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Posts Tagged ‘Winter Squash’

Spring, maybe even summer, is here! Out with the old, in with the new. It’s definitely time to start clearing your cabinets of last years harvest.  If you have any winter squash, sweet potatoes, or Irish potatoes (actually Peruvian), start eating them up.  I had one last butternut squash hanging around, so I decided to make my friend Cheri H.’s recipe for winter squash.  It’s quick, it’s easy, and it’s gourmet delicious. The main ingredient is local; the others are more exotic.

Cheri’s Winter Squash with Cranberries and Pistachios

Olive Oil or Butter

1 Winter Squash, like butternut

Winter Squash with Cranberries & Pistachios

½ cup Dried Cranberries

½ cup Pistachios – shelled

Parsley –optional

Salt & Pepper to taste

Nutmeg-fresh grated-just a little

Prep:

Peel winter squash with a carrot peeler (it’s really easy with that tool).  Remove all white skin.  Scoop out seeds.  Cut into ½” cubes.  Finely chop parsley.

Butternut Squash

Method:

Heat oil in skillet.  Sauté cubed winter squash, stirring mostly constantly for 5 to 10 minutes until desired tenderness.  Add salt, pepper, and nutmeg to taste.  Add cranberries, pistachios, and parsley, and stir a couple of minutes to sufficiently marry the flavors.  Serve.  Tastes good alongside the nutty flavor of brown Basmati rice.

More:

  • For another Winter Squash recipe with ingredients you probably have on hand, see recipes under Categories.
  • This recipe is completely VEGAN if you use olive oil.
  • Onions are a great addition.  Saute’ them (about 1/3 med. onion – chopped) until clear, before adding the squash.
  • Add herbs to your dishes any time you can.  They are power-packed with healthful antioxidants and delicious.  I have parsley conveniently planted right in my front yard.
  • If you use smaller squashes, like delicata, double or triple the squash.
  • Winter squash is high in fiber, loaded with nutrients, and is rich in bioavailable carotenoids.
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September 25, 2009

Dear Tailgate Market Fans,

Summer is my favorite season.  Maybe it’s because when I was a kid, summer meant we got to run a little wild, didn’t have school, and it was warm enough to swim.  Maybe it’s my love affair with tomato sandwiches.  When a fall breeze whispers in August, I resist the change of season.

I think of fall as Gods way of softening the blow that winter is coming (bitter weather, lugging firewood).  But I will readily admit that fall in the southern Appalachians is a beautiful thing.  The first little dabs of color take your breath away, and each new day the color gets amped up to a crescendo of yellows and reds.  The sky turns clear blue, and the crisp air inspires me to start projects that I managed to put off all summer.

Last Saturday, I bought my first winter squash (Annie Louise, Flying Cloud Farm) of the season.  Check out a simple winter squash recipe under “Fall Recipes”  Wednesday, I found myself imagining Elizabeth’s (Firefly Farm) pumpkins and squashes on my front porch…beautifully-shaped fall fruits in soft blue-grays, creams, oranges, and green stripes.  Gourds will soon be frosted on their vines, and ready for gathering.  Homegrown apples are showing up at the markets too, all kinds.  And these apples haven’t been sitting in some warehouse for months.  They ‘re right off the trees.  David Bauer (Farm and Sparrow) is making apple pastries.  Last week I had a huge piece of Ammie’s (Sweetheart Bakery) yummy apple coffee cake.  Bill Whipple says his pears are coming soon.  Ann Gaines (Gaining Ground) has black-eyed peas right now!  I think Anne is awesome to grow black-eyed peas.  I love them, and grew up eating them almost every Sunday dinner!

We’re getting that squirreling-away feeling, knowing that winter is on the way.  Start freezing some stuff.  Pick your basil before cold nights turn it black.  Stock up on your favorite summer veggies before frost hits.  Cucumbers and eggplant last a long time just in the fridge.  Make some salsa for Christmas presents.  You can squeeze in the market before your kids soccer game, really.  Luther still had bi-color corn last week.

Attend one of the first fall festivals this weekend, the True Nature Country Fair. It’s on Saturday and Sunday (the 26th & 27th) from 10 to 6 in Barnardsville, NC and a real easy drive from Asheville (I’m volunteering).  There are still a few seats left for the All Local Foods Dinner, Our True Nature, to be held at 6 p.m. on Saturday the 26th.  Call Karen Vizzina at 828-342-1849 to make a reservation.  Its $30 bucks for adults, $10 for kids.  During the day there will be tons of gardening & sustainable living classes, kids stuff, and scheduled plant walks.  You can even learn how to make homemade string.  The enthusiastic Tony Beurskens will be doing some cob-building with the kids; grownups can play too!

Have a great weekend,

Ruth Gonzalez

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