Healthy soil and sustainable growing

["TradingPostPaul" <tradingpost@riseup.net>]

http://whatscookingamerica.net/squash.htm

The term "summer" and "winter" for squash are only based on current usage,
not on actuality. "Summer" types are on the market all winter; and "winter"
types are on the markets in the late summer and fall, as well as winter.
Thus, the terms "summer" and "winter" are deceptive and confusing. This
terminology was never meant to confuse— it just dates back to a time when
the seasons were more crucial to man's survival than they are now. "Good
keepers" became known as winter vegetables if they would "keep" until
December.

Winter squash comes in shapes round and elongated, scalloped and
pear-shaped with flesh that ranges from golden-yellow to brilliant orange.
Most winter squashes are vine-type plants whose fruits are harvested when
fully mature. They take longer to mature than summer squash (3 months or
more) and are best harvested once the cool weather of fall sets in. They
can be stored for months in a cool basement-hence the name "winter" squash.
Stay away from pumpkin pumpkins, whether they're the classic field type or
the original French variety. Carve them, but don't eat them: they're tough
and bland.

Winter squash have hard, thick skins. Store in a cool, dark,
well-ventilated place for up to one month. Winter squash can be cut in
halves or pieces. Too cook them, first remove fibers and seeds; then bake,
steam, or boil the squash. When water is used in cooking, the quantity of
water should be kept small to avoid losing flavor and nutrients. Acorn and
butternut squash are frequently cut in half, baked, and served in the
shell. Squash pulp is also used for pies and may be prepared in casseroles,
souffles, pancakes, and custards.

NOTE:  Most of the following photos of various types of squash were taken
by myself at Sterino Farms and Produce Market in Fife, Washington.


Equivalents::

Allow 1/3 pound per person.

One pound of winter squash equals about 2 cups of cooked, mashed squash.

One medium-size (15 to 20 pounds) pumpkin will yield 5 to 7 quarts of
cooked pumpkin.


To Store:

Place squash on top of thick pads of newspapers in a cool, dry,
well-ventilated location. Check on a regular basis for rot and use within
three to six months.

Refrigerate tightly wrapped cut pieces of winter squash, such as banana,
and use within five days.


To Prepare:

Winter squash matures on the vine and develops an inedible, thick, hard
rind and tough seeds. Because this rind makes most squash difficult to
peel, it's easier to cook the unpeeled squash, and then scoop out the
cooked flesh. Wash the exterior of the squash just before using. The seeds
are scooped out before or after cooking.

To cut in half, grasp the squash firmly and use a sharp knife to slice
through to the center. Then flip and cut the other side until the squash
falls open. Remove and discard the seeds.

To bake a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a
fork and bake in a 350-degree oven 45 minutes. Test for doneness by
piercing with a fork.

Boil or steam quarters or rings 25 minutes or until tender.

To microwave, place halves or quarters, cut side down, in a shallow dish;
add 1/4 cup water. Cover tightly and microwave on HIGH 6 minutes per pound.


To Use:

All varieties are great for puréeing, roasting and baking. Once squash is
cooked and mashed, it can be used in soups, main dishes, vegetable side
dishes, even breads, muffins, custards and pies.

Boil or mash winter squash just as you would potatoes. Or add peeled squash
cubes to your favorite soups, stews, beans, gratins and vegetable ragouts.

Dress any cooked winter squash with butter and herbs, a cream sauce, cheese
sauce, maple syrup and nuts, marinara sauce or stewed fruit.


Freezing Squash:
(Cocozelle, Crookneck, Pattypan, Straightneck, White Scallop, Zucchini)

Summer Squash:

Choose young squash with tender skin.

Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly,
drain and package, leaving 1/2-inch headspace. Seal and freeze.

Grated Zucchini (for Baking) – Choose young tender zucchini. Wash and
grate. Steam blanch in small quantities 1 to 2 minutes until translucent.
Pack in measured amounts into containers, leaving 1/2-inch headspace. Cool
by placing the containers in cold water. Seal and freeze.

If watery when thawed, discard the liquid before using the zucchini.

Winter Squash:

Choose firm, well-shaped squash that are heavy for their size and have a
hard, tough skin. Do not choose those that have sunken or moldy spots.
Avoid squash with cuts or punctures in the skin. Also, slight variations in
skin color do not affect flavor. A tender rind indicates immaturity, which
is a sign of poor quality in winter squash varieties.

Wash and cut squash into small pieces, remove seeds and peel. Cook until
soft. Mash pulp or put through sieve.

Cool by placing pan containing squash over crushed ice and stir until cool.
Place in an appropriate freeze bag, or container, with 1/2" headspace;
freeze.