October 13th, 2017
By: Hannah Goodman
It’s officially the fall season. Do you know what that means? Sweet and crispy apples, hearty winter squashes and, of course, all the meats, eggs, cheeses, syrups, jams, tea
blends, and other local produce you can get every week at the farmers’ market! I know I’m ready to dive into the season of cooler weather and hot tea. So let’s take a look into what
you’ll find at the market this season!
Welcome back Fall produce by learning about Squash:
Fall is the time for hearty vegetables like redskin potatoes and pumpkins, but what catches my eye every year is the beautiful display of squash set out by vendors. There are so many varieties to choose from; butternut, acorn, banana, and spaghetti squash are just a few of the more common varieties.
Did you know that all parts of the squash plant are edible? Squash leaves and roots can be cooked and consumed in hearty soups, so think twice before throwing them away! When we go to the store or the farmers’ market, several varieties of squash welcome us, usually in a grand display of colorful, decorative-looking gourds.
Let’s learn about some different kinds of squash!
This small, round squash is great to slice in half and bake with a little bit of cinnamon and brown sugar.
➸Cooking Tips: Remove the seeds and fibers from the inside of the squash. Then it can be steamed, broiled, or baked. To make it easier to cut, cook your squash in the microwave for 2 minutes on high first. Easily remove stringy flesh by using an electric mixer. The strings will wrap around the beaters and pull right out! Cut in half and bake for an hour at 400 degrees. Don’t have the time to bake it? Acorn squash can be cooked in the microwave and will be ready after 13 minutes on high.
➸Did you know? You can eat the acorn squash seeds separately! Put them on a tray and toast them like pumpkin seeds.
➸Recipe suggestions: This squash is wonderful for stuffing with a variety of meat stuffings or rice and vegetables. Ginger and cinnamon are especially good at bringing out the slightly sweet flavor.
With their delicate rind, these squash great for side dishes with seasoned herbs.
➸Cooking Tips:. Store in a cool, dark area. When shopping for these green and white-striped gourds, look for those with smooth and unblemished skin. The firmer, the better! Simply roast it, cooked it and mash it like potatoes, or cook it and chop it up with other vegetables for a fresh fall side dish.
➸Did you know? You can eat the skin of the delicata if it is cooked, so you don’t have to worry about peeling them!
These bell-shaped, beige squash are known for incorporating a creamy texture and nutty taste into soups and side dishes. The more orange the color, the sweeter the squash!
➸Cooking Tips: Squash can be a little tricky to peel. Butternut squash, especially has a lot of curves to get around. One trick is to use the first cut of the knife to separate the skinner neck of the squash from the bulbous bottom part. This will make it easier to create a flat edge and continue chopping.
➸Did you know? Butternut Squash can be a good source of fiber! Just ½ a cup of cooked squash has 3.3 grams and 12% of the recommended
daily allowance for a healthy adult.
Look for Squash at the Harvard University Farmer’s Market!
You can find all of these types of squash and more at the market! Check out our vendors on this interactive map of the farmers’ market! (Remember, however that our vendors change through the seasons, so this map is subject to change too.)
Don’t forget! Sign up for the market newsletter, where you can get recipes and see what’s coming up at the market each week!
The Harvard University Farmer’s Market is open every Tuesday from June 6th through November 21st (no markets on July 4th, August 22nd, August 29th, or October 21st), from 12pm-6pm.
Hannah is a graduate student studying Nutrition and Dietetics at Simmons College. She has an strong interest in working as a community nutritionist with an emphasis in Farmer’s markets and Nutrition Assistance programs. She currently works as the Assistant Manager at the Harvard University Farmers’ market.