Winter Squash Whirlwind: The Sequel

Back by popular demand, here are more profiles of the season's most popular winter squash varieties:

Autumn Cup Squash
Appearance: Averages 2-3 pounds and 6 inches; dark green on the outside, yellow/orange string-less, dry flesh 
Taste: sweet, rich flavor
Mixology: This variety of squash is a hybrid - a mix between buttercup and kabocha type squash.

Sweet Dumpling Squash
Appearance: Small in size, resembles a miniature pumpkin with its top pushed in; cream-colored skin with green specks
Taste: Sweet, tender orange flesh
Cook's tip: Weighing in at around 7 ounces, the sweet dumpling is a great size for stuffing and baking as individual servings (great for roasting!)

Spaghetti Squash
Appearance: Golden-yellow, oval rind; when cooked, flesh separates in strands that resemble spaghetti pasta
Taste: Mild, nut-like
Size matters: Larger spaghetti squash are more flavorful than smaller ones.
For a more in-depth look at spaghetti squash, check out our August 12th post here!

Hubbard Squash
Appearance:  Very large and irregularly shaped, tapering at the ends; blue/gray skin is quite "warted" and irregular
Taste: Dense flesh that is very moist and has longer cooking times
Storage factor: Hubbard squash (and other dark-green skinned squashes) should not be stored near apples, as the ethylene from apples may cause the squash skin to turn orange-yellow.

Turban Squash
Appearance: Has colors that very from bright orange to green or white and golden-yellow flesh; has a bulb-like cap swelling from its blossom end, for which it is named
Taste: Reminiscent to hazelnut (use in recipes that call for pie or sugar pumpkin)
Functionality feature: the top can be sliced off so it can be hollowed and filled with soup.


There are plenty more varieties of winter squash. Check out your local farmers market or neighborhood grocer to ask questions about their interesting squash varieties!

Source: What's Cooking America

Week 19 - Lettuce is Back!

Winter Squash Whirlwind

With the winter squash season upon us, you may be overwhelmed with all the choices coming your way. Here are some snapshots of the season's most popular winter squash varieties:

Acorn Squash
Appearance: Small, round, shaped like an acorn
Taste: Sweet, slightly fibrous flesh
Distinguishing Feature: Ribs run the length of the hard, blackish-green or golden-yellow skin.  

Butternut Squash
Appearance: Beige colored, shaped like a vase or bell
Taste: More watery; sweet, nutty, somewhat similar to sweet potatoes
Selection Tip: The more orange the color, the riper, drier and sweeter the squash. 

Buttercup Squash
Appearance: Dark-green skin, sometimes accented with lighter green streaks; in the Turban squash family (hard shells with turban-like shapes)
Taste: Sweet and creamy orange flesh - much sweeter than other winter varieties
Sub Factor: Can replace sweet potatoes in most recipes

Carnival Squash
Appearance: Cream colored with orange spots or pale green with dark spots in vertical stripes
Taste: Yellow flesh is reminiscent of sweet potatoes and butternut squash.
Skin Situation: Only the flesh is eaten; the hard, thick skins are not.

Delicata Squash
Appearance: Oblong, 5-10 inches in length, light skin with green stripes on the thin, edible skin 
Taste: Creamy pulp that tastes a bit like corn and sweet potatoes
A.k.a. Aspect: This heirloom variety is also known as Peanut squash and Bohemian squash 

Kabocha Squash
Appearance: green, bluish-gray or a deep orange skin; yellow flesh
Taste: Rich, sweet flavor, and often dry and flaky when cooked. (Suitable for use in buttercup squash dishes)
Language Lesson: Kabocha is the generic Japanese word for squash. This squash is also known as Ebisu, Delica, Hoka, Hokkaido, or Japanese Pumpkin.



Stay tuned for more winter squash profiles!

Source: What's Cooking America

Oh-so-sweet potatoes

Sweet potatoes have their roots settled in the United States - when Christopher Columbus came over in 1492, Native Americans had been cultivating them. By the 16th century, sweet potatoes were being grown in the southern states, on their way to becoming a staple of traditional cuisine.

To choose the most ideal sweet potato, select those that are firm to the touch without any signs of decay. Store sweet potatoes in a cool, dry, well ventilated container (like a basket) for up to two weeks. Avoid storage in the refrigerator, as this will produce a hard center and unpleasant taste.

As far as sweet potatoes' health benefits are concerned, they're little orange jackpots. They offer solid all-around benefits such as vitamins A and C, fiber, potassium, copper, and manganese. (A medium sized sweet potato baked in its skin offers a whopping 438% of your daily Vitamin A intake.) A recent study reports that these root veggies may be a good choice for someone on a diabetic diet. Compared to high-glycemic index foods, sweet potatoes break down more slowly in the body, producing smaller fluctuations in blood glucose and insulin levels. Not to mention, these little root veggies absolutely. taste. DELICIOUS!

Sweet potatoes can be cooked a number of ways. Bake them whole in the oven, saute sliced or diced sweet potatoes in oil, boil them in water, steam them, microwave them whole, grill or broil them, grate them raw into salads... And then of course there's the recipes! Sweet potato pie, stuffed sweet potatoes, sweet potato fries (baked, not fried!), sweet potato and apple soup, sweet potato risotto.... The possibilities are endless!

To keep your sweet potato wheels turning, here's another sweet potato recipe. Enhance a breakfast favorite with the tip-top orange root crop.

Source: North Carolina Sweet Potato Commission

Melba's Sweet Potato Pancakes

Courtesy of Melba's Restaurant, Harlem, NY

Ingredients

• 2 medium sweet potatoes
• 1-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1-1/2 cups buttermilk, half & half or milk
• 2 large eggs 
• 2 teaspoons butter, melted

Preparation

1. Preheat oven to 350 degrees Fahrenheit.
2. Rub outside of sweet potatoes with oil. Wrap separately in foil; place in a baking pan. Bake 45 to 60 minutes or until fork tender. Remove and let cool. 
3. In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and salt. 
4. In a separate bowl, combine milk, eggs, and melted butter. Combine with dry mixture; whisk well. 
5. Peel baked sweet potatoes and mash with a fork. Fold 3/4 of the mashed sweet potatoes into the batter. If needed, add additional milk as your batter should be thick, but easy to pour.
6. Heat buttered pan over medium heat.
7. Pour about 1/4 cup of batter into pan; cook until bubbles begin to form, about 3 to 4 minutes. Flip over and cook an additional 2 minutes. Repeat with remaining batter.
8. Serve pancakes with remaining mashed sweet potato and maple syrup. 

Week 18 - One More Round of Okra!

Herb Snapshot: Rosemary

Rosemary (Rosmarinus officinalis) is both a culinary and medicinal herb, with its roots in the lower altitudes of the Mediterranean region of the world. Here are some tidbits about this charming herb.

• As a culinary herb, it is an excellent flavoring for lamb, pork, and chicken. It is also a great addition to vegetable dishes, particularly those with potatoes and tomatoes. 
• It can be featured in a great number of culinary dishes, but should be used sparingly, as its flavor is very potent.
• Use the leaves for cooking and save the woody stems to throw on the grill or fire while cooking.
• Rosemary-infused olive oil makes a great dip for bread. See the recipe below to make your own! 
• Rosemary was traditionally used at weddings, as it was a symbol of fidelity for lovers.
• The Sicilians believe that young fairies, taking the form of snakes, lie amongst the branches of this herb.
• It was an old custom to burn rosemary in sick chambers, and in French hospitals it was customary to burn this herb with juniper berries to purify the air and prevent infection. 
• It is used in hair products, specifically for its circulation-improving properties which stimulate hair-bulbs into renewed activity and prevent premature baldness. It also can be used as a remedy for the prevention of scurf and dandruff. 
• The young tops, leaves and flowers of rosemary can be made into an infusion - Rosemary  Tea - which, taken warm, is a good remedy for removing headache, colic, colds and nervous diseases. 
•  It is said that Rosemary refreshes and energizes the mind, and is an ideal memory stimulant for both adults and students.

 Note: when using any herb as a supplement or for medicinal purposes, consult your doctor, as repeated, excessive use could have adverse effects. 

Source: Botanical.com

Rosemary Infused Olive Oil

Ingredients

• 4-5 sprigs fresh rosemary (remember, it's potent!)
• 3/4 to 1 cup good quality extra virgin olive oil

Preparation

•  Wash the rosemary sprigs and dry them thoroughly - there should not be any water on the rosemary sprigs.
• Pour your olive oil into a saucepan and heat it over a low flame until it is just warm, for only 1-2 minutes. (Be sure it is warm, not hot!)
• Take a clean dry bottle and place the crushed red pepper and the sprigs and pour oil into it. Cool the bottle for a while and then seal it with a cork or lid. Set the bottle aside in a cool, dry place where there is no direct sunlight for about a week. 
• Use within two months. 
• Experiment with adding different flavors, such as dried red pepper flakes, garlic, etc. to create your own signature flavor! 

Recipe adapted from ecurry.com 

 

Week 17 - Pear Thyme

Market Preview: Apple Cider is a-Coming!

Fall is on its way, and a favorite fall drink has just arrived! Apple cider will be available at the Fresh Gatherings’ Harvest Market this week, and to celebrate, here are some interesting facts about it!

•  Apple cider is the official state beverage of New Hampshire.
• Farm workers’ wages in earlier times included four pints of cider a day.
• At one time, 365 different varieties of cider apples were grown.
• Over two million new cider apple trees were planted between 1995-2006. 
• In 1664 John Evelyn wrote, “Generally all strong and pleasant cider excites and cleanses the Stomach, strengthens Digestion, and infallibly frees the Kidneys and Bladder from breeding the Gravel Stone.”
• Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. It takes about one third of a bushel to make a gallon of cider.
• Cider makers tend to blend different varieties of apples for the best taste based on their sweet or tart characteristic. Different cider makers have different recipes depending on the apple varieties used. Apples are washed, then chopped into a mash and then squeezed or pressed to get the maximum amount of juice from the pulp.

Sources:  National Association of Cider Makers and New York Cider Company 

 And for when those crisp fall days start coming our way... 

Mulled Apple Cider Recipe

Ingredients

•  1/2 gallon apple cider
• 2 cinnamon sticks
• 2 whole allspice berries
• 2 whole cloves
• 1 orange, thinly sliced 

Preparation 

• Place all ingredients in a large saucepan and bring to a simmer on the grates of a grill or over a burner. Divide among individual mugs and serve hot. 
• Note: to keep it warm through the day, make in a slow cooker and keep on low. Feel free to play around with the spices to find your signature taste!

Recipe courtesy of foodnetwork.com

 

Mysterious Melon Profile: Canary Melons

The canary melon's given name refers to the melon's color. It is also known as Spanish melon, Juan Canary, Jaune des Canaries and Amarillo. It is a member of the Cucumis melo var inodoras family, referred to as winter melons, knonw as those that mature in late summer. The single greatest advantage canary melons and the rest of the winter melon family have over summer melon varieties, is that they have a long post-vine shelf-life, allowing them to be stored longer.

Canary melon pairs well with citrus, ginger, and other more flavorful melons. Use canary melon in fresh preparations such as cold soups and salads. To store, keep uncut melons at room temperature until fully ripe then refrigerate up to five days. Refrigerate cut melon in a covered container for up to three days.

Source: specialtyproduce.com

Recipe: Canary Melon Granita

Ingredients:

2 Tablespoons lime juice (juice of 1 lime)

4 Tablespoons sugar

1/8 teaspoon salt (optional)

8 cups canary melon, cut into cubes (approximately 1 melon, de-seeded and rind removed)

Preparation:

Puree all ingredients in a blender until smooth (about a minute). Strain the puree through a sieve set over a bowl. Be sure not to push the pulp through the sieve – let gravity do the work and gently move the pulp around to let the liquid find its way though. Pour the liquid (about 4 cups) into a baking dish and place in the freezer. After an hour, start scraping the ice with a fork. Repeat every 20 minutes until all of the ice is scraped. Serves 8-12. 

Variation:

Make an “adult” version by drizzling liqueur of your choice over the granita – but don’t add it to the liquid prior to freezing, or it won’t “ice” properly.) 

 Recipe courtesy of userealbutter.com

Week 16 - Canary what?

Radical Romano Beans

This week’s share includes the delectable treasures that are Romano beans. Unfamiliar with these beans? No problem – here’s a quick profile on them!

Romano beans are a form of flat snap bean which originated in Italy. Many Italians cook with these beans when they are In season. Like other snap beans, Romano beans are supposed to be eaten whole. They are considered ripe when they make a crisp “snap” if they are broken in half. Romano beans are often braised with other summer vegetables and eaten as a side dish, and they can also be added to soups, stews, stir fries, and assortment of other dishes. Romano beans are also referred to as Italian flat beans or Italian snap beans, but don’t confuse them with fava beans, which are sometimes labeled as “Italian broad beans.” Romano beans are pole beans, which means as they grow they love to climb as they grow.

Romano beans are flattened, rather than rounded. To use them, cooks snap or trim off the ends and rinse the pods to remove any dirt from the field. The beans may be lightly cooked to retain their crunchy texture, or cooked until they are extremely tender. However, overcooking will cause Romano beans to turn into a tasteless mush, so cooks should take care when preparing Romano beans in braised and other long-cooked dishes.

In addition to being available in classic green, Romanos also come in yellow and purple, for cooks who like to play around with different colors in their cooking. For optimal consumption, Romano beans should be stored in paper bags and used within a few days. 

Source: wisegeek.com

 Braised Romano Beans

Ingredients:

• 1 lb. Romano beans
• 2 to 4 cloves garlic
• 3 Tbsp. olive oil
• 1/4 tsp. salt, plus more to taste
• 1/3 cup water
• Fresh herbs, such as thyme or oregano (optional)

Preparation:

1. Trim ends off beans and rinse in cold water. Lightly crush and peel garlic. Cut large cloves in half or quarters.
2. In a large frying pan or saute pan over medium heat, cook oil and garlic until fragrant and just turning golden, about 2 minutes.
3. Add beans, with water from being rinsed clinging to them, and stir to mix with oil and garlic. Sprinkle with salt and add water. Cover, reduce heat to medium-low, and cook until very tender, about 20 minutes.
4. Remove cover, increase to high and cook, stirring occasionally, until water evaporates and beans start to brown a bit. Serve hot, warm, or at room temperature.