October 8th
Our Vibrant Friends!
Squash! Squash! Pumpkins! Squash! These long days at the farm we are deliciously drowning in it.
Earlier this season we were able to harvest a mere fraction of our summer squash as it exploded on the vine, at the height of their yield returning thrice weekly to cut, collect, and perfectly pack the tender fleshed fruits in waxy boxes. Even when the sun beat down its brightest and hottest, we still covered our limbs completely so as to protect ourselves from the scratch of virulent vines. For this very reason, delicious as citrus grilled zucchini can be, nary a one of us were sad to see the rows get mowed. Ta ta for now, summer squash.
The cultivation of winter squash is an entirely different game. As the Autumn air grows crisper and our morning light unfurls later, we slowly witness the squash field evolving, brilliant orbs of color flushing and growing larger each day. When harvest finally arrives, we gather the whole of our crew to flank the field, stretching our muscles in preparation.
Wielding long pruners and short snips, we brush through an initially imposing thicket of vines to cut every last treasure, stacking the smaller gems in endless crates, then carrying the healthy heavies through the field by fireline. We organize each by type, leaving long stems on the ornamentals and buffing them for sale at the flower market, then lining up the cooking squash in long proud clusters in our prop and Indigo houses to further cure them in the captured warmth of afternoon sun.
When all is said and done we have grown and gathered well over 12 thousand pounds of winter squash, and, driving home that evening our bodies know it. Squash!
Derived from the Narragansett Native American word askutasquash, meaning “eaten raw or uncooked”, squash is one of humanity’s oldest known crops. Based on discovery of certain growing sites in Mexico, by some estimates we have been harvesting squash for some 10,000 years.
Northeastern Native American tribes and Southern tribes alike grew numerous varieties of squash that are still grown today, roasting or boiling them, and further preserving them as conserves for syrups. Native Americans also ate the young shoots, leaves, flowers, and seeds, and used the hard shells of certain squash as both containers and eating utensils, embracing the whole of the crop. Far later arriving white settlers were noted to not be initially impressed with squash, until survival of the harsh onset of winter unveiled the practicality of winter squash, gourds, and pumpkins.
Green, white, orange, tan, blue, red, grey, gold, the full spectrum rainbow of squash come in many shapes and sizes and are a prized crop for most all seasons.
Cucurbita Maxima Squash are winter squash, with round, thick stems. Buttercup, hubbard, turban, and winter pumpkins all belong to this family. Usually larger fruits with hard seeds, these squash ripen in the fall and require peeling. They can be stored for several months.
C. Moschata Squash are also rounded stemmed winter squash, and include butternut, musky, and cushaw varieties.
C. Pepo are pentagonal, prickly-stemmed summer squash. Zucchini, marrow, courgette, yellow, ornamental gourds, crookneck, spaghetti, and summer pumpkin all belong to this family. Usually noted to have soft, often edible outer shells, these squash ripen in summer and should be eaten soon after harvest.
Viva squash!
Delicious, nutritious, and easy on the eyes once harvested, at Vibrant Valley Farm our crew celebrates the labor of love that is the cultivation of squash for all seasons.
We look forward to sharing our winter varietals with you in coming weeks and months. I’ll most certainly be including the tastiest squash recipes I have long loved and ones I have newly discovered from inspired chefs.
It’s almost pumpkin carving time and I personally can’t wait to carve one with elegance and carve one with crass.
Until next week, with love and gratitude to you and yours,
-- Rosemary Stafford for Vibrant Valley Farm
ROSE’S RECIPE IDEAS OF THE WEEK:
AUTUMN LEEK, FENNEL, AND POTATO SOUP WITH BELGIAN ALE AND HEAVY CREAM
Ingredients
¼ stick of butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulbs, fronds reserved for garnish
2 cartons chicken broth
4 cups of potatoes, peeled and cut into ½ inch pieces
Salt and pepper to taste
3-4 Thyme sprigs
Belgian ale to taste
Heavy cream to taste
Crème fraiche for garnish
Italian parsley for garnish
Chives for garnish
Preparation
Melt butter in a heavy large pot over medium high heat. Add thyme sprigs, leeks, and fennel and sauté, stirring as needed to ensure elements are caramelizing but not burning, until leeks are translucent, about 7 minutes.
Add chicken broth and potatoes to the pot and bring the mixture to a boil. Reduce heat to medium low. Add Belgian ale. I personally like to use a good amount as I like my soups a bit elegantly boozy. Simmer soup until potatoes are very tender, about 25 minutes.
Remove from heat. Remove thyme sprigs. Working in batches, puree the soup in a blender.
Return the soup to your pot, rewarming as necessary. Stir in desired amounts of heavy cream, and salt and pepper to taste.
Ladle soup into bowls, garnishing with a dollop and then swirl of crème fraiche, chopped chives, Italian parsley, and reserved fennel fronds.
Serve and smile.
KALE PESTO WITH GARLIC AND LEMON
Ingredients
3 packed cups of chopped kale
1/2 cup chopped parsley
½ cup toasted almonds
½ cup grated or shredded parmesan
Zest of one lemon
Minced garlic to taste (I use an absolute ton)
2/3 cup extra virgin olive oil
Fresh squeezed lemon juice to taste
Salt and pepper to taste
Preparation
Place chopped kale, parsley, and toasted almonds in a food processor and pulse for several seconds.
Add parmesan, lemon zest, and garlic and pulse again for several seconds. Use a rubber spatula to scrape down the sides of the food processor and return to pulsing.
With the food processor running on low, slowly drizzle in the olive oil.
Remove the mixture to a storage container.
Finish by stirring in lemon juice, salt and pepper to taste.
Serve atop pasta, grilled meats and vegetables, spread across crostini with soft cheeses, or atop your morning eggs.
Mixture will retain color and vibrancy of flavor for up to a week in the refrigerator.
ROASTED RADISHES WITH THYME AND PARMESAN
Ingredients
1lb small to medium radishes trimmed and halved or sliced
4 tablespoons extra virgin olive oil
fresh thyme to taste (I use a LOT)
flaky sea salt to taste
freshly ground black pepper to taste
½ cup freshly grated parmesan cheese
Preparation
Preheat oven to 400 degrees. Brush a baking dish or rimmed tray with olive oil.
Add sliced or halved radishes to baking dish, drizzling with olive oil, fresh thyme, and salt and pepper to taste.
Roast for 45 -60 minutes, until golden and crisp, tossing them halfway through to brown equally.
Sprinkle parmesan cheese on top and roast for 5 more minutes.
Serve immediately.