ELIJA THYMES

Week 18 | October 7 - 11 | 2025

WEEKLY HARVEST

FARMER'S CORNER:

THANK YOU FOR AN AMAZING SEASON!

It's been one of the most abundant seasons ever at ELIJA Farm! While it's bittersweet to say farewell to our favorite summer vegetables, the whole farm is ready for some good deep rest. We are grateful to the land for giving us so much, to all the hands who've worked the land, and to you, our community of supporters.

Before we part, we'd really love to hear how the CSA season went for you! Please take a minute to fill out the survey included in the print newsletter and send a photo of the completed form to Farmer Rena at rena@elija.org.

Big Freida wants to know if you loved the carrots as much as she did!

Weekly Reminders:

• Don't forget to claim your free tickets to the ELIJA Fall Festival on Saturday, October 25th! Standard members get 2 tickets and Plus members get 4 - let us know you're coming at ktursi@elija.org. It'll be a fun-filled day of hayrides, pumpkin-picking for the kids, live music, beer and wine for the adults, and more!

• Our Marketplace will still be open during weekdays 8 am to 4 pm and Saturdays 10 am to 1 pm through October and possibly longer. 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 through November 6th!

• Please return your waxed cardboard boxes if they are in good condition so we can reuse them as needed next season. Thank you!

CROP OF THE WEEK: ACORN SQUASH

Acorn squash has gone by many names in its history. Like other squashes, acorn squash has been domesticated and cultivated for millennia by indigenous peoples of the Americas. While its indigenous names are hard to pin down, this acorn-shaped winter squash was introduced commercially as the Table Queen in Des Moines, Iowa in 1913. It was also called Des Moines squash and pepper squash.

Anyway, an acorn squash by any other name would be as sweet! This bright yellow-fleshed winter squash with edible dark green skin is a fall favorite for many. Cut into rings, the scalloped edges make beautiful additions to hearty autumn dishes. Unlike other winter squashes which can be stored through the winter, acorn squash can only be stored for 1 to 2 months so please enjoy your acorn squash sooner than later!

RECIPE: STUFFED ACORN SQUASH

Squash

2 large acorn squash

1 tbsp olive oil

salt and pepper

Filling

1 tbsp olive oil

½ small yellow onion, diced

¾ cup quinoa

1½ cups water (or low sodium vegetable broth)

¼ tsp kosher salt

⅛th tsp. black pepper, to taste

3 cups loosely packed chopped kale leaves (or chard, or beet greens)

¾ cup roasted and skinned hazelnuts, roughly chopped

¼-1/2 cup dried cranberries, to taste

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For the squash:

1. Preheat oven to 400 degrees F., and halve the acorn squashes lengthwise down the middle. Scoop out the seeds.
2. Place the squash cut-side up on a rimmed baking sheet (line with foil or parchment for easier clean-up) and drizzle with olive oil.
3. Sprinkle generously with salt and pepper, and roast for about 45 minutes, or until the squash are fork tender.

For the filling:

1. While the squash is roasting, prepare the filling. In a large skillet, heat 1 tbsp olive oil. Add the onion, and cook for about five minutes, or until softened and translucent. Add the kale (or chard, or beet greens) and let cook for another minute or two, or until slightly wilted.
2. Add the quinoa, salt and pepper, and water. Bring to a simmer, then cover and reduce the heat to low. Let cook for about 15-20 minutes, or until the water has been absorbed and the quinoa is tender. Remove the lid and fluff with a fork. Taste, and adjust seasoning with more salt and pepper if necessary.
3. When the squash have finished roasting, stir the hazelnuts and cranberries into the filling and spoon into the center of each squash. (If you have any extra filling, it can be stored in a small container and is great as is, or over a salad.)
4. Return the squash to the oven for another 5-10 minutes. Serve hot.

TIPS & TRICKS: IT'S ALMOST GARLIC PLANTING TIME!