like our Gabriella Follo, Miller is a personal chef and caterer. These recipes, while written for acorn squash, should work with any winter squash, as long as you adjust the ingredients to suit a larger squash like a butternut squash or cooking pumpkin.

This is dry polenta; it's more coarsely ground than
cornmeal (image source)

Polenta Stuffed Squash--Polenta (ground dried corn: see above) can be bought in bulk, in 1-lb bags at places like Martindale's in Springfield, PA, or online. Don't buy the tubes of already cooked polenta for this recipe. (Btw, Martindale's is one of the oldest local businesses in the whole greater Philadelphia area: established in 1869! Great products, lovely people, a little pricey, but worth it for the quality.)

• 1 acorn squash, halved [inside gunk gets removed after baking]
• 2 cups milk [dairy or otherwise]
• 1/2 cup dried polenta
• butter [or oil]
• 1/2 lb mushrooms, quartered
• 3 tbsp tarragon leaves, chopped
• 1/2 lemon
• 3 tbsp mascarpone [an Italian cross b/tw cream & cream cheese--click here for a dairy-free substitute for mascarpone; there's another, sweeter dairy-free recipe for mascarpone on this page: http://chocochichi.com/2010/02/28/vegan-tiramisu/]
• sprouts [or chopped parsley] for garnish

Put the squash cut sides down on a parchment [or foil] lined baking sheet. Roast at 400 F till the squash is soft all the way thru, ~1 hr. Scoop out seeds and strings. In small saucepan, heat milk w/ a little salt. Add polenta slowly, whisking constantly, & cook till it thickens up,~15 min. In small fry pan, melt 1 to 2 tbsp butter & saute mushrooms w/ some salt till softened. Add tarragon, juice from a half lemon, and the mascarpone. Stir well, then incorporate everything into the polenta. Stir & taste--adjust seasoning to taste. Scoop the polenta into the squash & serve warm, topped w/ sprouts or parsley tossed in oil & a little lemon.

Portobello mushrooms (photo source)

Roast Squash Appetizers--also by Jonathan Miller

• 1 acorn squash
• 1 to 2 tbsp mascarpone cheese
• 4 to 6 sage leaves, chopped
• 2 portobello mushrooms, stems discarded [Those are the big guys sometimes used as vegan burgers--see photo above. Btw, save stems to enrich homemade stock if you want.]
• olive oil
• 2 garlic cloves, minced
• 1 sourdough baguette, sliced in thin rounds (you can "refresh" it in the oven before slicing, if you wish)
• chopped chives

Heat oven to 400 F. Cut squash in half lengthwise and put cut sides down on parchment or foil covered baking sheet. Roast in oven till very soft & caramelized, ~45-60 min. Cool and scoop out seeds and stringy stuff. Then scoop out the flesh and mash it in a small bowl. Add a little salt, the mascarpone, and the chopped sage. Adjust seasoning to taste. Meanwhile, while squash is baking, roast the portobello caps. After discarding [or saving] stems, drizzle some olive oil, salt, & some of garlic on the gill side [underside] of each cap. Roast in oven ~10-15 min. or till very soft. When cool, cut in small wedges. Spread a little roasted squash on each baguette slice, top it w/ a couple portobello wedges, finish w/ a sprinkle of chives, and serve.

Week #19 at Red Hill Farm, by Angela

Good Morning Red Hill Farm Members!

This is week #19 (five more weeks to go after this week!)

It is a Full Share and Bi-Weekly Tuesday pickup week. I will be in the share-room on Tuesday until 4 pm, and Molly will be in the share-room on Friday until 4 pm; then Joanne will close out the evenings of both Tuesday and Friday from 4 to 7 pm.

THIS WEEK'S HIGHLIGHTED FARM NOTES:

Harvest Fest--October 19th, 4 to 7 pm--Potluck style with family friendly games to celebrate our season together. Please see the flyer, below, for more information and mark your calendars for this fun afternoon on the farm.

Poster by Joanne

2014 Membership Forms--Below is the 2014 Membership Registration Form. Like this season we are offering the one- to three-payment options for Full Shares or Bi-Weekly Shares. You can download the form from our website here: http://www.osfphila.org/red/how

You may also share the form with others to welcome them to farm membership.

RHF Membership form: http://www.osfphila.org/red/how

We accept membership registration until all 120 spots are filled; the earlier the forms are returned, the better we can plan, financially, for the 2014 season. There are a limited number of workshare memberships selected at the farmer's discretion. Please let me know if this interests you, and I will send you more information on what that commitment entails as well as how to apply.

On a Personal Note: This winter I am moving to Monmouth County, New Jersey, to be closer to my boyfriend's family. This is my last season on Red Hill Farm. We are in the process of interviewing for a new farm manager to join the dynamic crew of Brendan, Molly, and Joanne for 2014. Red Hill Farm has carved a permanent home in my heart; I mean that not only as a place but also you who make up the farm. I am immensely grateful to have had the time here.