Summer squash are still going strong but it's also time for winter squash. The main difference between these two is that winter squash generally has a thicker skin and can be stored without processing well into the winter months, if properly cured. Summer squash is usually harvested before the seeds are fully ripe, and it doesn't store well unless dried or otherwise processed. For example, zucchini is a summer squash, and butternut and acorn squashes are winter squash. Sanctuary Farm & Rest House generally grows green zucchini, sugar pie pumpkins, and two other winter squash each year. Acree Produce Farm generally grows yellow zucchini. This recipe works best for delicata, butternut, or acorn squash. Preheat oven to 375F and lightly grease a large rimmed pan.
Each medium sized squash will serve two people, so bake as many as you need. (They are okay leftover but best fresh out of the oven.) Larger squash may serve three or four people. Cut off the stem and blossom ends of the squash by just a little bit. Then carefully slice the squash in half lengthwise. Scoop out the seeds (you can roast them later, or feed to chickens/pigs.) Place each half cut-side down on the greased pan. Place the pan in the oven and bake for 30-45 minutes. When the squash can easily be stabbed through the skin with a fork, it is ready. Serve with a dab of butter or honey, or a pinch cinnamon, nutmeg, or salt, or a combination of those. Enjoy!
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Enjoy these three tomato recipes from our vendors: Simple Crustless Quiche
submitted by Sanctuary Farm & Rest House, adapted from Simply in Season cookbook Preheat oven to 400°F. 2 cups chopped zucchini 1 large tomato, chopped 1/2 cup lambsquarters or spinach 1 medium onion, chopped 1/3 cup grated cheese (parmesan, cheddar, monterey, whatever you like) Scatter the above in a greased 10” pie pan or casserole dish. Then take 1 1/2 cup milk, 3/4 cup pancake mix, 1/2 tsp salt, 1/4 or more tsp pepper, a pinch of dried or fresh rosemary, a pinch of oregano, and 3 eggs. Mix thoroughly until smooth, and pour over the vegetables in the pie pan. Top with a sprinkle more of cheese of your choice. Bake in preheated oven at 400°F until knife inserted in center comes out clean, about 30 minutes. Let stand a moment to cool a bit before serving. Great for breakfast, with bacon or on its own; paired with salad for a light lunch; or as a side dish for supper. Quick and Easy Salsa submitted by Holston Heritage Farm L.L.C. 4 cups chopped fresh tomatoes (1 3/4 pounds) 1/3 cup chopped white or sweet onion (half medium onion) 2 medium cloves garlic (2 teaspoons minced) 1 to 2 medium jalapeño or serrano peppers, with stems, membrane and seeds removed 1 cup chopped fresh cilantro juice from 1 to 2 medium limes 1/2 teaspoon fine sea salt, plus more to taste Blend all ingredients together in food processor. Use pulse option if chunkier salsa desired. Chill and serve. (Better if sits at least 30 min before serving. Keeps a week in refrigerator and only gets better tasting as flavors blend.) Tomato Snack* submitted by Glenn Clark, the Honey Bee Handler Pick the freshest and ripest tomato you can find. Take a bite and then sprinkle some kosher salt in the spot you took the bite. Take another bite in that same spot. Continue this process until you have eaten the whole tomato. *If you are not familiar with this recipe, you may need some napkins depending on the juiciness of your tomato. ;-) |
AuthorRecipes are contributed by our farmer-members. Archives
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