Pioneer Farm|Apple Creek, Ohio|Sustainable Agriculture|Gourmet Flair

Our Farmer's Market Stand was at Wooster Farmers Market this past year (2007). In 2008, we plan on attending the Wooster Farmers Market and the North Union Farmers Market (located in Fairlawn).

Some of our pasta is made with eggs, or can be egg-less. All the herbs used are fresh from the garden. The three varieties (which are just a few...we make other varieties also).

Iin the picture are: Egg Noodle, Spinach Herb Pasta, and Lemon Basil Pasta.

The picture that looks like a ginger root is actually a Jerusalem Artichoke. The plant is a 6 to 10 foot-tall perennial sunflower with yellow blossoms that also makes attractive flower arrangements. Their roots spread out in all directions, bearing knobby, edible tubers at their tips.

They're virtually indestructible, easy to grow, and thrive under almost any condition. Plant them in a secluded spot of their own in the garden--unchecked, they can become a pest, spreading with abandon and shading other garden crops.

Jerusalem artichokes store poorly, for their thin skins rapidly loose moisture. The best way to store them is to leave them in the ground and dig up as needed. When using Jerusalem artichokes there are many ways to prepare them you can use them raw or bake and puree them. They make a great soup!!

Butternut squash: is a vegetable that our family enjoys during the winter months when most of our fresh garden produce is not in season.
Butternut squash is a elongated bell-shaped squash that measures about a foot long and weighs an average of 2 to 4 pounds. Its popularity is due to its meaty, yet moderately sweet golden orange flesh. Because of its thin skin, this squash can easily be skinned with a vegetable peeler, which makes it easy to cut and prepare. Baking enhances its sweet, moist, and nutty flavors. Butternut squash is ususally available from August through March. (www.foodreference.com)

Storage Tips for Squash: for some vegetables, the cold and damp of the root cellar are unsuitable for storage. Winter squashes keep much better under cool, dry conditions. Squash should be allowed to cure in warm, dry temperatures for 2 weeks after harvest. Spread them out in single layers on drying racks in the sun or in the attic. After curing, store on wooden shelves. (Four Season Harvest, By Elliot Coleman.)

Facts you may not know about squash:

That Squash (all varieties not just butternut) is low in sodium, so its a good choice for restricted salt diets.
Winter squash stores so well that there is no need to can or freeze it. However, cooked squash freezes nicely, and it's a convenience to have ready to eat.
Butternut Squash Recipe