C.S.A. Newsletter Week 16
All about Winter Squash
Season reminder: There are 7 weeks (including this week) left in the CSA season! The first week in November will be the last week, so we are still going strong.
Over the next couple months our hope is to give you at least one of every variety of squash we grow so that you’ll get to try and compare them all… which brings up an important question: Does everyone know how to deal with winter squash? Winter squash is one of those funny things that most people either love passionately and throw into everything, or hardly ever eat and aren’t sure what to do with it when one is handed to them, so they tend build up on the counter.
__Winter Squash Guide__
Storing Squash: Most squashes last 2-4 months at room temperature. (Delicata is a thin skinned variety that only lasts 1-2 months, so eat it first!) Don’t leave them outside, because they will be damaged if they freeze overnight.
Baking Squash: Raw squashes can be hard to work with, quite literally! Baking is often the easiest cooking method. Bake it whole, or halved and de-seeded, at 350 F for about 50 minutes. Test with a knife to see if it is tender. After it has cooled, it will be ready to be peeled. You can cut off the peel, or scoop it out with a spoon. At this point, it’s ready to be chopped or pureed. Many recipes call for squash puree, so it’s often handy to have some pureed squash stored in the freezer!
Boiling, Sautéing or Roasting Squash: If you’re up for the task, squashes can be peeled, deseeded, and chopped with a sharp, heavy knife. Diced or sliced squash takes about 20 minutes to get tender, whether it’s roasted in oil at 400 F, or sautéed in a stir-fry, or simmered in a soup.
2 Delicata: This candy-sweet, smooth, thin-skinned squash is every farmer’s favorite. It will last 1-2 months on your counter. You do not need to remove the peel on this one. I like to slice it into wedges, roast it in a melted butter and salt, and drizzle it with maple syrup, cardamom and cinnamon for dessert. You can also cut it in half, scoop out the seeds, and stuff it with grains and veggies – see the back for an example recipe!
Fingerling Potatoes: Fingerlings are a specialty variety of potato that is known to hold its shape well. Coat whole potatoes with 1Tbsp. olive oil, a good sprinkling of coarse salt and minced garlic, and roast about 20 minutes at 400 F to make a simple side dish, base for baked-potato toppings, or to go with sausage, roasted onions and sauerkraut.