I checked out the Clark Park farmer's market today and learned about a new vegetable, the Hubbard squash. Here's a picture:
The Hubbard looks like a watermelon met a rugby ball, and is a smoother tasting squash than a butternut or spaghetti (according to the guy at the farmstand). Apparently, the Hubbard can be stored for up to six months- so all you winter hibernators out there, this is the food for you, you won't need to leave the house for months. I adapted a few different receipes I found online, and want to try it using Hubbard, see receipe below:
MASHED WINTER SQUASH
Preheat oven to 375 degrees. Scrub squash. Place it on oven rack and bake until it can be pierced with a wooden toothpick. Cut in halves. Remove seeds. Peel squash and mash the pulp. Add in 1 TBSP butter to every cup of squash, and stir in some cream, salt, maybe brown sugar?!
Back on the co-op beat, here's a picture of the inside of the new Mariposa building, scheduled to open February 15th!
READ OF THE DAY: How to Know if Produce at a Farmer's Market is Really Organic, by Penne Cole via Twitter
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I always pierce my whole squash a few times with a knife before cooking. I have never tried a Hubbard squash though.
ReplyDeleteMaybe a little Groff syrup would be good on the cooked squash.