January 23, 2013 - 3:47pm
Look for acorn, butternut, kabocha, globe and all your favorite winter squashes at the North Park Thursday Farmers’ Market from African Sisters Farm, Valdivia Farm, Suzie’s Farm, JR Organics and Rodney Kawano Farms.
The simplest way to cook them is to slice in half, scoop out the seeds (save and toast the seeds for a crunchy snack) and roast the squash in the oven - the smell of baking squash is almost as enjoyable as eating the end product! Drizzle a little honey from Meljess Bees over the squash and add a sprinkle of your favorite flavor from Spice Lady Spices.
Use almonds from Hopkins AG, dry jack from Springhill Cheese Company and kale from your favorite farmer for this delicious salad, or pick up apples at Smit Orchards for this butternut squash soup.
Looks like the weather may turn cool and wet later this week (remember the North Park Market is open rain-or-shine), and if you’re wearing galoshes, it’s time to cook squashes!