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There’s something pretty satisfying about bringing in a big harvest of butternut squash, especially when the whole team gets involved!
This week, our butternut squash came in from the field, and harvesting quickly turned into a team effort. We picked, tossed, caught, stacked and loaded squash onto the truck. There may have been a little more squash-tossing than strictly necessary, but it definitely made the work more fun!
Once the squash made its way back to the barn, we got it cleaned up, sorted and ready for the market. Every one of those squash made a trip from the field to the truck and, eventually, to your kitchen.
Butternut squash is one of those farm favorites that can do just about everything. Roast it, mash it, add it to soup, toss it into a grain bowl, or turn it into a simple side dish. It pairs especially well with garlic, onions, sage, thyme and warming fall spices.
And don’t forget the seeds! Scoop them out, rinse them, season them and roast them for a crunchy snack.
A little farm tip: Butternut squash stores well in a cool, dry place, so you don't have to cook it the day you bring it home. Stock up while it's in season and keep some on hand for an easy fall meal. Come grab one (or two!) and bring a little bit of the farm home with you.
| | Guess whats back? The fall greens! Cooler days mean the return of some of our favorite vegetables at market and the greens are looking GOOD! We have dandelion greens, arugula, kale mix, mizuna and cabbage filling up the market. Each one brings something a little different to the table, so this is your sign to mix things up in the kitchen! | | The Farm Market Gift Card! | | |
You must follow these steps to receive the discount savings:
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Click on the “Buy a Card” button below, keeping this window open in another tab for reference
- Choose the discount card amount in the ordering page and click on it
- Click on Add Promo Code
- Type in the appropriate code from those listed below and click on the APPLY button at the right end of the box. It is barely visible.
- Be sure to save the email you receive with your discount card number
Discount Codes:
A250 (offers a $10 discount - you pay $240)
B500 (offers a $40 discount - you pay $460)
C1000 (offers a $125 discount - you pay $875)
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Ethos Grown
Arugula
Basil
Broccolini
Butternut Squash
Cauliflower
Celery
Cherry Tomatoes (limited)
Chinese Cabbage
Chard
Cilantro
Collards
Dandelion
Dill
Eggplant
Escarole
Greens Beans
- Fortex
- Marvel of Venice
- Sheychelles
- Rattle Snake
- Romano
Green Cabbage
Hot Peppers (Limited)
Jimmy Nardellos
Lettuce Heads
- Green
- Muir
- Purple Fusion
- Red Oak Leaf
- Romaine
Lettuce Mix
Mizzuna
Mustand Greens
Kale Mix Bunch
Kale
- Curly & Lacinato & Redbor
Okra
Parsley
Peppers
Potatoes
Red Mustards
Shishito Peppers
Tomatoes
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From Our Partners
Cold Brook Farm
- Rolled Oats, Wheat Berries, Buckwheat
River Valley Grains
Beans
- Black, Chick Peas, Pinto, Small Red, Kidney, White
Flours
- Bread, Einkorn, Rye, Spelt, Whole Wheat
Grains
Einkorn, Farro, French Green Lentils, Oat Groats, Popcorn, Red Lentils, Red Quinoa, Spelt, Steel Cut Oats, White Quinoa
TwoBarn
Two River Mushroom
- Forest Medley
- Lions Mane
- Maitake
- Golden Oyster
- Oyster
- Shitake
- King Trumpet
Storybook Farm
Tofu
| | WFPB Southern Style Mustard Greens! | | |
Ingredients
- 1 large bunch of mustard greens, washed and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1-2 cups vegetable broth (no sodium)
- 1 tablespoon apple cider vinegar
- 1 teaspoon red pepper flakes
- Lemon juice (for serving)
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Instructions
- Sauté Aromatics: In a large pot, add a splash of vegetable broth and sauté the diced onion until translucent. Add the mincedgarlic and cook for another minute until fragrant.
- Add Greens: Stir in the chopped mustard greens and cook for a few minutes until they start to wilt.
- Simmer: Pour in the vegetable broth, add apple cider vinegar, and red pepper flakes. Cover and simmer for about 15-20 minutes.
- Serve: Drizzle with lemon juice before serving for added brightness.
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Finding Beauty Through the Lens: Nature Photography with Sandy Ross
Friday, October 2, 2026
10:00 AM – 12:00 PM
Join award-winning fine art photographer Sandy Ross for a morning of exploration, observation, and creativity at Ethos Farm to Health.
A resident of Tewksbury Township, Sandy is passionate about capturing the beauty of local landscapes, wildlife, plants, and the quiet moments that often go unnoticed. Her photographs reflect a deep appreciation for the natural world while encouraging stewardship of the land through curiosity, wonder, and a touch of humor.
During this immersive workshop, you'll slow down, look more closely, and discover how photography can reveal the extraordinary within the everyday. Whether you're using a DSLR camera or simply the camera on your smartphone, Sandy will share techniques for creating compelling images inspired by the farm's gardens, fields, flowers, and surrounding landscapes.
| | You Do Not Want To Miss This! | | |
Join us in welcoming Gene Baur back to Ethos Farm and celebrating this incredible new chapter in the Farm Sanctuary story!
Gene has not been back to the farm since Farm Days in 2019, and we are so excited to have him return for a can’t-miss celebration of his new book, Farm Sanctuary: The Story of a Movement.
As President & Co-founder of Farm Sanctuary, Gene has spent decades giving a voice to animals and growing a movement rooted in compassion. His new book charts that journey, from humble beginnings to a global movement, through never-before-seen photographs and personal stories.
Gene Baur is the President and Co-founder of Farm Sanctuary and has been hailed as “the conscience of the food movement” by TIME magazine. Since the mid-1980s, Gene has worked to end factory farming and advocated for a just and compassionate food system. He is the author of two best-selling books, and his work has educated millions and inspired an international farm sanctuary movement.
When: Saturday October 3, 2026
Time: 11am to 1pm
Book signing, books will be available for purchase (very limited so sign up early)
Suggested Donation for this Event $25.00
| | The Market is Open Friday's 9 to 3 and Saturday's 9 to 1! | | | | |
