Winter Squash

The winter squash season is coming to an end–the butternuts, and acorns, and buttercup are past their prime.  The Kabocha’s are still good, but we are probably about squashed out, right?

Some notes of encouragement on the Sunshine Kabocha you got Wednesday in your Administrator’s Special….STEAM IT!  Cut into 6-8 slices (like you cut a cantaloupe) and put into a steamer or a crock pot with a small amount of water in the bottom.  The outer skin will peel right off leaving the smooth and flavorful flesh.  You can then butter it and eat it that way, or mash it like potatoes and serve on the side of the plate in a dollop.  If not in the mood, put it into a zip-lock bag and eat it the next day or make a simple Bisque with onion, grated carrot, and cream.  You can usually use Kabocha in recipes that call for Butternut.

No more squash in the Administrator’s Special– I promise!  We still have a couple hundred Spaghetti Squashes in the cooler and some will be available the 24th, but then they head to the compose pile to be cycled into the garden–

Winter Squash is a good source of Beta-carotene and other vitamins that we run short of in the winter.  It is a nutrient dense food that has been under-appreciated!

For your good health–The Farmer’s Wife

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