Roots Farmshare – Week 20

Roots Farmshare – Week 20

This Week’s Share

Sweet peppers

Turnips

Carrots

Spinach

Salad mix

Acorn squash

2 Cucumbers

On the Farm

We finally got our squash harvested! As we wait for certain varieties to cure, you’ll see more types of winter squash in the coming weeks. This year’s harvest is part of our Western SARE Farmer/Rancher Research Grant, “Roots Farm PNW Dry Farmed Bush/Semi Bush Squash Variety Trials.”

Through this project, we’re studying which squash varieties perform best under dry-farmed conditions — meaning they’re grown without irrigation after planting. The goal is to identify drought-tolerant crops that maintain yield and flavor while reducing water use, helping small farms adapt to a changing climate.

Farmer Nikki harvesting winter squash.

Farmer Nikki collecting data for our study.

Carnival Acorn squash are one of my favorite squash!

Mini Kabochas

Baby Blue Hubbard Squash

Honey Boat Delicata Squash, much sweeter than regular delicatas!

These are Long Pie Squash, often mistaken for Zuchinni at market, they are used exactly like Sugar Pie Pumpkins.

Butternut Squash

Acorn Squash

In the Kitchen

Carrot & Turnip Slaw with Honey-Lemon Dressing

Bright, crisp, and simple — a great fall side.

Ingredients:

2 cups shredded turnips

2 cups shredded carrots

1 tbsp honey

Juice of 1 lemon

2 tbsp olive oil

Salt & pepper to taste

Directions:

Whisk dressing ingredients together, toss with shredded vegetables, and chill before serving. Add chopped parsley or toasted sunflower seeds for texture.

Cucumber & Sweet Pepper Salad

A refreshing way to enjoy the last of the summer crunch.

Ingredients:

2 cucumbers, sliced

2 sweet peppers, chopped

2 cups salad mix or spinach

2 tbsp olive oil

2 tbsp apple cider vinegar

Salt & pepper to taste

Directions:

Combine all ingredients, toss well, and let marinate 10 minutes before serving.

Maple Roasted Acorn Squash

Sweet, savory, and perfectly caramelized.

Ingredients:

1 acorn squash, halved and seeded

1 tbsp olive oil

1 tbsp maple syrup

Pinch of salt and chili flakes or smoked paprika

Directions:

Preheat oven to 400°F. Slice squash into wedges, toss with oil, syrup, and seasoning, and roast for 30–35 minutes until tender and golden.

Spinach & Pepper Frittata

Quick, nourishing, and perfect for using farmshare veggies.

Ingredients:

2 cups spinach

1 sweet pepper, chopped

1 small onion or green onion

6 eggs

¼ cup milk or non-dairy alternative

Salt, pepper, herbs of choice

Directions:

Sauté onion and pepper until soft, add spinach and cook until wilted. Whisk eggs with milk and seasonings, pour over vegetables, and cook until edges set. Bake at 375°F for 10–12 minutes until firm.

Meal Ideas

Pair roasted acorn squash with the spinach frittata for a cozy fall dinner.

Use carrot-turnip slaw in tacos or sandwiches.

Toss cucumber-pepper salad with grains or noodles for a quick lunch.

Roast and freeze extra squash for soups or purées later this winter.