When I get to the end of the harvest season there's a bit of panic in me - did I eat enough? Did I use the vegetables well enough? Did I get enough fresh tomatoes? And then the panic subsides and I'm able to enjoy the vegetables of the fall season. The brussel sprouts, the multitude of winter squash. I was thrilled to find Butternut Squash Seed Oil @Allofoils and treated myself to some as well as picked up a great recipe with Butternut Squash. So I thought I'd share it with you here at the end of the season.
Butternut Squash Risotto
2 cups Butternut Squash peeled, seeded and diced
2 T butter
2 T Butternut Squash Seed oil (optional)
½ tsp salt, pepper to taste
¼ tsp chili powder
1 onion diced
1 ½ cup Arborio Rice
6 cups chicken or vegetable broth
¼ cup cooking sherry or white wine
1/8 tsp turmeric
½ cup parmesan shavings
1 portobello cap (optional)
parsley leaves for garnish
Adapted from a recipe from All of Oils.
Last week of our farm market! Thank you for making this harvest season wonderful! We thoroughly enjoyed hearing your feasting stories, seeing your children delight in new veggies, hearing excitement over feeding chickens, connecting with folks from week to week and sharing the beauty of the farm and farm veggies with you.
Winter Squash 101
It's more than a beautiful display! Winter squash are really fabulous to eat and they store really well (for months actually). Here's 5 reasons to eat winter squash:
1. It's one of those super foods - high in anti-oxidants: squash has a good amount of beta-carotene (orange!). There is also a good amount of vitamin C and Manganese.
2. You can stuff it!
3. It's one of those vegetables that you can eat as a dessert!
4. Each variety has it's own unique characteristics and can be eaten in different ways: Green Buttercup in soups, Butternut squash sliced, breaded and roasted, hubbard in coconut curries, small acorn and festival, and delicata squash half and stuffed with sausage, apples, walnuts and cheese.
5. It stores for a long time. We usually finish our winter squash store in Feburary or March. Keep them in a cool, dry place. Before storing them wash them with a small amount of bleach to clean the outsides well so that bacteria doesn't grow on them (causing them not to store as long).
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