Column: Verlys Huntley, Notes from the Garden

Winter squash is now abundant at the local farmers market, along with pumpkins, gourds, decorative corn, popcorn, gourds and apples. Where usually locally grown tomatoes are becoming very scarce, this year there was an abundant supply at recent markets. We have not had a killing frost yet, and finally those green tomatoes are ripening, probably just in time, as colder weather certainly can’t be too far off.

We have truly been blessed with some beautiful fall weather. We set a record by having seven consecutive days with a temperature of 80 degrees or above in October, and this certainly has helped to mature some of that later garden produce, as well as the farm crops. This year was unusual in that most fruits and vegetables were about two weeks behind normal in maturing and ripening, but the exceptionally warm fall weather has now helped many later things to somewhat catch up.

Our outdoor farmers market is still very busy, and will be going until the end of October. And we still have a wonderful variety of produce, baked goodies, local meats and eggs, candies, jams, jellies, salsa, pickles and many other local canned foods, maple syrup, honey and much more. We have had a fantastic and busy summer at the market, and are making plans to be indoors again this year, thereby extending our season into November and December. Watch for more details on this.

 

Featured produce of the week: Winter squash

Squash can be classified as either summer squash (zucchini, yellow or scallop) or winter squash. The summer squash is used while not mature, while the seeds are smaller and the skin is soft. Winter squash is used when mature and the skin has hardened. Some of the winter squash will keep for a few weeks, or even a few months, depending on the variety. Some of the more popular varieties of winter squash are the butternut, buttercup, acorn, carnival, spaghetti, delicata, hubbard and sweet dumpling. Some of these can be used interchangeably in many recipes, with the exception of the spaghetti. The spaghetti squash after being cooked has long strands, hence the name spaghetti squash. After removing the seeds, you can use a fork to to remove and separate those strands, which can be used like spaghetti. The various other varieties of squash differ in size, color, flavor and texture.

Although there are some bush varieties, winter squash generally vines out and takes a lot of space in your garden. It should not be planted until the soil temperature is warm and danger of frost is past. Winter squash should not be harvested until it is mature (skin hardened). Squash vines are quite susceptible to frost, but the squash themselves will take a light frost (with the exception of the butternut). Leave the stem on when picking, and cure them in a warm sunny location for a week or two. For longer storage, keep at 50 to 55 degrees, in a dry location.

Squash has a high level of vitamin A, some vitamin C, folate and potassium. Winter squash can be used in recipes calling for pumpkin. It can be cooked in the oven (in a pan with a little water in the bottom) or in the microwave. I particularly like to microwave the smaller varieties, cutting them in half and removing seeds, and placing the cut side down on a plate. After cooking, you can put butter, brown sugar, maple syrup, cheese or whatever seasoning desired in the seed cavity and reheat.

 

Recipes

Sausage-stuffed acorn squash

2 acorn squash

1 pound bulk sausage

1 cup finely chopped onion

1 cup finely chopped celery

3/4 cup stale bread cubes

1 cup grated cheese

Cut squash in half and remove seeds. Cook in microwave, with the cut side down until tender. Brown sausage in pan and remove. Drain off all but two tablespoons of drippings. Brown celery and onion in those drippings for about 5 minutes. Remove from heat and stir in bread cubes. Quickly add sausage and cheese. Put into lightly-salted squash cavities, and bake in oven for about 20 minutes. Makes four individual servings.

 

Winter squash doughnuts

1 1/4 cups sugar

2 tablespoons butter

2 eggs, well beaten

1 cup cooked, mashed squash

1 teaspoon vanilla

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup milk

Cream sugar and butter. Add eggs, squash and vanilla. Combine dry ingredients and add alternately with milk to the first mixture. Chill dough. Turn onto lightly-floured board and roll out about 1/3 inch thick. Cut with floured cutter. Deep fry in 365 degree vegetable oil until brown. Drain on paper towels.

 

Easy butternut squash dessert

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon nutmeg

2 cups mashed butternut squash

1 1/2 cups sugar

4 eggs

1 can evaporated milk

1 yellow cake mix

1/2 cup butter, melted

Mix first eight ingredients, and pour into 13-by-9 inch cake pan. Sprinkle dry cake mix on top and drizzle melted butter over. Bake at 350 degrees for 30 to 40 minutes. Serve with ice cream or whipped cream.

 

Help celebrate National Food Day on Oct. 24 by buying and eating local foods. Become a “locavore,” a person who enjoys eating food that’s locally grown. By buying locally, you can become healthier, and our local economy will be stronger. Thank you, and see you at the market from 4 to 6 p.m. Wednesday and 9 a.m. to noon Saturday.

 

Verlys Huntley is a master gardener and the president of the Albert Lea Farmers Market.