While the warm weather this past weekend may have allowed us to pretend that it’s still summertime, a trip to my local farmer’s market this Saturday provided a reality check in the form of bountiful winter squash at every stand. It wasn’t until moving out to New England two years ago from California that I became aware of the multitude of varieties of squash and the diversity of flavors they provide. The shorter growing season in New England and a personal goal to eat more local and seasonal produce forced me to branch out and attempt to cook these new varieties. Most people are accustomed to eating pumpkin pie and perhaps a stuffed acorn squash or butternut squash soup every once in awhile. But how many have tried a Fairytale Pumpkin, Kabocha or Blue Hubbard Squash? Not only will you be surprised by the taste and versatility of these new varieties, you might also find a way to support local farmers and perk up your fall and winter meals.
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0 comments - Posted by Esther at 10:31 PM - Categories: Fall | Health and Wellness | Recipes