N OT E WO RT H Y
DISCOVER
A FARMER’S HANDS
A farmer’s hands are like no other. Large, gnarled, scarred, calloused, rough with soft palms like a well-worn leather baseball mitt. I had the pleasure of holding my second-cousin’s hand while saying grace at one of the Woodbury Heritage Society’s luncheons last year. Wayne Schilling, president of the Woodbury Heritage Society, was the last dairy farmer in Woodbury. He is retired, but his hands still show that he has milked cows, birthed calves, harnessed horses, hauled hay bales, repaired machinery and
TA S T E
fences, plowed fields of corn
Happy Holiday Hospitality
and soybeans and more. They are not the hands that hold a thin paint brush, compose a symphony or perform delicate brain surgery, but they orches-
I’m hosting Thanksgiving for the first time in
trate all the necessary parts of
a very long time. Despite my years of culi-
running a farm in perfect bal-
nary experience, I’m a little nervous. It’s likely
ance and harmony.
there will be a few new dietary concerns to
Cook quinoa according to directions; chill
maneuver. One of my favorite holiday main-
completely. In a large mixing bowl, drizzle
ing seems to be taken over
stays—Turkey Day Quinoa—can be enjoyed by
squash with about ½ of the oil; season
by large corporate farms, we
most anyone. Quinoa is naturally gluten- and
with ½ of the salt and pepper. Roast on
can lose the sight and feel of a
dairy-free. Leftovers? It makes a great next-
a parchment-lined baking sheet in a pre-
farmer’s hands. Do yourself a
day lunch.
heated 450-degree F oven until edges are browned and squash is just tender and dark
favor, and shake the hands of a farmer like Schilling and thank
Turkey Day Quinoa
golden-brown on the edges (about 15 min-
him for all his hard work to pro-
Serves 4
utes), turning once. Remove squash from oven; cool completely to room temperature.
vide food for all of us. Those hands are strong but gentle
» 1 cup uncooked quinoa
In an extra-large bowl, drizzle cold quinoa
ones that you can count on to
» 14 oz. butternut squash, finely diced
with remaining oil and lemon juice; season
offer help to a friend, neigh-
» ¼ cup extra virgin olive oil, divided
with remaining salt and pepper. Add cooled
bor or any stranger in need of
» 1 tsp. kosher salt, divided
squash, cranberries, pepitas, apple, herbs and
assistance. I am grateful and
» ½ tsp. black peppercorns,
lemon zest to the bowl; gently toss. Adjust
proud to come from such a
divided and freshly ground
legacy of hardworking farmers.
Patty (Stutzman) Paulus is the board director with the Woodbury Heritage Society. Learn more at woodburyheritage.org.
16
seasoning, if needed.
» 2 Tbsp. lemon juice, freshly squeezed » ⅓ cup dried cranberries, chopped
Tasty Tip: Meat eaters might enjoy adding
» ¼ cup raw pepitas, chopped
½ lb. finely diced turkey.
» ½ Granny Smith apple, peeled and diced » 1 tsp. fresh rosemary leaves, minced » ¼ oz. fresh sage leaves, finely minced » ¼ oz. fresh Italian parsley
Rachael Perron is the culinary and branding director for Kowalski’s Markets. Find more at kowalskis.com.
November 2023
woodburymag.com
Photo: Kowalski’s Markets
As the future of small farm-
leaves, finely chopped » 1 Tbsp. lemon zest, freshly grated