By MARY MCCLINTOCK
Pushing a garden cart of squash from Sue Bridge’s storage vegetable garden up the hill to her house at Wildside Gardens gave me plenty of time to contemplate my favorite ways to enjoy squash. Sue’s garden produced LOTS of squash this year and I took many trips with the cart. I didn’t count the number of acorn and delicata squash, but I pushed 42 large butternut squash up that hill.
And Sue had already given away 8 or 10 butternuts.
My squash musings can be summed up as “Simply Squash.” For butternut, that means cut in half, placed face down in a glass baking dish with a bit of water and baked at 375 degrees until it is soft. I used to cook delicata squash the same way, but a friend recently served a tasty alternative. She cut the squash in half, scooped out the seeds, cut the halves into one- inch strips, and then baked it until the squash was soft. Sweet and tasty to eat, skin and all!
I don’t eat acorn squash as often as butternut. When I do, I cut it in half, scoop out the seeds, put a dollop of maple syrup and a chunk of butter in the cavity, and then bake it until soft.
I often turn baked butternut squash into a simple soup, as Deb Habib shared in a recent Seeds of Solidarity newsletter (see below).
What’s your favorite simple (or not-so-simple) squash recipe? Please share!
Seeds of Solidarity Tour and Open Market, Saturday, Oct. 20, Orange
Tour: 10 to 11:30 a.m. Join founders Ricky Baruc and Deb Habib for last visiting day of the season. Experience their farm, home and education center that integrate solar greenhouses, energy efficient buildings, abundant market gardens, solar electric and hot water systems. Learn about Grow Food Everywhere and youth programs. Free! No pre-registration, all are welcome.
Open Market: Noon to 3 p.m.
Seeds of Solidarity’s solar powered farmstand will be bursting with harvest delights. Stock up on delicious traditional crops: corn, wheat, pepper ristras, garlic and more. Get garlic growing and season extension tips. Rustic furniture and great gifts for sale and order.
Go for morning or market, or both. Visit www.seedsofsolidarity.org or call 978-544-9023 for directions and information.
Food is Art is Food: Participate in a community exhibit at The Art Garden in Shelburne Falls about eating, farming, the harvest, hunger, sharing meals, and anything the word Food inspires you to think about. An edible art category means edible art eating! Deadline for submissions: Oct. 29. Opening Celebration: Nov. 3, during Shelburne Falls Art Walk, 5 to 8 p.m. Visit www.theartgarden.org for more details.
Real Pickles Becomes a Worker-Owned Co-operative: Real Pickles co-owners, Dan Rosenberg and Addie Rose Holland, and the Real Pickles staff are working together to convert Real Pickles to a worker-owned co-op. Dan and Addie will continue to be part of Real Pickles as worker-owners and managers. Dan and Addie said, “We think a worker co-op structure will be an outstanding way to help ensure that Real Pickles will succeed far into the future — producing delicious and healthy food for people and making a lasting contribution to building a new and better food system!” To keep up to date with the transition, visit www.realpickles.com and sign up for the Real Pickles e-mail list.
This week we’re eating ...
Simple Savory Squash Soup
By Deb Habib, Seeds of Solidarity, Orange
Steam or roast a butternut or other favorite squash until tender. Meanwhile, saute an onion, a few cloves of garlic, and a chopped apple in some butter or olive oil.
Blend squash with sauteed mixture and some water, stock, milk, or coconut milk to desired consistency. Add salt and pepper or other spices of choice.
Great with corn bread or a fresh salad of hearty fall greens!