There were so many kinds of beautiful winter squash at the farmer’s markets this week. Here is a visual guide plus some recipes for just some of the many varieties you can buy locally this fall and winter. Winter squash is packed with beta carotene, which is good for your eyes and immune system – so stock up and keep it interesting.
I snuck is some pumpkins at the end. After all, Halloween is coming up and someone will be demanding pumpkin pie.
Australians use the terms squash and pumpkin interchangeably and most people think of squash as those soft summery zucchini-like vegetables with edible soft flesh, and pumpkins as the winter squashes, with harder flesh that is available in the colder months.
Delicata Squash belongs to the summer variety of squashes, like zucchini. It is not too sweet and the skin is super thin so you don’t have to peel it. Since it is small it’s great for a couples dinner or as a side if you’re having guests. The seeds are pretty tasty for roasting, too.
Acorn Squash – Good old acorn squash actually belongs to the summer squashes, too. It’s the perfect size to serve as a bowl for soup. It isn’t as rich in beta carotene as other squashes but is high in fiber and potassium. It can be stored for several months in a cool dry place.
Like any proper New Yorker, I am going to be away for the next six weekends of the summer. This is the hardest part of having a small, highly sensitive, needy garden — you have to make a choice about how worthwhile it is to have a friend come by to water it, when you aren’t getting any produce to begin with. My crops are just too temperamental, and simply not bountiful enough to devote another person’s time to. It’s like any one-sided relationship — at some point, you have to let go. Continue reading →
An appropriate title for this week’s column might be, “Sad, Droopy Things”. I mean, wasn’t that what we all were this past week?
The H was O, as they say, and we were all wondering how this could possibly be just the beginning of summer (or, technically, still the end of spring).
My plants were no exception, and as I checked on them this morning, I noticed that many of them had shriveled a little under the stress of the humidity. My most promising squash seems to have deflated, turning in on itself in an almost painful display of undernourishment.
Don’t worry little guy, I got you! This week is all about making sure the basic needs of my baby seeds get met.
It’s been a rainy, muggy week here in Greenpoint. I’m going to be honest and say I’ve spent more time catching up on TV and frequenting the brand new Beloved than gardening. However, sometimes the plants take care of themselves (hey, they’ve been doing it since literally forever!). This morning I awoke to a really special sight. Out of nowhere it seemed that my squash had blossomed! I have a whole mess of little yellow flowers. I was told I should try catching some of these before they bloom, stuff them with cheese and fry them, ….maybe I will give it a shot tonight. This past weekend, before the rain, I transferred all of my cowpots into regular-sized pots. They seem to be doing well and growing ten times faster. It’s amazing what a little space can do (am I right, Brooklyn renters?)!