Hello Members! Hope you all had a nice week. I wanted to chat a bit about winter squash. The flesh of the squash tends to be orange-ish in color and mild and sweet in flavor. Most winter squash are interchangeable in recipes, so although you have received Butternut you can Google ‘winter squash recipes’ in general if you need some ideas on how to prepare it. Storage: Winter squash will store at room temperature for at least a month. Store for several months in dry and cool (50-55 degrees) but not cold location.
Butternut Squash in Ginger Cream: From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce
2 pounds butternut squash, peeled, seeded & sliced
2 teaspoons grated fresh gingerroot
1 tablespoon canola oil
2 teaspoons all-purpose flour
1/3 cup milk
1/3 cup vegetable broth
1 teaspoon brown sugar
¼ teaspoon salt
¼ teaspoon black pepper
Steam squash until tender when pierced with a fork, about 20 minutes. Keep warm. Sauté ginger in oil in large skillet for one minute. Stir in flour and cook over low heat a few minutes, stirring often. Stir in milk and broth; cook and stir until thick and bubbly. Mix in remaining ingredients; heat through. Place squash on a large serving plate and cover with sauce. Four servings.
Next week you can expect more Butternut squash, more tomatoes both large and cherry, basil, leeks and possibly eggplant. Hard to believe there are only three more deliveries after today. For us, August seemed to take forever to come, but now that it is here, it has flown by! In just one short month we will be getting ready to plant garlic and strawberries for next springs harvest.
That’s all for now. Again, let me know if you have any thoughts, feedback or concerns. I love to hear from you -although sometimes it will take me a few days to get back to you :) Elise.
Tomatoes - 3 pounds
Tomatoes - 2 pounds