Falling for Fall: What's coming from the farms and a great fall recipe!

Pumpkin spice is in the air...can you smell it? We can! Just as the cooler weather starts to envelope the warm, so do we see a change over on the farms. All of that summer bounty will begin to move out in the coming weeks and you will see a brand new rotation of fall produce begin to show up in your boxes.

Here's a preview of some of those awesome fall goodies that are just around the corner:

Fall Squash - Acorn, Spaghetti, Butternut and Butterkin, oh my! Whether you're making a soup or pasta dish or stuffing them with sausage and apples, these are some of the most versatile and delicious squash out there and we will start getting these in from Gary in Granville County next week. They have a fantastic shelf life so don't be scared to stock up for use through the winter. The health benefits of winter squash can't be beat. They are packed with anti-inflammatory, antioxidant and insulin regulating properties. And don't forget the seeds! You can toast those up in the oven for a healthy flavorful snack.

Broccoli - Talk about healthy, this guy can't be beat. Broccoli is packed with nutrients. High in Vitamins A and K, broccoli is also a great detoxifier and helps lower cholesterol. Broccoli freezes well for later use so be sure to stock up for your stir fries and soups. We will have our first broccoli from Autryville the last week of October.

Green Beans - Last but not definitely not least, we have green beans coming from Virinia Fork Produce in Edenton on October 10th. High in Vitamin C, Manganese and Vitamin K, green beans make a great side dish to any meal. You can cook them up with bacon and onion or make a casserole. Such a versatile little bean packed with flavor.

Of course, you won't want to miss the pumpkins, pears or chestnuts so hold tight, it's going to be a great fall ya'll!


Here's a fantastic fall recipe to enjoy:

Butternut Squash Bake

by: Better Homes and Gardens

Ingredients

• 1 1/2pounds butternut squash, peeled, seeded, and cut in 1-inch cubes (3 cups)
• 2tablespoons olive oil
• 8ounces dried extra-wide noodles
• 4tablespoons butter
• 6shallots, chopped
• 1tablespoon lemon juice
• 18 ounce carton mascarpone cheese
• 3/4cup grated Parmesan cheese
• 1/2cup fresh Italian (flat-leaf) parsley, snipped
• 1cup panko (Japanese-style) bread crumbs or soft bread crumbs

Directions

1. Preheat oven to 425 degrees F. In bowl toss squash in oil; place in oiled 15x10x1-inch baking pan. Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice.
2. Meanwhile, in Dutch oven cook noodles according to package directions. Drain; set aside. In same Dutch oven melt 2 tablespoons of the butter. Add shallots; cook and stir over medium heat for 3 to 5 minutes, until shallots are tender and butter just begins to brown. Stir in lemon juice.
3. Add noodles and squash to shallot mixture. Stir in mascarpone, 1/2 cup of the Parmesan, 1/4 cup parsley, and 1/4 teaspoon each salt and black pepper. Transfer to greased 2-quart oval gratin dish or baking dish.
4. In small saucepan melt remaining 2 tablespoons butter; stir in bread crumbs, remaining Parmesan, and parsley. Sprinkle on noodle mixture. Bake, uncovered, 10 minutes, until crumbs are golden. Serves 8.