Valley Bounty: Winter Squash

Jan 9 2016
Source: www.taprootfarmcsa.com

Source: www.taprootfarmcsa.com

I am a fan of winter squash soup. I like how it’s possible to vary the flavors—add a celeriac, for example, or frozen peppers and coconut milk. Alas, my family does not like squash soup as much as I do, and for them I’m going to try squash chips. Most recipes recommend blanching thin slices by dunking them briefly in boiling water, then patting dry, tossing with oil, salt and pepper, and flavorings (chili pepper, rosemary, grated parmesan?), then baking until crispy and slightly browned in a 375° oven.

Valley Bounty is written by Margaret Christie

Sources:

CISA’s list of winter squash growers is here, and our guide to winter farmers’ markets is here.

Search

Events

May 2022
SMTWTFS
1234567
891011121314
15161718192021
22232425262728
293031
GOOGLE_TRACKING