Red kuri, acorn, butternut, sugar pumpkins and more at the Darien Farmers' Market
While we’re active on our Facebook page, it has been awhile since our last post on here! And, it’s been quite a season. Maybe we say or hear it every year, but the tomato, eggplant and pepper season seemed to be too short. And, of course, the weather has proven to be a challenge. Some of our fields have only recently dried out from the flooding caused by Hurricane Irene. Many farms on the East Coast didn’t fare so well. Fortunately, our crops, especially our winter squash, continue to thrive and we can offer you a wide-range of produce at our markets.
Butternut, sugar pumpkins, acorn, delicata, sweet dumpling, red kuri, spaghetti, kabocha and buttercup – you name it, they’re all delicious! The easiest way to cook most of them:
- Cut and cube the squash and roast alongside your other favorite fall fruits and veggies (potatoes, carrots, celeriac, garlic, apples, etc.).
- Cut in half, scoop out the seeds (save them to make toasted and spiced pepitas!), place on a baking sheet – flesh side down – and roast in a 375-degree oven for 30-40 minutes, until the flesh is fork tender. Eat as-is after it’s cooled, or scoop out and mash with roasted garlic. Yum!
And, before you buy a can of pumpkin or squash for upcoming
holiday baking projects, consider making your own pumpkin puree AND supporting your local farmers:
- Follow the same directions as above for 2 small-medium sized sugar pumpkins and/or butternut squash. When the squash is done, tent with a piece of aluminum foil to trap in heat; this is optional, but it allows the skin to separate from the flesh more easily.
- When cool enough to handle (10-15 minutes), scoop the flesh into a food processor or blender. Process until smooth; a tiny bit of water can be added to smooth it out. (Note: You don’t want this to be a watery mixture, so if you’ve added too much water, pour the puree over a sieve or cheesecloth to drain.)
- At the point, you have puree! You can use it in any recipe now, store it in your refrigerator or scoop into an air-tight plastic back or freezer-safe container for use later.
Winter squash is such a versatile ingredient, and we’ll continue to have it at our markets for you to buy and try!
What’s your favorite way to enjoy this seasonal delicacy?
