Butternut squash is a fruit that can be roasted, toasted, or pureed for soups, casseroles, breads, and muffins. </br> </br> All squashes provide vitamin A and vitamin C, some of the B vitamins, and are a good source of fibre. They are also rich in carotenoids. The darker the flesh of the squash the higher the concentration of beta-carotene.
Born out of an idea in 2009 to create a butternut squash that really tasted amazing, the Honeynut is a standout in how plant breeding success doesn’t have to focus on yields but can champion nutritious and delicious vegetables. A collaboration between @stonebarns @jackalgiere @cornelluniversity @chefdanbarber - the Honeynut is a personal sized butternut squash which when roasted presents stunningly with caramel brown sugar tasting notes. Collectively they have launched @row7seeds, a seed company with flavour as its purpose, and they have some truly unique and gorgeous vegetables on the market now.<br><br> We are so lucky that our very own @snowfarmsltd gave it a trial run this year and couldn’t be happier with the results.
This stringy squash provides a fun substitute for pasta and can be cooked in a variety of ways. </br></br>Winter squash, are high in antioxidants and anti-inflammatory compounds, which are important for cancer and cardiovascular disease prevention and treatment. They also have been shown to be helpful in regulating blood sugar. They are high in vitamins and especially excellent sources of Vitamin A and C.
Along with the arrival of summer squashes this season are their dainty, edible flowers. The bright orange blossoms sold at farmers’ and specialty markets are generally from zucchini plants, though the flowers of other summer squashes may be eaten, as well. The blossoms are often served fried – a dish we will never turn down, but there are several other ways to fully enjoy the beautiful color and delicate texture and flavor of this summer ingredient.<br><br>From Mexico to Italy, frying is one of the most popular ways to prepare squash blossoms. Simply batter and fry them or stuff them first. Cheeses (ricotta, fresh mozzarella, goat cheese) and herbs (basil, thyme, parsley) make good fillings. Try adding lemon zest to the cheese or season the crispy fried blossoms with a squeeze of lemon juice and sprinkling of coarse salt.
Perhaps, while wandering through the produce section of your grocery store, you stumbled across a pile of little squash that look like tops or tiny flying saucers. They're so delightful you could be excused for wondering why decorative gourds are in with the produce. It turns out they're not only edible, they're very tasty! But what are they? They're patty pan squash! Before you get out your pots, pans, and peelers, you might want a quick refresher on types of squash like patty pan, if you haven't heard of it before. Here's the lowdown: Patty pan squash (sometimes written "pattypan squash") is a small, scalloped, round summer squash that is just as healthy as it is delicious. <br> With a creamy texture and buttery flavor, this delightful squash is also the perfect side dish for your next dinner party. Whether you opt for a more adventurous recipe (say, a patty pan squash casserole loaded with spicy peppers) or prepare it more traditionally (roasted patty pan squash, anyone?), you and your family won't be disappointed with our top picks. Onwards, squash lovers!
After a decade of working in healthcare, Kristin has found her way back to her roots and is now moving into her fourth season with Fifth Gen. Not only does she have a three-acre market garden, but she now has two beehives, a large scale garlic plot, and is also learning the family business of grain farming. Her heart is happiest while in the field, and is committed to supplying real people with real food. We are thrilled to offer Kristin's garlic products for your Organic Box!