Tracker Pixel for Entry

Seasons they are a changin’

by Granville Wood | .(JavaScript must be enabled to view this email address) | All About Food | October 2nd, 2014

I did my usual trip to the farmers market on Saturday to stock up on tomatoes and other wholesome goodness and was saddened to realize that tomato season is almost over. It was a little bit later in the day than when I normally go and it was slim pickings. They were still lovely and full of luscious summer flavor but waning slightly. So I will have to start hitting up all the markets earlier in the day to hoard as many tomatoes as possible and then, once home, do some cooking, canning and freezing.

On a good note, cucumbers were prolific and all the beautiful squashes and pumpkins were out. It is safe to say summer is over and the appearance of the knobby, colorful squashes define fall and its arrival. The bright orange pumpkins along with Hubbard, Kabocha, Turban and Acorn squashes piled high adorned the ground in the dabbled sunlight.

These thick skinned beauties store well for weeks and in some cases months, unlike their summer cousins, which have to be refrigerated and eaten quickly soon after harvesting. Fall and winter squashes have a warm and comforting quality about them as they show up and are showcased in rich soups, roasted and braised in stews. They appear in dishes as rustic as the farms they came from and dress up nicely as elegant raviolis in fine dining restaurants.

Their definitive textures and flavors set them apart from each other and lend themselves to different cooking techniques. Spaghetti squash, when steamed whole until tender, reveals an interior reminiscent of spaghetti noodles when shredded with two forks. Dressed with butter or olive, some fresh herbs and a sprinkle of freshly grated parmesan cheese it makes for a tasty gluten free substitute for a bowl of noodles. All of these squashes are low in saturated fats and cholesterol, while rich in vitamins A, B, C and E and high in potassium and fiber.

We are all familiar with using pumpkin for pies, and acorn and butternut squashes adorn our Thanksgiving dinner tables but what of the Hubbard, Delicata and Kabocha? All of these squashes react well when roasted. Split and seed them, season and drizzle with melted butter and roast until tender. Scoop out the flesh, mash season with nutmeg and other warm spices and you have a delicious side dish. The mottled green or orange and yellow turban has a floury texture and can be boiled first until tender then finished with butter and seasoning. The Delicata is very much like a sweet potato and can be treated in the same manner. The Japanese Kabocha is sweet and nutty and, most importantly, holds it shape in soups and stews, not breaking down like other squash would do.

As summer officially came to a close earlier this week, the time is ripe to celebrate autumn. Not bemoan the loss of hot dry weather but to embrace the vibrant colors and crisp stimulating freshness of autumn. From a culinary standpoint I find it a very interesting season. Instead of just grilling I am cold smoking, canning, braising, fermenting and preserving. The grill is still there and will be all winter as I don’t let a slight change in temperature stop me from firing it up. There is just something special about spending a day outdoors in the crisp autumn air that invigorates the senses, especially coming in to the warming smell wafting up from a pot of simmering roasted sweet potato soup garnished with toasted pumpkin seeds. Serve a chunk of warm, fresh from the oven, savory pumpkin bread alongside it and feel the warmth of autumn.

So grab a sack this weekend and head out to your local farmers market and get a variety of different squashes. Don’t be shy about it as they keep well in a cool dry cellar. Experiment with the variety of subtle flavors and different textures. It is a very therapeutic way to while away a day, playing in the kitchen, making good food for family and friends.

Recently in:

By C.S. Hagen and Melissa GonzalezFARGO – A public meeting to begin laying the groundwork toward establishing better hate crime legislation across the state soured Wednesday afternoon receiving criticism and spurring two people…

“I haven’t been to Fargo in a couple of years,” comedian Spencer Dobson said. “But it’s always had great stage time and funny, enthusiastic comics.”  Born in the small town of Voss, ND (pop 29), Dobson has been all…

Thursday, June 27, 5-11 p.m.Red Raven Espresso Parlor, 916 Main Ave, FargoThe Raven will be opening up the garage and serve up some vegan and vegetarian bbq goods. Live entertainment by SOTOS, Arachnid, Chocha, Cold Front, The…

Wallethub just released a listing of the most fun states in America. Minnesota ranked number seven, South Dakota ranked number 31, and North Dakota ranked number 40. All based on experts examining restaurants, movie theatres, golf…

From Kerosene Lamp To Drone DeliveriesThe world continues to be a very exciting place for an adolescent who spent his evenings after milking my share of four cows reading books from my country school like “Men of Iron” by…

To say that this year’s Bartenders Battle was the best display of talent in the six years since its creation would be an understatement and a disservice to not only the bartenders who made it into the competition, but also the…

All About Food

It’s date night!

by HPR Contributor

By Seng Phengdouangdethsengphengdouangdeth@gmail.comAs things are finally starting to warm up in the region, it’s time to kick that delivery habit you’ve developed all winter long and take your main squeeze out somewhere with…

When asked to describe the sound of Green Blue, Minneapolis based musician Annie Sparrows formerly of the Soviettes and Awesome Snakes laughed and said, “Our friend came up to me after a show and he said ‘Do you like Belle and…

Martin Scorsese embraces the prankster spirit of a longtime inspiration/subject in “Rolling Thunder Revue: A Bob Dylan Story.” The confounding testimony is as much mockumentary as documentary, combining new interviews and…

You may have seen Nicki Marie slingin’ her elaborately folded paper star creations at various craft and cultural festivals around the region. She was also a recipient of a folk art and traditional apprenticeship grant made…

The Cass Act Players will take the stage this weekend to bring “Weather the Storm” to Bonanzaville’s Dawson Hall in West Fargo.“Weather the Storm” is a musical based on the infamous tornado that hit Fargo’s Golden Ridge…

Stand-up comedy is traditionally a one-way exchange. Outside of the odd question addressed to a random audience member, the limit of the spectators’ contribution to the conversation is their laughter at the comedy stylings being…

If you’re from the region you may have sipped, sampled or caught word of a libation often referred to as “red eye” or “wedding whiskey” at some point. In fact some of our friends of German Russia descent swear by it. If…

Wellness

Yoga on the Farm

by Ryan Janke

Every Thursday evening during the month of June, Mara Solberg is inviting people to come out and try Yoga on the Farm. It is a unique yoga experience that was born from an idea that was proposed to Solberg.“I’ve been with Red…

by Devin Joubertdevinlillianjoubert@gmail.comIt’s that beautiful time of the year that’s filled with seasonal decorations, sparkly lights, warm family gatherings, and delicious feasts. I love everything about this time of the…

Last Word

The ten year reunion

by HPR Contributor

By Zach Nerpelzachnerpel@gmail.comI was going by “Zach” on this particular evening. Not like I’d go by anything else in any other situation, but tonight it was determined I’d wear a nametag. I showed up to the Fargo Brewing…