No need to book. Cafe and farm shop open as usual.

📅 Thursday 27 November
🕙 1.30 - 3.30
📍 Daynes Farm, Harberton TQ9 7FB

Please Bring:
✔ Paper & pen
✔ Outdoor clothing for exploring the farm
✔ Ideas and enthusiasm!

2️⃣ SPREAD THE WORD: Share to raise awareness among food organisations, and encourage them to create a seasonal squash policy!
3️⃣ HELP WITH THE HARVEST: sign up to volunteer - link in our bio. DM if you’re an organisation!

A secure food system means using all the resources we have, season to season 🧡

A saved squash could become a warming, nutrient-rich soup for a family in January when fresh produce is scarce and bills are high.

We can change this:

1️⃣ DONATE SMART: Ask your local food bank if they can accept your uncarved squash. V IMPORTANT - explain their long shelf life!
⬇️

3. Scoop soft pumpkin flesh into the pot. Add stock, lentils, curry paste.

4. Simmer for 15 mins. Add coconut milk. Blend until smooth. Thin with stock if needed. Stir in herbs, season.

Tip: Blend in roasted pumpkin skin to increase your fibre intake 🧡

#pumpkin #squash #halloween

· Handful of fresh chopped green herbs 🌿 coriander (optional)
· Salt

1. Heat oven to 200°C / Gas Mark 6. Halve the pumpkin or squash, scoop out seeds. Roast on a tray for 30-40 mins until soft.
2. In a large pot, fry the leek in oil until soft.

· 1 large leek or onion, sliced
· 1 litre vegetable stock
· 200g red lentils, boiled in water until soft and then drained (or use canned)
· 2 tbsp Thai curry paste
· 1 can coconut milk