Hi friends,
Starting this month, JVTF will be sharing a monthly blog post filled with farm updates, seasonal recipes, gardening tips, and stories from our classrooms and communities. Think of it as a fresh bundle of what’s growing, what we’re cooking, and what’s inspiring us here at Jones Valley Teaching Farm.

As we move into winter, the fields are still buzzing with life. Cool-season crops thrive this time of year, and our students continue to explore, harvest, and learn with the same joy and curiosity we see every season.

What’s Growing On 

Here’s what’s thriving on the farm this month:

Radishes, turnips, rutabaga, collards, kale, cilantro, dill, parsley, cutting celery, fennel, cabbage, broccoli, cauliflower, arugula, mustard greens, and turnip greens.

From crunchy roots to hardy greens, these crops bring bold flavors, nutrition, and endless inspiration for our teaching kitchens.

Recipe of the Month 

Butternut Squash Mac and Cheese

Ingredients

• 2 medium butternut squash
  
• 2 cups whole milk (reserve ½ cup for purée)
  
• 1 ½ pounds sharp cheddar cheese (reserve half for layering)
  
• 16 oz elbow noodles
  
• 3 Tbsp flour
  
• 3 Tbsp butter
  
• ½ tsp white pepper
  
• 1 tsp smoked paprika
  
• 1 tsp salt (plus extra for seasoning squash and pasta water)
  
• 1 tsp garlic powder
  
• ½ tsp cayenne pepper
  
• Olive oil for roasting
  

Butternut Squash Purée

1. Preheat your oven to 400°F.
   
2. Peel the butternut squash, slice lengthwise, and scoop out seeds and fibrous flesh.
   
3. Cut into 1-inch pieces and spread onto a sheet pan. Drizzle with olive oil and a pinch of salt.
   
4. Roast for 35–40 minutes, or until tender.
   
5. Allow the squash to cool slightly, then transfer to a blender or food processor.
   
6. Working in batches, blend ¼ of the squash at a time with a splash (about 2 tbsp) of the reserved milk until smooth.
   
7. Repeat until all squash is puréed, then set aside.
   

Note: A single-serve blender (like a Ninja cup) works great, but any blender or food processor will do.

Mac and Cheese

1. While the squash cools, bring a large pot of salted water to a boil. Add the elbow noodles and cook until al dente (about 8–9 minutes). Drain and set aside.
   
2. In a large pot (about 12 qt), melt the butter over medium heat. Whisk in the flour to form a roux and cook for 3–5 minutes, whisking constantly, until lightly golden.
   
3. Slowly whisk in the remaining milk, making sure no lumps form.
   
4. Add half of the cheddar cheese and stir until mostly melted. Add the remaining cheese and continue stirring until smooth.
   
5. Season with white pepper, smoked paprika, garlic powder, cayenne, and salt.
   
6. Stir in the butternut squash purée until fully combined.
   
7. Fold in the cooked noodles. At this stage, the mac and cheese is ready to serve as-is — or you can take it to the next level.
   

Optional Baked Version

1. Reduce oven heat to 350°F.
   
2. In a deep baking dish, add a layer of mac and cheese, followed by a handful of the reserved cheddar.
   
3. Repeat with another layer of mac and cheese and a final layer of cheese on top.
   
4. Sprinkle with paprika to garnish.
   
5. Bake for 15 minutes, then broil on medium until the top is golden and bubbly.

This dish is rich, cozy, and a perfect blend of comfort and added nutrition. It’s sure to win over the toughest critics at the dinner table. Enjoy!

Poem: “Pockets of Joy on the Farm” 

On mornings when the frost still clings to rows of collards,

and the air feels like it’s holding its breath,
we find joy hiding in the smallest corners of the farm.

A radish pulled from the ground with a satisfying snap.
A student shouting “I found a worm!” with pure triumph.
The way dill perfumes the air when a tiny hand brushes past it.
Greens waving like flags of quiet resilience.

Here, joy grows slowly and honestly—
in the messy, curious, hands-on work of learning;
in instructors kneeling beside kids to explore a bug hotel;
in cooks transforming humble vegetables into warm meals;
in the rhythm of planting, tending, harvesting,
even when the world feels unpredictable beyond the farm gate.

These pockets of joy ask us to pause,
to notice the beauty tucked between broccoli leaves
and the hope curled inside every sprouting seed.

At JVTF, we gather these moments like harvest baskets,
carrying them into classrooms, kitchens, and homes,
sharing them generously, gratefully,
and trusting that joy—like a seed—keeps growing
even when we cannot see it yet.

Happy Holidays!