WINTER SQUASH & Fingerlings

I left town in a hurry last week to head to Colorado and didn’t have time to give you additional information on the two Winter Squash that were in your shares last week–

We had Delicata and Buttercup.  Winter Squash develop their flavor when cured–‘cured’ means left in a cool place for a week or two.  Acorn, Butternut, and Delicata do not need to be cured–they are naturally sweet right off the vine.  Hubbards, Buttercup, Kobocha, Spaghetti Squash, etc. are best if ignored for a time after being picked.  Most Winter Squash will store several months as long as the stem is intact and there are not scars and blemishes where spoilage can start.

Week 16 Share will have Kabocha squash and some of the other winter squashes on the Extra’s Table.  The Add4Week option contains winter squash, and the Large Add4Weeks has a Hubbard.  Reese’s and Ray’s IGA is selling our pumpkins and winter squashes–our supply is not large, but after the CSA is over you should be able to purchase more there if your heart desires–  🙂

Below is my response to one of our members in Basin when she asked about the share including the Fingerling potatoes that were added to the Route deliveries:

The little-long striped squash is Delicata.  It is different than most squash that you can slice it up and cook it with other things…cabbage, potatoes, etc…peel and all.  I baked it like you do a squash—cut in half, seeded, filled with butter, covered with foil, baked in the oven for about 30 minutes—but was disappointed.  There is not much meat and it didn’t seem worth the time and effort—THEN, Lindsay was here and sliced the squash like we do zucchini (peel and all) and cooked them in butter with onions and a small garlic.  Then she added some cabbage, craisins, and apple, and cooked all till tender.  IT WAS DELICIOUS!  Hope to add this recipe to the web and post it, but have to take care of some other stuff first. 

The potatoes are fingerlings.  Fingerlings can be baked, boiled, sliced and cooked with butter or olive oil and onion…anything you might do with potatoes, but do not peel them.  Lindsay fried them yesterday morning in a little olive oil with salt and pepper and onions.  I think bits of bacon would have been super.  When you boil them, be careful to not overcook—they can dry out pretty quickly. 

 

 

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