One of our most colorful, reliable and long-lasting crops, winter squash is a vegetable everyone should have on hand. There are many varieties: Some have bright orange flesh, others are yellow or even a creamy white inside. All are packed… Read More
We raise about 50 varieties of pumpkins, winter squash and gourds. Some are strictly for their fancy looks, and some we grow just for eating. And then there are the pumpkins and squashes that do double duty. These… Read More
Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.
These are approximate harvest dates for our seasonal farm produce. Please keep in mind that many yields tend to start small and increase over a period of days to weeks, depending on the weather.
Butternut, Acorn, Hubbard, Sunshine: They’re all winter squash, a group that got its name because these late-ripening fruits last well into the winter when they’re properly stored.Kept in a cool, dark place, winter squash will reward you with… Read More
This hearty recipe comes from our longtime greenhouse chief, Chloe Nelson. It yields three quarts.
(Serves 4, as a side)
From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen
Warm or cold, this colorful dish is as good on its own as it is with fresh seafood, roasted chicken and grilled meats.
Late summer brings the first of the so-called winter squashes. It’s been a while since we’ve seen these colorful old friends. Can you identify them all without consulting the answer page? 1. 2. 3. 4. 5.6. 7.