Seasonal Transition to Fall Vegetables


Seasonal transition produces abundance on The Farm! We still have SWEET CORN and TOMATOES and now we also have our FALL and WINTER SQUASH in The Farmstand. Acorn, dumpling, angel hair, spaghetti squash, kabocha, celebration, heart of gold, pink banana, and hubbard squash are all in the Farm Stand now. Additionally, we picked more cantaloupe, watermelon, and peppers. It is a very good time of year to stock up and fill the pantry, canning shelves, and freezers.


Sweet Corn and Other Vegetables


The summer corn is abundantly sweet! Come and pick up a couple dozen ears of corn and use part of them for dinner. The other portion of sweet corn can be peeled, cut off the cob, and frozen for meals all year round. When using a quart size freezer bag, lay the bags flat to freeze. Once the packages are frozen stand them upright in a box or tub to create more room in the freezer.


Winter squash is also a great vegetable to freeze. Peel, chop and freeze the winter squash and use it in soups, stews, stir fry, and as a stand-alone side dish. Frozen winter squash is also delicious for breakfast. Fry it up like hashbrown potatoes and eat with an egg and fresh fruit. Angel Hair and Spaghetti Squash can be baked in the oven for about 45 minutes. Remove and scrape the pulp out and top with your favorite sauce. Celebration and Dumpling squash are adorable used as natural decorations and delicious when baked in the oven. Finally, the pink banana squash is very tasty. Use a small hatchet to cut in half. Peel and chop into and freeze in zip top plastic containers. Don’t forget to label bags and containers for freezer.

Charming Names for Squash


The selection of fall and winter squash all have such charming names! Heart-of-Gold has heart shaped features and a mild, sweet tasting meat inside.


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