Fall plantings faring well
The fall planting of cabbage, broccoli, turnips and beets are doing well. I am particularly happy that the beets are thriving, as we lost almost all of the spring planting this year. The cabbage is heading up nicely too.
Barrie and Jon dug more sweet potatoes during the weekend. We also picked apples, which are being made into apple butter. Few things smell better than apple butter simmering or apples drying.
Between the tantalizing scents and the cool temperatures over the weekend, I was in the mood to cook and bake. Besides making apple butter, I put some chard, baby beet greens and butternut squash puree in the freezer and dehydrated squash and eggplant. I salvaged an overdone loaf of banana nut bread by cubing it and making it into banana nut bread pudding. All in all, a very productive weekend.
NOTE: Some of our vendors have products available year round. Some take orders and will be happy to make things for special events. If you are interested, be sure to get more information from your favorite vendors.
This week at the Boyle County Farmers Market
Locally grown: apples; corn; eggplant; green beans — several varieties; green tomatoes; melons; okra; patty pan squash; peppers — banana, bell, jalapenos; pie pumpkins; potatoes; tomatoes — heirloom, cherries and regular slicers; squash — yellow, summer and zucchini; gourds; pumpkins; winter squash — butternut, acorn, peanut, Hubbard, red warty thing and sun spots; chard; greens — kale, mustard and turnip; mums; sweet potatoes; and radishes.
Also available: fresh eggs; local honey; apple butter; jams and jellies; and comb honey.
Pork: pork breakfast sausage — mild, medium and hot; Cajun sausage; chorizo sausage; Italian sausage — sweet, zesty; Canadian bacon; cured, sliced bacon; unseasoned ground pork; ribs, roasts and chops; ham and shoulder steaks.
Lamb: roasts; chops; ribs; fries; ground; whole or halves.
Beef: roasts; steaks; ribs; cubed; ground; and fries.
Homemade (some baked goods available Saturdays only): breads and rolls — sourdough, white, wheat and rye; cranberry wheat; cinnamon-raisin rolls; raisin bread; fried apple pies; jams and jellies.
Did you know?
** is a hard shell squash that is one of the best storage squashes.
** can weigh up to 50 pounds.
** can have green, blue or yellow skin.
** has a sweet flavor and is often used in pies or in place of pumpkin in recipes.
** was once sold in pieces due to its large size.
Someone once asked a farmer the best way to prepare a Hubbard. He replied, “Take it outside and throw it on the sidewalk. Pick up the pieces, take it inside and cook it.” Another suggestion was to place the Hubbard in a trash bag before throwing it the concrete.
We don’t advocate throwing your squash on the sidewalk.
How to cook:
Peel Hubbard squash and remove seeds. Cut into pieces or cube then boil, roast, steam or sauté until tender. (If the extra-hard skin is difficult to cut, place in the oven on 350 degrees for about 15 minutes. This should make it easier to cut.) Use pureed cooked squash in recipes calling for winter squash. Add cubed squash to soups, stews and more.
NOTE: Even though you may be purchasing winter squash for its interesting colors, shapes and characteristics, don’t discard them after the fall season. There are tons of recipes for soups, breads, cakes, pies and more using these great squash.
Hubbard Squash Custard Pie
2 1⁄2 pounds Hubbard squash
1⁄2 to 3⁄4 cup brown sugar, packed
1⁄2 cup heavy cream
1 1⁄2 teaspoons pumpkin pie or apple pie spice
1⁄2 teaspoon salt
2 tablespoons butter, softened
1 (9-inch) pie shell, unbaked
Preheat oven to 400 degrees. Cut Hubbard squash into chunks and remove seeds.
Line a cookie sheet with aluminum foil. Place squash pieces on baking sheet and roast in oven until tender (about 45 minutes).
Remove squash from oven and reduce temperature to 375 degrees. Allow squash to cool. Remove skin.