Eating seasonally in the north country can be yummy, colorful, and nutritious – especially if you use squash. Unlike summer squash, winter squash has a hard, protective skin that allows it to be stored for months in the winter if stored in a cool dry place. It comes in many different varieties of diverse shapes and sizes – yellow to green to white to bright red spheres, doughnut shapes, hook shapes, etc. We typically eat the flesh of squash but their seeds and blossoms are edible too.
Did I mention that squash is pretty nutritious? According to Berkeley Wellness, it has tons of cancer-fighting agents like beta carotene, lutein, dietary fiber, B vitamins, vitamin C, magnesium, potassium and vitamin E. Knowing this, and that you can use squash to make bread, soup, bars, pies and other warming dishes, what more can you ask for from our bountiful earth?
So where can you find squash? Given that it is winter squash season, you can find winter squashes at local farmers’ markets and in grocery stores. Common varieties include Butternut, Acorn, and Spaghetti but don’t stop there. Very beautiful and tasty varieties like Cinderella, Delicata, Candy Roasters, Seminole Pumpkins, and Pennsylvania Dutch Crooknecks are other fantastic options to name a few. Right now, you can find the Cinderella Pumpkin (ornamental as well as delicious) for sale at a huge discounted price at the Tiny Diner through Tuesday November 7th (this squash variety is grown by squash specialty farmers at Piney Hill Farm).
And once you buy squash, there are so many recipes to try. Here is a list of 16 really simple recipes get you started. Buy squash now during the height of squash season so you can get a fair price and so that you have a plethora of squash to use throughout the winter. If you find a variety and recipe that you really love, we would love to hear about it at the Tiny Diner! Send to the Garden, Market and Farm Adviser, Koby: email@example.com.
Stay warm with squash this season!