Farm Potluck

To celebrate the end of harvest season, Susan, Tim, and I attended a potluck lunch at Waltham Fields on Saturday. In honor of Halloween, many people (and all the kids) were dressed in costume - we loved watching the kids' costume parade. In true farm spirit, there were lovely vegetarian dishes and a variety of homemade desserts, as well as crafts for the kids, and a slide show of the summer season. We all agreed we loved being part of our farm community, since it has become much more than just our weekly veggie pick-up. We already can't wait 'til next year!


Photo courtesy of Waltham Fields Community Farm

To add to the lunch bounty, I made a butternut squash pie from farm veggies, and Susan made pumpkin cupcakes with cream cheese frosting.

Roasted Butternut Squash and Caramelized Onion Tart

pastry dough (I used Whole Foods organic frozen tart shells)
1 small butternut squash (about 1 pound)
olive oil
1 small-medium onion
a bit of unsalted butter (optional)
1 whole large egg and 1 egg yolk (2 whole eggs would probably be fine)
1/3 cup heavy cream (yipes - I used nonfat buttermilk, but nonfat milk or soy milk would also work - try less liquid for a firmer pie)
3/4 cup grated hard cheese (like Parm, Fontina, or Pecorino)
1/4 cup crumbled mild soft goat cheese (about 1 ounce)
1 1/2 teaspoons minced fresh or dried herbs such as rosemary, thyme, and marjoram leaves
1/2 teaspoon salt
freshly ground black pepper

Preheat oven to 375°F.

Halve squash and scoop out seeds. On a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft (I often pour water around the squash to help it steam).

While squash is roasting, thinly slice onion and in a heavy skillet cook in a bit of butter (optional) and olive oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.

Cool squash and scoop out flesh. In a food processor purée squash. Add egg, liquid, and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.

Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart.

This recipe is adapted from Gourmet, November 1998