Honoring the end of harvest season
As farmers and local food advocates, we must recognize a holiday that centers gathering over food and the joy that comes with sharing a family recipe, cooking with loved ones, and taking a moment to pause. This time of year also signifies the end of a harvest season and an opportunity to enjoy the fruits of our labor.
Simultaneously, we must also acknowledge the land that we live and work on. Here in Boulder County, that is the land of the Arapaho, Cheyenne, Ute, and many other indigenous nations. The indigenous knowledge systems that promote a connection to the earth are the basis for our understandings of sustainability and preservation of natural resources.
With that in mind, we hope you are able to gather, rest, and eat this season, with the understanding of what came before that allows you these small joys.
If you do get the opportunity to celebrate food and family this week, we have taken inspiration from the East Coast Iroquois and Cherokee tribes “three sisters” (corn, beans, and squash) to remind us of the importance of balance and diversity in all aspects of our lives.
Corn
Here in Colorado, we have the most delicious corn that farmers are able to preserve to last throughout the winter. In this season, we recommend getting your hands on some Colorado cornmeal (like Bow & Arrow, which we carry in our online store) that can be used to make the most delicious cornbread, paired perfectly with butter and local honey.
Beans
With a variety of beans grown and dried right here in Colorado, a delicious chili or soup has got to be on your menu in the coming weeks (and pairs perfectly with some fresh cornbread). Whether you prefer the beautiful colors of anasazi beans, the sweetness of Hopi Black Turtle beans, or the creaminess of pinto beans, there is a local bean to suit you.
Squash
We have written about squash time and again for its variety, storage, and deliciousness, but there is a reason we always come back to this favorite. In this season, we encourage you to get creative with your squash. Think pies, soups, purees, and more!
Recipe: Butternut Squash Pie
Ingredients
1 butternut squash about 3 pounds
1 tbsp unsalted butter
2 cups butternut squash puree
1½ cup whole milk
2 large eggs
¾ cup light brown sugar
1 tbsp cornstarch
1¼ tsp ground cinnamon
½ tsp ground nutmeg
¾ tsp ground ginger
½ tsp vanilla extract
½ tsp salt
1 pie crust (we recommend buying a Hinman Pie crust or making your own!)
Instructions
Peel squash, slice in half, and scoop out seeds. Roast in the oven for about 40 minutes at 350 degrees. Remove soft squash from the oven and blend with butter.
Stir brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt to combine. In a separate bowl add 2 cups butternut squash puree, eggs, and vanilla. Stir to combine. Add sugar mixture to the butternut squash mixture. Slowly pour in milk while mixing.
Pour filling into pie crust and bake at 350 degrees for about 75 minutes or until a knife comes out clean. Enjoy!
