THE MAINE MARKET BASKET

 A weekly news service for promoting 

 Maine's healthy, local and seasonal

 foods.

Featured crop: Winter squash and pumpkin

Fall announces itself in Maine in many ways, some of them beautiful, some of them edible, and some of them both.

No way is more delicious and eye-catching than the diverse collection of winter squash and pumpkins currently on display at Maine farm stands and farmers' markets.

There you'll discover all the old favorites such Hubbard, butternut, and acorn, as well as many varieties you have probably never seen before. 

It's when you bring them home that the real discovery begins.  Squash and pumpkins lend themselves to many different types of preparations, from simmered in soups to baked in breads and pies.  Their smooth flavors and textures are nature's way of warming us as the temperatures outside cool.  And, as comfort foods go, you won't find any with prettier packaging.

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Shopping info:

Although there are many different varieties of winter squash and pumpkins, most can work well in any recipe calling for squash.  If in doubt, ask the vendor.  

Winter squash bought for long-term storage is prone to spoilage, so it is important to carefully inspect it before purchase. Choose varieties that are firm, heavy for their size and have dull, not glossy, rinds.

The rind should be hard as soft rinds may indicate that the squash is watery and lacking in flavor. Avoid those with any areas that appear soft or moldy.

Preparation info:

Squash and pie pumpkins may be kept for several weeks in the right conditions.  They should be kept away from direct sun and should not be subject to extreme heat or extreme cold. The ideal temperature for storing winter squash is between 50 and 60°F.

To prepare winter squash for cooking, cut it in half and remove the seeds and stringy fibers in the center. Cut and cleaned squash may be kept in plastic wrap in the refrigerator for 2-3 days.

Squash can be cooked peeled or unpeeled depending on the recipe.  The easiest way to prepare small squash such as acorn or butternut is to halve them, clean them out, and bake them (45-60 minutes at 350 F) cut side down in baking dish filled with an inch of water. 
 

Featured Recipe:

Butternut Squash Soup
 

Ingredients
2 tablespoons butter or margarine
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
2 16-ounce cans of low-sodium chicken or vegetable stock
salt and pepper to taste

Procedure
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
 

This soup may be eaten chunky or smooth.  For a smooth consistency, transfer the soup to a blender or food processor, and blend in batches until smooth. Return to pot and season with salt and pepper. Water may be added to achieve desired consistency.

Serves 4

Did you know?

-Squash is native to North America and was one of the "Three Sisters" (along with beans and corn) planted by Native Americans.
-The English word "squash" derives from askutasquash (literally "a green thing eaten raw"), a word from the Narragansett language, which was documented by Roger Williams, the founder of Rhode Island.
-Squash is an excellent source of fiber and Vitamin A.

What else is in season?

Seasonal availability of produce in Maine varies from week to week and from one farm or farmers' market to the next.

Maine-grown winter squash and pumpkins are available from September through mid November. Some Maine farms and CSAs offer storage varieties right through the winter.

The following items are also considered widely available statewide as of this date: apples, salad greens, cabbage, carrots, cucumbers, beets, broccoli, beet greens, Brussels sprouts, herbs, leeks, onions, potatoes, sweet corn, Swiss chard, scallions, tomatoes, zucchini and summer squash.

For more info on the seasonal availability of Maine produce, see the chart posted here.

Where to buy fresh, Maine-grown foods in your area:

       Find farmers markets in your area here

         Find farmstands in your area here

        Find CSA farms in your area here

     Find local "pick-your-own" farms here

For more info about the availability of Maine food and farm products, please see: http://www.getrealmaine.com

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