Up on King Street, Augustine’s Farm has a wide variety of vegetables and fruits you need for Thanksgiving.
There are several types of apples, multiple types of squash, and some unique fruits, including pomegranates.
They also have fresh eggs from Kathy’s flock, honey from her own bee hives, fresh apple cider, jams, jellies and more.
Open until Dec 22, Kathy and Farmer John operate their farm stand daily. Here are a couple of Kathy’s delicious recipes just in time for the holiday.
Also, Kathy and John are hoping to receive Christmas Trees this weekend. These are fresh cut trees, unlike the ones cut over the summer and stored in ponds that you’ll unwittingly purchase from the big box store. Think needle retention!
Watch this space. Once the trees arrive we will let you know.
Stuffed Acorn Squash
1 large Acorn Squash, halved and seeded
Olive oil to taste
Salt and freshly ground black pepper
1 Pound ground sausage
1 Apple, cored and diced.
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place squash, cut side up, on prepared baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Bake for 30-45 minutes until flesh is tender.
In a skillet over medium heat, brown the sausage. When cooked thoroughly, add apples and stir until fruit is softened, season with salt and pepper.
Stuff cooked squash cavity with sausage mixture. Bake for 10-15 minutes more…..and cool slightly before serving.
“I can tell you, there will be smiles all around the table,” Kathy said.
Zucchini Tater Tots
3 medium zucchini, grated (about 5 c.)
2 large eggs, lightly beaten
1/2 c. shredded cheddar
1/2 c. grated Parmesan
1 tsp. dried oregano
1/4 tsp. garlic powder
Freshly ground black pepper
Ketchup, for serving
Preheat oven to 400° and grease a baking sheet with cooking spray. Place zucchini in a kitchen towel and squeeze all excess liquid out.
In a large bowl mix together zucchini, egg, cheddar, Parmesan, oregano, garlic powder, salt, and pepper. Spoon about 1 tablespoon of mixture and roll it into a tater-tot shape with your hands.
Place on the baking sheet and bake for 15-20 minutes, or until golden. Serve with ketchup.
Green Bean Casserole
15 ounce cut green beans, if canned drained
little less than 1 cup milk
10 ounce can condensed cream of mushroom
3 ounce French fried onions
salt and pepper to taste
Preheat oven to 350 degrees F.
In a medium casserole dish mix green beans, milk, cream of mushroom soup, and 1/2 of the can of french onions.
Bake for 25 minutes in the preheated oven. Sprinkle the other half can of fench onions over the top of the casserole, and let it sit in the oven for 5 more minutes.Season with salt and pepper. Serves about 6 people
Augustine’s Farm is located at 1332 King Street in Greenwich.