Winter Sqaush of the WEEK– KABOCHA!

Winter Sweet Winter Squash

All squash do not taste the same!  There are basically 3 families–Pepo, Maxima, and Moschata.  So far I’ve introduced you to Butternut (Moschata) and Acorn (Pepo)…NOW, I want to introduce you to Kabocha (Maxima).  Maxima is a large family of some of the largest winter squash:  Blue Hubbard, Red October, and the smaller versions Blue Ballet and Red Kuri, and all the different colors of Kabocha (Sunshine Orange, Bon Bon Green, and Winter Sweet Grey)Buttercup, with its broad shoulder and button is also a Maxima.  There are more!  This class includes most of the dark fleshed winter squash, high in dense nutrients with their own unique ‘squashy’ flavor!  (FYI–Pumpkins are Moschata–like the Butternut and French pumpkins–)

Here’s a FULL FLAVORED recipe to try— Sweet & Spicy Kabocha Winter Squash


  • 1small kabocha squash
  • 3 tablespoons light brown sugar(plus more for sprinkling)
  • 1teaspoon cayenne(or hot chili powder)
  • 1teaspoon cumin
  • 1teaspoon cinnamon
  • 1teaspoon nutmeg
  • 1teaspoon salt
  • 1teaspoons soy sauce
  • 1 tablespoon sesame oil


  1. Preheat the oven to 400°F. Line a baking sheet with a silicon baking liner or parchment paper.
  2. De-seed and cut the squash into slices about 1/4 inch thick.
  3. Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
  4. Spread the slices in a single layer on the baking sheet and drizzle them with the oil.
  5. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
  6. Serve hot or at room temperature.

And here’s a simple trick for a side dish using Buttercup (or any other Maximus):

“Transformed by steaming!  Halve & steam cut side down for 20 minutes.  Then mash with cream or olive oil & stir in sauteed onions, garlic & thyme.”

OR for the Kabocha, “Cut into large cubes & use in stews, chunky soups or curries.  The skin is edible and nutritious.”  (News to me!  I thought Delicata was the only squash with an edible peel–)

We will be stocking additional Buttercup and Kabocha at Bee Healthy on Friday, along with more Brussels Sprouts, Red Potatoes, Cabbage, Daikon radishes, and Carrots!  Stop in and pick up Fresh and Local!!–  The Farmer’s Wife

Acorn Squash with Apple and Sausage–Recipe

Honey Bear Winter Squash

Here’s a tasty recipe that Lisa shared with the CSA last year!  A good use of the Acorn Squash!  We have Honey Bear acorn squash (pictured above), onion, and celery at Bee Healthy–I think Janet at Bee Healthy may have some healthy sausage, too.

Acorn Squash with Apple and Sausage–

2 Small Honey Bear Acorn Squash (or 1 Large Acorn)
1 Chopped Onion
2 Chopped Stalks Of Celery
1 Tbsp. Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 Tsp Fresh Rosemary
3 Chopped Cloves Of Garlic
1/2 lb Sausage
1 Chopped Apple
1 Cup Of Panko Breadcrumbs
1/2 Cup Parmesan Cheese

Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity). Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper, and roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes – or until fork tender. 

While squash is roasting – in a large fry pan over medium heat – heat oil and add onion, celery, salt, pepper, and rosemary. Cook until onions begin to soften. Add garlic and sausage, until sausage is browned on all sides. Add apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat. 

Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes – adding a sprinkle of parmesan cheese to the top for the final 5 minutes. 


Plethora!–Beef, Winter Squash and Fresh Veggies at Bee Healthy

BAked Baby Hubbard with Garlic

We are finishing up our grass-fed Ten Sleep beef from last year from Big Trails Natural Meats, and that means lots of SOUP BONES.  In the past I have used soup bones to make bone broth, but I was not specific with what I needed when the beef was cut up and the bones are more suited for soups–more meat than morrow.  Nothing wrong with a fresh, hearty beef soup:  Beef Barley and Beef Vegetable so far, Minestrone today .  I have a ridiculous amount of bones still in the freezer!  Feel free to share any ideas or your favorite soup recipes–I’m open to adventuring into a different soup arena with my plethora of soup bones!

And speaking of PLETHORA, as mentioned in a previous post, we raise lots of Winter Squash.  Why Winter Squash, you ask? Well…It is a complete and balanced food that stores through the winter months when we don’t have the benefit of fresh, locally grown vegetables.  Squash is a source of potassium, niacin, iron, and beta carotene, to name a few.  Beta carotene is converted to Vitamin A in our bodies; Vitamin A is essential for healthy skin, vision, bone development and maintenance.  In addition to these nutrients, as a complete food it contains micro-nutrients needed  to convert and use the major nutrients. So, we could say our bodies need a plethora of nutrients to experience full health!

LAST PLETHORA–Bee Healthy has a plethora of items to help you in your pursuit of happiness and good health.  They have supplements, information, good foods and meats, farm-fresh eggs, helper snacks for better choices, and are happy and eager to help in any way they can.  They also have a half cooler stocked with Lloyd Craft Farms produce for this season, just updated FRIDAY!  Brussels sprouts, Celery, Cabbages, Turnips, Carrots…  We also stock Fingerling potatoes, Onions, and WINTER SQUASH through out the store.  Stop in and shop!  And Christmas gift giving time is approaching:  Janet has gathered a plethora of neat and unique gift items.  Stop in and SHOP!

The Farmer’s Wife



PLETHORA of Winter Squash

Honey Bear Winter Squash     Butterscotch PMR Winter Squash

PLETHORA–noun, a great quantity; especially, more than desirable.  (Now, wait a minute–)  Webster says it comes from a word in the ancient languages that meant ‘to become full.’  (That’s more like it!)

We have a plethora of winter squash, both in the shelter and our cooler for winter sales, and at Bee Healthy.  Why do we do this?  Well, we are into good, fresh, nutritious food locally grown….food that nourishes our bodies and keeps us well.  Winter Squash is just that!  (‘Fresh’ becomes a relative term here…winter squash is high in beta-carotene which our bodies convert to Vitamin A…a good thing to have in the winter.)  At a time when the garden is dead, greens are limited to what is available in the store (not always fresh, nor necessarily healthy for you), and we are eating whatever has been set up for the winter (canned, frozen, dried, pickled), or is shipped from hundreds of miles away, Winter Squash is a power house of nutrition!  (It is as fresh as you’re going to get from the garden this time of year…harvested fully ripe, cured, and then put into a consistent 48 degree cooler or shelter to hold for several months. With the Maximus genus –AKA Hubbard family–it is the curing process that develops the flavor and helps with the long term storage.  We’ve had Blue Hubbard’s hold until the Spring!)

So, how can we fix it?  What do we do with winter squash?  I’m sure you have heard me rave about Butternut Bisque.  You can use about any squash in the Bisque, just as you can use about any squash to make ‘pumpkin’ pie.  (In fact, canned pumpkin pie filling is usually Butternut:  easier to process and more squash meat per pound than pie pumpkins, and in the same family as pumpkin.)  Start with roasting a squash in the oven–that’s probably the most well known and simplest first step.  (I’ll give you more ideas in later posts.)

If you are new to winter squash, Acorn or Butternut is a great beginner squash(We have four varieties:  Honey Bear and Tip Top Acorn Squashes, & Butterscotch and Waltham Butternut Squashes.)  Cut it in half, scoop out the seeds, and fill the cavity with a tablespoon of oil (olive, butter, or coconut) and an allium (onion, garlic, shallot, leek, chives), salt and pepper to taste.  Bake in the oven, covered with foil or in a covered dish, 350 degrees for 45 minutes to an hour.  Some recipes use 400 degrees–I think that depends on the squash, but haven’t got that down to a fine science yet.  You don’t want to over-cook or it will be dry and hard to choke down.  (And believe me, when it’s dry, you can’t add enough butter!)

When I bake squash, I bake an abundance…plethora.  🙂  The first bake this fall was 2 Thelma Sanders Sweet Potato Squashes (type of heirloom acorn), and 2 Butternuts in the oven.  I steamed a sliced 8# Hidatsa and spooned the filling into a 14 cup bowl that I refrigerated.  A Thelma and half a Butternut were a part of the meal for that day, and the remaining squash halves went into the fridge to reheat for other meals.  (I prepared those squash as directed above, but I wrapped each half in foil and baked them like a potato–I could get more in the oven that way!)  The Hidatsa became 2 different batches of soup–one a blended bisque and the other more of a chunky soup with carrots and onion– and 6 loaves of ‘Butternut’ Bread.  The sweet bread recipe is strong on the pumpkin-pie-like spices–great with a scoop of ice cream on top, especially still warm from the oven!   (Don’t tell The Farmer, but I thought his potato soup was a little thin so I added 1 cup of the 14 cup Hidatsa to thicken his soup–gave it a nice glow, too!)

Well, that’s all for now!  My next post will be about Buttercup–I’m going to try a different recipe and technique for that one–  As always, The Farmer’s Wife

We Restocked The Bee–

green celery carrots and pepper flakes garlic

Photo by Pixabay on

In order to keep the cooler space full and serving you well, we restocked yesterday. 

You won’t want to miss the fresh celery with full tops–outer leaves and stalks are perfect for cooked dishes, and inner leaves and stalks are juicy and great with a cheese spread or peanut butter for a healthy snack.  OR throw the whole celery, quartered onion, salt and pepper, and your favorite seasonings into a stock pot, and cook them all down for a good nutritious soup stock to use for soups, stews, gravies, and to thin your mashed potatoes and add a little more flavor!  It will keep in the fridge several weeks, or you can hot water bath it to seal into the winter, as long as you have no meat additives.

The second item we have stocked in abundance are Brussels sprouts.  These are full stalks and will keep in your fridge for a few weeks.  If you have never had sprouts fresh off the stock, you are in for a treat!  The flavor is full and sweet–not strong and overbearing–and they are easy to cook.  There are several recipes at , under the Recipe Page.  (One of our favorites is the Balsamic Vinegar and Craisins!)

Other items of interest are Cabbage (3 kinds for 3 different uses), Purple Topped Turnips, last of the Broccoli from the high tunnel, and our triple colored tender Carrots in 1# bags.  Outside the cooler are Jumbo Candy Sweet onions for $1.00, Fingerling Mix potatoes, and a PLETHORA of Winter Squash (I like that word!)–

All reasonably priced, all organically grown, all local!  Check it out–The Farmer’s Wife


Bee Healthy Sales–Friday through Wednesday


We are so thankful for Bee Healthy!  The Bee has been so supportive of fresh and local produce, and a strong presence in our community with healthy ideas and unique gifts–for us this has been an 8 year relationship, first with Janene and now with Janet.  THANK YOU THE BEE!

We will continue to stock Bee Healthy through December, and then we start up the Buyer’s Group/Walk-in’s Welcome in January in the Bee’s back room, Thursday’s.  Through the next two months, new stock is brought in every Friday morning.  Freshness is important to us!  Some items currently in the cooler are Red  and Green Cabbage, Brussels sprouts, 3 of the last 7 heads of celery, fresh harvested Broccoli and Kale from the high tunnel, and tender mixes of Carrots in purples, oranges, and some with the limited Yellowstone yellow.  We also have our organically raised Potatoes, and the unique Fingerling Mix, Candy Sweet Jumbo Onions, as well as a plethora of Winter Squash.  Interested in Blue Hubbard’s or 30# of Cabbage for sauerkraut making or cabbage burgers?  Give me a call:  431-1219.

See you around!  The Farmer’s Wife–



This is a shout out to all the folks who took home our November 2nd Special Box–THANK YOU!  As a result we were able to clear the Deadon Savoy Cabbage out of the garden and clear the Celery out of the cooler making room for the Brussels sprouts.  Box sales helped to move Jumbo onions and Yukon Potatoes to make more room in the coolers.  The Farmer is finishing up the very last of the garden harvest:  Sunchokes or Jerusalem Artichokes (which are neither Artichokes nor related in any way to Jerusalem)–and it is cold out there today!  

If you missed out on the November 2nd Special Box, stay tuned as we may have one more offering after Thanksgiving, the first Friday in December:  Brussels sprouts, Cabbage, Onions, Potatoes, Carrots, sweet Tennouji Turnips, and Winter Squash with a new twist!  We always provide recipes and veggie info with the Special Boxes, and they are always ordered ahead with delivery to Bee Healthy on Friday morning.

Just a reminder that you can pick up some of our produce at Bee Healthy from Friday through Wednesday.  New stock is brought in every Friday morning.  Freshness is important to us!  Some of the items currently there are Red  and Green Cabbage, Brussels sprouts, 3 of the last 6 heads of celery, fresh harvested Broccoli and Kale from the high tunnel, Candy Sweet Jumbo Onions, and tender mix of Carrots in purples, oranges, and some with the limited Yellowstone yellow.  We also have our organically raised Potatoes, and the unique Fingerling Mix, as well as a plethora of Winter Squash.

Thanks for all the community support this year with the garden, especially our members who invested in the Spring!  As a result we have fed 120 folks through the CSA and reached others through cucumber and corn sales–  Buy Local and Fresh!   The Farmer’s Wife