October 4th Newsletter

Bardstown Road Farmers’ Market, Inc

Sarah’s Corner

From our friend Sarah Fritschner

Today’s economic woes certainly hint of the Great Depression, except this time the dustbowl is in the Southeast. Talk to farmers today and they’ll tell you this year’s drought conditions (no matter that the University of Kentucky says) are as bad as last year’s, ironically worsened by a rainy spring that delayed planting, which caused late maturing vegetables.

Add to that Ike and gas prices, and it’s easy to see why there is no such thing as cheap food.

Unless of course, you are subsidized. Many California growers get federal and state subsidies to offset the price of the water they use for irrigation. The cost of this input is reduced below market price, which allows them to grow food more cheaply, and sell it to supermarkets more cheaply than you might find it at your local farmers market.

That’s reason number 721 to eat locally-grown food in season. While tomatoes, thankfully, are still in season, it’s also time to stock up on winter squashes that will sit in basements or garages or on countertops for months to come to provide us with nutritious, delicious, meals in the dead of winter.

Roast butternut squash (or any winter squash)

This makes a great side dish to grilled or pan-fried sausage, roast chicken, pork chops braised with apples and many other fall dishes.

Extra squares of roast squash are good in spinach salads with toasted nuts. Or puree extras to thicken soups.

2 to 3 pounds butternut squash (1 large), halved, seeded, peeled, cut into 1-inch cubes
2 tablespoons olive oil

½ teaspoon salt

½ teaspoon (freshly ground) pepper

2 tablespoons butter
1/4 teaspoon ground nutmeg

Preheat oven to 375°F. Spray a large, shallow baking sheet with nonstick spray. Place squash on sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat; arrange squash in single layer. Bake squash until brown on some sides and very tender when pierced with fork, stirring occasionally, about 45 minutes.

Meanwhile, melt butter in a small pan over medium-low heat until foam subsides and butter turns rich brown. Pour over squash; stir lightly to coat. Sprinkle with nutmeg and salt if you think it needs more. Serves 4.

Apple nut bread

1 1/2 cups all-purpose flour

1 ½ cups sugar

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon nutmeg

½ teaspoon cinnamon

½ cup vegetable oil

2 eggs

3 tablespoons water or apple juice

2 cups grated apples, about 3 medium size

½ cup chopped walnuts or pecans, optional

Heat oven to 350 degrees. Spray and 8- by 4 ½-inch loaf pan with cooking spray.

In a large bowl, combine flour, sugar, baking soda, salt, nutmeg, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, and apples. Pour wet ingredients into dry and stir several times to moisten. Stir in nuts and continue to mix until evenly blended. Bake 1 hour, or until a tester inserted comes out clean. Makes one loaf, about 12 slices.