Morning Song Farm News

I've always loved all things Winter Squash and have trialed numerous celebrated squashes in pursuit of the perfect squash, and I believe we may have found it in Sibley. Listed on the Ark of Taste, the awkward, strangely shaped bluish fruit lacks the qualities sought after in factory farmed produce. It doesn't stack well. It offers nothing in the way of uniformity.  It ripens slowly over a few months, instead of all at once. It's not disease resistant, and the seeds are expensive. But the taste is sublime, complex, even somewhat nutty. The unusual thing about Sibley, offered by a few heirloom seed companies, is that although it is a winter squash, meaning it has a hard shell and can be harvested and stored for later use...it can also be used like a zucchini when very young.  We're growing Sibley and an heirloom zucchini, and are trying to put one or the other in all large boxes right now. I don't think we could FIT a Sibley in a small box with everythin...

Yet another way to enjoy your butternut squash! Ingredients: 1 butternut squash 3 cloves garlic, crushed 1 Tablespoon honey 1 Teaspoon dried oregano 1 Teaspoon dried basil Salt and pepper, to taste Dash of hot sauce 1 chopped bunch of black kale, (main stem removed) 2 cups collage cheese 12 cooked whole wheat lasagna noodles 1 1/2 cups shredded mozarella cheese You need to start this recipe with a cooked squash. You can microwave it in pieces until soft, or bake at 350 for 45-60 minutes. Either way, cut at least in half, (smaller pieces cook faster) scoop out seeds and place in a dish of water. After it's cooked to roughly the softness of a cooked potato, remove, cool enough to handle and scoop out into a bowl. Put garlic, honey, spices and dash of hot sauce in Cuisinart or other blender and blend until smooth. In a pan of boiling water, steam chopped up kale until just slightly soft. Then combine cottage cheese and kale. Put 1/3 of your cooked, mashed squash...

Better Than Tater Tots! Here's the thing about Kabocha squash, it's so creamy when cooked, it has a banana-like consistency, which is why it's the best squash ever to use in smoothies if you find yourself with left overs. Refrigerate, and use the next morning in lieu of bananas! I think the Kabocha is the sweetest, most complex flavored squash, so don't let it's inconsistent size, warty exterior or blotchy skin fool you. Even the word "squash," does it injustice. We should change the name for sure. Certainly small children are not impressed, indeed are instantly turned off by the moniker, "squash." As in I'll sit at the table until morning before I eat the miserable squash, mom. So the following recipe does away with the S word entirely, and uses only Kabocha .  Don't think of it as squash, think of it as a new fruit of the vine that is totally cutting edge. The very cool thing about Kabocha is that the skin is edible, so you don...