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!

October 4, 2018 - This Week's Box Contents, Featuring Winter Squash

Cooking With This Week's Box

Baby Beets:  Wine Braised Beets with Garlic Mashed (smashed) Potatoes

Carrots:  Curried Spaghetti Squash & Chickpea Toasts (see below)

Sweet Yellow & Red Onions:  Curried Spaghetti Squash & Chickpea Toasts (see below);  Stuffed Winter Squash (see below);  Pasta with Braised Onion Sauce;  Apple, Pecan Arugula Salad; Wine Braised Beets with Garlic Mashed (smashed) Potatoes

Garlic:  Cauliflower Patties; Wine Braised Beets with Garlic Mashed (smashed) Potatoes; Romanesco Cacio e Pepe

Orange Italian Peppers:  Cheesy Fajita Chicken Bake

Poblano Peppers:  Cheesy Fajita Chicken Bake

Broccoli or Broccoli Romanesco:  Romanesco Cacio e Pepe

White or Yellow Cauliflower:  Cauliflower Patties.

Masquerade or Harvest Moon Potatoes:  Wine Braised Beets with Garlic Mashed (smashed) Potatoes

Sugar Dumpling Squash:  Stuffed Winter Squash (see below)

Spaghetti Squash:  Curried Spaghetti Squash & Chickpea Toasts (see below)

Baby White turnips:  Turnip Greens Pesto Pizza

Baby Arugula:  Apple, Pecan Arugula Salad

While we managed to skirt the first potential frost last weekend, we do find ourselves in the first week of October!  Fall is here and summer vegetables are nearly gone while fall crops are filling their void.  Sweet potatoes should be ready for delivery next week!  This week though, our focus is on winter squash.  Lets kick off our cooking escapades with the two featured recipes.  Spaghetti squash is often used in casseroles or other preparations as a substitute for pasta.  I appreciated this recipe for Curried Spaghetti Squash & Chickpea Toasts (see below) because it is something different!  You could make these to serve as an appetizer, snack, a light dinner with a salad, or even breakfast with a fried egg!  The other squash recipe featured this week is most appropriate to make with the sugar dumpling squash.  Alana Chernila’s recipe for Stuffed Winter Squash (see below) is pretty easy to assemble once you have prepped the filling ingredients and have cooked the squash.  This would be an easy recipe to prep at the beginning of the week and then just assemble some night during the week when you need to pull together dinner quickly. 

I love onions and can’t imagine having too many, but sometimes they start to pile up which means it’s time to choose a recipe where they can take the center stage.  So this week, clean up your extra onions with this recipe for Pasta with Braised Onion Sauce.  Also on Food52, I found this recipe for Cauliflower Patties.  I’m going to make these for dinner and serve them along with this Apple, Pecan Arugula Salad using the Honeycrisp Apples that are in our fruit share this week from our local Hoch orchard.

For my next recipe suggestion, I turn to Andrea Bemis’s blog, Dishing Up the Dirt.  If you haven’t read this week’s main newsletter article, please do.  I talk about Andrea’s Local Thirty challenge and her experiences with sourcing more of her food from local sources.  This is her recipe for Wine Braised Beets with Garlic Mashed (smashed) Potatoes.  Serve this on its own or Andrea recommends serving it with meat (such as a grilled steak) or lentils.  Mash the potatoes gently as this week’s potato varieties are more on the waxy side which means the potatoes may get sticky if you work them too much.  Unless you still have potatoes and/or baby beets from last week, you may need to scale the recipe back a bit as the quantities she calls for potatoes and beets are a little more than is in your box this week.  The beets are small enough that they can be braised whole. 

We’re happy to have the baby white turnips back for their fall appearance!  If you didn’t have a chance to try this recipe for Turnip Greens Pesto Pizza that we featured earlier in the spring, now’s your chance!  Of course these pretty little things are also delicious when simply steamed along with their greens and served with butter. 

So sad to see pepper season end, but before they’re gone I want to try this recipe for Cheesy Fajita Chicken Bake.  The recipe calls for bell peppers, but we can use this week’s sweet Orange Italian Frying peppers and poblano peppers.  Serve this with Spanish rice or even some simple roasted potatoes.

Every week needs a quick pasta dish and this week’s is Romanesco Cacio e Pepe, a fancy Italian way of saying simple pasta dish with cheese and black pepper!  Of course the real star of this dish is the cool Broccoli Romanesco, which is described as the “Lady Gaga of Broccoli” in the article featuring this recipe. 

And once again we’ve cooked our way to the bottom of another CSA box.  Have a great week, eat well, and get your sweet potato recipes ready for next week!—Chef Andrea

Vegetable Feature: Winter Squash

Fall is definitely in the air, nights are cool and the trees are starting to show signs of turning.  That means it’s time for us to get serious about fall vegetables...including winter squash!   We are thankful to have had a bountiful harvest this year and our greenhouse where we store them is filled with a colorful array of different varieties.  Before we go any further with delivering winter squash I want to pause and talk a little bit about general tips and info for storing and using winter squash, as well as a little more information about the varieties in this week’s box. 

First of all, lets talk about storage.  The ideal temperature for long term storage of squash is between 45 and 55°F in a dry location. 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.  What does it mean to “keep your eye on the squash?”  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!

There are certain varieties of winter squash that store better than others.  In general, varieties with a thinner skin and higher sugar content are going to be the most perishable.  You’ll want to eat these sooner than later, usually within a few weeks of receiving them.  Some of the varieties that fit this description include this week’s sugar dumpling as well as the orange kabocha squash we delivered previously.  Soon you’ll be receiving honeynut butternut squash in your boxes, and this is another one to eat soon.  Regular butternut squash, butterkin and festival squash are usually the ones that last the longest, so these are the ones you might choose to store into winter.  You’ll notice I didn’t mention spaghetti squash.  This squash is not the sweetest variety and the skin isn’t terribly thin, however our experience is that this squash may not store as long as the butternut and festival.  While you may have a little more time, I wouldn’t recommend planning to store this one into the winter months.

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 that are more tender may be rinsed, dried and then toasted.  

Spaghetti Squash

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.  You may also choose to peel the squash and cut the flesh into pieces to add to soups, stews, curries, etc. 

This week we’re delivering spaghetti squash and sugar dumpling squash.  We grow a variety of spaghetti squash that is smaller than the ones you generally see in the store, thus it’s a bit more manageable to use and consume!  Spaghetti squash differs from other squash in that the flesh can be scraped away from the skin in strands that look like spaghetti, hence the name.  It has a very mild flavor and goes well in many savory preparations. 

Sugar Dumpling Squash

The other squash in this week’s box is sugar dumpling squash.  This is one of our sweetest most flavorful varieties.  This one is delicious just baked and served with salt, pepper and butter!  It’s also a good one for stuffing, and is a good one to use in this week’s recipe for Stuffed Winter Squash. 

There are so many different ways to incorporate winter squash into your diet this fall and winter, so we encourage you to get creative and try some new recipes.  Soups, stews, curries, simple purees, gratin, root and squash mashes, roasted, incorporated into ravioli, pasta dishes, baked goods, pies and desserts.  The list could go on.  If you find some recipes you like, we always appreciate it when you share them with us!

Stuffed Winter Squash

Yield: 4 Servings

2 sugar dumpling or festival squash, cut in half through the stem and seeded

2 tsp olive oil, plus more for rubbing the squash and oiling the dish

¾ tsp kosher salt

6 oz chorizo, sweet sausage, or bacon crumbled or cut into small pieces

1 medium red onion

1 cup chopped apple (1 to 2 apples)

Freshly ground pepper

2 cups sliced tender greens (spinach, tat soi, kale, Swiss chard), cut into ribbons

4 fresh sage leaves, coarsely chopped

2 cups cooked millet, rice, or quinoa

½ cup grated Cheddar cheese

1. Preheat the oven to 375° F.  Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet.  Sprinkle the whole baking dish with ½ tsp of the salt.  Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes.  Remove the squash from the oven and raise the oven temperature to 425° F.
2. Meanwhile, heat the remaining olive oil in a large skillet over medium heat.  Add the meat and fry until browned.  Remove from the pan and set aside.  Add the onions to the hot oil and cook until soft, about 3 minutes.  Add the apple, remaining ¼ tsp salt, and pepper, and cook for another minute.  Add the greens, sage, cooked grains, and reserved meat.  Cook for another minute, stirring to combine, and remove from heat.  Taste, and adjust the salt and pepper if needed.
3. Turn the cooked squash over in the baking dish so it is flesh side up.  (Be careful, as steam will escape when you turn it.)  Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible.  Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

Recipe borrowed from Alana Chernila’s book, The Homemade Kitchen.

Curried Spaghetti Squash and Chickpea Toasts

Yield: 6 servings

1 spaghetti squash (2-3 if small) (about 2.5# pounds), halved and seeded

¼ cup plus 2 Tbsp extra-virgin olive oil

Salt and freshly ground black pepper

1 onion, chopped

1 carrot, finely chopped

1 Tbsp ground coriander

1 ½ tsp ground cumin

½ tsp crushed red pepper

½ tsp finely grated orange zest

1 ½ tsp Madras curry powder

One 15 oz can chickpeas, drained

½ cup water

½ cup chopped cilantro

Grilled peasant bread (Italian or French Bread)

Toasted pumpkin or squash seeds, for serving

1. Preheat the oven to 350° F.  Place the halved spaghetti squash cut side up on a baking sheet and brush the cut side with 2 Tbsp of the olive oil.  Season with salt and black pepper.  Roast the spaghetti squash for about 45 minutes, until the flesh is tender and lightly browned in spots.  Let cool slightly.
2. Meanwhile, in a large skillet, heat the remaining ¼ cup of olive oil.  Add the chopped onion and carrot and cook over moderate heat, stirring, until they are just softened, about 5 minutes.  Add the coriander, cumin, crushed red pepper, grated orange zest and curry powder and cook, stirring, until fragrant, about 1 minute.  Add the drained chickpeas and the water and simmer until the vegetables are very tender and the liquid has evaporated, about 5 minutes.
3. Using a fork, rake the squash into strands; you should have about 2-2 ½ cups of squash.  Add the cilantro and squash to the curry and season with salt.  Serve the curried squash over grilled bread, garnished with toasted pumpkin seeds.

Recipe by Jonathon Sawyer as published in Food & Wine annual cookbook 2012.

October 12, 2017 - This Week's Box Contents, Featuring Broccoli Raab & Spaghetti Squash

Cooking With This Week's Box

Welcome back for another week of Cooking With the Box.  After this week we only have 6 more CSA boxes!  How are we going to fit all the vegetables we still want to send you in just 6 boxes!  I’m excited to be transitioning to fall cooking and seeing the sweet potatoes piled in the greenhouse after this week’s harvest makes me even more ready!  Pull out your favorite sweet potato recipes…they’ll be in your box within the next few weeks! 

Lets start off with Broccoli Raab,  one of the bunching greens in this week’s box.  If you aren’t familiar with this green, take a minute to read more about it on our blog and/or in the newsletter.  It goes very well with garlic and pasta, which is why I recommend using it to make the pasta recipe in this week’s newsletter, Garlicky Pasta with Broccoli Raab (see below).  I adapted this recipe to include a few more vegetables, shredded carrots and sweet peppers, which add some color and sweetness to the dish.  Of course there’s lots of garlic as well!  Don’t forget to serve this dish with shredded Parmesan cheese.

Our second featured vegetable this week is Spaghetti Squash.  This week I’m going to try Sarah Britton’s recipe for Spaghetti Squash Cakes with Crispy Sage (See below).  This is an interesting way to use spaghetti squash, but will yield a little crispy patty that can be a main entrée or a side dish.  Spaghetti squash is much different than the other squash in your box this week, kabocha squash.  I found a delicious recipe for Miso Glazed Kabocha Squash on the Johnny’s Seed website when I was looking up seed information last week!  I didn’t expect to find a recipe on a seed company website, but it’s a tasty looking recipe and they even made a video to demonstrate how to prepare this dish!

Pizza with Arugula Pesto, Butternut Squash and Apples

The second bunching green in this week’s box is bunched arugula.  I have to admit, up until a year ago I seldom if ever ate full sized arugula as I found the flavor to be too strong.  Last year I tried using it to make Arugula Pesto and it was fabulous!  The pungency of the arugula pairs well with cheese, meat, fruit, etc.  The bite of the arugula stands up to the fat and acidity and the combination of the three is delicious.  Don’t worry, the arugula mellows out a bit in the pesto.  I like to use arugula pesto as a spread on a sandwich or a cracker along with cream cheese and/or smoked salmon or prosciutto.  You can also toss it with cooked pasta for a quick dinner, mix it into scrambled eggs, or even use it as the base for a pizza.  In the same newsletter where you’ll find the recipe for the arugula pesto there is a recipe for a Pizza with Arugula Pesto, Butternut Squash and Apples.  You could substitute the kabocha squash for butternut squash if this pizza sounds good to you this week.

I was poking around the Smitten Kitchen blog this week and found several delicious recipes including this one for Carrot Tahini Muffins.  I like carrot cake and I like tahini, I just never would’ve put the two together!  We’ll probably enjoy some of these with breakfast and save a few for afternoon snacks.  This recipe will use about half of the bag of carrots, so you’ll still have enough to include in the pasta recipe cited above.  I don’t bake very often, but for some reason I’m in the mood to do so this week!  While you have the flour and mixing bowls out, you might as well make a batch of Jalapeño Cheddar Scones. This is another recipe from the Smitten Kitchen blog.  These would go great with breakfast or brunch alongside fluffy scrambled eggs, or serve them with a bowl of hot, cream of potato soup!

Since we mentioned potato soup, we might as well tackle the potatoes in this week’s box next!  My mom used to make this Hearty Potato Soup recipe that she clipped out of one of her Taste of Home magazines years ago.  It’s chunky and nourishing making it perfect to serve for dinner on a cool fall night.  If you have any potatoes left, cut them into chunks and roast them along with mini sweet peppers and onions.  This is one of my favorite roasted potato variations that I often make for breakfast or brunch or for dinner along with roasted chicken, a grilled steak, or even a simple hamburger!  If you have any mini sweet peppers remaining, don’t forget to take them with you to work for lunch or an afternoon snack.  Fill them with hummus or cream cheese if you want to kick it up a notch. 

We’re happy to have some very nice fall spinach to send your way this week.  The baby beets in this week’s box will be a great accompaniment to the spinach in this Spinach Salad with Goat Cheese & Beets.  Garnish the salad with toasted walnuts for a little crunch and if you want to get really fancy you could candy the nuts! 

We’ve had a pretty nice run on late summer/early fall broccoli and cauliflower.  I hope you’ve had a chance to try some new recipes using these two familiar vegetables.  If you have broccoli in your box this week, consider trying this recipe for Spicy Roasted Broccoli with Almonds. This is a recipe by Sarah Britton that dresses roasted broccoli with a dressing made with garlic, ginger, olive oil and a hot chili of your choosing….jalapeño would work.  If you have cauliflower in your box, you might want to go with this recipe for Cauliflower Slaw.   It has dried currants and crispy fried capers in it and is dressed with a light vinaigrette made with lemon juice and vinegar.  This recipe is also garnished with toasted almonds. 

We’ve reached the bottom of the box yet again.  I wanted to mention that I love when members share recipes with us.  If you have any favorite “go-to” recipes for fall vegetables and wouldn’t mind sharing them with us, we’d love to see what you’re cooking!  Either email them to csa@harmonyvalleyfarm.com or post them in our Facebook group.  I’ll see you back here next week with an update on how the “curing” process is going with the sweet potatoes.  Farmer Richard is hopeful they’ll be ready for next week’s boxes, but we don’t want to rush the process either.  We want them to be sweet and delicious for your first taste!  Have a great week and I hope you enjoy your time in the kitchen.

—Chef Andrea 

Featured Vegetables of the Week:  Broccoli Raab & Spaghetti Squash

Broccoli Raab

Broccoli Raab was one of the vegetables members requested on the survey we conducted at the end of last year.  You asked for it and here it is!  There are two bunching greens in this week’s box, the broccoli raab and bunched arugula. They look a bit similar, but you can tell the difference between the two by first noticing the color.  Broccoli raab is darker green and the arugula has a lighter, lime green color.  Broccoli raab also has thicker stems that resemble broccoli stems and if you look in the center of the stem you’ll likely see some small broccoli florets pushing up.  Broccoli raab is in the brassica family and has a mild mustard flavor with a slight bitterness.  We like to grow broccoli raab in the fall when the flavor is more mild and well-balanced.  You can eat nearly the entire bunch including the stems.  Sometimes the lower portion of a thick stem can get a little tough so you may need to discard the bottom inch or so if you find this to be the case. 

Broccoli raab is a popular Italian vegetable, but is also found in Asian cuisine as well.  It is often used in pasta and pizza dishes paired with sweet Italian sausage, garlic and cheese.  Nothing wrong with a combination of those ingredients!  While you can eat broccoli raab raw, it is most often cooked.  It’s tender enough that it doesn’t require a very long cooking time.  It can be boiled, steamed or sautéed.  In Italian cooking, you may find recipes that have longer cooking times to ensure the leaves and stem are very soft and tender.  Many times this preparation is done with a lot of garlic and olive oil.  I prefer the bright, light flavor of broccoli raab so usually just cook it long enough to wilt it and soften the leaves. 

If you taste a bit of the leaf in its raw form and don’t care for the bitterness, try cooking it before you rule it out.  When cooked, the flavor of broccoli raab mellows out.  It also becomes more balanced if prepared with a splash of vinegar at the end. 

Spaghetti Squash

The second vegetable we’re featuring from this week’s box is Spaghetti Squash.  Last week we featured kabocha squash and, while they are both classified as winter squash, they are very different.  Spaghetti squash will store for awhile, but it’s not known for long term storage into the deep of winter which is why we often deliver this one in October and/or early November.  The variety of spaghetti squash we grow is a smaller variety than some others you may see at the market.  We like the smaller, golden yellow varieties called Angel Hair and Small Wonder because of their more manageable size and because the flesh is more flavorful.  The seeds in a spaghetti squash are tender enough to eat.  If you’ve never cleaned and toasted squash seeds before, give them a try.  It’s not hard to clean and prepare them and the crispy, crunchy seeds make a nice snack or garnish for salads and soups.  Visit The Kitchn website where they have a nice article with pictures entitled “How to Roast Pumpkin & Squash Seeds.” 

Squash and Leek Skillet Gratin

To prepare spaghetti squash, first cut it in half and bake it in the oven.  I usually bake it cut side down in a baking dish with a little bit of water in the bottom or the pan.  You can also bake it cut side up with the cut side brushed with some oil to give more of a roasted flavor.  Before you bake it, take a spoon and scrape out the seed cavity so you can save the seeds for roasting.  Bake the squash until it is fork tender, then remove it from the oven.  Once it’s cool enough to handle, use a fork to pull the flesh out of the shell.  The flesh of the spaghetti squash is just as its name indicates, stringy like spaghetti!  Once cooked, you can use the flesh in a variety of ways.  It makes a nice substitute for pasta and sometimes I like it simply sautéed with butter, garlic and fresh herbs.  There are some recipes, many in the paleo diet community, that use spaghetti squash as the “crust”-like base for dishes that are like a savory baked pie.  One of my favorite ways to prepare spaghetti squash is this recipe I created for Spaghetti Squash and Leek Skillet Gratin featured in one of our September 2016 newsletters.  If you don’t have leeks, you can also substitute shallots or yellow onions.  This recipe has become a favorite with some of our market crew and customers.

As with all squash, they are best stored in a dry environment at 45-55°F at 50-60% humidity, so keep them in a cool location in your house.  If you don’t have a location that meets this temperature criteria, just store them at room temperature on your counter and check them periodically.  If you notice a spot starting to form, it’s time to cook the squash!

Pasta with Garlicky Broccoli Raab

Yield:  4 servings

12 oz pasta (shape of your choosing, spaghetti and fettucine work well)

½ cup olive oil

5 garlic cloves, minced

½ tsp red pepper flakes

1 heaping teaspoon kosher salt, plus more to taste

2 boneless, skinless chicken breasts, cut into bite-sized pieces (Optional, see note below)

2 cups (8 oz) shredded carrots

1 ½ cups thinly sliced sweet peppers

1 bu broccoli raab, chopped into bite sized pieces

Freshly ground black pepper, to taste

Grated Parmesan cheese, for serving.

1. Bring a large pot of salted water to a boil.  Add the pasta and cook to al dente according to package instructions.  Before you drain the pasta, save 2 cups of the pasta water.  Drain the pasta and set it aside. 
2. Put the olive oil in a small saute pan and add the minced garlic, red pepper flakes and 1 teaspoon of salt. Heat the oil over medium low heat.  You want to infuse the oil and cook the garlic gently just until the garlic becomes light golden.  It’s better to keep the heat low and do this slowly while you prepare the rest of the recipe so the garlic doesn’t get too brown.  If you notice the garlic starting to turn golden, remove the pan from the heat.
3. Heat a large saute pan or skillet over medium-high heat.  Take 2 Tbsp of oil from the small pan and add it to the large pan.  When the pan and oil are hot, add the pieces of chicken and cook until browned on both sides. 
4. Once the chicken is browned, add the shredded carrots, sweet peppers and 1 cup of the pasta water to the pan.  Simmer until the liquid is reduced by about half the volume.  Next, add the broccoli raab and allow the greens to wilt down.  Stir the vegetable mixture to combine them well and continue to simmer until nearly all the liquid has evaporated.  If the vegetables are not yet cooked to your liking, add more pasta water and simmer a little longer.
5. Add the cooked pasta to the pan and stir to combine. Carefully pour the garlic oil over the pasta and toss to combine and evenly coat the pasta and vegetables.  Season with freshly ground black pepper and more salt as needed.
6. Serve the pasta hot with freshly grated Parmesan cheese.

This recipe was inspired by a similar recipe originally featured in Gourmet magazine, September 2006.

Note from Chef Andrea:  I wrote this recipe to include chicken, but this would also be delicious if made with Italian sausage, ground pork or shrimp in place of the chicken.  If you do not care for meat or seafood, just omit all protein options and prepare the dish vegetarian style.  The flavors of the vegetable are bold and delicious on their own.

Spaghetti Squash Cakes with Crispy Sage

Yield:  15-20 small patties

1 medium to large spaghetti squash (approximately 2 pounds) 
1 cup rolled oats, ground into flour (or use oat flour) 
4 cloves garlic 
1 green onion, with green tops (may substitute finely chopped yellow onion) 
1 tsp sea salt 
½ tsp freshly ground black pepper 
2 ½ oz Pecorino Romano cheese, grated (substitute ¼ cup nutritional yeast) 
1 organic egg, beaten 
1 bunch sage, about 30 large leaves, divided
Ghee or coconut oil, for cooking the patties

1.  Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub with a little ghee or coconut oil, sprinkle with salt and pepper and place in the oven, cut side up and cook for 45 minutes or so, until you can easily pierce the squash with a fork. Remove from oven and let cool slightly. Using a fork, scrape out all flesh and place in a large sieve over the sink or a bowl to drain.
2. In a food processor, grind oats until you have a rough flour. Add 12 sage leaves, garlic, salt, pepper and pulse to combine.
3. Squeeze any remaining liquid out of the spaghetti squash. Place in a large bowl and add the oat mixture. Thinly slice the green onion into rings and add to bowl, along with the egg, and grated cheese. Fold to combine. A kind of dough should start to form as the ingredients come together. Take a small amount, roll into a ball and flatten into a patty shape – if the patty stays together they are ready. If they are too dry, add a little water, one tablespoon at a time until they hold. If they are too wet, add another handful of oats. Form all the cakes before you begin.
4. Heat a skillet over medium heat and add a knob (pat) of coconut oil or ghee. When hot, add the cakes and cook until golden on one side, then flip. Alternatively, you can cook these in a 375°F oven for approximately 10-15 minutes on each side.
5. To fry sage, heat a couple knobs of coconut oil or ghee (ghee is preferable) in a small saucepan. When hot, add 6-8 sage leaves at a time, fry for 10-15 seconds, transfer with a fork to paper towels, and sprinkle with sea salt immediately.
6. To serve, place a few squash cakes on the plate and garnish with fried sage leaves. Enjoy with roasted tomatoes and a simple massaged kale salad. Freeze leftover cooked cakes and heat to enjoy.

This recipe was borrowed from MyNewRoots.org by Sarah Britton.

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.