Monthly Newsletter

Windberry Farms Newsletter

 

Dear Friends of Windberry Farms,

     When I was little, I had this small book called The Calf Who Couldn't Moo. It was a story about a farmyard where everything was perfect, except there was this little calf who didn't say "Moo." He said "Maa." There was a big emphasis throughout the story on the barnyard not being quite right because of it.

Most days, as I am puttering around here, I get very caught up in all the "not right" aspects of the farm. The grass is too long. There are too many moles. My wheelbarrow is broken and keeps tipping over. The store isn't stocked quite full enough. There is always something that needs fixing, mowing, moving, cleaning, filling or finishing.

But today, after milking our Jersey girl, Buttercup, I realized that maybe it is just right in all of its not-rightness.

She is happy, fed and milked, and she makes my heart happy. The kids, dogs and the rest of the zoo are healthy and happy. The yard is a constantly changing work of art, depending on the season and whatever plant obsession I happen to have at the moment.

So today, I am saying all of that is OK.

In the story, it turns out to be OK that the little calf doesn't moo after all. He gets lost, and the reason they are able to find him is because they hear his very distinctive "Maa." Suddenly, the thing that wasn't right becomes exactly what was needed, and everything in the barnyard is just right again.

And, imperfect or not, fall is arriving beautifully here at Windberry.

Our winter squash is now coming in, and the farm store currently has Kabocha, Butternut, Delicata and Acorn squash.

Kabocha is one of my favourites. It has a dense, sweet, almost chestnut-like flesh and is excellent roasted, made into soup, or simply baked with butter and salt. The skin is edible once cooked, so you don't necessarily have to peel it.

Butternut is the familiar all-purpose fall squash: smooth, sweet and slightly nutty. It stores extremely well and works for roasting, soups, purées, baking and pretty much anything else you can think of.

Delicata is smaller, sweeter and much quicker to cook. Its thin skin is completely edible, which makes it especially easy. I like it sliced into rings or half-moons and roasted until the edges caramelize.

Acorn squash has a slightly milder, more savoury flavour and a beautiful creamy texture when baked. Cut it in half, scoop out the seeds and roast it as-is, or fill the centre with butter, maple syrup, sausage, rice or whatever else sounds good.

One of the wonderful things about winter squash is that, unlike summer produce, you don't have to eat it immediately. Kept whole in a cool, dry place with good airflow, many varieties will keep for weeks or even months, so this is a good time to stock up for fall and winter cooking.

We have also restocked our farm honey, just in time for cooler mornings, tea, toast and fall baking.

And tomorrow, Saturday, September 12, there will be fresh bread in the store again.

So the store might not always be perfectly stocked, the wheelbarrow might still tip over, and there are definitely still too many moles.

But there is fresh milk in the fridge, squash curing for winter, honey on the shelves and fresh bread coming out tomorrow.

I'd say that's pretty close to just right.