With the leaves turning on the maple trees after the Autumnal equinox last week, most of the plants are winding down for the season. The winter squash have been curing up in the sunshine and the sweet potatoes and Irish potatoes are ready to be dug in full force from the ground. Tomatoes have faded away with the three nights of frost we had last weekend, but the eggplant, a few peppers, and field greens are doing well. We spent all last weekend bringing in the winter squash to protect from the frost and now they are curing up in the sunshine.
As we are entering the last four weeks of the summer share, we are hoping to have definite information on the Autumn share available within the coming week or two. So in short, please do plan to get some wonderful organic locally-grown produce from us this November and early December, and we will invite you to sign up as soon as we can!
We will be including some more winter squash in this week's shares. A few general rules apply to Winter squash storage: A broken stem can expose the fruit to rot, so don’t use the stem as a “handle” for carrying. Take care to protect the fruits from cuts, scrapes, and dents, as all can lead to early spoilage. Store squashes in a room that is dry and cool—but no cooler than 50°F—and make sure they have good air circulation. Of the varieties listed below, we have a few red kuri, buttercup, kabocha, spaghetti, butternut, a few pumpkins and plenty of acorns as well as some Honeynuts - a personal-sized super sweet butternut squash that is more of a mottled dark orange color when fully ripe than the larger traditionally tan butternuts.
The tough skin that allows for lengthy storage can be a challenge when it’s time to prepare a squash for eating. If your heftiest kitchen knife fails, reach for a hacksaw. Cutting any winter squash can be done more easily if the squash is first microwaved (for a minute or two) or baked (for 15-20 minutes) to soften the hard outer skin before splitting and removing the seeds.
As you prepare a winter squash for cooking and scoop away its stringy insides, you may be tempted to save and dry a few seeds for next year’s garden. But since we grew more than one type of squash and left their pollination up to the bees, it’s quite likely that the next generation will be nothing but untested hybrids. A tasty alternative is to soak the seeds in salt water then roast them in the oven til golden brown and tasty. Generally speaking, all winter squash are delicious when split in half longitudinally, the seeds are removed and saved for roasting, and then the squash is baked cut-side down in a pre-heated oven at 375 degrees for 35-45 minutes, or until soft. I usually add a bit of water and/or to the pan to help it keep from sticking and drying out, but if you want to caramelize, you should avoid the water.
Some winter squash can be large. What if you cut up more than you need for today's recipe? Once it's cut, the squash will last in the refrigerator for at least four days. Make sure it's covered, ideally in a close-fitting container or zippered plastic bag. In fact, cutting squash ahead can be a time-saver the day you make your recipe.
Cut squash can also be frozen. To freeze cubed squash, you'll first want to freeze it on a baking sheet lined with waxed or parchment paper in a single layer. This will prevent the cubes from sticking together. After 1-2 hours, remove the baking sheet and transfer the cubes to a freezer-safe container or plastic bag. Make sure to label your container or bag with the contents and date. Squash stored in this fashion will remain fresh for 6-12 months. Another idea is to puree the cubes before freezing. This makes sense if you plan to use the squash in bread or as baby food. Again, you'll want to label your squash with the date. It will remain usable for up to 6-12 months.
The Week 15 Pinterest page can be found at https://www.pinterest.com/oxenhillfarmcsa/week-15/
