Currently viewing the tag: "squash"
Things feel much more in control this fall than last. The preparations for our 2018 strawberry field went as smoothly as I could have wished. I altered the implement we use to bury drip tape on top of our beds so we could lay the plastic mulch in a single pass, and it worked beautifully.
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Thick rounds of butternut squash pan seared and roasted are paired with a fresh, herby gremolata variant, then toasted hazelnuts or raw pine nuts are added to light the nutty flavor of the squash a little higher. Use this as a side instead of a starch, or as an entrée on a meatless Monday.
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Here, Butternut squash slices replace potatoes in variation of a typical gratin. Vegetable stock stands in for the usual dairy, and bread crumbs are there to soak up moisture and add some texture and loft. Chard adds a contrast to the sweetness of the squash, and you could mix potato slices into the squash slices if you wish to tone the sweetness down as well.
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These can be done in stages ahead of time up to the final cooking if you wish, and they are quite flexible in terms of what you use. Instead of lamb and currants, use pork and a fine dice of apples. Skip the meat entirely and add in some cheese, firm or pressed tofu, or chopped nuts.
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This week we finished planting all the winter squashes and pumpkins. We’re doing more delicatas this year since we ran out too early last year. All told there are 12 varieties of squash and pumpkins planted–delicata, carnival, spaghetti, Blue Ballet hubbard, orange and green kabocha, butternut, Marina di Chioggia, and blue kuri squashes.
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These gnocchi are great with the “standard” brown butter with sage, but adding hazelnuts for depth and a little crunch make these memorable. A light tomato sauce with garlic would also be a good pairing.
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Click for summer squash recipes
We offer several different varieties of summer squash in our CSA boxes. You may find zucchini, patty pan or cousa squash during our summer months.
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Click for winter squash recipes
Winter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Winter squashes have hard, thick skins and only the flesh is eaten. They take longer to mature than summer squash and are best harvested once the cool weather of fall sets in. They can be stored for months in a cool basement-hence the name “winter” squash.
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Peeling the squash before cutting makes it easier. Don’t worry about getting all the peel off; a little left on is fine and looks nice. Save the seeds to roast; just wash well and dry, then oil and sprinkle with salt and bake 10-15 minutes at 350°F or until done. Eat as is or save and use as garnish for this dish.
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Here’s a dessert idea for the squash from http://www.recipetips.com/recipe-cards/t–68974/squash-squares.asp
INGREDIENTS:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
4 eggs, beaten
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This is a great side dish, and is quite flexible regarding seasonings. With its naturally sweet profile, these squashes do well seasoned with sweet or savory flavors, or both. Curry, cinnamon, garlic, sage, ginger-all of these alone or in combination can work. You can even add some apple juice into the mix. This method takes more work than simply steaming and pureeing the squash, but I think it coaxes a lot more flavor out so I am willing to take the time. The sautéing caramelizes the squash and brings out the sweetness and nutty qualities, where a simple steaming or boiling may leave you with more of a “green” vegetable flavor.
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1 pound Kabocha squash, seeded
2 cups dashi* or water
1 tablespoon sake
1 tablespoon soy sauce
1 tablespoon of sugar (or less, to taste. This will be based on how sweet the squash is and how sweet you like this dish.)
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This dish is usually made with a pumpkin, but other winter squash will work as well. Winter Carnival, Butternut, Orange Hokkaido will all work for this. Some squash, such as the Japanese “Kabocha” types tend to be a little drier than pumpkins and most other squash, so you may need to add some butter or olive oil to the squashed squash.
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This is the basic method for cooking winter squash either to eat as is, or to prep it for something else, like soup or as a ravioli or tortellini filling. This works for most winter squash, with the only variation being the times, which will change based on thickness of the squash.
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Nobody will ever accuse me of being the world’s most organized farmer. There was a time, however, when I used to make stakes to mark where each variety of winter squash began and ended in the field at planting time. I can also remember once having made a map of the squash field. This year I did neither.
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“Spaghetti” of Squash
This is a colorful dish that is best done with a mandolin. With a mandolin, this dish is super fast, and as the squash is very much like a pasta here, many sauces work well. This is the basic recipe for just the “noodles”, but it is so easy to vary this. Half an onion sautéed while blanching the carrot, a few basil leaves thinly sliced and you have a quick, light, and elegant dish. Have some leftover tomato sauce? Heat it up and pour it on. A dash of white wine, lemon and garlic works. Another reason I always liked this dish was my kids ate it up, and any way to extra vegetables into children is welcome.
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Lemony Grilled Squash
This is a quick and simple preparation that adds pizzazz to a vegetable that many see as pretty bland. Although marinating is something that is normally associated with meat, many vegetables benefit from marinating as well. Using salt here would result in flabby vegetables, so do not salt until just before grilling.
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