Saturday, September 9, 2017

2017. Week 19!

New this week:

Gala Apples: From Schober's in Monroeville.  I'm so excited about local apples.  Yum!

Butternut Squash: is a winter squash very similar to pumpkins. Butternut squash is wonderful roasted, pureed in soup, or mashed to mix into casseroles, bread, or muffins.  Here is a link to my favorite butternut squash soup. I tailor the recipe to suit me by -- only using butternut (no acorn squash, I like butternut flavor better).
The butternut squash is from Sam Tomarchio, a grower in Mullica Hill.  Normally this time of year we are swimming in several varieties of winter squash, spaghetti, delicata, kabocha . . . but this has not been a normal year.  We had bad timing and placement for our poor winters squash plants and they pretty much all died in the excessive rains we have endured.  

KiwiBerries- are a small variety of the kiwi fruit with an edible skin. If you have walked back to the field for pick your own cherry tomatoes and flowers, they are the things on the trellis! IMPORTANT: They are best eaten when the skin is wrinkled and they yield to pressure.  Really, the softer the better. As they soften they get more and more sweet. Leave at room temperature to ripen. 

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