We are rolling out the Sugar Pie Pumpkins this week. Almost all our squash is ready, but we are starting with our pie pumpkins. I know a few of you are wondering if we sell pies and the answer is nope. It would be fun to add a bakery someday, but we are plenty busy growing and sourcing good food for your Family.
Before I forget, you can now add Kombucha Town Kombuchas and Seltzers to your orders.
Back to pies, any squash, except Spaghetti squash, will make really good pies, but pumpkin carried the day. And just to be transparent, a lot of pumpkin pie is actually made with Hubbard squash. Shocking I know, but to be even more transparent, I am pretty sure there is no pumpkin in a pumpkin spice latte either.
This year’s squash patch has Sugar Loaf (a Delicata variety) Acorn, Butternut and Sugar Pie pumpkins. Winter squash is an important crop for farmers like us. It allows us to extend our farm goodness well past the growing season. In a few weeks most of the winter squash will be ready for harvest and we will be selling our Mixed squash box with all the varieties inside it. They will keep for quite a while and just need to be stored in a cool place like a garage floor.
Joelle was commenting on how she was going to make a chill pie the other evening and, though I am not sure how to make it, I will be more than happy to eat it. Many of you know that I love to cook, but baking is not that exciting to me. When I get home from the office and there is a pile of vegetables on the counter, I grab my apron, wash up and get to creating, but if there are a bunch of apples or berries, I would rather eat them than make a dessert.
But squash season is win for all cooks! Squash is so versatile and healthy. You can roast it, make savory or creamy soups, and incredible curries. And then when it comes to baking you can make deliciously moist pumpkin bars, cookies, breads and pies. Winter squash Is easily steamed or roasted and then frozen for future uses.
This week cook the whole pumpkin and plan to save a portion for later in the week or freeze (with the date on the bag) and plan to use it later. Send us a photo or tag us on FB or IG with your culinary creation.
Be well,
-Tristan