Cornucopia Project

It is early October on the educational farm, and our student farmers are working hard to harvest all our fall crops before the first frost. It is wild to think that plants are still thriving when night temperatures drop into the low 40s! Cold-hardy crops like carrots, daikon radishes, potatoes, kale, winter squashes, and spinach actually prefer these crisp autumn days. When they experience spells of cool weather, they adapt by producing extra glucose. This sugar acts as a natural antifreeze, protecting the plant's cells from freezing. From a culinary perspective, we love this natural defense mechanism because all those extra sugars make the vegetables taste remarkably sweet. In our school garden lessons, we explore the six edible parts of a plant: root, stem, leaf, flower, fruit, and seed. Every vegetable we grow highlights one of these parts. For instance, the edible part of a broccoli plant is actually its flower buds, while a bell pepper is the fruit of the plant. Yes, botanically speaking, a pepper is a fruit! Why? Because it develops from a flower and contains seeds inside. Can you think of another savory food with seeds? What about a cucumber? Yup, that's a fruit, too. We like to tell the students: in a cookbook, you'll find a cucumber in the vegetable section, but in a science textbook, it's strictly a fruit. If it's a fruiting body, it carries seeds!The carrot, however, is extra special because we can eat the entire plant, both the sweet taproot underground and the green leaves above ground. So, next time you harvest or buy whole carrots, remember Farmer Dave's advice: don't throw away those lush green tops, make a pesto!Roasted Butternut Squash with Carrot-Top Pesto For the Roasted Squash:1 medium butternut squash, peeled and cut into ¾-inch cubes2 tbsp olive oilSalt and black pepper, to tasteDirections: Preheat your oven to 425°F. Toss the squash cubes with the olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25 to 35 minutes, turning once halfway through, until deeply browned and fork-tender. For the Carrot-Top Pesto:2 cups carrot tops (stems removed)½ cup fresh sage⅓ cup sunflower seeds1 garlic clove½ cup finely grated Parmesan cheese1 tbsp lemon juice1 tbsp white wine vinegarAbout ½ cup extra-virgin olive oilSalt and black pepper, to tasteDirections: Place the carrot tops, sage, sunflower seeds, garlic, Parmesan, lemon juice, and white wine vinegar into a food processor or blender. Pulse until finely chopped. With the motor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency. Season with salt and black pepper to taste. Farmer Dave Pro Tip: Serve these roasted squash cubes as a colorful autumn appetizer! Transfer the pesto into a piping bag or squeeze bottle to add a neat dollop onto each warm cube. Set them out with toothpicks or small cocktail forks for a festive party bite at your next holiday gathering.