ok, what are those crazy things?

For most people, there are 3 different squash in your box this week.

Carnival- this one is the round-ish one with speckles that is somewhat shaped like a pumpkin. An interesting tidbit from one of our seed catalogs notes that "hot weather promotes more green tones and less yellow/orange". The one I have sitting here with me tells me that it was probably a hot summer!


Delicata- this one is the striped, oblong one
It is excellent for stuffing and baking. It has a very sweet flavor.


Uchiki Kuri (yep, that one is a mouthful!)- also known as a "Red Kuri" is somewhat pumpkin-looking.
Here is a bit of info you can read on the Wikipedia page about it:
http://en.wikipedia.org/wiki/Red_kuri_squash

All three of these squash are great for long term storage if they can be kept in a cool, dark place, away from any pests. Winter squash tend to be high in beta carotene.

I found a great website (University of Illinois Extension) that has some more great info to help navigate some of our squash questions.
http://urbanext.illinois.edu/veggies/wsquash.cfm




One of my favorite websites for squash identification is found here:
http://whatscookingamerica.net/squash.htm


And after a bit of research, I let the Yellow Crookneck Squash slip through last week without notice. It is still a summer squash, with more of a winter squash flavor and texture.

Don't ever feel shy about asking questions! Some of these veggies are new to many of us, so it helps to learn from others. I learned a few of these last year, but am learning along with you.

I am not sure how many others will find this interesting, but I learned last year that most winter squashes can be used the same as pumpkin for pies, baking, cooking. Many have either a better color or stronger flavor that make them even a bit more appealing than a regular old pumpkin. SO, if you aren't brave enough to try a fancy new recipe, you have an option to "hide" it in your old favorites.


A favorite recipe from the farm, with some variation:
Delicata squash is cut in half, to make a "boat".
Scoop out the seeds. Place in a cake pan or on a baking sheet.
Add your favorite meat, a bit of ground beef or roast work well, top with cheese and bake until done!
You can add a bit of tomato sauce or cream sauce if you like for even more flavor.
Serve while warm.


EDITING NOTE: On Thursday, there were some shortages, and Turk's Turbin squash were substituted for some of the kuri squash. All of this rain has caused a bit of difficulty in the gardens, and there just weren't enough that were ripe and in good condition to give to everyone.