ELIJA THYMES

Week 16 | September 23 - 27 | 2025

WEEKLY HARVEST

FARMER'S CORNER:

SEASON TO SEASON

Every season brings new lessons, and this year we’ve noticed some big shifts around the farm. The good news: we saw fewer pests than usual—cucumber beetles, Japanese beetles, bean beetles, and even lantern flies were all less of a problem. We think that is all thanks to things like winter cover crops, rotating our fields, and adding more beneficial plants.

On the flip side, we’ve seen more disease in some of our crops, especially tomatoes and other nightshades. Our tomato greenhouse has been in the same spot for three years, and that’s starting to show in reduced yields. To fix it, we’re considering moving the tunnels to fresh ground or planting mustard cover crops to naturally fumigate the soil. We’ve tried mustard seed in the past with some success, so it’s a tool we’ll likely lean on again.

That’s farming, always a mix of wins and challenges. We’ll let you know how it goes next season!

Weekly Reminders:

• Don't forget to grab your ticket to vibe through the greatest hits of the decades with The Time Machine Band on Saturday, October 4th - CSA members get a free ticket with the purchase of one ticket.

• Our Marketplace is open during weekdays 8 am to 4 pm and during CSA pick-up hours on Tuesdays and Saturdays. Grab your fresh chicken and duck eggs, baked goodies of all kinds, microgreens, and extra field produce from the yellow fridge outside of our big greenhouse!

• Can't make it to the farm but want some extra veggies or baked treats? You can find us at the Suffolk County Farmers Market at 100 Veterans Memorial Highway in Hauppauge every Thursday from 10 am to 2 pm!

• Please continue to return your waxed cardboard boxes each week for our learners to gently clean for reuse all season. Delivery members, please put your flattened box out on Thursdays wherever your shares are usually dropped off. Thank you!

CROP OF THE WEEK: BUTTERNUT SQUASH

What is as smooth as butter but almost as hard as a rock? Butternut squash can be tough to chop but the sweet, nutty taste of the bright orange flesh is well worth the effort! 

This popular winter squash was was bred from varieties of gooseneck squash and pumpkins after generations of domestication from its wild ancestor, Cucurbita moschata. Native to Central America, butternut squash is now a beloved vegetable especially for hearty winter time soups. Winter squashes are harvested toward end of summer and can be stored for a few months, providing fresh produce through the cold season along with other storage crops like sweet potatoes, garlic and onions. 

This year's butternut squash harvest has been the biggest yet! Some wildlife have been enjoying nibbles of them in the field but there is plenty to go around. Heavy composting and cover cropping seem to have boosted abundance across the board but especially for the Squash family crops.

RECIPE: BUTTERNUT SQUASH GNOCCHI

Roasting Squash

• 2 pounds butternut squash (1 cup butternut squash puree)
• ½ tablespoon olive oil

Gnocchi Dough

• ¾ cup freshly grated Parmesan cheese
• 1 ¼ cups all purpose flour and extra for rolling
• 2 large egg yolks
• ½ teaspoon Diamond Crystal kosher salt
• ⅛ teaspoon nutmeg
• ½ cup semolina flour for gnocchi pans

Brown Butter Sauce

• 1 stick of unsalted butter
• ¼ cup sage leaves
• ¼ cup toasted walnuts, roughly chopped
• Salt and pepper to taste
• Extra Parmesan cheese for serving

beyondsweetandsavory.com

Roasting Squash

1. Preheat oven to 400°F.
2. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. 
3. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 hour.
4. Let it cool slightly. Scoop flesh from the squash into a food processor and puree until smooth. 
5. Transfer the puree to a medium nonstick saucepan and stir constantly over medium heat until juices evaporate and puree thickens, about 15 minutes. When it’s done the squash’s consistency should resemble loose dough and thick enough to cling to an upended spoon.

Gnocchi Dough

1. Measure 1 cup (packed) squash puree and let it cool. Reserve the remaining squash for another use.
2. In a large mixing bowl, combine squash, flour, Parmesan, egg yolks, nutmeg, and salt and mix with a spoon until the dough comes together. If the dough is very sticky, add more flour by one tablespoonful. 
3. Turn the dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces, wrap in plastic, and refrigerate for 4 hours or overnight to firm up.
4. Line 2 large rimmed baking sheets with parchment and sprinkle lightly with semolina flour. 
5. Working with 1 dough piece at a time, roll dough out on floured surface to about ½-inch-thick rope. Cut rope crosswise into ¾-inch pieces. 
6. Working with 1 piece at a time, roll gnocchi along a gnocchi board. 
7. Transfer gnocchi to baking sheets. Repeat with remaining dough. 
8. Cover loosely with a kitchen towel and chill at least 1 hour in refrigerator. 

Cooking Gnocchi

1. When ready to cook, bring a pot of salted water to a boil.
2. Working in 4 batches, drop gnocchi in the pot and let them cook for 3-5 minutes until they float to the surface or become springy to touch. 
3. Using a slotted spoon, transfer gnocchi to a large plate. 
4. Cook butter in heavy large skillet over medium heat just until golden, stirring often, about 4-5 minutes. 
5. Add sage and cook for 2 minutes until crips. Add gnocchi and cook until heated through and coated with butter, about 5 minutes. Season with salt and pepper to taste. 
6. Transfer gnocchi to warmed plates. Serve with additional Parmesan, toasted walnuts, and garnish with crispy sage.

FROM FARM TO TABLE: DINNER IN THE FIELD