FALL'S HARVEST TABLE
CROSSROADS FARM'S OCTOBER BLOG
As we begin our journey into the Fall Season, many things come to mind with the new chill in the air and changing colors on the trees. It's different for each of us. This October, winter squash and edible pumpkins come to my mind. After seeing our squash start from seed to a full-grown, beautiful plant, I am amazed at the variety of winter squash and edible pumpkins we can grow in the Northeast! Not only are they impressive in their different sizes, textures, and colors, but in the many ways we can consume them.
All squashes, including ones commonly known as “pumpkins” and “gourds,” are members of the genus Cucurbita, dating back to the Old World. They were cultivated by Indigenous People of the Americas, ranging from the central United States to Argentina. The believed exact origin is Mexico due to the wide species diversity that came from the temperate and tropical climate.
We here at Crossroads Farm grow a wide array of varieties, both common household squash and a few obscure ones as well. With the changing of seasons, I wanted to highlight all the different squashes we grow that you can add to your list of fall recipes to try!
The most well-known squash that we grow are:
Butternut - sweet, nutty flavor; high in Vitamin A and Fiber
Acorn - mildly sweet, buttery flavor, a cross between Butternut and Sweet Potato in flavor; high in Vitamin C, Fiber, and Potassium
Spaghetti - a mild neutral flavor that can be slightly sweet once cooked; a great pasta substitute
Delicata - sweet, nutty flavor with a smooth, creamy texture and edible skin; great for pregnant women and/or nursing mothers
Kabocha - sweet, nutty flavor closer to that of a chestnut; richer and sweeter than most winter squashes
We also grow a few funky squash varieties that you may not have heard of:
Sweet Dumpling - similar to a Delicata, sweet and nutty with edible skin; something to try instead of the usual five
Autumn Frost - similar to Butternut, sweet and nutty flavor with a creamy texture; when cooked, it has a more complex flavor with a hint of caramel
Buttercup - sweet, nutty, and buttery, with a texture that melts in your mouth after cooking; a close relative to Butternut
Kakai Pumpkin - known for its green and orange striped skin; the flesh resembles that of other winter squash, but it is more known for its naturally grown hull-less seeds (great for snacking!)
LI Cheese Pumpkin - sweet, nutty flavor and smooth, creamy texture; most known for its stringless flesh and versatility in cooking and baking; similar to Butternut
Yuxi Jiang Bing Gua Pumpkin - enjoyed at both its young stage and mature stage of growth; when young, the flesh has a buttery, nuttiness flavor, and smooth texture, and when mature, it is delectable and sweet with a deep orange flesh; great for pumpkin puree.
Pie Pumpkins - New England and Winter Luxury; the best for any pumpkin pie recipe this fall if you want to make puree from scratch
Musquee de Provence - French Heirloom Pumpkin, aka Fairytale Pumpkin; one for decoration but also for eating!
October's Recipe
Recipe: Pumpkin Bean Soup
Hearty Vegetarian/Vegan Soup
Optional to add thick-cut bacon or ham hock, or even Kielbasa like a traditional black bean soup.
1 cup dried Black Eyed Peas (can be substituted for any bean, dried or canned)
½ a Musquee de Provence Pumpkin (or any squash/pumpkin) peeled and diced into cubes
Extra Virgin Olive Oil or Avocado Oil
Honey or Maple Syrup (optional)
4-6 cloves of Garlic, minced
1 inch Ginger root, grated
1 inch Turmeric root, grated
3 Leeks, cut and cleaned into ¼ - ½ inch pieces (can substitute for whole onion, diced)
4-6 Celery stalks, chopped
1 whole head of Radicchio, chopped
24-36 oz of stock/broth
Salt and Pepper to taste
Additional Spices (optional) - coriander, bay leaves, paprika, etc
*If using dried beans, allow them to soak for 8 hours or overnight with water 2 inches above the beans. If you do not have time, soak beans in water and baking soda for 4 hours
Preheat the oven to 400 degrees. Add cubed pumpkin to the baking sheet(s). Drizzle with Olive oil. Optional to drizzle with honey/maple syrup. Add salt and pepper, and mix so all sides are coated. Bake for 40-50 minutes, depending on the size of the cubes and oven. Optional to skip this step and add cubed pumpkin to the pot with the beans. Baking the pumpkin allows it to caramelize and will give the soup a different flavor.
Put a large Stockpot on medium-low heat. Cover the bottom with Olive Oil/Avocado Oil. Allow it to become hot. Add chopped Leeks and Celery and cook for 3-5 minutes, stirring often. Add Garlic, grated Ginger, and grated Turmeric, stirring often. Cook for 5 minutes. Add spices and cook for 2 minutes, stirring often.
Add broth and beans to the pot. Add a large pinch of salt to season the beans. Bring to a boil. Cover the pot and bring the heat down to low. Allow the soup to simmer for 45-60 minutes.
Once beans are tender and reach a consistency where they mash or squish easily, take off the lid and bring heat to medium-low. Add baked pumpkin and allow to incorporate for 5 minutes, mixing occasionally. Add radicchio and mix.
Serve as is, or add parmesan to the top or a piece of crusty bread.
Enjoy!
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Until Next Time,
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Your Friends at Crossroads Farm