SELLMEYER FARM NEWSLETTER

Sorry I haven't posted for a while, have had computer issues!:( Any way we've been busy, dehydrating apples, picking winter squash, gourds and pumpkins! I think Greg has finally cleaned out the patch and hauled it all in. We've also started digging sweet potatoes! So this week be looking for cameo apples, sweet potatoes, winter squash, potatoes, tomatoes, eggs and the full shares will get some okra.

I know a lot of people like to fix their winter squash with butter and brown sugar, but I like to put diced onions and peppers, cheese, salt & pepper! The other day I used blue cheese and that was soooo good! :) Greg doesn't like onions & peppers or blue cheese, so I just used Cheddar cheese on his. Winter squash is an excellent source of both vitamin A & potassium. It provides notable amounts of vitamin C, calcium & fiber, and it is fair in protein and carbohydrates. Store at room temperature for at least a month. Store for several months in a dry & cool (50-55 degrees) but not cold location. Cooking tips: 1 pound trimmed squash equals 2 cups cooked squash. Boil or steam 1 1/2- 2" chunks for 15-20 minutes or until tender. You may peel before or after; it's easier to peel after cooking, but it must cool first. Puree cooked squash for a creamy soup, or add uncooked chunks to hearty soups and stews. Butternut makes an excellent "pumpkin" pie, also bread. Try spaghetti squash served hot with butter and Parmesan cheese or your favorite tomato sauce. Acorn squash is famous baked face up with melted butter & brown sugar or maple syrup. Cook squash chunks alongside roasting meats. Add small amounts of squash to yeast breads, quick breads, muffins, cookies, or pancake batter to add color, moisture, and sweetness.