It's a Gourd Day!
Hello Members - This will be share week number 12 - and likewise we have 12 days of summer left till Autumn greets us on the 23rd. Do you have something special that you like about the transition from summer to the fall? One of my favorites is the weather - sunny, warm, no humidity, temps in 70's, slight breeze for our days - and the cooling down at night to windows open - breeze blowing in to provide perfect sleeping weather! Another favorite of mine is soups making their way back unto the menu - time to dust off that slow cooker! If you have an amazing soup recipe please email me and I will pass along to our members! Thank you!
Just returned from the Farm and pick your own this morning - we had a good turn out - about 100 people - weather was perfect - sunny and cool - want to thank our volunteers who helped today - could not have done it without you! And thank you to all our members who made the trip to the Farm today - was a pleasure to see you and your families and friends - very grateful for your support! Hope you enjoyed your visit! Looked like many bags of green beans are finding their way home and to the dinner tables tonight! I will follow up next week with an email to let you know if we will have pick your own next Saturday the 18th.
Featured Vegetables
Mashed Potato Squash is a beautiful winter white squash - Slightly oblong acorn squashes grow on compact, semi-bush vines. The exterior skins are bright white, and hold their color right into the fall. The interior flesh is also white and low in sugar. It takes on the appearance of mashed potatoes when cooked and fluffed.
Mashed Potato Squash
Ingredients:
- 1 Mashed Potato Squash
- Olive oil for drizzling on squash
- Salt to taste
- Pepper to taste
- Butter to taste
Preparation:
- Preheat oven to 350°F.
- Line baking sheet with parchment paper.
- Halve and remove seeds from squash.
- Drizzle olive oil on each half. (amounts vary)
- Sprinkle salt and pepper. (amount according to preference)
- Place squash halves cut side down on prepared baking sheet.
- Roast until squash is tender and easily pierced with fork, about 50-60 minutes.
- Remove from oven and cool slightly until you are able to handle it.
- Scoop out squash flesh into bowl and mash with fork or potato masher until almost smooth.
- Top with butter, salt and pepper to taste.
ACORN SQUASH -Green acorn squash is small to medium in size and resembles an acorn in shape. The smooth skin or rind is light green when young and transforms into a deep green with yellow and orange patches when mature. The flesh is moist and spongy with a hollow center that contains stringy pulp encasing many small, flat, cream-colored seeds. When cooked, its yellow-orange flesh becomes tender and offers a mildly sweet and nutty flavor with a somewhat dry texture.
With coolness in the air - a bisque recipe
Acorn Squash Bisque
Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).
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In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
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Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.
Cook's Notes
Oven Method: Preheat oven to 450°. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced with a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2.
Wow! So delicious! I don't usually microwave squash, but it was great not to heat up the kitchen and have no mess. The lightest most beautiful soup!
Delicious! The best part was that it was quick and easy! I only had 1 acorn so I made half the recipe since it was only for me. Loved it!
A lovely, mild, rich-tasting soup. I simmered a couple of bay leaves with the broth and added a touch of cinnamon which gave it a nice warmth. A perfect autumn soup!
Our valued CSA members and great volunteers are the backbone of the Farm - your support is always an encouragement and very much appreciated - Thank you!
Hope your weekend brings a smile to your face as you enjoy time with family and friends!
Very best, Bob
