Newsletter No. 19

This week you'll find the first of the season's winter squash. We plant many varieties of squash into seed trays in the spring, including the zucchini you saw through the summer. The winter squash varieties are harvested in the fall but can be stored and eaten through the winter months, hence the name winter squash. It is a member of the curcurbita family, like melons and cucumbers, and like all members of this family it is botanically a fruit. They make up the largest fruits on the planet; one farmer grew a 1,140 pound squash! 

The word squash comes from the New England Native American word for vegetables eaten while green (zucchini) askutasquash. Squash together with corn and beans formed the core of Mesoamerican diet and crop complexes known as three sisters or milpas.

With nearly all types of winter squash everything, the seeds, the fruit, the flower and even the leaves, can be eaten. And traditional cultures even found other uses for them. The Sioux tribe of the Great Plains flattened strips of pumpkin, dried them and made mats. 

Red kuri is the variety of winter squash you got this week. It has many names including:

  • Japanese squash
  • Baby Red Hubbard
  • Onion squash
  • Uchiki Kuri squash

Like all winter squash it is a great source of vitamin A and C. 

Enjoy! 


IN THIS WEEK'S BOX:

  • joi choi
  • celery
  • leeks
  • parsley
  • cabbage
  • red kuri squash
  • eggplant
  • roma tomatoes
  • red onion
  • sweet peppers

IN THIS WEEK'S BOUQUET:

  • craspedia
  • ageratum
  • globe amaranth
  • didiscus
  • mignonette
  • marigold
  • zinnia
  • celosia
  • cockscomb
  • snap dragons
  • strawflower
  • statice
  • scabiosa stellata
  • pincushion
  • flax
  • flowering ammis
  • yarrow

 
 

  • flowering kale
  • cosmos
  • aster
  • rudbeckia
  • stachy's
  • dahlia
  • dusty miler
  • scented geranium
  • salvia
  • nigella
  • chocolate cosmos
  • veronica spicata
  • echinacea
  • bupleurum 

This week's recipes:

 

01. JOI CHOI KIMCHI

 

02. BRAISED LEEKS