this is a partial photo of the good food shared at the

2013 Garlic Harvest Party – so delicious!

(do not have a food photo from 2014 😦 )

really, really nice to visit and eat together

2013 garlic harvest party potluck spread

(page xix) “Food is the greatest community builder there is. It invites people to sit and stay awhile, and families to gather together. It welcomes new neighbors and weary travelers and beloved old friends. And it takes a village to produce food. Many hands make light work, and food production often gives rise to specialization and exchange.”

(Source: Sandor Ellix Katz. The Art of Fermentation. 2012.)

this is a very fond memory

(your food coming to you!)

harvest 11 (still missing onions, garlic, edamame, salad mix), 20 pound mark!

this is squash cookin’

sqush cookin

for this

this is pumpkin (really WINTER SQUASH) cake – YUM says the family!

Pumpkin (Squash) Cake

super tastey, again, use your acorn squash!


1 1/4 cups honey

4 eggs

1 cup mild vegetable oil

2 cups cooked mashed pumpkin or winter squash

2 1/2 cups unbleached white flour (up to 1 cup of which could be whole wheat pastry flour)

1 1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 cup chopped walnuts


8 ounces softened cream cheese

1/4 cup pure maple syrup

Yields 3 9-inch layers

Preheat oven to 325 degrees F. Lightly oil 3 9-inch cake pans.

Cream the honey, eggs, oil and pumpkin or squash. In a separate bowl, sift together the dry ingredients and then add the wet mixture, stirring until smooth. Fold in the nuts. pour the batter into the prepared cake pans. Bake for 25-30 minutes, or until the cake is done. Cool the layers on a rack.

Whip the softenend cream cheese with the maple syrup until light and fluffy. When the cake has cooled, spread the frosting between the layers and on the top and sides.

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