Flying Pumpkins!

Want to get out some of your pent up anger from someone having the same Halloween costume as you or just don’t know what to do with your sagging jack-o-lantern? Why not head to one of the many "flying pumpkin events" like the annual Punkin Chunkin in Delaware, the first weekend of November! The fun-filled weekend at Prickett Farm is dedicated to catapulting pumpkins as far as possible.

Test Your Farm and Food IQ

Chef José Andrés taking the Farm and Food Quiz

To celebrate World Food Day on Monday, October 24th we took part in an open house at the National Archives. We quizzed guests on their farm and food knowledge, and if you missed us at the Archives you can test you knowledge with our online quiz. Discover lesser known facts about agriculture, the environment, and policy.  

Apples Galore

We are at the height of apple season, and what better way to celebrate than to enjoy a nice crisp apple? Apple orchards, along with other fruit farms, however are at risk as many are located on the urban edge where they are in the path of sprawling development. On top of that, we need an estimated 13 million additional acres growing fruits and vegetables in this country to meet dietary guidelines. In an effort to sustain your orchards and farmland, grab an apple from your local farmer or chow down on some Peeled Snacks!

Thank You for Dining Out!

Last weeks Dine Out for Farms brought together 84 restaurants in 22 states and the District of Columbia to raise awareness about the importance of our farms and farmland for delicious food. The funds raised during the week will go towards saving farms and farmland nationwide. Thank you to all who dined out and to those restaurants that participated! 

Farm Fresh Recipe

In June 2011, Chef Mike Isabella opened Graffiato, an Italian-inspired restaurant in Washington, DC. Chef Isabella interacts with guests while he crafts comforting dishes from seasonal, farm-sourced produce and locally cured ham, and more.

Caramelized Butternut Squash with Rosemary

1 butternut squash
1 tablespoon olive oil
1/2 teaspoon coarse kosher salt
3 tablespoons unsalted butter
2 sprigs rosemary

Directions:

1. Preheat the oven to 375 degrees.

2. Cut the butternut squash in half lengthwise and scoop out and discard the seeds. Place flesh side up on a baking sheet.

3. Drizzle with the extra virgin olive oil and season with the salt. Where the seeds were removed add 1 tablespoon of butter and 1 rosemary sprig to each half.

4. Cover the butternut squash tightly with aluminum foil and bake in the oven for 45 minutes or until tender.

5. Remove from the oven and uncover. Let cool until you can handle it. Scoop out the flesh of the butternut squash.

6. Heat the remaining 1 tablespoon butter in a large sauté pan over medium high heat. Once melted and bubbling, add the cooked butternut squash. Gently tossing around until a golden brown texture begins to form.

7. Transfer to serving dish. This side dish is ready to serve family style.