Oct 03 2018

Find Your Favorite Fall Foods
At Our Sunday Farmers’ Market

Join us at the Dvoor Farm this Sunday for a celebration of fall’s finest food! We’re open 9 a.m. to 1 p.m. at 111 Mine St. in Raritan Township. Here’s what you can expect this week:

Land Trust Special

Save $1 on a purchase of $5 or more at any one farmer/vendor stand. Visit the HLT booth before shopping to get your coupon.


Join Lisa Perry in our wagon house this Sunday at 9 a.m. for a rejuvenating yoga session that will leave you feeling centered and ready to take on the challenges of the week ahead. Cost is $15 for a 75 minute yoga session, or pay $20 and join us on Oct. 14 at 8 a.m. too. You can register in advance by emailing lisa@yogaatthefarm.org.

Kids Corner

We’re making paper hens so make sure to bring the little ones by our Kids Corner!

Product of the Week

You must be out of your gourd if you don’t like butternut squash!

One great thing about fall-harvest squashes is their health benefits, which outweigh squashes harvested in the summer. Butternut squash, which is technically a fruit, is loaded with phytonutrients and antioxidants. It’s also rich in beta carotene, which your body turns into vitamin A. Beta carotene may help prevent eye problems. Squash also contain vitamin C and lutein, which is also easy on the eyes.

Now, here’s one great way to enjoy your new favorite fruit:

Butternut Mac ‘N Cheese

What You’ll Need:

1 pound elbow macaroni, cooked according to package directions
1 large butternut squash
2 tablespoons olive oil
6 tablespoons butter
3/4 cup all-purpose flour
7 cups milk
2 cups sharp cheddar cheese, shredded

What To Do:

— Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth.
— Make cheese sauce. Melt butter in saucepan. Add flour. Stir to make a roux and cook 3 minutes, stirring the entire time. Add 3 cups milk and stir until thickened. Add the rest of the milk and bring to a boil, stirring occasionally. Add shredded cheese and stir until melted. Season with salt and pepper.
— To assemble the dish: Place cooked elbow macaroni in bowl. Pour half of the cheese sauce over and add puréed, roasted butternut squash. Fold together. If it seems too dry, add the rest of the cheese sauce. Place in an ovenproof dish and heat for 15 minutes at 325 degrees.

Yield: 8 to 10 servings

Recipe from The New York Times Well’s Vegetarian Thanksgiving Recipes


Moggy Hill performs from 10 a.m. to noon under our music tent. Treat yourself to a delicious breakfast or lunch while enjoying some live music.


Please support the local businesses that support us:  Basil Bandwagon Natural Market, Northfield Bank, McPherson & Newland Insurance and Matt’s Red Rooster Grill.

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