All our winter squashes and pie pumpkins have been harvested and cleared from the field. This year we grew a ‘Sweet Dumpling’ squash, one of the smaller winter squashes, measuring 4″-5″ across and weighing about a pound each. When ripe, they have an attractively variegated skin in shades of yellow and green or yellow and orange. They cook up lighter and dryer than most winter squash and have an unusually mild, sweet delicate flavor that’s suited for almost any cooking method; baked or roasted, sauteed, steamed or boiled, or pureed for soups. See recipes below for Stuffed Sweet Dumpling Squash.
The Butternut and Spaghetti Winter Squashes are long storing if kept in a cool and dry spot.
Our ‘Winter Luxury’ pie pumpkins are a premium cooking pumpkin. Not dry or stringy, these pumpkins are thick fleshed and cook to a smooth texture when processed through a food mill or blender. Very versatile, use to make pumpkin bread, muffins, pancakes, soups, and of course, custards and pies. Because of the high sugar content, they don’t store as long as the other winter squashes and should be used by the end of December. 55¢ a pound is a good price.
Also Currently Available-
Radishes, ‘German Giant’: $1.25/bunch
‘Watermelon’ Radishes: $2.00/bunch
Turnip Greens: $2.00/bunch
Eggplant ‘Black Beauty’: $1.25/lb
Jalapeño Chile Peppers: 10¢/each or $2.50/lb.
Cayenne Chile Peppers: 10¢/each or $5.00/lb.
Italian Parsley: $1.00/bunch
Pickling Dill Weed: $3.50/bunch
Fresh Herbs- Oregano, Marjoram, Sage, Tarragon, Rosemary, Chives: all $1.50/bunch
Garlic, ‘Early Italian’ and ‘Chesnok Red’: $7.00/lb. You can also order garlic online and have it shipped anywhere in the contiguous U.S.
Garlic Braids: $7.00/lb.
*NEW* Artisan Goat Cheeses from Eden Creamery, Kuna-Idaho. We carry six varieties: Chevre, Labaneh, Feta, Farm Cheese, Gouda, Mancheggo. Stop by for a taste sample.
RECIPE : Quinoa Stuffed Sweet Dumpling Squash
Serves 6 (half a squash per person). The sweet and savory quinoa stuffing could be used for acorn or other winter squash also.
- 3 Sweet Dumpling Squashes
- 1 tablespoon olive oil
- 1 small onion, diced (about 1/2 cup)
- 1/4 cup shelled pistachios, coarsely chopped
- 8 dates, coarsely chopped (about 1/4 cup). Raisins or dried cherries work well too.
- 1 teaspoon lemon zest
- 1 teaspoon cinnamon
- 1 cup cooked quinoa
- Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Cut squash in half and scoop out seeds. (The seeds can be roasted like pumpkin seeds.)
Place squash face-down in an oiled baking dish. Bake until tender when pierced with a knife, about 30 minutes. Remove squash from oven but keep oven on.
Prepare the stuffing while the squash is baking. Heat oil in a medium saucepan over medium heat. Add onions and sauté until onion is translucent. Add pistachios, dates, lemon zest, and cinnamon and sauté for another minute. Stir in the cooked quinoa and season to taste with salt and pepper.
Turn the squash upright in the baking dish and stuff with the quinoa mixture.
Cover dish with aluminum foil and bake for another 20 minutes.
Serve warm, garnished with extra pistachios or lemon zest, if desired. The peel of sweet dumpling squash is generally tender enough to be eaten.
RECIPE : Black Beans and Rice Stuffed Sweet Dumpling Squash
Serves 2 (half a squash per person).
- 1 Sweet Dumpling Squash
- 1 cup cooked black beans
- 1 chipotle pepper in adobo sauce, finely chopped
- ⅓ cup crushed tomatoes
- ⅔ cup cooked brown rice
- ⅔ cup grated cheddar (+ extra for topping)
Preheat your oven to 375 degrees F, with your oven rack in the lower-middle position. Rinse your squash to remove any dirt on the outside. Cut squash in half through stem end and remove any seeds and strings. Place the two squash halves cut side down in a baking dish. Add ¼ inch hot water. Cook squash 30-45 minutes until tender. While squash is in the oven mix together beans, chipotle pepper, tomatoes, rice and cheese. Once squash is cooked, remove from oven and drain any remaining water from baking dish. Flip the squash halves so the “bowl” is facing up. Split filling evenly between the two halves (it’s okay to overfill them). Top with extra cheese. Bake for an additional 15 minutes. Serve immediately.
The growing season officially came to an end for Boise on October 14th. when temperatures dipped to 28° F. We plan to stay open two more weeks until the end of October.
Until next time, *peace*