Tuesday, December 6, 2011

Last Farm Stand Sale of the Season

To get ready for the next distribution, I was cooking up all my winter squashes last night.

"Summer squash swell from blossoms to fruit in a matter of days, while winter varieties absorb energy from the sun and soil for months on their way to harvest - no wonder they are such a good comfort food.  The dense, sweet flesh of winter squash brings the light and warmth of the whole summer to your winter table." Farmer John's Cookbook

The three squash I have on hand are Buttercup, a red kuri variety; a Butternut, an all purpose favorite; and a sweet dumpling. 

Peel, remove seeds, cut and cook in a 1/4" of water to steam in a 350 oven.

Bake 45 minutes or so, then drain.
Mash each type of squash and set aside to cool overnight.
When mashed and cool, I will freeze squash for easy cooking with breads, soups or just a warm puree.

Sweet or savory winter squash puree
Joy of cooking

for a sweet puree... add for every 1 cup puree
1 T butter
1 tsp brown sugar or maple syrup
1/4 tsp ground ginger
salt and pepper

for a savory puree...add for every 1 cup puree
1 T butter or olive oil
1 small garlic, minced
1 T choped fresh parsley or sage
salt and pepper

Beat in warm heavy cream or orange juice to sweet or savory mix.

Serve plain or:
top with sauteed onions, zest of lemon, marscapone or sour cream, Parmesan or Gruyere cheese.

While I was baking, I was thinking back to the soda firing I did this past summer at Harvard.  The process creates such beautiful orange colors when the fire and soda connect with an unglazed surface.  I'm already looking forward to the next summer workshop. A group from my cooperative studio, Potters Place plan to attend this friday's ceramic show at Harvard.  I'm looking forward to spending time with them.
my soda fired vases from summer workshop
I was also thinking about the new friendships I'm developing at the Dedham Square Artist Guild, ...after a great Saturday shift, I went home with a homemade mini pumpkin pie made from buttercup squash.

The reason for all this late night baking is to make room for more veggies. This Saturday, December 10th is the last farm stand sale of the year.  It is the second of two winter share distributions and the last pottery sale at Powessit in 2011.  Stop by from 11-4 to pick up your local veggies and check out my handmade pottery.  The two go together so well.

1 comment:

  1. The puree looks delicious. I have three winter squashes a neighbor gave me and hadn't a clue what to do with them, so thanks for the recipe. I'll let you know if it works out. The cups I love! The glaze is beautiful, you translated the inspiration for them perfectly! Be well :)


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