Hartland Farms' Turkeys Roaming Until Thanksgiving

Local farmers, Eric and Patricia Roeske of Hartland Farms started off with a small, family garden in their backyard.

Since those humble beginnings, the vegetable garden has expanded and the Roeske's have also added free-range pork and turkey meat, among other things, to their offerings.

"My husband used to work on a beef feed lot," said Roeske. "So he felt pretty comfortable making that jump."

In addition to the turkeys, who have a large fenced-in space to roam, there are also egg-laying chickens that are free to go where they please.

"We have great neighbors," said Roeske. "Their grandkids sometimes come by to see the animals."

The turkeys being raised now will be available for Thanksgiving.  Until then, there are several varieties of fall squashes, eggplants and other veggies ready right now.

"Butternut squash is the most popular but we've got sunshine squash, white pumpkins, acorn and delicata," said Roeske.

Meat and produce from the Roeske Farm can be purchased at the farmers' markets in several local towns. For specific days and times and more information, visit their website at http://www.hartlandfarms.com/.

To warm you up on these fall nights, try this simple yet elegant and delicious squash soup from the Blossoming Lotus Cafe's cookbook, Vegan World Fusion Cuisine:

Ingredients:

1 small butternut, buttercup or sunshine squash (or 1-1/2 C cooked)

1 large yam, peeled and chopped (2 C)

1 medium onion, chopped (1 C)

1 C. celery, sliced thin

2 TBL garlic, minced

4-1/2 C Filtered water or vegetable stock

2-1/2 C. coconut milk

2 TBL. maple syrup

3 TBL nama shoyu (or soy sauce or tamari)

1/2 tsp curry powder

1 small cinnamon stick

salt and pepper to taste

Preheat oven to 375. Slice squash in half and bake face down on lightly oiled cookie sheet and bake until knife can pass through it easily (30-35 minutes).  Scoop out seeds. Let cool, then scoop out flesh and place in blender.

While squash is in oven, place yams, onions, celery, garlic, coconut milk, water, curry and cinnamon stick in a 3 qt pot, cook on medium high until yams are cooked or 30 min, stirring occasionally.  Remove from heat and let cool 10-15 min.

Remove cinnamon stick and add nama shoyu or soysauce and syrup. Pour into blender with scooped out squash and blend until smooth. Add salt and pepper to taste and mix well. Garnish with black sesame seeds or mint or cilantro.

20 min prep/35 min cooking/5 servings