Fall 2023 #7/11: Prep for Thanksgiving with Plentiful Pie Squashes & Parsnips

November 13, 2023 Katie Green

The days and weeks leading up to Thanksgiving are a very big deal for farmers like us, and when you choose to serve up local seasonal foods this time of year, it makes a meaningful difference in more ways than one. And with that in mind, the crew is gathering a stunning mix of Braising Greens as we get ready for what might be our favorite Fall tradition at Wild Hare—Pie Squash Week! First thing tomorrow morning, we will haul out several varieties of Pie Pumpkins and Squashes, great and small, round and oblong, orange, striped, pink, green or otherwise for folks to prep, puree, stash in the freezer (or share with a friends and loved ones—some of these babies are biggies). It is our preferred custom to break up the pre-Thanksgiving harvest into two parts, this week and next, in hopes that it makes things a bit more manageable all around. This week, every CSA household will take home a pie squash or pumpkin of their choosing so that they can get a head start on those desserts and sides, along with fresh NW Organic Cranberries and our first round of frost-sweetened Parsnips for the year. Our processing barn smelled amazing for days after the crew dug, washed, trimmed and packed up hundreds of pounds of them before the weekend, so it is a great week whip up a batch of Ina Garten’s Parsnip Puree, or a quick pan of Parsnip Fries to replicate the aromatic delight in your own home.

Another quick “delight” to share—the irony of all ironies—because the hens have dipped down in their laying numbers two weeks later than we’d anticipated, we have more than enough eggs to share with the entire Fall CSA heading into this week, and yes, still have eggs for sale this week and going forward. (We will have a plant-based option available for CSA members as well). So, we hope you’ll enjoy taking home a bonus eggs this week for baking those Pumpkin Pies, or in my case Jake Cohen’s Pumpkin Pie Snacking Cake for the THIRD time in two weeks. What can I say? Between parenting and farming, Mark and I are humbled on the regular, and cake helps.

Also, I would be remiss if I didn’t take a moment to celebrate and send up some GREAT BIG THANKS to Cathryn, our very first ever Crew Leader, who is tending to her final harvests at Wild Hare this week before setting out to travel and take on new endeavors. Cathryn, thank you for the three years of kindness, skill, diligence, patience and guidance you have shared—here’s to a wonderful journey!

Many Thanks,
Katie

IN THIS WEEK’S FARMSHARES:

Parsnips
Braising Greens Mix
Fresh Cranberries
Pie Squashes/Pumpkins
Eggs, for everyone! (or Pears as plant-based substitute)

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

BEST PUMPKIN CUSTARD (AKA, A NO-PIE PUMPKIN PIE)
Alice Medrich, Food 52

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
2 large eggs
1 (15-ounce) can pumpkin purée
1 (12-ounce) can evaporated milk
Whipped cream, for serving (optional)

CONTINUE TO RECIPE

FRESH CRANBERRY ORANGE SAUCE
Once Upon a Chef

2 cup fresh orange juice, from one orange
1/2 cup water
3/4 cup plus 2 tablespoons sugar
(12 oz) bag fresh or frozen cranberries (do not use dried)
Zest of one orange, about 2 teaspoons
Pinch salt

CONTINUE TO RECIPE

SKILLET KALE & PUMPKIN PASTA
Yasmin Fahr, Serious Eats

2 tablespoons extra-virgin olive oil, plus more for serving
3 1/2 cups cubed, peeled, and seeded sugar pumpkin or kabocha squash
Kosher salt and freshly ground black pepper
1 medium shallot, thinly sliced (about 1/2 cup)
Pinch dried red chile flakes
1 clove garlic, minced or grated with a Microplane (about 1 teaspoon)
4 cups homemade or store-bought low-sodium vegetable or chicken stock
1 pound farfalle pasta
3 cups chopped lacinato kale (Tuscan or cavolo nero), stemmed and leaves removed from ribs and cut into 1-inch ribbons
1 tablespoon fresh juice from 1 lemon
2 ounces finely grated Parmigiano-Reggiano, plus more for serving