Fall is officially here with its cooler nights and shorter days. At Newcastle Produce we gladly put the hot, smoky days of summer behind us and welcome the great things the change of seasons has to offer.
This past summer was a strange one on our farm. The different crops either produced enthusiastically well or failed miserably. The super abundance of melons and beans was spectacular and even overwhelming, but didn’t make up for the total crop failure of the tomatoes.
As we say goodbye to the summer crops, it’s good to see the fall harvest appear. One crop in particular has produced a spectacular fall harvest on Twin Brooks Farm. Our barn is now bulging at the rafters with succulent Delicata, Honeyboat, Spaghetti, Red Kabocha, and Butternut Squash.
Honeyboat and Delicata are sisters—two strains of the same squash. It is very sweet and small enough to use in a single meal. As its name suggests, it has a delicate rind, so it’s easy to cut and, best of all, there is no peeling necessary.
I love to take one of these squash and cut it in half lengthwise, scoop out the seeds, then slice it into 1/2 inch semi-circles. Toss the pieces with olive oil, salt and pepper and roast in the oven at 425° for 10-15 minutes, or until browned and crispy. They are delicious!
Spaghetti Squash is a strange vegetable but chock full of vitamins and minerals. Cut it in half lengthwise, remove seeds, brush with olive oil, season with salt, and bake cut side down at 400° for about 45 minutes. The squash should fluff up with a fork into spaghetti-like strands that are delicious with garlic butter and parmesan, or your favorite pasta sauce.
Butternut Squash is a versatile favorite with its smooth, moist texture and sweet flavor. Again, cut the squash and remove the seeds, then roast in the oven until tender. Scoop out the meat and use for soups, mashed with orange juice or brown sugar and butter, or make a pie. Or peel, cube and then roast for a tasty addition to salads and casseroles.
Kabocha, Japanese for squash or pumpkin, is perfect for roasting, stuffing, pureeing, and more. It may look like a pumpkin, but its flavor and velvety texture are closer to a sweet potato. Use it like a butternut squash.
Take advantage of our 99¢ a pound Squash Harvest Special while the barn is full.