Week 22: Tis' the Season...

Winter Squash!

To break out the rain jackets. We're in denial over here about the extended forecast and have convinced ourselves that it's a fluke and a bright and blue October month is ahead of us. We are certainly delighting,though, in the opportunity to roast up those winter squash and use them in sweet and savory dishes. Hopefully you are too. 

Chad, the owner of the beehives, graciously visited our class today to talk to the students about his colonies. Fascinating creatures those bees. 

Did you know?

That on average, one worker bee will produce 1/12 a teaspoon of honey in her life.

Bees are responsible for pollinating over 100 agricultural crops in the United States, including fruits and vegetables; i.e. the almond growers in California are entirely dependent on beehives shipped to them to pollinate their groves.

The first bees recorded in history were those utilized by the Egyptians, who were also the first migratory beekeepers transporting them up and down the Nile to pollinate crops along the river.

If you're curious about taking up this important and rewarding hobby and seeking inspiration, check out C. Marina Marchese's Honeybee: Lessons from an Accidental Beekeeper an informative and entertaining account of her experience as a novice hive-tender.

Michaela joyously prepping a bed for garlic planting.

So thanks to the bees for helping change many flowers to fruits to fill your CSA shares this week!

• Onions
• Garlic
• Winter Squash
• Potatoes
• Salad Greens
• Kale
• Leeks
• Peppers
• Basil
• Carrots
• Summer Squash/Zucchini
• Tomatoes
• Scallions
• Green Tomatoes

Happy Eating!

Paula Deen's Green Tomato Pie

Crust:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 3/4 cup butter-flavored shortening (recommended: Crisco)
• 1/2 cup cold water

Filling:

• 1 1/4 cups sugar
• 2 tablespoons tapioca flour
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup raisins
• 5 green tomatoes, or enough to fill pie crust, thinly sliced

For the crust:

Sift together flour, salt, sugar, and baking powder into a bowl. Cut shortening into flour mixture with a pastry cutter or fork until mixture resembles cornmeal. Stir in 1/4 cup of the cold water, then add remaining 1/4 cup and mix until combined. Cover dough and allow it to rest in refrigerator for 30 minutes.
Divide dough in half. Place on lightly floured board and pat out. Using a rolling pin, roll out 1 piece of dough to the size of a 9-inch pie pan. Put crust in pan and trim off excess dough around the edge. Roll out second ball of dough for pie crust top.
For the filling:
Preheat oven to 425 degrees F.
Mix sugar, tapioca, zest, cinnamon, nutmeg, and raisins in a large bowl. Lay tomato slices in pie crust. Sprinkle mixture over tomatoes. (Overlapping will occur but tomatoes will shrink in size when baked.) Gently lay top pie crust over filling, tucking in the extra crust around the edges. Pinch dough with fingers or butter knife to seal edges. Using a knife, make 4 to 6 slits in top of crust to allow steam to escape. Brush top with egg white and sprinkle with a little sugar to give your crust a shine.
Place pie in the preheated oven and bake for 25 minutes. Reduce temperature to 350 degrees F. and continue to bake for 20 more minutes. Cool on wire rack.
*Cook's Note: If your pie looks ready to "spew out," open oven door for about 2 minutes.
Hopefully your pie cooperates and does no spewing as mentioned by the recipe! From foodnetwork.com