As the year draws to a close one job that always needs doing is tucking in next year’s strawberries for the winter with mulch. As we were working at the job, I realized that Ken and I have mulched strawberries every year since 1978, when we grew our first plants. It is one of the most consistent annual farm jobs of our farming careers. Completing the farming year with a familiar annual task is satisfying. I enjoy the change of pace that goes with the seasons and our farming life, the rhythms and patterns are somehow reassuring. Now I am ready to turn my focus inward and enjoy nesting, holidays and a bit of hibernation before I start ordering seeds and planning next year’s garden.
We managed to have a beautiful last Fall CSA pick-up despite the big snow that proceeded it. CSA member, Jim Conrad, helped us out with all the Fall pick-ups and was ready with his camera on the last day. I am happy he was able to get some pictures of the beautiful array of produce before the pick-up began.
Ken and Bill have been sawing logs and the”backlog” is finally beginning to go down a bit. After the Fall CSA ended Ken and I took off for a week in Oregon to visit our daughter and her family. While Ken was there he toured some wood working and lumber businesses and was inspired by the beauty of wood and what can be made from it.
I have had time to hunt up some recipes and found a corn muffin that uses squash! It is quite yummy. The last time I made it I used sweet potato instead of squash and that worked well too. It is from The Cook’s Garden Edited by Liz Primeau (Canadian Gardening Collection).
BUTTERCUP CORN MUFFINS
1 cup cornmeal
1 cup all-purpose flour
1 3/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp. chopped fresh marjoram or oregano
1 tbsp. chopped parsley
1 or 2 green onions, finely chopped
1 cup fresh or frozen (thawed, drained) corn
2 large eggs
3/4 cup plain yogurt
3/4 cup olive oil
1 cup mashed, cooked buttercup squash
Preheat oven to 425 degrees. Lightly butter muffin tin and set aside.
In large bowl, combine cornmeal, flour, baking powder, baking soda, salt, marjoram, parsley, green onions and corn. Stir together well, then set aside.
In another mixing bowl, beat eggs together lightly, then incorporate yogurt and olive oil. Blend in squash until mixture is smooth. Add squash mixture to the cornmeal mixture and stir until well incorporated, but do not beat heavily.
Spoon mixture into muffin cups about 2/3 full. Bake for 25 to 30 minutes, or until browned and a tester emerges cleanly. Let cool for a few minutes in the muffing tin. Serve warm with butter and red pepper jelly.