The Long Hungry Creek Current 9/4/07
Winter Squash Storage-
For storage, harvest sturdy, heavy squashes with fairly glossy skin that is unblemished by soft spots, cuts, breaks or uncharacteristic discoloration. Most winter squash benefits from a curing stage; the exceptions are acorn, sweet dumpling and delicata. Curing is simply holding the squash at room temperature for 10 to 20 days.
After curing, transfer to a cool (45 to 50 degrees), dry place such as the basement or garage for long term storage. Careful, do not allow them to freeze. The large hard rind winter squash can be stored up to six months under these conditions. Warmer temperatures simply mean shorter storage time.
Potato Storage-
Temperature, humidity, and air movement are the most important environmental factors affecting storability. Potatoes should always be kept in the dark since very small amounts of light will gradually cause greening. Lights should not be used more than absolutely necessary. A relative humidity of 90 to 95% is typically recommended.
Storage at 38 to 40F is considered optimum for many cultivars for maximum storage life because sprout growth is absent or negligible, and decay and shrinkage are low. Don’t put potatoes in the refrigerator, at temperatures below 38 F, potatoes are chilled and tend to become too sweet for most uses. Potatoes are easily damaged by freezing due to the conversion of starch to sugar. This increased sugar causes potatoes to darken when cooked. Potatoes can remain dormant for 5 to 8 months at 39 F.
Jeff is having a fall equinox party on September 22nd. Celebrate the change of seasons.
Annual biodynamic conference will be September 28-30, Women in Agriculture is the theme.
--Alan
Here are a few links that may interest you:
A word about root cellars for storage- http://www.seedsofknowledge.com/rootcellar.html
How would you look as a Simpson’s character? http://simpsonizeme.com/
Location of farmers markets across TN- http://picktnproducts.org/food/farmermkt.html
The Harvest
Butternut Squash, Sweet Dumpling Squash, Yellow Squash, Peppers, Tomatoes, Potatoes, Onions, Parsley, Basil
Butternut Squash & Almond Cake
Ingredients:
1/2 butternut squash (medium-sized)
2 1/3 cup ground almonds
½ cup fine sugar
½ cup butter (or equivalent)
2 eggs
1 heaped teaspoon baking powder
Butter for greasing
1. Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1/2 inch cubes.
2. Steam in a steamer (or in a large sieve above a pan of boiling water) until soft - about 10-15 minutes. Make sure it's dry before you use it in the cake.
3. Puree the squash. Let it cool until warm if using freshly-cooked squash. If using leftovers, cold is fine.
4. Pre-heat the oven to 350.
5. Cream the butter and the sugar together, until light and fluffy.
6. Add the eggs to the butter and sugar, with 2 tablespoons of the ground almonds and the baking powder. Beat well.
7. Add the squash and beat well to combine.
8. Mix in the rest of the almonds. The mixture should be thick, but if it's too thick to stir, add some of the liquid from steaming the squash (cooled), a couple of tablespoons at a time. (Use milk if you don't have any steaming water left).
9. Grease a 7-8 inch cake tin. Put the mixture in the tin and spread it out evenly. Bake at 180 degrees C for about 45 minutes, until a sharp knife inserted into the middle comes out clean.
Note: if the bake starts to brown too soon, lightly cover it with foil. You might need a longer cooking time, depending on how much squash went in and how your cooker "does" cakes!
From: www.vegbox-recipes.co.uk/
Cavatelli with Spicy Winter Squash
* 1/4 cup plus 2 tablespoons extra-virgin olive oil
* 6 large garlic cloves, thinly sliced
* 1 large red onion, thinly sliced [I would use Jeff’s!]
* 2 teaspoons crushed red pepper
* 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch cubes
* 1 tablespoon finely chopped thyme (1 tsp dry)
* Salt and freshly ground pepper
* 1 1/2 pounds cavatelli or small shells
* 3/4 cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving
1. Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.
2. Meanwhile, add the cavatelli to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the cavatelli to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table.
Recipe by Mario Batali
RED RASPBERRY LEAVES
The herb tea is great to pregnant women (and to the unborn child), It is drunk on a daily basis all through pregnancy. Many New Age mothers do this.
It is also used for Morning Sickness and to prevent habitual miscarriages. The herb strengthens the uterine and vaginal walls and heals leucorrhea, a milky vaginal discharge.
Soak the leaves overnight in water for best results.
OREGANO
Although oregano has been widely used in the past for healing, its main use now is in spaghetti sauce. But to me, this is just a tasty way to get oregano's healing benefits. It is widely used for the common cold that has no fever with it (This usually happens in the autumn.)
Teas and strong concoctions are also used for skin sores and fungus and parasite infections.
It also stops PMS miseries but should not be used by pregnant women.
Dried oregano leaves in scrambled eggs are a tasty medicine.
From: Crazy Owl
