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We're getting Squashed!
This past week we harvested the first wave of winter squash; a delicious mix of red kuri, acorn, delicata, butternut, carnival, and trombocino squash. Harvest Tip! When trying to determine weather or not a squash is ready to take there are a few indicators to look for: Is the stem of the squash corky and dried out? If so, that squash is ready to take. Another indicator to look for, as not all squash have "corky" stems, is the color of the field spot. When ready, the field spot (the part of the squash that rests on the ground) should be a vibrant orange color. If you happen to grow winter squash on a trellis system then it is best to cross reverence the days to harvest with the condition of the stem, and the overall health of the plant.
The squash are currently being stored in the small propagation house to cure. Winter squash, unlike summer squash, are not ready to eat right out of the field, they require approximately one week at 70 -80 degrees to allow some of the starches in the squash to convert to sugars. This week we will continue harvesting a similar blend of squash, and in following weeks the hubbard squash, pie pumpkins and Jack O' Lantern pumpkins will be coming off of the vine. One can almost taste the Fall flavors in the air!
Featured Item
Sweet Peppers!
We love all peppers equally, but there is something special about sweet peppers. Not only are the colors they offer wonderfully vibrant, they're incredibly versatile and delicious. You can put sweet peppers on salads, veggie trays, roast them, pickle them, stuff them, add them to stir fry, turn them into jelly, add them to ice cream, or just eat them straight up!
Local Spotlight
Silagy Sauce
Many of you will already be familiar with these fine people as Silagy Sauce has been bringing the heat to the Vancouver Farmers Market for years now. Their sauces are an excellent balance of flavor and heat that almost anyone can enjoy.
Dave and Mitchel are great to work with, they're passionate about what they do and love partnering with other small businesses to bring excellent and creative culinary works to the northwest. They are always happy to share information about their process, and Dave is the man to talk to if you are thinking of making the leap from hobby sauce maker to professional.
We have been working with Silagy Sauce for three years now and absolutely love seeing our ghost, scorpion and reaper peppers turned into awesome sauce! Look out for this years batch of Calabrian Sauce, it will be made almost entirely of our peppers.
Hoping you all have a lovely week,
Farmer Patrick
