PARBOIL YOUR WINTER SQUASH

We see those beautiful yet intimidating winter squashes every year. We place them on the counter and look at our knives and wonder if we dare to risk a finger (or hand) when preparing it.

Take the intimidation out of your squash by parboiling before chopping or peeling.

Take your squash and put it into a suitably-sized pot. Cover it with water, put the lid on the pot, and bring it to a boil. Simmer the squash for just a few minutes, until a wooden skewer or toothpick can penetrate the skin but *just* the skin;roughly 4-5 minutes. Allow the squash to cool.

At this point, the skin of the squash is cooked, and so is a tiny bit of the squash under the skin. It is now soft, and can be peeled or chopped effortlessly with any regular peeler or knife. You now have a naked squash, ready to dice and prepare in any fashion that appeals to you.

Greens can be HEALTHY!

So many recipes call for greens to be cooked for long periods of time with a ham hock. I would love to know from members how you like to eat your greens. Below is Jennifer’s favorite method as she served it at the Sebastopol Grange pancake breakfast:

Ingredients:
Cooking greens such as kale, rapini, chard or turnip greens.
Small amount of cooking oil
1 lemon per bunch of greens.
1 medium onion per bunch of greens.
Method:
Rinse your greens under cold water and chop into large pieces.
Chop your onion and caramelize it in a pan with a touch of oil.
Add your damp greens to the pan once the onions are caramelized.
Toss in a splash of water to deglaze the pan and create steam.
Squeeze a lemon over the top and sauté for a couple of minutes. Serve!

Sweet Maple Dumpling Squash

Ingredients
1 sweet dumpling squash
½ cup pure maple syrup
1 teaspoon cinnamon
¼ teaspoon nutmeg
tablespoons salted butter

Directions:
Preheat oven to 350 degrees.
Cut the squash in half and remove seeds with a spoon.
Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1″ of water to bottom of pan.
Place 1 tablespoon of butter, 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each.
Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft.
Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner “as is.” Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.

Roasted Turnips in Wine
adapted from Peggy’s Biodynamic Garden
1 bunch turnips, peeled and cubed, greens reserved for another use
1 cup red wine
1/4 cup honey
2 Tablespoons butter

Place turnips in saucepan; add remaining ingredients and enough water to barely cover. (You may also add other root vegetables: carrots, parsnips, etc.) Simmer until tender. Pour into baking dish and bake at 350 degrees 1/2 hour. Serve with rice or chicken. 2-3 servings.

Turnip Tips
adapted from “From Asparagus to Zucchini”
*Eat turnips raw. Slice or thickly julienne and add to vegetable platter or eat alone with or without dip.
*Grate raw into salads.
*Bake turnips alone for 30-45 minutes at 350 degrees, basted with oil, or bake along with other seasonal roots.
*Cook turnips with roasting meats.
*Mash or scallop turnips, just like you would potatoes.
* Dice turnips into soups or stews, and julienne into stir fries.