Winter Squash 101

By Chef Andrea

Butternut Squash

Winter squash…where do I start!?  Growing up we ate squash in basically one of two ways—pie or a simple puree with butter.  It really wasn’t one of my favored foods and I had no idea winter squash could be used in so many ways!  I also had no idea there were so many different kinds of winter squash!  In my world, I only knew buttercup (my mom’s favorite), crookneck (the giant ones my grandma grew to make pies), butternut and acorn (likely the two most well-known).  Now that I’ve expanded my culinary and agricultural boundaries, I realize the world of winter squash has so much more to offer, both in variety and culinary experiences.  So, if you’re in the group of folks who are yet to embrace winter squash, I encourage you to keep reading.  Trust me, there are so many ways to prepare squash, there have to be at least a few keepers for your recipe collection!

Black Futsu Pumpkin

Last week we officially finished our 2019 winter squash harvest!  Winter squash can easily be damaged by a frost, especially if the vines have started to die back, exposing the squash.  This year the squash were ready well ahead of the first frost and are now safely tucked away in one of our greenhouses for storage.  Over the next few months we’ll be packing a variety of different squash varieties in your boxes, each with different characteristics and attributes.  While there are hundreds of different types of winter squash, we have narrowed the selection to less than 10 categories.  We’re starting off the season with Delicata or Sugar Dumpling and Kabocha squash.  Over the next few months you’ll also receive several different types of butternut squash, spaghetti squash, festival, and the newest kid on the block, black futsu.

Spaghetti Squash

When the seed catalogs come in December, it’s easy to be wooed by all the different varieties.  As we make our selections we have several different criteria in mind.  First of all, we’ve trialed a lot of squash over the years so we tend to stick with some of our historically strong producers, ones that have disease resistance and are high yielding.  But those aren’t the only two qualities we look at.  Of course, it has to taste good!  We are looking for varieties that are both sweet and flavorful.  Spaghetti squash is really the only squash we grow that is not intended to be sweet, but we have chosen the variety we believe has the best flavor!  We also want to keep things interesting for you over the course of the final few months of our CSA season, so we try to grow squash that have different colors, shapes, textures and uses.  While we intend for you to (eventually) eat the winter squash, they can also add beauty to your home in the meantime!

Festival Squash

As we journey through the season, watch your What’s In the Box newsletter for more detailed information about the individual varieties of squash.  For now, I’m going to cover some basic information applicable to most varieties.  First, the ideal temperature for storing squash is between 45° and 55°F. This is a bit more chilly than most of your homes, so know that it’s ok to store them on your kitchen counter at a warmer temperature as long as you keep your eye on them. You do not want to store squash in the refrigerator or in an uninsulated garage where the temperatures could dip below 45°F once winter sets in. At temperatures less than 45°F squash is vulnerable to chill injury. You need to check in on your squash periodically.  If you notice any sort of a spot starting to form or any signs of deterioration, you need to intervene immediately. A small spot doesn’t mean the squash is bad or needs to be composted, rather it means you need to eat it right away! Just cut away the bad spot and use the rest. If you leave it unattended, the spot will continue to grow and consume your squash….which is what we do not want to happen! Even if you are not quite ready to eat the squash, I encourage you to cook it anyway. Winter squash is a great vegetable to cook in advance and freeze. It’s super quick and easy to pull precooked squash out of the freezer in the middle of the winter and heat it up to eat as a side dish or incorporate it into baked goods or other dishes. The main thing is, don’t let it go to waste! If I have a pile of squash on my counter, I like to bake a lot at one time…the oven is already hot, and if you’re going to make a mess it’s better to clean up just once!

Butterkin Squash

Before we officially move on from the topic of storage, it’s important to understand that not all winter squash are intended for long term storage.  There are some squash varieties that naturally have a thinner skin and/or higher sugar content.  Typically, these are the squash that will taste the best right out of the field.  However, these are not the varieties of squash we would expect to store well into the winter.  The thicker the skin, the greater protection for the squash.  We handle squash very carefully when we’re harvesting and packing it, taking care not to damage the skin which can become an entry point for bacteria and cause the squash to deteriorate.  But life happens and chances are your squash may get a bump along the way, which is why we encourage you to stay in tune with your squash!  Squash that are high in natural sugars are great, but typically don’t have as long of a life.  So that’s another consideration to keep in mind when storing squash.  Finally, the storage potential of squash is directly related to field conditions.  If we’ve had a wet, cold season and there is leaf disease in the field, the squash are generally more vulnerable to decay in storage and won’t last as long.  In other years that are more dry and we see less disease pressure, we see very little decay in storage and can often store squash until the next spring!

Orange Kabocha Squash

Now that you know how to store squash, lets talk about eating it!  Winter squash is easy to cook and you have several options. The method I employ most frequently is to simply cut the squash in half, scrape out the seed cavity, and bake it.  I place it, cut side down, in a baking dish and add a little bit of water to the pan, enough to cover the bottom of the pan and come up about ¼-½ an inch on the squash. I bake it in the oven at about 350°F until it is tender when poked with a fork. Once tender, I remove them from the oven and flip them over so the cut side is up. I allow them to rest until they are cool enough to handle, then scoop out the flesh. I usually puree the flesh in a food processor so it is smooth.  Now it’s ready for use in soups, desserts, etc.  This is the easiest method, but you don’t always want puree, sometimes you want chunks or pieces to work with.  Most winter squash needs to be peeled, but there are some varieties with thinner skin that can be eaten.  The Delicata and kabocha squash we’re delivering this week are two varieties that have thinner skin and many people choose not to peel them.  It’s totally up to you! Where I’m going is that squash can be cut into chunks or smaller pieces to be roasted, boiled, steamed, baked or otherwise incorporated into dishes, etc.  I also want to mention that the seeds of many varieties are also edible!  Typically the smaller squash have more tender seeds, whereas kabocha seeds generally have a thicker skin and are not as tasty.   Once you scoop them out, rinse them to remove any flesh, then dry them in a dehydrator or just air dry.  After they are dried, you can toast them as you would toast any other nut or seed either in a hot pan on the stove top or in the oven.

Tetsukabuto Squash

As with many different vegetables, I always like to look around the world to see how different cultures use squash.  Squash is one of those vegetables that is found worldwide, so there are a lot of different possibilities to explore!  I’m fascinated by Japanese culture and was interested to find out that two of our new squash trials this year are actually varieties originating in Japan.  The Black Futsu Pumpkin is a Japanese heirloom variety and Tetsukabuto means “steele helmet” in Japanese.  It was touted as the “squash to survive the apocalypse” by the seed catalog, which is another way of indicating that it has the potential to be stored for a really long time!  In Japan, kabocha squash in particular is a common food and is often eaten as a side dish.  It is also prepared with tempura.  You’ll also find winter squash in Asian cuisine such as Thai curries and stir-fries.  It’s also a part of the diets of different European countries where it is used to make gratins, silky soups, souffles, desserts and more.  Winter squash is also part of Middle Eastern cultures, showing up in Arabic stews and preparations alongside ingredients such as lamb, tahini, and pomegranate.

Heart of Gold Squash

Winter squash can be incorporated into any meal of the day!  Use it to make frittatas, quiche and breakfast casseroles or stir squash puree into oatmeal or even a breakfast smoothie! You can incorporate winter squash into desserts such as the flan recipe featured in our vegetable feature about kabocha squash.  Some varieties are also delicious to use for making cheesecake, breads, cookies, cakes, pies and more.  Roasted squash can become a topping for pizza, or use it to make quesadillas and pasta dishes.  Don’t be afraid to incorporate squash into preparations like risotto, croquettes, fritters and dumplings.

If you ever find yourself wondering what to do with winter squash and can’t find ANYTHING to make with it, give me a call or send me an email.  I’m certain I can find something you can make with it!

Connection…Does It Make A Difference?

By…Farmer Richard

I thought you might find it interesting to know that I started vegetable farming in Eagan, Minnesota with the help of students from one of the first Minneapolis Charter schools and a nearby group home for troubled youth.  At the time I also worked with autistic children at the University of Minnesota and later the St. Paul School system.  While working at the Dakota County Developmental Learning Center adjacent to my farm, I first became aware of the positive influence a farm environment could have on children.  A seven year old autistic boy who had never before spoken a word was feeding ears of corn to the horses when he yelled to me from across the barn, “MORE CORN!!”  Telling this story still brings tears to my eyes. 

Later I was a professional parent to 4-12 year old boys in “therapeutic foster care.”  They lived with me on my farm and helped care for the animals and raised vegetables which they sold on the roadside and at markets.  They earned their own money and learned to spend it wisely.  They were successful and self-confident.  They began to succeed in schoolwork, made friends and their teachers liked them!  They were a success for the first time in their lives.  One of my most dramatic experiences was with Ronnie.  He came to me from Fairview Hospital psych ward, heavily medicated with anti-psychotic drugs.  Once he was off the drugs, we realized he was very sensitive to food additives which were contributing to some of his behavioral problems.  He went on a strict diet of organic food with no preservatives, and he was a totally different boy!  Everybody liked this smart, happy, funny boy and he liked himself.  My lesson learned, food can make a huge difference!

Farmer Richard with his son Ari

The quality of food, connecting with the source, and being an active participant in the process of getting food to the table are all important elements of forming a healthy and holistic diet.  I was fortunate to have had some professional parenting training and valuable life experiences before raising my own son.  Really it’s about quite simple things, such as we all eat better when we are hungry!  If you are filling up on snacks, you won’t be hungry for a meal!  Either cut out the snacks or make it something healthy, like carrots.  We also had a few simple household rules.  Everybody ate a little bit of everything, but had the right to just take a small portion justified by the fact that they “were still learning to like it.”  Kids like to be involved in food procurement, preparation, picking up the CSA box and unpacking the contents.  Involving children in these acts helps to connect them to the process it takes to get it to the table.  As they are learning about new foods, it’s important for them to be able to touch, smell and taste.  A visit to the farm can be very formative for young children, even if it’s just one time.  As they walk (or run) through the fields they get to see what the plants look like, they figure out how to harvest the food and then get to eat it right in the field!  If you’ve ever eaten a warm strawberry right in the field, you know how memorable that can be.  My own son, now 29, grew up eating a wide variety of vegetables and is still a very good eater.  He still remembers eating daikon radish right out of the field and still counts radishes as one of his favorites. 

But it’s not just children!  Adult member lives have also been greatly impacted by participating in CSA and forming a connection with their farm.  We have great respect for the many adults who have learned how to eat through a box every week, were brave enough to try unfamiliar foods and have come to enjoy cooking.  They are committed to taking their healthy lunch to work and putting any extra in the freezer for winter.  Some have been generous enough to share their recipes with our Facebook group.  Adults are also impacted by a farm visit.  At the end of last season we received this email from a member:  “I also wanted to mention that I have hugely reduced my grocery store purchases of produce since switching to your CSA and signing up for the fruit share. I cut back to every other week, as my family has shrunk. I made the occasional trip to the local farmer's market to supplement as needed. I am a strong believer in what you are doing. We have been so impressed with your beautiful farm and the way you manage the land, as we have seen in our two visits for the strawberry picking. I also love your newsletters and recipes.”

In our busy world, with so many choices and distractions, it can be a challenge to dive into eating out of a CSA box, but it is so worth it!  Over the 20 plus years we have been feeding CSA families, we have seen so many examples of what happens when families commit to CSA and healthy eating.  Yes, for families with children it takes some good parenting skills, but it results in beautiful, healthy, smart people who grow up and will change the world.  When parents make the choice to make organic food a priority, children have the opportunity to learn what real food tastes like and nutritious healthy food tastes good! 

Beyond the nutritional value of the food, CSA allows children and families to connect with the people and source of their food.  Eating can just be a passive act, but it becomes much more meaningful when you know where your food came from and can form a connection.  Whether it’s simply participating in the weekly ritual of picking up your CSA box and unpacking it, or it’s the experience of actually visiting the farm, these are memorable experiences that shape and mold a child’s view of food and where it comes from.  We wanted to share a few stories with you, and then we hope some of you will share your stories with us! 

We love it when members visit the farm and enjoy seeing children explore and experience new things.  It’s the little things such as holding a fuzzy, baby chick or feeling the goats nibble grain out of their hand for the first time.  Last year a mother contacted us to see if it would be possible to bring her daughter to the farm for her birthday.  The birthday present this girl was looking for was the experience of being able to touch and feed our farm animals.  She had a blast and it was really fun to see the joy on her face as she stood amongst our critters in the pasture. 

I love to see the excitement in a child’s face as they get to harvest their own vegetables and eat them in the field.  We’ve had parents nearly faint as they watch their children run up and down the rows of vegetables in the field.  Kids who fuss at the table because they don’t want to eat their vegetables, and here they are picking and eating them in the field!  There was one little boy who marched up to Andrea and asked her if she would like him to show her how to pick the best peas.  He confidently explained how to do so and then picked a few for them to eat so he could prove his techniques were solid.  This was one of those children who would not eat a vegetable, however his parents told us that after that visit to the farm he now willingly eats vegetables…if they were grown at “his” farm by Farmer Richard. 

Some kids find the harvesting experience to be quite rewarding and we’ve been surprised at some of the vegetables they’ve pulled from the ground.  One little guy pulled a huge scarlet turnip out of the ground on one farm visit.  Strength must run in the family, because we remember when his older brother (full of excitement) pulled an entire kohlrabi plant out of the field—roots and all!  If you aren’t familiar with kohlrabi, I’ll tell you that those plants are very firmly rooted.  He was so excited to show us what he had pulled and when his mother asked him what it was he replied “I DON’T KNOW!”  It didn’t really matter…he was having a great time.   

Last summer we received this email from a Twin Cities family:  “At dinner the other night, our two-year-old told my husband, ‘These veggies are from Farmer Richard. He grows our veggies and brings us our fruit. He's a part of our family.’ Thanks for letting us raise our boys eating delicious produce and knowing where it comes from!” 

And then there’s this recent story shared with us this past December 2017.  It’s the story of one of our “grown-up” CSA kids.  “My son came home tonight to  say Hi, saw the box and checked the contents, he was thrilled to see the celeriac and rest of the goodies and grabbed the box before anyone could tell him no.  He then asked if perhaps there was another celeriac he could have, maybe one from the swap box to take back home.  Alas no, but never in my life could I imagine a 21 year old man seeking out and excited about celeriac.  To have an incredible box in mid-December and a young man transfixed and transformed by HVF produce is a great kick-off to the holiday season.”

These are just a few stories, but we know there are many more.  We would love to hear your stories and would encourage you to share them with us!  How has CSA impacted your family, your children, your health, your perspectives on food & agriculture?  If you are willing to share your stories, please send us an email, make a quick video, or just pick up the phone and call! 

When I was in my twenties, I set out to do meaningful work.  I may not have chosen the easiest career in the world, but it has definitely proven to be very meaningful work.  Just as every family has their “family doctor,” I hope more families will thoughtfully consider who they want their “family farmer(s)” to be.  If you choose Harmony Valley Farm, we hope you’ll take advantage of the opportunity you have to come and see your farm for yourself.  Even if it’s just one time, we promise you it will be a memorable experience….and it might even change your life. 

Welcome back to the Chef’s Corner!

I wanted to share this recipe for Butternut Squash & Caramelized Onion Galette.  This recipe looks lengthy, but don’t be deterred by that.  There are three main components to make before you assemble the galette, but none of the components are difficult or time consuming to prepare.  Your time investment is in the time it takes to roast the squash, caramelize the onions and bake the galette.  You can prep the three components in advance and keep them in the refrigerator.  This makes for a quick and easy dinner on the night of your choosing.  Just pull out the components and assemble the galette while the oven is preheating.  Pop it in the oven to bake it and dinner is done. 

The beauty of a galette is that it isn’t fussy and it’s very forgiving.  If you shy away from things that have a pie crust (eg quiche), you might find you’ll like a galette.  It’s kind of like a pie, but much more free form and forgiving—it’s not supposed to be perfect.  It’s versatile like a quiche, but you don’t have to mess with the custard filling.  If you have some left over, it reheats well for breakfast or lunch.

As always, we’d love to know what you’ve been cooking this winter and our Facebook Group is a great place to do that! If you aren’t already a member, click here to join.

See you next month!

Chef Andrea

Butternut Squash & Caramelized Onion Galette

Yield:  One hearty 12-inch galette or Two 9-inch galettes

For the Pastry:

2 ½ cups all-purpose flour, plus more for work surface (may include ½ cup whole wheat flour if you like)

½ tsp salt

12 Tbsp unsalted butter (1 ½ sticks)

½ cup sour cream

1 Tbsp white wine vinegar

⅓ cup ice water

For the Filling:

2 ½ pounds butternut squash, peeled & diced (5-6 cups)

3 Tbsp olive oil

1 ½ tsp salt

Freshly ground black pepper, to taste

1 Tbsp butter

5 medium red or yellow onions (1 ½ pounds), thinly sliced

¼ cup red wine

1 tsp maple syrup

⅛ tsp cayenne pepper (optional)

2 tsp dried thyme

1 tsp dried sage

2 cups (6 oz) grated fontina or gouda cheese

1 egg, beaten, for glazing the pastry (optional)

1. First, make the pastry.  In a bowl, combine the flour and salt.  Cut the butter into chunks and add them to the bowl.  Using a pastry blender, break up the butter into bits until the texture of the flour and butter mixture is like cornmeal, with the biggest bits the size of pebbles. 
2. In a small bowl, whisk together the sour cream, vinegar, and water.  Pour this over the butter-flour mixture.  Stir with a spoon or a rubber spatula just until a dough forms, kneading it once or twice on the counter if needed to bring it together.  Pat the dough into a ball, wrap it in plastic, and chill it in the refrigerator for 1 hour or up to 2 days.
3. Next, prepare the squash.  Preheat your oven to 400°F.  Peel the squash, then halve and scoop out the seeds.  Cut into ½ to ¾-inch chunks and put in a mixing bowl.  Drizzle with 2 Tbsp of the olive oil and season with ½ tsp salt and freshly ground black pepper.  Toss to thoroughly coat all the pieces, then spread the squash on a baking sheet and roast in the oven for 30 minutes, or until the squash is tender and just starting to brown.  You may need to turn the squash once while it is roasting.  Once done, remove the squash from the oven and set it aside to cool slightly.  Leave the oven on.
4. While the squash is roasting, caramelize the onions.  Melt 1 Tbsp butter and the remaining tablespoon of olive oil in a heavy skillet.  Add the onions and 1 tsp salt.  Cook over medium-low heat, stirring occasionally, until soft and tender, about 25-35 minutes.  Don’t try to rush this process.  When the onions are very soft, add the wine, maple syrup, cayenne pepper, thyme and sage to the onions.  Continue to simmer over medium-low heat until nearly all the wine has been reduced.  Remove from heat and set aside.
5. Now it’s time to assemble the galette.  On a floured work surface, roll the dough out into a 16-17 inch round (or two 11-12 inch rounds).  Transfer the pastry to a parchment-lined rimmed baking sheet.  Spread the onions on the pastry, leaving a 2 to 2 ½ inch border.  Spread the roasted squash on top of the onion layer and then spread the grated cheese evenly over the galette filling.  Fold the border of pastry over the filling, pleating the edge to make it fit.  The center will be open.  Brush the outside crust with egg, if using.
6. Bake until the pastry is golden brown, 30-40 minutes.  Remove the galette from the oven, let stand for 5 minutes, then slide it onto a serving plate.  Cut into wedges and serve hot, warm, or at room temperature.

Recipe adapted from Deb Perelman’s book, Smitten Kitchen.

Featuring: Winter Squash

By Chef Andrea
     Fall is definitely in the air, and it’s time to get serious about winter squash!  Our winter squash seemed to ripen a little early this year which, in retrospect, was a good thing! We are very thankful to have been able to harvest all our squash before the big rains came our way. Unfortunately, we had to finish the harvest in between rains which may be part of the reason this year’s crop is a bit more delicate. Field conditions are directly related to the storage potential of a crop. Wet years in our valley generally lend themselves to producing squash that doesn’t store quite as well as those grown in a dry year. We’ve already seen some squash starting to get spots on the exterior…usually it’s the sweetest squash that go the fastest. We’ve been monitoring them diligently since harvest and have already sorted through them several times to remove ones showing signs of deterioration. If you feel like we’ve delivered more squash this year than we normally do by this point in the season, well, you’re right. We know this year’s crop is not going to store as well, and we need your help in taking care of it to make sure we all get to enjoy as many of these delicious squash as possible. It’s easier for you to keep your eye on a handful of squash than it is for us to monitor thousands of them.

Front: Orange Kabocha Squash / Rear: Butternut Squash

     This week’s selections include two of our favorite varieties, orange kabocha and butternut squash. Orange kabocha squash have a deep orange colored flesh that is rich and sweet when cooked. Honestly, my favorite way to eat this squash is to just cook the flesh, puree it and eat it warmed with butter, salt and pepper. However, this squash is also delicious when used to make soups, curry dishes and baked goods, to name a few.
     The other squash variety this week is butternut, but not just any butternut. This week we’re delivering two of our sweetest butternut varieties, honeynut butternuts and butterscotch butternuts. The honeynut butternuts are dark brown in color while the butterscotch ones are the typical tan butternut color. Both varieties have been developed to be small, personal sized squash that boast sweet, delicious flesh.
     The ideal temperature for storing squash is between 45 and 55°F. This is a bit more chilly than most of your homes, so know that it’s ok to store them on your kitchen counter at a warmer temperature as long as you keep your eye on them. You do not want to store squash in the refrigerator or in an uninsulated garage where the temperatures could dip below 45°F once winter sets in. At temperatures less than 45°F squash is vulnerable to chill injury. I keep telling you to “keep your eye on the squash.”  But what are you looking for?! If you notice any sort of a spot starting to form or any signs of deterioration, you need to intervene immediately. A small spot doesn’t mean the squash is bad or needs to be composted, rather it means you need to eat it right away! Just cut away the bad spot and use the rest. If you leave it unattended, the spot will continue to grow and consume your squash….which is what we do not want to happen! Even if you are not quite ready to eat the squash, I encourage you to cook it anyway. Winter squash is a great vegetable to cook in advance and freeze. It’s super quick and easy to pull precooked squash out of the freezer in the middle of the winter and heat it up to eat as a side dish or incorporate it into baked goods or other dishes. The main thing is, don’t let it go to waste! If I have a pile of squash on my counter, I like to bake a lot at one time…the oven is already hot, and if you’re going to make a mess it’s better to clean up just once!

Butterscotch Butternut Squash

     Winter squash is easy to cook. The method I employ most frequently is to simply cut the squash in half and scrape out the seed cavity. I place it, cut side down, in a baking dish and add a little bit of water to the pan, enough to cover the bottom of the pan and come up about ¼-½ an inch on the squash. I bake it in the oven at about 350°F until it is tender when poked with a fork. Once tender, I remove them from the oven and flip them over so the cut side is up. I allow them to rest until they are cool enough to handle, then scoop out the flesh. When you scoop the seed cavity out, remember that the seeds are edible as well. Squash that have smaller seeds are more tender may be rinsed, dried and then toasted.
     There are other methods of cooking squash including roasting or steaming it. Depending on the end result you may choose to peel the squash first.  Roasted squash is a sweet treat and can be made just as you would roast any other vegetable. The recipe for butternut squash and tahini spread in this week’s newsletter starts with roasting butternut squash tossed with olive oil and cinnamon. You could actually stop right there….it’s so delicious it’s like eating candy. The recipe for Autumn Millet Bake employs more of a steaming method for cooking squash. The raw squash is added to a baking dish with the other ingredients, including liquid. The dish is covered and during the baking process the squash cooks by steaming it.
     There are so many different ways to incorporate winter squash into your diet this fall and winter. Get creative and try some new recipes. As always, we appreciate it when our members share their favorite recipes with us!

Butternut Squash & Tahini Spread

Photo Borrowed from Chef Ottolenghi's website

Serves: 6-8

7 cups butternut squash, peeled and cut into chunks

3 Tbsp olive oil

1 tsp ground cinnamon

5 Tbsp light tahini paste

½ cup Greek yogurt

2 small cloves garlic, crushed

1 tsp mixed black and white sesame seeds (or just white if you can’t find black)

1 ½ tsp date syrup or maple syrup

2 Tbsp chopped cilantro

Salt, to taste

1. Preheat the oven to 400°F. 

2. Spread the squash out in a medium roasting pan.  Pour over the olive oil and sprinkle on the cinnamon and ½ tsp salt.  Mix together well, cover the pan tightly with aluminum foil, and roast in the oven for 70 minutes, stirring once during the cooking.  (AY Note: I did not cover the pan when I roasted it, but rather let the squash becomes golden and tender.)  Remove from the oven and leave to cool.

3. Transfer the squash to a food processor, along with the tahini, yogurt, and garlic.  Roughly pulse so that everything is combined into a coarse paste, without the spread becoming smooth;  you can also do this by hand using a fork or potato masher. 

4. Spread the butternut in a wavy pattern over a flat plate and sprinkle with the sesame seeds, drizzle over the syrup, and finish with the cilantro, if using.

     This recipe was borrowed from Jerusalem: A Cookbook, written by Yotam Ottolenghi & Sami Tamimi.  Here’s an excerpt from their introduction to the recipe.  “This dip seems to be fantastically popular with anyone who tries it.  There is something about the magical combination of tahini and squash that we always tend to come back to.  Serve as a starter with bread or as part of a meze selection.”  

     We served this spread at our Harvest Party several weeks ago.  We found the leftovers were delicious when spread on a warm tortilla and topped with black beans and cabbage slaw.

Mark Bittman’s Autumn Millet Bake

Yield: 4-6 servings

¼ cup extra virgin olive oil, plus oil for the dish

¾ cup millet

1 medium butternut or other winter squash, peeled seeded and cut into 1-inch cubes

1 cup fresh cranberries

Salt and freshly ground pepper, to taste

1 Tbsp minced fresh sage leaves or 1 tsp dried

2 Tbsp maple syrup or honey

1 cup vegetable stock or water, warmed

¼ cup pumpkin seeds or coarsely chopped hazelnuts

1. Preheat the oven to 375°F and grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish with olive oil.

2. Put 2 Tbsp of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes. Spread in the bottom of the prepared baking dish.

3. Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all. Cover tightly with foil and bake without disturbing, for 45 minutes.

4. Carefully uncover and turn the oven to 400°F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. (Note from Heidi: This is key! The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist and cooking - I used another ¼ cup+ of stock here). Sprinkle the pumpkin seeds and/or nuts on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned, another 10 minutes or so. Serve piping hot or at room temperature (Note from Heidi, Drizzled with the remaining olive oil if you like.)

This recipe was created by Mark Bittman and published in his book, How to Cook Everything Vegetarian.  I found this recipe when perusing Heidi Swanson’s blog, 101cookbooks.com.  Visit her website to read more about this dish and her variations.

Chai Spiced Winter Squash Lassi

Photo borrowed from Andrea Bemis' blog

Yield: 2 servings

½ cup cooked butternut or kabocha squash puree

1 ½ cups plain unsweetened full fat yogurt

½ cup ice cold water

2-3 Tbsp pure maple syrup, plus more to taste

2 tsp vanilla extract

¼ tsp fine sea salt

2 tsp minced fresh ginger

½ tsp ground cinnamon

¼ tsp ground cardamom

Pinch of ground cloves

Freshly ground black pepper, just a touch

Combine all the ingredients into a high speed blender and blend until smooth.  Taste for seasonings and adjust to your liking.

This recipe was adapted from Andrea Bemis’ Chai-Spiced Pumpkin Lassi recipe featured recently on her blog, Dishing Up the Dirt.  Her recipe calls for 1 Tbsp of chai-spiced tea leaves from one bag of tea.  I didn’t have a chai tea bag handy, so I created this variation.  This is a delicious way to incorporate squash into breakfast!

Winter Squash 101- Everything you need to know!

This week, we’re honing in on all things winter squash because, let’s face it, fall is here and that means it’s time to embrace winter squash. Before we get into the specifics of each of the winter squash varieties that we grow, we’ll take a step back and give you a little background about the planning and strategy that goes into getting these squash into your kitchen.

Long before the planting season begins, Farmers Richard and Andrea begin the process of selecting which winter squash varieties to grow in the coming year. For the most part, these decisions are based on a few simple factors: appearance & size, taste & sweetness, and how well it stores. The squash you’ve seen this fall in your boxes or at our market stand all possess this trifecta of ideal characteristics—albeit, to varying degrees.  We also try to select squash that will span the season with some being best shortly after harvest and others that get better with time in storage. 

Winter Sweet Squash

 Once planting season arrives, squash transplants are nestled in along row after row of silver—or reflective—mulch. This practice largely serves as a deterrent to common pests like cucumber beetles and squash bugs. Based on the thickness of each particular squash variety’s shell, their vulnerability to these pests and their razor sharp mouthparts varies somewhat. Typically, however, any bacteria that makes its way into one of these hardly noticeable nibbles inflicted by a cucumber beetle produces a spot. This tiny spot will affect the shelf life of the squash.

Knowing this, we take great care to ‘baby’ each and every one of our winter squash as we handle them during harvest & packing. Using large portable tanks, our crew washes each squash in the field during harvest, a process that removes both dirt and bacteria. This allows us to minimize the amount of handling, which in turn limits opportunities for puncture wounds. From the field, our crew moves the day’s harvest to our warm and toasty greenhouse where they undergo a process of curing and then are held in storage.

Orange Kuri

Whether it be in the field or on the packing line, we keep an eye out for those spots I mentioned before. Any afflicted squash are culled immediately. But alas, the Harmony Valley family can only consume so much squash!  While we deliver squash with nearly every box once fall sets in, you don’t necessarily have to eat it right away.  It’s much easier for you to keep your eye on a few squash than it is for us to monitor thousands of squash nestled into bins.  Once you receive your squash, your job is to keep an eye out for any signs of aging, spots forming, etc. Even if a spot appears on the surface, it is still perfectly edible. Simply cut out the spot and eat that squash or cook it and freeze the cooked flesh. Overall, store your squash in a warm, dry place—like your kitchen table for seasonal décor or your countertop. Do not store squash in the refrigerator or in an uninsulated garage.  They could get chill injury from being in a cold environment less than 45 degrees. It also helps to be aware that the sweeter the squash and the more thin the rind, the poorer its storage ability.  These varieties should be eaten first.

And now, let’s take a look at Harmony Valley’s 2015 winter squash varieties!

 Orange Kabocha 

Orange Kabocha and Orange Kuri: These squash are similar in appearance and use.  Kabocha is rather squat in shape and features a bright orange, dull and slightly bumpy skin. Orange kuri has a similar appearance except it is pointier on top.  Both have a sweet, rich, nutty flavor profile and a chestnut-like texture that is quite similar to a sweet potato, with pumpkin influences. Highly versatile, these can be steamed or baked. If opting for the latter, cut your squash in half and remove the seeds first.  Bake in the oven in a pan with a small amount of water, cut side down.  Thanks to their dense flesh, this squash is ideal for curries, but may just as easily be pureed for your next batch of squash soup.  It’s also a good selection to use in baked goods.

Butternut Squash

Butternut: This winter squash variety has a long and somewhat slender neck and a more bulbous, rounded bottom. We intentionally grow smaller varieties so they can be used in entirety once cut.  Butternut features a mild flavor and a silky texture. Its smooth skin makes it easy to peel using either a vegetable peeler or paring knife. The seeds can either be discarded or roasted and eaten as a fall snack. Butternut can be used in both savory and sweet dishes, from soups and pastas to breads and mashes. Stored properly, butternut will keep for several months.

Honeynut Butternut

Honeynut Butternut: The product of crossing a butternut and a buttercup, honeynut butternut squash are adorable. They more closely resemble their butternut parent, though they’re much smaller in size and feature a rust-colored skin. Honeynut butternut’s flesh is very sweet, with a smooth, non-stringy texture. Their high sugar content makes them ideal for sweeter preparations, though they can also be substituted for regular butternut in any recipe. These little squash are challenging to grow and are not the best keepers.  We delivered them in some boxes over the past two weeks.  If you have one on your counter, we’d recommend you use it soon.

Sugar Dumpling Squash

Sugar Dumpling: Whitish-yellow and green in color, sugar dumplings are small and compact, with ridges that run vertically. Their flesh is sweet and flavorful. Sugar dumplings can be used in sweet or savory preparations and are ideally suited to recipes that call for sweet potatoes or pumpkins. In general, you can halve, quarter or even whole-roast and stuff these little squash. Like honeynut butternut, sugar dumplings aren’t the best keepers. We delivered these several weeks ago.  If you still have some, keep your eye on them and use them within the next few weeks.

Festival Squash

Festival: Festival squash—often called carnival squash—are the product of an acorn-sweet dumpling cross. Yellow or cream in color with green and orange striping, festival squash feature a mild, nutty flesh and a firm texture. This variety is an excellent choice for baking or stuffing. Typically, preparation doesn’t require peeling, but do note that festival’s skin is not typically eaten. This squash will keep for up to one month.

Delicata Squash Tacos, find the recipe here:
Delicata Squash and Black Bean Tacos
 With Salsa Verde and Lime Sour Cream

Delicata: Delicata squash are oblong in shape, with yellowish skin and green striping that runs top to bottom. Their flesh is sweet and creamy—similar to a sweet potato but on the earthier side. Delicata’s thin skin is edible, so there is no need to spend time and energy on peeling. Halve this squash before roasting—or slice it into rings for even faster cooking, taking care to remove the seeds. Partly due to their thin skin, delicata are very poor keepers. These were among the first squash we sent your way.

Spaghetti Squash

Spaghetti: Spaghetti squash are oval-shaped and light yellow to gold in color. After cooking, one scrape of its mild flesh will tell you how this squash got its name. Spaghetti squash’s long, noodle-like strands are similar to angel hair pasta—they’re tender and somewhat chewy, but still on the delicate side. In terms of preparation, there’s no need to peel this squash—simply roast and scrape. Due to its very mellow flavor, spaghetti squash are best incorporated into bold, savory dishes where it won’t have to compete for attention—it’ll simply blend in. This squash can also step in as a healthy alternative to pasta. Spaghetti squash will store for about one month.

Cha-Cha Squash

We have a few other varieties you might see in some of the latter boxes.  We have been trialing a few new varieties including a dark green kabocha called Cha-Cha.  The past two years we’ve also grown a squash called Winter Sweet.  This is a unique one in that it is actually better after it has been in storage for several months.  We selected this one specifically because it is one we can store and then deliver in January.