Hello!
This week we finally have our red kuri squash ready to harvest. These are my very favourite squash. They have a sweet and nutty flavour and smooth and creamy texture. I think you will love them. I typically cut mine in half, scoop out the seeds, roast cut side down in a baking pan that has a splash of water in it at about 400 degrees for about 30 minutes or until a fork easily pierces the side. I then use a lot of butter and a bit of salt and eat as a side dish. You can try this recipe too for a great soup (I'm no chef, but personally would substitute the shallots for onions just because I have them).
We're getting toward the end of the season. Just so you know our last week will be the week of October 7th. I think we should have an abundance of food for you until then.
See you this week,
Mike
