Winter Squash

Winter Squash have thick skin, a hollow inner cavity containing hard seeds, and very dense flesh requiring a longer cooking time than summer squash. The skin on winter squash is not edible and the squash must be cooked before eaten. They are picked when fully ripe, unlike summer squash that are picked before fully ripe. Winter squash are drier and have a sweeter taste than summer squash. They are low in sodium, a good source of vitamin A, and high in fiber. Winter squash includes butternut, buttercup, turban, acorn, spaghetti and pie pumpkin.

Storing and Cooking

Most varieties of winter squash can be stored for several months if kept in a cool, dry, dark location. If exposed to temperatures below 50°F, they will suffer damage, and if it exposed to excessive heat, the squash will begin to convert their starches to quickly. It is best to store the squash with part of the stem still attached to help hold the moisture in and they should not be wrapped when stored, unless they have been cut open. Then they should be wrapped in plastic and stored in the refrigerator for 4 to 5 days. A cooked squash can be stored in an airtight container in the refrigerator for 4 to 5 days or it can be placed in the freezer for longer storage.

Winter squash are often cooked and eaten on their own simply with salt and butter added. They also go well with other seasonings, such as cinnamon, ginger, cloves, and allspice. Some winter squash are sweetened by adding brown sugar, maple syrup, and honey. Winter squash can be added to soups, stews, curries, casseroles, and other dishes. They can be mixed with other vegetables and be used to replace sweet potatoes in most recipes. Winter squash are also used in pies, muffins, cakes, puddings, and other desserts.

Did you know?

When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

Quotes

"Only after the last tree has been cut down, only after the last river has been poisoned, only after the last fish has been caught, only then will you find that money can not be eaten."
~Cree Indian Prophecy

CSA 2010 is closed

  • Don't Forget to Read Farm Notes on the Center Page for updates
      • Here's a sample box from October!
      • Celery
      • Celeriac
      • Onions
      • Carrots
      • Beets
      • Cabbage
      • Winter Squash
      • Black Beans
    CSA 2011 is not yet open

    Where We Are

    Spring is Coming!
    Thursdays are open for visitation. We are packing seed orders and chatting it up with friends and family. In addition to eggs and seeds, there are also dry beans and some root stocks floating around and available. The home farm is located at 10145 Oxford Rd. We hope to see you soon!

    303-485-7818

    info@eatabbo.org

      Boulder Farmers Market re-opens Saturdays on April 2 from 8-2 and Wednesdays on May 4 from 4-8

      This year we will also have seeds at the Longmont Farmer's Market for the first 6 markets.

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