Time for the Great Pumpkin Carve!

Don't forget to stop by "The Great Pumpkin Carve," sponsored by Chadds Ford Historial Society.  None other than HG's own Great Pumpkins will be featured again this year.  I'll bet even Linus has not seen the likes of these great wonders.
            Thursday, Friday and Saturday - October 25th through October 27th,   5:00 - 9:00 p.m.
Join them on Thursday as more than 60 local artists carve hugh pumpkins!  Pumpkins will be lit and displayed on Friday and Saturday.  All three nights, enjoy live music,hayrides and a chance to win a raffle item.
for more information please visit  www.chaddsfordhistory.org
              
20% OFF

CASE PRICE

                   of

 TOMATO SAUCE, KETCHUP,

 AND BUTTERS

Receive 20% off all cases of our own sauces and butters.  Great for a quick meal without having to slave over the stove for hours making sauce.  Butters may be used for a variety of things...........even to

make Pumpkin Butter Ice Cream.........mmmmmmm....what a treat!  

Our September winner of 

"Dinner for Two,"

Kevin Fahey

at

"Brandywine Prime"

CSA for the Week of October 23rd:
2 Ears of Corn
1 Bulb of Garlic
2 Bunches of Popping Corn
1 Jar of Tomato Sauce
1 Winter  Squash
2 HG Tomatoes
1 Heirloom Tomato



Thanks to Chef Pat McMahon for this week's recipe:

Spaghetti Squash with Tomatoes, Dill & Sour Cream

We get more and more requests for gluten free dishes. Spaghetti squash is a great substitute for noodles. Let your Fall imagination go crazy!  This recipe makes about 6 side servings.

Ingredients:

1 Spaghetti Squash, about 2 pounds

1 SIW #1 Tomato, about 10 ounces

1 Tablespoon Grape Seed Oil

1 Small SIW Candy Onion, Minced

2 Medium sized Garlic Cloves, Minced

1/2 Cup Vegetable Broth

3 Tablespoons Chopped Dill

1/2 Cup plus 2 Tablespoons Sour Cream, room temperature

Kosher Salt

Pepper mill filled with Telicherry Black Peppercorns

Methodology:

For the squash-

Pierce the Spaghetti Squash through the center with a sharp knife. Steam for 40 minutes until it yields to pressure. Remove from the heat. When cool enough to handle peel away the skin. Cut off the ends, slice the squash open and remove the seed and pulp. Gently separate the “spaghetti” strands and set aside. Be picky, your looking for about a 5 to 6 cup yield. Anything that’s clumped or mushy I put in the veggie broth pot.

For the tomato-

Bring a pot of water big enough to hold the tomato to a boil. Have an ice bath big enough to hold the tomato ready. Core the tomato and make an “X” in the bottom. Cook in the boiling water for thirty seconds. Remove and drop it in the ice water until cool. Peel away the tomato skin and discard. Cut the tomato in half through the center and squeeze out the seeds. Cut the tomato into a small dice and reserve.

To assemble the dish-

Sweat the onion and garlic in the oil. Season with salt and pepper. Add the tomatoes, broth and dill and bring to a boil. Add the squash and stir gently until hot. Reduce the heat to medium and fold in the sour cream. Adjust seasoning and serve.