We have a treat from farmer Jarvi for this week. Last week was the last for harvesting at their Bronzeville plot at Legends Farm. The plot is rented by Windy City Harvest, the Chicago Botanical Garden’s urban agriculture apprenticeship program, and has to deal with the big problems plaguing urban agriculture; dependence on city water (it was turned off for the winter last week) and lack of land ownership (there is uncertainty whether the lease will be renewed each year so the growers must completely clear the space at the end of the season). Fortunately, Otter Oaks has secured land out in Woodstock, IL via the Conservations Fund’s Working Farms Fund. These pumpkins are the first of Otter Oaks’ many harvests to come from their Woodstock plot. Pie pumpkins can be used in any recipe that calls for pumpkin puree (pie, muffins, soup, sauce, etc.). This Serious Eats article does a great job explaining how to get from pumpkin to puree, which you could even freeze for later use.
We also had butternut in the shares back in September. We’ve been enjoying our squash roasted, as soup, and even as pasta sauce.
