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Fall harvest update!  www.stoutoakfarm.com
Fall Harvest Is In Full Swing!
The harvest season is far from over here at Stout Oak Farm.  We planned for a big fall harvest and it's happening.  Root crops, onions, winter squash, pie pumpkins, and all kinds of fresh greens are in abundance!

OUR FARM STORE WILL BE OPEN EVERY DAY IN OCTOBER, 10:00am - 6:00pm
Right now, at the Farm Store you willl find:
  • A fridge full of Salad Greens: Salad Mix, Arugula, Baby Kale
  • Red and green heads of lettuce
  • A late crop of beautiful Green Beans
  • Cooking greens: 3 kinds of Kale, Mizuna, Cabbage
  • Winter Squash and Pie Pumpkins
  • Potatoes, carrots, and turnips
  • Onions and shallots
  • Sweet and hot peppers
  • Fresh Herbs:  sage, thyme, oregano, sorrel, chives, parsley
Our goal is to extendsquash! the harvest season as long as possible, and provide our community with fresh local food.  We are still planting new crops of cold-hardy greens, and stockpiling storage vegetables to sell throughout the fall and winter. We hope you'll shop at the Farm Store this fall, and come find us at these local farmers' markets: Looking Back

Here's another wonderful photo Winston Lyford shared with us.  Sheep are grazing on the front lawn and the kids are clearly up to something! (1940s)

FALL RECIPE:  It's Soup Season

Creamy Red Kuri Squash Soup
Source: www.janespice.com
4 heaping cups coarsely diced Red Kuri squash (or other winter squash)
1 quart vegetable stock
3 Tbsp olive oil
1 medium yellow onion, diced
1 sweet apple, cored and sliced
1 tsp ground cinnamon
pinch of cayenne pepper
1 - 2 tsp salt
1/2 tsp freshly ground pepper

Place the squash in a soup pot with the stock and a dash of salt and bring to a boil on medium high heat. Simmer, covered, until tender, about 15 minutes. Drain the squash, reserving all the stock. Using the same pot, over high heat add 2 tablespoons of the olive oil. Add onion and saute until it begins to brown, about 10-15 minutes. Add the apple, cinnamon, cayenne, and a dash of salt and saute until the apples are soft and lightly browned, about 5-8 minutes. In batches, if necessary, combine the squash, onion, apple, and stock in a blender. Puree until smooth, adding the remaining tablespoon of olive oil as it blends. Add a little extra stock or water if the soup is too thick. Taste and season with salt. Serve hot with a few grinds of black pepper. Serves 4 - 6.


For more photos and stories about what's happening on the farm, read our blog.

http://www.facebook.com/stoutoakfarm



NOW IN SEASON -
CERTIFIED ORGANIC

Carrots
Green Beans

Kale
Asian Greens
Scallions
Onions
Shallots
Leeks
Beets
Turnips
Potatoes
Cabbage

Delicata Squash
Sweet Dumpling Squash
Acorn Squash
Red Kuri Squash
Butternut Sq
uash
New England Pie Pumpkins
Long Pie Pumpkins
Parsley
Chives

Oregano
Sage
Sorrel
Thyme




Stout Oak Farm is located at 83 Middle Road (Route 111A) in Brentwood, NH. Click here for a map.

Thank you for supporting local agriculture!





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