WRENSHALL NEWS: Harvest moon happenings

The harvest moon, the full moon closest to the autumnal equinox, made its appearance last month but, for our farm, the high harvest is happening right now — and the weather hasn’t been kind for mucking about in the fields. We’re trying to get everything out of the ground and into the root cellar for a full season of winter vegetable delivery. In honor of what I consider the real harvest moon, Oct. 13, I’m including a recipe from our last summer CSA share delivery.

Speaking of the full moon, the Haunted Shack on the outskirts of Wrenshall is up and running. Started in 1993, the Shack is dedicated to raising money for local charities, teaching construction skills to area youth, and having good solid Halloween fun. The faint of heart can enjoy the children’s day Oct. 26 for a less-adrenaline-filled visit. Make sure to remember a canned good as part of your entry fee. The organization helps collect food for the CHUM food shelf.

Wrenshall resident Ann Carlander and I attended a conference in Grand Rapids, Minnesota last week. The Rural Arts and Culture summit featured representatives from 25 states; there were more than a thousand attendees. The biennial event billed itself as a “gathering that celebrates and expands the field of rural arts-based community development by providing a space for learning, relationship building and celebration of the role of art and creativity in building strong, healthy and resilient rural communities.” Ann and I were able to find inspiration and camaraderie among a group of like-minded arts practitioners.

If you need something to look forward to amidst the weather reports of snow — the Historic Scott House is transforming itself into a nightclub Oct. 18 and 19 for two shows with jazz guitarist Kody Gerard. Call 218-384-9005 to make reservations.

Harvest Moon Kale

Caesar Salad

1/2 cup pecans

1/2 tablespoon tamari

1/8 teaspoon cinnamon

1/8 teaspoon paprika

1 delicata squash

1/2 teaspoon salt

1/2 teaspoon pepper

1 bunch kale (or greens mix!)

1 lemon

2 tablespoon olive oil

1 large apple

2 teaspoon maple syrup

1 tablespoon Dijon mustard

1. Preheat oven to 325 F.

2. Place pecans on a baking sheet and roast for 7 minutes. 3. Place nuts in a bowl and toss with the tamari, cinnamon and paprika. Set aside.

4. Increase heat to 400 F.

5. Slice delicata squash into half moons. On a sheet pan lined with parchment paper, toss the delicata with 1 tablespoon olive oil and the salt and pepper.

6. Bake 20 minutes.

7. Meanwhile, destem the kale, then rip into bite-sized pieces. Squeeze juice from one half lemon over the kale, drizzle with remaining 1 tablespoon olive oil, and sprinkle with pinch of salt. Massage kale with hands until kale is tender, about 2 minutes.

8. Slice the apple, and toss slices with the juice of the remaining half lemon.

9. Combine everything in serving bowl, drizzle with mustard and maple syrup.

If you have a Wrenshall-specific story you would like to share, you can reach me at [email protected] or 218-310-4703.