Dear community of meadowlark,

We are still riding on a cloud after the awesome, amazing, lovely harvest party on Sunday. We were astounded by all of you that came, and the community spirit that hummed through the farm was palpable. The weather was gorgeous, and the food even better! It was an amazing site to see all the little ones running about, jumping on haybales, chowing down on raspberries, red juices dribbling down chins, helping crank the cider press and enjoying the amazing food. It is truly inspiring to think of all of those little developing bodies being nourished by the food from the farm! We feel blessed that our work is growing your food. Thank you all...

This will probably be your last chance to order tomatoes, so get your order in for next week. The temperatures are going to dip down at night and the tomatoes will not be happy. Call Jenny or email meadowlarks4@yahoo.com with and order for 1/2 bushel for $15 or 1 bushel for $30.

Enclose in your box is sign up information for the winter share. If you've already signed up we will give you a note reminding you. If you're interested in a winter share, I would suggest you sign up quickly as we have room for only 20 shares. It will be first come, first served. We have a waiting list of interested folks, so we encourage you to make a decision! The winter shares will start November 3rd, will be every other Friday either delivered to TC or pickup at the farm. If you are interested in continuing to eat local veggies into the winter, just send in a check for the winter share!

We send our deepest thanks today, to those people who paid in full for their share in January. For our family, this gesture is what allows us to financially make it through the winter as farmers! So many of our farming expenses occur in January, like seeds and greenhouse supplies, and your support helps the farm complete the cycle from year to year. It is incredibly meaningful to us to receive your support in the dead of winter, and we offer this garlic bunch to you in gratitude.... thank you truly!

Boxes this week include: salad mix, collards, onions, shallots, garlic, sweet red pepper, for some eggplant for others, sage, green beans, potatoes, sunshine winter squash, carrots, tomatoes and a little pack of Hungarian hot peppers and tomatilloes; beware those peppers!

WINTER SQUASH LASAGNA

- 3 1/2 C milk

- 4 big garlic cloves

- 20 or so sage leaves

- 1/4 C olive oil

- 1 C lightly toasted walnuts, finely chopped

- salt and pepper

- 1 8oz. package no-boil lasagne

- 1 C grated parmesan cheese

- 3# winter squash (1 medium sized)

- 1/2 C packed parsley leaves

- 1 large onion, cut into 1/2" squares

- 3 1/2 Tbl butter

- 3 1/2 Tbl flour

- 1 C grated gruyere

- 2 bunches kale/collards

aromatics: 1 garlic clove, 1 slice onion, 1 bay leaf, 1 parsley sprig

Butter or oil 9x12 baking dish. Preheat oven to 375. Ina small pot, slowly heat mild with aromatics. When nearly boiling, cover pot, turn off heat and let stand. Peel squash and chop into rough dice. Chop 2 garlic cloves with sage and parsley. Heat 2 Tbl oil in a wide skillet or dutch oven. Add onion, squash and cook over high heat, stirring frequently, 15 minutes. Reduce to medium and continue until squash is fairly tender and carmelized in places. Add garlic-herb mix and nuts. Cook a few minutes and turn off heat. Salt and pepper to taste. Melt butter in saucepan and stir in flour. Reheat milk and pour through a strainer into the roux (butter/flour mix), whisking briskly. Turn heat to low and cook until sauce thickens and flour is cooked, 15-20 minutes. Season with salt and pepper. Spread 1/2 C sauce into baking dish and lay 3 noodles over. Cover with half the squash mix, 1C sauce, half the gruyere and a third of the parmesan. Repeat, then add third layer of noodles. Spread remaining sauce over them, top with remaining parmesan and tent with foil. Bake for 30 minutes, then remove foil and continue baking 20 more. Remove from oven, let rest.

Strip kale leaves from stem and cut into 1/2" strips. Heat remaining oil in skillet, and rest of garlic, peeled and crushed and cook until pale and gold. Add hot pepper flakes and kale. Season with a few pinches of salt, toss in pan to coat with oil, then add 2 C water. Lower heat, cover pan and cook until leaves are tender, 12-20 minutes. To serve, divide kale among plates and top with square of lasagna. Enjoy, the meadowlarks