If you said "yes" to hot peppers, you'll have peppers this week!
Well, it’s the last delivery of the year!
Thank you so much for being part of our farm family and for helping support Little BearFox Farm! This season has been one of the most challenging yet, but thanks to your encouragement and commitment, we made it through to the end.
This week’s box includes some of the very first apples from our orchard, which we planted back in 2019 when we first moved to the farm. We harvested around 1,600 pounds of apples this year. Once the trees are in full production, we expect to bring in about ten times that amount! Crazy right?
Also new this year is the first harvest of our Music garlic that we’re able to share, originally started from a single pound we purchased from a friend in Canada in 2020. That gave us just 40 cloves to start with. Over the past four years we’ve been harvesting, dividing, and replanting. This season, after planting nearly 600 cloves, we finally have enough to share some with you in your boxes this week.
Thank you again for being part of our journey. Your support helps our small farm keep growing.
With gratitude,
Sarah, Chris, and all the creatures at Little Bearfox Farm
Acorn squash, a member of the winter squash family, is characterized by its small, dark green, or orange ribbed exterior, often with a distinctive acorn-like shape. Its sweet, yellow-orange flesh is dense and nutty. Whether stuffed, mashed, pureed into soups, or simply roasted with a drizzle of maple syrup, acorn squash is celebrated for its rich taste and nutritional value, adding warmth and vibrancy to fall and winter menus.
To prepare acorn squash, begin by washing the outer skin to remove any dirt or debris, the skin is edible. Then, carefully slice the squash in half, lengthwise. Scoop out the seeds (save the seeds for roasting) and stringy pulp using a spoon. Slice, dice, or roast the squash as desired for your chosen recipe, and it's ready to be used in various culinary creations, from savory soups and side dishes to sweet pies and casseroles.
Squash seeds can be roasted to create a delicious and nutritious snack. Preheat your oven to 300°F (150°C). After cleaning the seeds thoroughly, toss them with olive oil and your preferred seasonings. Spread the seeds in a single layer on a baking sheet and roast for about 15-20 minutes, stirring occasionally, until they turn golden brown and are crispy. Keep a close eye on them to prevent burning, as the exact time may vary based on the size of the seeds and your specific oven. Once roasted, let the seeds cool before enjoying this crunchy and nutritious snack.
Store uncut squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.
Bell peppers are colorful and crisp vegetables that belong to the nightshade family. These versatile peppers come in various hues, including green, purple, red, yellow, and orange, with each color offering slightly different flavor profiles, from the grassy and mildly bitter taste of green peppers to the sweet and fruity notes of their more colorful counterparts. Whether enjoyed raw in salads, stuffed with savory fillings, sautéed in stir-fries, or roasted to enhance their natural sweetness, bell peppers are a culinary staple celebrated for their versatility, nutritional value, and culinary appeal.
Please refrigerate.
Rinse. Remove seeds. Eat raw or cooked. Roast or blanch to remove skin.
Garlic is a staple ingredient known for its bold, savory flavor and unmistakable aroma. When raw, it delivers a sharp bite that mellows and sweetens beautifully when cooked. Each bulb is made up of multiple cloves encased in papery skin, and it can be used to add depth and warmth to almost any savory dish. From sauces and soups to roasted vegetables and meats, garlic brings a rich complexity that enhances everything it touches.
Separate the cloves from the bulb and peel off the papery skin. Garlic can be used raw, minced, sliced, crushed, or roasted. The smaller the pieces, the stronger the flavor will be.
Keep garlic bulbs in a cool, dry, and well-ventilated spot, away from sunlight. Do not refrigerate whole bulbs, as moisture can cause sprouting or mold. Once broken apart, individual cloves should be used within a week or two. Peeled or chopped garlic can be stored in a sealed container in the refrigerator for a few days, or submerged in oil for short-term use (always refrigerate if stored this way).
Gold Rush apples are known for their crisp texture and complex sweet-tart flavor, with a bright tang. They are excellent for both fresh eating and cooking, holding their shape well in baked dishes and offering a refreshing bite when eaten raw. Their dense, juicy flesh makes them perfect for pies, sauces, and cider, as well as a naturally sweet snack straight from the fridge.
Please refrigerate.
Rinse. Eat raw or cooked.
Green tomatoes, as the name suggests, are unripe tomatoes that are picked while still green in color. They possess a firmer texture and a tart, slightly tangy flavor compared to their fully ripened counterparts. Green tomatoes have a culinary versatility that extends beyond the typical tomato applications. They are known for their starring role in Southern classics like fried green tomatoes. Green tomatoes can also be pickled or used in chutneys, adding a zesty note to relishes and condiments.
Keep on counter and use soon or refrigerate.
Rinse. Cook.
Rainbow jalapeños are colorful hot peppers that ripen through a stunning range of colors, starting green, then turning yellow, orange, red, and sometimes purple. Each stage offers a slightly different flavor, from bright and grassy when green to sweet and smoky when fully ripe. They have a medium heat level, typically between 2,500 and 8,000 Scoville Heat Units, adding just the right amount of spice without overwhelming a dish.
Storage
Store unwashed rainbow jalapeños in a paper or plastic bag in the refrigerator’s crisper drawer, where they will keep for about a week. For longer storage, slice and freeze them in airtight containers or pickle them in vinegar to enjoy their heat and color year-round.
Prep
Rinse. Slice or chop as desired. Remove seeds and membranes to reduce heat. Wash hands well after handling, as the oils can irritate skin and eyes.
How to use
Potatoes are a versatile and hearty vegetable, known for their starchy, creamy texture and mild, earthy flavor. They can be boiled, roasted, mashed, or fried, and they pair well with a wide range of dishes. Their sturdy skins are often edible, and they hold their shape well in soups, stews, and salads. As Samwise Gamgee said in The Lord of the Rings, “Po-ta-toes! Boil ’em, mash ’em, stick ’em in a stew.” Potatoes have long been a staple in kitchens around the world, cherished for their simplicity, nutrition, and comfort.
Scrub and cooked.
Store potatoes in a cool, dark, and well-ventilated place, like a pantry. Avoid the fridge, as cold temperatures can alter their texture.
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
To store kale, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Snowball pumpkin is a charming small white pumpkin known for its creamy, smooth flesh and mild sweetness. Its snow-white skin and round shape make it both decorative and delicious. The texture is velvety when cooked, and the flavor is rich yet delicate, making it perfect for pies, soups, or roasting. Snowball pumpkins are often chosen for their versatility in both savory and sweet dishes, as well as their striking appearance in fall displays.
Wash the outer skin to remove any dirt. Cut the pumpkin in half with a sharp knife and scoop out the seeds and stringy pulp. The skin can be peeled or left on depending on your recipe. Slice, cube, or roast the flesh as needed for your dish. Snowball pumpkin’s tender, slightly sweet flesh works beautifully in both baked and savory recipes.
Pumpkin seeds can also be roasted for a crunchy snack. Clean the seeds, toss them with a little oil and seasoning, spread them on a baking sheet, and roast at 300°F for 15–20 minutes, stirring occasionally until golden and crisp.
Keep whole pumpkins in a cool, dry place for up to a month. Once cut, wrap tightly in plastic or foil, refrigerate, and use within a few days.
Thelma Sanders squash, a cherished heirloom variety, is a petite, cream-colored winter squash with a delicately ribbed, flattened shape and a smooth, sweet flavor. This squash is known for its exceptional sweetness and nutty undertones. Its flesh is fine-textured and creamy, making it a superb choice for roasting, baking, or puréeing into soups and sauces.
To prepare Thelma Sanders squash, start by washing the outer skin to remove any dirt or debris. Then, carefully slice it in half, lengthwise. Scoop out the seeds and stringy pulp using a spoon. Slice, dice, or roast the squash as desired for your chosen recipe, and it's ready to be used in various culinary creations, from soups and side dishes to pies and casseroles.
Store uncut squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.
