Farmstand Newsletter: October 11 - 15
Squish Squash

Winter squash is ripe and ready to cook. For dinner, I just baked a spaghetti squash. After baking, the shredded flesh of this squash looks like spaghetti noodles, making it a healthy substitute for pasta. I served my squash with homemade tomato sauce and roasted mushrooms with sage. The thin skinned delicata squash has a creamy soft consistency similar to sweet potatoes. It can be baked, sautéed, and steamed and you can eat the tender skin. Jester squash is a great substitute for acorn squash. The sweet flesh is delicious spiced with cinnamon and baked as a side dish. The rich orange flesh and sweetness of butternut squash makes it one of the most popular varieties of winter squash. It's ideal for soups, risotto, and ravioli. You can also use it in pumpkin recipes for a fun twist. Honeynut squash is the petite cousin of butternut squash. It is wonderful stuffed with rice and roasted veggies. The sugar pumpkin is mainly used for pumpkin pie, in soups, or simply roasted. So get cookin'

- Dee, Farmstand Manager  
What's at the stand this week

Beets 
Purple daikon
Salad turnips, white and red
Cilantro
Dill
Carrots
Cauliflower
Arugula
Spicy greens mix (loose or bunched)
Bok choi
Lettuce
Spinach
Peppers
Radish
Chard
Collards
Kale
Leeks
Scallions
Napa cabbage
Winter squash
Pick your own flowers
Pick your own herbs
Pick your own beans
A variety of Apples from Carlson Orchards arriving Thursday
Sweet Corn from Brigham Farm
Pumpkins and Gourds from Wilson Farm
Sweet Potatoes and Potatoes from Piccadilly Farm

Pickling and Fermenting Workshop
Learn to preserve delicious Land's Sake produce by pickling and fermenting! Land's Sake's Education Manager Anna Cohen will teach you the ins and outs of safely and successfully pickling vegetables and making lacto-fermented sauerkraut. Each participant will be able to bring home a pint of pickles, a pint of sauerkraut, and the know-how to continue to preserve the fall harvest at home. These versatile skills last a lifetime! 

Friday, October 13 
10:00-11:00
Located in the kitchen at the Weston Recreation Center.
Registration will be capped at 12 participants. 
$35 per person

Backyard Beekeeping with Nancy Mangion
Learn the basics of backyard beekeeping with "Nancy the Beekeper!" Nancy Mangion of The Beekeeper's Warehouse will teach you everything you need to know about caring for your own hive of backyard bees through hands-on learning. Nancy will bring her demonstration beehive to teach you about bee care, honey harvesting, and the ecological significance of bees. Whether you want to become a beekeeper or just learn more about bees, this workshop will leave your mind buzzing! 
 
For ages 14+
Saturday, October 28
1:00-2:00 pm 
Meet at Land's Sake Farm, 90 Wellelsey St. in Weston, MA
Cost: $8 per person for members, $13 per person for nonmembers 


Build A Gourd Birdhouse Workshop for Families
Fall is the best time to hang a new birdhouse, and we have all the materials necessary for you to build a dream home for a house wren! Adults and children will work together to create a beautiful, functional birdhouse from a gourd grown at Land's Sake. Learn how to best meet bird needs while learning new skills and getting creative in your (bird-approved, nature-inspired) decoration! 
 
Each adult may bring up to three children. Land's Sake will provide one birdhouse gourd per registered child. Additional adults may attend free of charge, but will not recieve additional gourds. We only have seven large and nine small gourds available, so register now to resevre your birdhouse! 
 
Saturday, October 21
1:00-2:00 pm 
Meet at Land's Sake Farm, 90 Wellelsey St. in Weston, MA
Member Cost: $25per adult/child pair, $10 per additional child, $5 addional charge per "large" gourd
Nonmember Cost: $35 per adult/child pair, $10 per additional child, $5 additional charge per "large" gourd




Tuesday to Friday, 11am to 6pm | Saturday to Sunday, 11am to 4pm | Closed Mondays