Today I decided I would wait out the storm before I headed out, no use getting wet if I don’t have to. By the time I left the Market it was sunny, beautiful and a great day to be out and about. I can’t believe it is October already and the leaves are slowly starting to change. I had a few farms in Wathena, Kansas and one in Platt City I have not been to this year so headed north.

  

 

Right off highway 36, just outside of Wathena, is my first stop. Jared Juhl rents about 17 acres of farm land for growing part of his vegetables and the remained he grows on land that originally was owned by his grandfather. I gave Jarred a call when I arrived; I knew approximately where the property was but was not sure exactly which lane to drive down.  When Jarred arrived he had me drive down the mud/dirt lane because I have 4 wheel drive on the new truck, but quickly decided to walk as soon as the truck started to slide off the lane towards a corn field, I am not daring at all so opted to walk. Jarred helped me climb over a barbed wire fence and led me down a hill pointing out each crop as we went. I was so glad I thought to wear my boots; boy was it muddy and very slippery. Jarred was a little frustrated because his hay was cut but he had not gotten it bailed before the rain today. It is October so many items are getting close to being done such as cantaloupe, watermelons and tomatoes and the vines are looking a little ruff. The plants were not pretty but Jarred still had some nice looking tomatoes and cucumbers. He had a tuff time getting his squash to take off but once we started getting a little rain things really improved. His pumpkin patch was beautiful and had some of the largest pumpkins I have seen, except for those in contest. Speaking of pumpkins, Jarred and his family operate the City Market Pumpkin Patch the end of September through October, every Saturday and Sunday, they have a great selection and make buying a pumpkin fun. Jarred Juhl is at the City Market every Saturday and Sunday as long as he has produce, he is in the 100% category.

I can’t leave Wathena without visiting John at Goode Acres, At one time John’s farm was an apple orchard since then it has been cleared for a few homes and Johns farm. John has two high tunnels and one greenhouse on his property and has been busy planting a few crops for the winter. In addition to selling at the City market on Saturday’s John supplies produce to a few local restaurants. There has been an addition to John’s menagerie of animals; he has added a donkey, to the neighbor’s dismay. John had an abundance of peppers, which is good since he roasts them every Saturday in the fall. John is in pavilion one stalls 5-8. For more information visit his web site at www.goodeacres.com

Every year for the past 4 years I have told Bill and Kathy Wright I would visit their farm in the fall so I can see their pumpkin patch, well this was the year. Bill greeted me when I arrived along with several families of kittens. They were too cute and insisted on checking out my shoes. Pumpkins Etc is open to the public every day 10 am to 6 p.m. They have a corn maze, hay bale maze, pumpkin patch in which children can pick their own pumpkin and a really cute store in their barn. The patch is free except for any item you choose to purchase such as pumpkins, mums, gourds, a little produce and fudge. The drive to the farm is nice and just outside of Platte City. For those of you who are hooked on their fudge, Bill and Kathy will be back at the Market in November through Christmas. For more information visit their web site at www.pumpkinsetc.com

 

I might just check a few farms in KCKS this week unless we get a frost.

Parmesan Roasted Acorn Squash

1 2 pound acorn squash – halved, seeded, and sliced 3/4 inch thick

2 Tablespoons olive oil

8 sprigs fresh thyme

Kosher salt and black pepper

1/4 cup grated Parmesan about 1 ounce

Heat oven to 400 degrees F. On a rimmed baking sheet, toss the squash with the oil, thyme, 1/2 tsp. salt and 1/4 tsp. pepper. Sprinkle with the Parmesan.

Roast the squash until golden brown and tender, 25 to 30 minutes.