Mountain Mama Wellness October 8th 2014

[Joseph Bronson]

Today is the last harvest day of the season.   It has been a great season with lots of sun and heat.   This summer we had an awesome tomato and red pepper year.     Such an abundance of colorful food and now we enter fall with a different variety of bright beautiful colors surrounding us.  

Today' Harvest:  tomatoes, peppers, celery, two different types of kale, cucumbers, apples and squash.   You also received some Summer Sauce (most of the veggies harvested from our farm) a jar of pear/apple bitters and some Sassafras Tea.    

Last week you received some apple pepper jam (apples and peppers from our farm) made with local honey and a jar of Oxymel, made with elderberries that we harvested, mullein leaf and elecampane.  The Oxymel is for lung health and you take some everyday.  Keep it refrigerated.  

The Apple Pepper Jam can be used on meat, stir-fries, veggies, rice etc.  It is one of my family's favorites.

What is a Oxymel: An oxymel is basically a combination of vinegar and honey, giving these preparations a sour and sweet taste. Adding herbs gives it those healing qualities as well. 

What is Apple/Pear Bitters:  A bitter stimulates digestion.   Take in small doses before meals to stimulate digestion. 

Sassafras Tea Blend:   High Vitamin C, caters to the yang energy (male) 

Squash:  

Roasting Method

Cut in half and seed squash. Place the squash halves, cut-side up, on a rimmed baking sheet. Rub the flesh with softened butter or oil, season with salt and pepper and drizzle with brown sugar, maple syrup or orange juice. Flip the squash over and roast them for 40 to 45 minutes in a preheated 400 degrees F (200 degrees C) oven. Roast the squash until the skin is blistered, browned and the flesh tender. Insert a fork or knife under the skin to test that the flesh is tender. When the squash has cooled the skin should peel off easily.

Roasting squash helps to maintain squash's delicate flavor. Once roasted and cooled, there are a plethora of cooking options available. One option is to mash the squash and use it in any recipe calling for squash purée. Roasted squash freezes extremely well and reheats easily. Don't be afraid to roast several squash at once and freeze it for use during the holidays; it'll cut down on some of the cooking crunch come November and December!

Now that our CSA season is closed, it is time for you to support the local farmers who still have an abundance.   Here is my suggestion of veggies you should by weekly (amounts are for one person)  

3 one lbs bags of mix salad ( eat 1/2 lb a day)

2 leeks

5 - 7 onions ( one for each day)

5 garlic's ( use two to three cloves a day)

2 or 3 bunches of what ever greens they have (kale, collards, mustard greens,) eat a 1/2 bunch a day

apple or pears in season ( one or two a day) 

1 lb of carrots

1 lb of potatoes 

check out any fresh herbs

1 to 2 squashes ( depends on size)

Cabbage when it comes into season ( make a goal to finish by the end of the week)  Stir fry with the apple pepper jam is really good! 

I would also suggest 1 jar of raw sauerkraut a week

Find A Farmers Market Near You:  

http://www.localharvest.org/farmers-markets/