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Butter Nut Forget to Spread Some Cheer!

I don’t know if it’s because I am a Pacific Northwest grown girl or what, but each year when autumn decides to roll around, I feel like I come alive. Maybe roll around isn’t the right word though – autumn usually appears very fast out of nowhere! And she’s so beautiful, because despite the fact that leaves are dying, plants are being pruned, and there is an all-around passing away, the world feels so fresh and vibrant. It reminds me to look at what habits of mine are not serving me well. That way I can shake them off and try something new. Autumn reminds us that even amidst death, there is also hope and color as room is made for new life.  

I have found that because of covid, and life’s struggles in general, many people right now are experiencing that sense of death, or loss – be it a season of life, a career, or a relationship. There are people in our communities and lives who could use a friend. And just maybe, we are the one equipped to bless and reach out to them! I would encourage you, sage that I am (haha, just kidding), to take a look around you. There might be someone in a season of change who you can share some of that hope and life with.

Speaking of changing seasons, let’s all give another hip hooray for it being squash season. Am I right? Squash is exciting to me for two reasons: it’s delicious and smooth, and it’s easy to cook! Literally. Just cut it in half, brush some butter on that baby and sprinkle it with salt. Then roast it at 425 degrees until it’s golden brown, and BAM. Pure golden goodness. This week, our menu is featuring petite butternut squash from the farm, thanks to Tristan and John’s hard work growing them. Alaina was just cooking one the other day (so yummy). She commented that the butternut squash tasted like a cooked nut, and I thought, “Well, it’s probably called butternut for a good reason, then!”. Kinda funny when you think about it – it’s not often a food is named for how it tastes.

As you probably know, butternut squash is super versatile to cook with. Being a more starchy vegetable option, this makes it very filling to eat. It’s also high in some key nutrients like vitamin B and C, potassium, and beta carotene. Plus, they store for quite some time if kept in a cool, ventilated place. In fact, that’s why our winter squash assortment is such a good deal! It’s 35 lbs. of squash that you can just keep in your garage as you use them over time, all delicious varieties. Check it out on our website! And lastly, as always, know that we so appreciate each and every one of you.

We hope you have a joyful and blessed week!

-Joanna Pruiett