What the squash?

Each season, we receive a plethora of gorgeous pumpkins (and a few funky looking ones!) from our CSA. I will be the first to attest, I am drawn to the round blemish free orange pumpkins which are symbolic of the season. However, I have learned that these are not my go to variety for cooking. In my years of being part of a CSA, I have slowly added to my produce knowledge, but winter vegetables are where I shine! My favorite foods are warm and hearty meals thrown together in a single pot or roasted long and slow. Squash and pumpkins fill our counters each season. This past Sunday, my brother-in-law roasted our spaghetti squash with cinnamon and vanilla for supper. The day before I did my annual neck squash roast to stockpile pumpkin purée for the year. And I still have quite a few varieties on my counter top. Here are some of the squash, gourds, and pumpkins you might see as you make your way to the market for Thanksgiving preparations:

Remember, don't let the size, shape, or color intimidate you. Now that you know their names, you can easily look up recipes. But if all else fails, cut them in half and roast with a bit of butter or olive oil and a sprinkle of your favorite spices. Winter vegetables are hearty and nearly fool-proof. Enjoy!


With the cooling temps, we are lowering the price of our 2013 Market Lists
Grab yours today for only $8 (originally $12)
Place these at the table settings for your guests on Thanksgiving or save for a Christmas stocking stuffer. Encourage your loved ones to eat farm fresh in the new year! 

1 comment:

  1. I have to admit, I'm scared of pumpkins, gourds and squash. You made it sound so straightforward, so I'm going to have to try just cutting one in half and roasting it. Thank you for such a wonderful guide!



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