Hurray for the bunkhouse! The scaffolding is finally down and gives a good view. We are pleased that the exterior is finished before winter. Yea no more tarps. The final white wash helps to fill in any small cracks in the plaster to protect it from the weather. We will continue to work on the inside to have it ready for the arrival of our spring interns. In the mean time Michelle is using it for her Fall/Early Winter pick-ups. It gives her a pick-up area that won’t freeze.

Ken was finally able to plant rye in one of our clay fields yesterday. So the fall planting is done. Getting it in between the rains was quite a challenge. The previous bit of sunshine also enabled me to clean up our CSA flower and herb beds by the house.

For those of you who have an abundance of squash remember that any pumpkin recipe can be equally good or sometimes better made with squash. Don’t forget to check the index for recipes that have already been posted. I will post one here that Ken enjoys. It comes from my More with Less cook book and is like pumpkin pie, but does away with the crust.

Pumpkin (or squash) Custard

Preheat oven to 350 F.
Combine in mixing bowl:
1 1/2 c. cooked, strained pumpkin
2/3 c. brown sugar
3 eggs, beaten
1 1/2 c. scalded milk
1 T. cornstarch
1 t. cinnamon
1/2 t. ginger
1/4 t. each ground cloves and nutmeg
Pour into buttered baking dish. Bake 45 minutes.