Wondering what to do with all of your produce?
BEETS
In the early summer we harvest beets in bunches with their leafy tops. They are small, tender and come with wonderful edible greens.
Storage Tips
Storage Tips
You will receive different varieties of cabbage throughout the season. We try to leave the outer leaves on to protect the head from bruising.
Storage Tips
The early carrots are a smaller, more tender variety and are harvested in bunches with their tops. The late fall carrots are varieties especially chosen for their ability to hold moisture and retain sweetness for cold storage.
Storage Tips
CHARD
Chard is harvested as a green, leafy vegetable. Chard is in the spinach family but contains no oxalic acid which makes it easier for us to absorb the nutrients from the chard. These greens are high in vitamins A, E, & C and the minerals iron & calcium.
Storage Tips
Collards contain 8 times as much Vitamin A as cabbage & twice as much as broccoli. There is more vitamin C in a serving of Collards than in a glass of orange juice. Collard greens become sweet after frost. Kale and collards can be interchanged in recipes.
Storage Tips
Culinary Tips
Cucumbers are mainly water and once they are harvested they tend to shrivel very fast (for this reason, most commercial cucumbers are sold waxed). Cucumbers help replenish the fluids & minerals we lose during the hot summer months. Cucumbers can be an effective skin conditioner because they are high in vitamin E. Try rubbing an end slice or a peeling to your face for a refreshing experience.
Storage Tips
One of the nightshade, or Solanacea, family of vegetables which also includes peppers, tomatoes and potatoes. These plants like to grow in warm conditions so they love growing in black plastic.
Storage Tips
GREEN BEANS
Storage
We grow basil, cilantro, dill, parsley, thyme, oregano, sage, mint and rosemary at the farm.
Basil
Herbal Teas: Add boiling water to the whole fresh herb (leaves and stem), let it steep for 10-15 minutes and then strain out. Try mint and lemon balm iced for a cool summer drink.
Herbed Oil or Vinegar: over the time the oil or vinegar will take up the qualities for the herb
Herbed Butter: Mix fresh, finely chopped herbs into softened butter, press into a butter dish, refrigerate until it hardens and use as desired. Especially good are parsley and garlic or thyme.
How to Match your Herbs
Beans: parsley, sage, thyme
Breads: basil, dill, oregano, sage, thyme
Cheese: basil, dill, mint, parsley, sage, thyme
Eggs: basil, dill, oregano, parsley, sage, thyme
Beef: basil, cilantro, oregano, parsley, sage, thyme
Chicken: basil, dill, sage
Lamb: basil, dill, mint, parsley, thyme
Fish: basil, dill, mint, oregano, parsley, thyme
Potatoes: basil, dill, oregano, parsley, thyme
Salad dressing: basil, dill, oregano, parsley, thyme
Soup: basil, dill, parsley, sage, thyme
Sweets: mint, lemon balm
Tomatoes: basil, oregano, parsley, thyme
Storing Herbs
Freezing Herbs
Single Leaf Method
Kale is extremely hardy and will take us through the coldest days of fall and early winter. It develops a slight sweet flavor when it goes through a frost. It is a very nutritious veggie, high in vitamins A, C, & the mineral calcium. Kale has the highest protein content of all the cultivated vegetables.
Storage Tips
We grow a wide variety of head lettuce and salad mix.
Storage Tips
ONIONS
Because of the long growing season required for onions, they are the first seeds to be started in the greenhouse in late February. We are growing a few different varieties of onions for early, mid summer and late harvest.
Storage Tips
All green peppers are unripe red or other colored peppers. We grow green to red bell peppers and “Italia” peppers, which are long and thin. This variety turns red and sweet quickly and is great for roasting. Peppers are high in iron and vitamins A,C, and E.
Storage Tips
Potatoes are one of our most popular crops. If eaten with the skin on potatoes are high in potassium. If combined with meat, dairy, or grains they will form a complete protein. Potatoes are a good source of complex carbohydrates.
Storage Tips
This is the first root vegetable of the season, offering bright color to your first share. Radishes are in the brassica family (broccoli, cabbage family) having that familiar mustardy bite.
Storage Tips
Spinach is a nutritious green, although the nutrients are hard to absorb due to the oxalic acid found in the green. It is high in vitamins A and C. Vitamins are best retained with little or no cooking.
Storage Tips
SUMMER SQUASH: ZUCCHINI AND YELLOW SQUASH
Tastiest when fresh and relatively small sized. They dehydrate rapidly. Summer squash is easily digested, nourishing and cooling, perfect for July and August. They are also a good source of vitamins and calcium.
Storage Tips
SWEET POTATOES
We cure our sweet potatoes in the greenhouse for a few weeks to improve their sweet flavor and their ability to store.
Storage Tips
Tomatoes are second in popularity only to potatoes in the United States. We grow small salad tomatoes, cherry, plum, and heirloom varieties.
Storage Tips
Winter squash has 10 times more vitamin A than summer squash. Winter squash varieties are mostly interchangeable in recipes. Although the many different types of winter squash look quite different on the outside, their flesh is quite similar.
Storage Tips
In the early summer we harvest beets in bunches with their leafy tops. They are small, tender and come with wonderful edible greens.
Storage Tips
- Cut off stems one inch from the crown
- Refrigerate the unwashed beet roots
- Summer beets will stay in good condition for 2-3 weeks
- Wash and spin greens and place in a plastic bag in the refrigerator
- Greens are best when eaten within 3 days
- Raw beets can be grated into a salad
- Scrub the beet clean, no need to peel
- Bake the beets to enhance their natural sweetness. Slice the washed and unpeeled beets into ¼ inch thick slices. Arrange slices on a lightly oiled baking pan and season with thyme or tarragon. Add a small amount of water or apple juice and cover with foil. Put in 350° oven for 25 minutes until fork-tender
- Beets can also steamed and boiled. Scrub beets clean but leave skins on until after cooking to minimize color and flavor loss. Run whole, cooked beets under cold water and rub off the skins. 1 ½ inch beets take 30 minutes to cook in steam and 15-20 minutes in boiling water. Serve whole, sliced or grated.
- Toss grated beets with grated carrots, apples, oil and vinegar dressing. A touch of plain yogurt makes for a wonderful color transformation.
- The greens can be steamed, sautéd, and mixed with pasta with cheese.
- Bok Choi is a very mild Asian cooking green. It is a cool weather crop and is grown in the spring and fall.
Storage Tips - Wrap Bok Choi is a damp towel or put it in a plastic bag and store in the hydrator drawer of the refrigerator.
- Store for up to one week. Leaves will wilt if allowed to dry out
- Cooking Tips
- Separate stalks from main stem and rinse leaves and stem. Pat dry.
- For stir-frying separate green leaves from the white stalk. Chop stalks into 1 inch wide diagonal chunks. Cut leaves into small pieces.
- The stem needs to be cooked a few minutes longer than the leaves.
- Bok Choi makes a great stir-fry. First sauté onions until they begin to soften. Then add the Bok Choi stems, tofu chunks, soy sauce, and grated ginger root. Add the bok choi leaves last. Serve with rice or noodles.
- Sauté or steam bok choi and toss with a favorite marinade.
- Toss cooked bok choi with a light coating of toasted sesame oil, soy sauce, and rice vinegar
Storage Tips
- Keep unwashed, trimming only the large leaves
- Store in a perforated, plastic bag in the refrigerator
- It will keep fresh for several days
- Culinary Tips
- First rinse the broccoli
- If necessary, soak upside down in cold, salted water
- Broccoli will take 8-15 minutes to steam, 4-8 to blanch. Test for doneness by piercing the stalks with a knife point. The knife will pierce easily, but the broccoli should remain crunchy. If you plan to use it later cool by plunging immediately in cold water. Drain and pat dry.
- Steam or blanch broccoli before sautéing or stir-frying
- The stalks and stems of the broccoli are edible, too. They cook in the same amount of time if you peel the outer skin. Insert a paring knife blade under the skin at the base and pull up. The skin pulls off easily, breaking off at the buds. Cut stalks into think julienne strips or diagonal slices for soups or sautés.
- Combine cooked broccoli with garlic and olive oil, sprinkle with cheese
- Add to pizza, quiche, and pasta dishes.
You will receive different varieties of cabbage throughout the season. We try to leave the outer leaves on to protect the head from bruising.
Storage Tips
- Refrigerate cabbage in a hydrator drawer. Do not remove the outer leaves before storage.
- Once the cabbage has been cut store in a plastic bag.
- Culinary Tips
- Trim off outer wilted leaves & quarter the head. Then remove the core.
- For salad or coleslaw thinly slice the cabbage & toss with a vinaigrette or make a creamy dressing with plain yogurt, vinegar, honey, dill, & salt. Add grated carrots or other veggies.
- For steaming cut wider slices & cook for 5-6 min. Top with butter or grated cheese.
- Sliced cabbage sautes & stir-fries well. Adding sliced onions or apples helps reduce the gaseous
- qualities of cabbage.
- Finely shredded red cabbage is a colorful addition to green salads.
- Boil cabbage for 5 min with chopped onion & add to mashed potatoes
The early carrots are a smaller, more tender variety and are harvested in bunches with their tops. The late fall carrots are varieties especially chosen for their ability to hold moisture and retain sweetness for cold storage.
Storage Tips
- Twist off tops & refrigerate carrots in a plastic bag.
- For long term storage, pack carrots with moist sand & store in a cool (but not freezing) location.
- Scrub carrots under running water. Peeling removes the nutrients located just under the skin.
- Eat carrots raw to receive the most nutrients, cut into sticks or grate into many types of salads
- Slice & steam for 5-10 min or saute in butter, top with honey for a sweet dish.
- Add to soups, stir-fries, stews, & casseroles.
- Steam & puree carrots add cream, onions, leeks, freshly grated ginger, or soy sauce for a simple soup.
- To roast carrots, cut in large chunks, dot with butter & place in an oven-proof dish. Cover & bake in a 350° oven for 40 min.
- You can also simmer the carrots in a stock instead of butter.
CHARD
Chard is harvested as a green, leafy vegetable. Chard is in the spinach family but contains no oxalic acid which makes it easier for us to absorb the nutrients from the chard. These greens are high in vitamins A, E, & C and the minerals iron & calcium.
Storage Tips
- Place chard in a plastic bag in the hydrator drawer of the refridgerator.
- Chard is best if eaten within 5 days.
- If leaves are large & mature, remove the stem to cook separately.
- If the greens are young, cook whole.
- Use in place of spinach in most recipes.
- Saute the leaves in garlic butter or olive oil & garlic.
- Steam large stem pieces for 8-10 min. & leaves for 4-6 min.
- Raw baby leaves are great in green salads.
- Toss steamed leaves with olive oil, lemon juice, salt & pepper. OR with seasame oil, rice vinegar or soy sauce
Collards contain 8 times as much Vitamin A as cabbage & twice as much as broccoli. There is more vitamin C in a serving of Collards than in a glass of orange juice. Collard greens become sweet after frost. Kale and collards can be interchanged in recipes.
Storage Tips
- Store in a plastic bag in the hydrator drawer in your fridge.
Culinary Tips
- Slice out the main rib & slice it into chunks. Slice the leaves into strips.
- Saute garlic in olive oil, add sliced collards with a bit of water, cover & braise until collards become bright green, about 10 min. Top with tamari, balsamic vinegar, or toasted sesame oil.
- Add collards to stir fries.
- Use large collard leaves for wraps
Cucumbers are mainly water and once they are harvested they tend to shrivel very fast (for this reason, most commercial cucumbers are sold waxed). Cucumbers help replenish the fluids & minerals we lose during the hot summer months. Cucumbers can be an effective skin conditioner because they are high in vitamin E. Try rubbing an end slice or a peeling to your face for a refreshing experience.
Storage Tips
- Store cucumbers in the hydrator drawer of your fridge for up to 1 week.
- Sliced cucumbers deteriorate very quickly.
- Add cucumber slices to a sandwich.
- Toss sliced cucumbers with plain yogurt or mayo, fresh dill or dried & salt & pepper.
- Toss sliced cucumbers with your favorite vinaigrette dressing.
One of the nightshade, or Solanacea, family of vegetables which also includes peppers, tomatoes and potatoes. These plants like to grow in warm conditions so they love growing in black plastic.
Storage Tips
- Eggplant is best eaten fresh. Best is stored at a cool room temp. & not in the fridge.
- Eggplant can be peeled but isn’t necessary, especially with the skinny Asian varieties.
- Slice eggplant & lightly salt. Let sit for 10-15 min. the squeeze out excess liquid. This reduces the amount of oil needed to cook the eggplant.
- Top pasta with sauteed eggplant.
- Grill slices of eggplant with other vegetables.
- Dip chunks of eggplant in flour or in eggs & seasoned breadcrumbs. Saute in hot oil until lightly brown. Season with herbs, garlic, grated cheese, etc.
- Add to stir fries or pasta sauce.
GREEN BEANS
Storage
- Store unwashed in a perforated plastic bag in the refrigerator
- Best when eaten within a week
- Culinary Tips
- To prepare, break off the top of the bean at the stem end
- Best when blanched or steam for 5-10 min
- Beans are done when the color begins to brighten & become tender (not soft or mushy)
- If you serving the beans cold in a salad, cook them less so they stay crisp
- Flavor with butter, lemon juice, sauted onions, or herbed vinaigrette
We grow basil, cilantro, dill, parsley, thyme, oregano, sage, mint and rosemary at the farm.
Basil
- Use it in Italian and other Mediterranean dishes
- It goes well in soups and sauces, egg dishes, and with spinach, tomatoes, zucchini, eggplant, broccoli, peas, and green beans
- Use your extra basil to make pesto sauce
- Goes well with tomato-based soups
- it is delicious in smoothies....seriously...try it out!
- Adds the extra boost to your fresh summer salsas
- The strong pungent flavor goes will with beans or beef
- Can be used in salads, soups, fish dishes, sauces, dips, dressings, egg dishes and with many vegetables
- Use in potato or onion soups.
- Add near the end of cooking to retain flavor
- use to can pickles
- Goes well in breads
- One teaspoon of dried parsley is equal to one tablespoon of fresh parsley
- Use it in dips, salad dressings, stuffings, sauces, gravies, butters
- it is a natural breath freshener
- Use it in soups, chowders, stuffings, fish dishes, tomato juice, in cheeses, with carrots, celery, mushrooms, tomatoes, zucchini, potatoes, and beets.
- Add a small amount of thyme to your favorite bread and biscuit doughs
- Good with vegetable and rice soups
- Use it in pizza and other tomato dishes, omelettes, gravies, beef stew, and lamb dishes
- Use it with pork dishes and sausage
- It is also good in salad dressings, chowder, stuffings, fish dishes, cheeses, and seasoning blends
- Use it in desserts and sweet dishes
- Makes a great hot or iced tea
- add it to water with lemon and cucumber for a refreshing, detox drink
- Use it to make a hot tea or a refreshing iced tea in the summer
- delicious in potato dishes
Herbal Teas: Add boiling water to the whole fresh herb (leaves and stem), let it steep for 10-15 minutes and then strain out. Try mint and lemon balm iced for a cool summer drink.
Herbed Oil or Vinegar: over the time the oil or vinegar will take up the qualities for the herb
Herbed Butter: Mix fresh, finely chopped herbs into softened butter, press into a butter dish, refrigerate until it hardens and use as desired. Especially good are parsley and garlic or thyme.
How to Match your Herbs
Beans: parsley, sage, thyme
Breads: basil, dill, oregano, sage, thyme
Cheese: basil, dill, mint, parsley, sage, thyme
Eggs: basil, dill, oregano, parsley, sage, thyme
Beef: basil, cilantro, oregano, parsley, sage, thyme
Chicken: basil, dill, sage
Lamb: basil, dill, mint, parsley, thyme
Fish: basil, dill, mint, oregano, parsley, thyme
Potatoes: basil, dill, oregano, parsley, thyme
Salad dressing: basil, dill, oregano, parsley, thyme
Soup: basil, dill, parsley, sage, thyme
Sweets: mint, lemon balm
Tomatoes: basil, oregano, parsley, thyme
Storing Herbs
Freezing Herbs
Single Leaf Method
- Wash and dry herbs completely
- Place on a cookie sheet in one layer and make sure no leaves are touching. Cover with aluminum foil and freeze until frozen.
- Slide the leaves into a freezer bag.
- When you need the herbs take a pinch or a handful from the bag and throw them into soups, stews, or sauces
- Wash and dry herbs completely
- Remove leaves from the stem
- Pack into ice-cube trays leaving a little bit of space at the top.
- Fill the trays with water and cover with aluminum foil
- Place in the freezer until frozen
- Remove frozen herb cubes from tray and put into a plastic freezer bag
- Add ice cube to soups, stews, or sauces.
- Wash and dry the herbs completely
- Bundle the stems of the herbs together and tie with twine or rubber bands
- If you leave the herbs to dry for a couple of weeks you will want to cover it with a paper bag with lots of little holes in it. The bag will prevent dust from landing on your herbs.
- Hang the herbs upside down in a warm, dry, and dark place.
- Herbs are dry when they crumble easily. Make sure they are completely dry to avoid mold growth. If you have an electric drying machine you can put the herbs in the machine for extra drying right before storage.
- Place dried herbs in an airtight container and store away from light in a cupboard or pantry.
Kale is extremely hardy and will take us through the coldest days of fall and early winter. It develops a slight sweet flavor when it goes through a frost. It is a very nutritious veggie, high in vitamins A, C, & the mineral calcium. Kale has the highest protein content of all the cultivated vegetables.
Storage Tips
- Store in a plastic bag in the fridge for up to a week
- Culinary Tips
- Be sure to wash leaves well as soil sticks in the nooks & crannies on the leaves
- Cut out the tough mid-rib
- Chopped kale leaves take about 7-10 min to steam & slightly longer to sauté
- Toss steamed kale with sautéed garlic & tamari.
- Add sautéed kale to mashed potatoes, omelets, quiches, & casseroles.
We grow a wide variety of head lettuce and salad mix.
Storage Tips
- Place the lettuce in a bath of cold water and swish it around and then spin dry before storing.
- Store the lettuce in a plastic bag in the fridge. Storing the lettuce with a paper towel will often keep the lettuce from becoming soggy.
ONIONS
Because of the long growing season required for onions, they are the first seeds to be started in the greenhouse in late February. We are growing a few different varieties of onions for early, mid summer and late harvest.
Storage Tips
- Keep the fresh onions in a plastic bag in the fridge. The green leaves can also be used like scallions.
- Ideal conditions for storage onions are 40-50F and low humidity, otherwise, if onions are stored with warmth or moisture they will tend to sprout.
- For ease in cutting onions, cut a bit off of both ends and cut onions in half from top to bottom. If necessary, cut out the core from the base. Peel skin off with the edge of your knife and lay the cut surface down on the cutting board. Keep the onion intact while you make length-wise slices from one side of the curved onion half to the other. Then rotate the onion a quarter turn and make crosswise slices. If you can manage to hold the form intact you will end up with a uniformly chopped onion.
- Many and varied are the dishes seasoned with onions: quiche, soup, stew, grain-based casseroles, and vegetable stir-fry
- Save onion skins for the stock pot
- Cut a whole onion into quarters and then half the quarters to make wedges. Bake these on an oiled baking pan with a bit of liquid (water, vegetable stock, apple juice) added to prevent sticking. Season with dried thyme or rosemary, cover with foil and bake at 350-400 F for 30 minutes. Alongside the onion wedges, prepare other root vegetables (carrots, potatoes, parsnips, rutabaga, sweet potatoes) and bake these together.
All green peppers are unripe red or other colored peppers. We grow green to red bell peppers and “Italia” peppers, which are long and thin. This variety turns red and sweet quickly and is great for roasting. Peppers are high in iron and vitamins A,C, and E.
Storage Tips
- Ripe peppers spoil faster than green peppers.
- Store in the fridge for up to a week, unwashed
- For greatest nutrient retention eat peppers raw
- Add raw strips to salads and sandwiches, eat strips with your favorite dip
- Roast peppers, place red pepper over hot coals or an open flame on your grill. Toast it, turning often, until the skin is evenly blackened. Place pepper in a brown bag for 10 min. to steam. Skin will peel off easily with a knife.
- Marinate and grill peppers.
Potatoes are one of our most popular crops. If eaten with the skin on potatoes are high in potassium. If combined with meat, dairy, or grains they will form a complete protein. Potatoes are a good source of complex carbohydrates.
Storage Tips
- Refrigerate baby new potatoes if not used within 2-3 days
- Most potatoes will hold at room temperature for up to two weeks.
- Store potatoes out of the light or skin will turn green.
- For long storage, keep potatoes at 45-50 degrees F in a dark, humid place
This is the first root vegetable of the season, offering bright color to your first share. Radishes are in the brassica family (broccoli, cabbage family) having that familiar mustardy bite.
Storage Tips
- Store radishes for up to 2 weeks in a plastic bag for damp cloth in the fridge.
- Culinary Tips
- Slice or grate raw into salads
- Do not peel, just scrub clean
- Use in soups or stews
- Steam radishes for 8-12 minutes until tender but not mushy. Roll in butter and salt and pepper
- Use radish green like any other cooking green
- Add radishes to stir fries
Spinach is a nutritious green, although the nutrients are hard to absorb due to the oxalic acid found in the green. It is high in vitamins A and C. Vitamins are best retained with little or no cooking.
Storage Tips
- Dunk spinach in a cold water bath and then spin dry
- Store in a damp towel in a plastic bag for up to 1 week.
- Steam spinach for 5-8 minutes
- 2-3 lbs of spinach cooks down to 2 cups
- Toss with olive oil, lemon juice, diced garlic, fresh basil leaves, and feta cheese for a salad
- Toss tender raw leaves into pasta
- Add spinach to quiche, lasagna, or other baked dishes
- Substitute spinach for chard in other recipes
SUMMER SQUASH: ZUCCHINI AND YELLOW SQUASH
Tastiest when fresh and relatively small sized. They dehydrate rapidly. Summer squash is easily digested, nourishing and cooling, perfect for July and August. They are also a good source of vitamins and calcium.
Storage Tips
- Summer squash dehydrates quickly. Store in the hydrator drawer of your fridge for a few days.
- Try raw summer squash cut into stick with your favorite dip or in salads.
- Cut into chunks add to summer soups and pasta sauce.
- Grill thick slices for 3-4 minutes over hot coals, then 5-8 minutes on the side of the grill. Baste with marinade.
- Sauté onions in butter or oil, add summer squash and sugar snap peas. Then top with parmesan cheese and serve over pasta.
- To remove excess water and prevent soggy, cooked dishes: Lightly salt the grated or thinly sliced squash. Place in a colander and let stand for 30 minutes. Some water will exude during the resting period. Much more will come out when squeezed or patted with paper towels. If you wish, rinse to remove the salt.
SWEET POTATOES
We cure our sweet potatoes in the greenhouse for a few weeks to improve their sweet flavor and their ability to store.
Storage Tips
- Store in a cool dark place for about a month
- Do not wash until just before you use them
- Culinary Tips
- Scrub well before cooking
- The skin is edible so you don’t need to peel them
- Bake sweet potatoes whole at 350° until soft when pricked with a fork. Split open and add a pat of butter
- Slice sweet potatoes into chunks and toss with olive oil, thyme, salt, and pepper. Roast at 350° for about 45 minutes. Add chunks of potatoes and carrots for a winter root bake.
- Chop sweet potatoes into very small cubes. Heat butter in a sauté pan and add sweet potatoes. Add cinnamon and ginger and sauté until soft and tender. Serve with rice.
- Sweet potatoes go well with butter, cinnamon, orange, ginger, brown sugar, maple syrup, pecans, and walnuts.
Tomatoes are second in popularity only to potatoes in the United States. We grow small salad tomatoes, cherry, plum, and heirloom varieties.
Storage Tips
- Hold tomatoes at room temperature for up to 1 week
- Cut tomatoes deteriorate quickly
- Not fully ripe tomatoes will continue to ripen stored out of the sun at room temperature
- Make sauces, salsas, and purees for winter eating.
- Sauté, bake, broil, grill, or eat them raw
- Slice tomatoes and arrange on a plate. Drizzle with olive oil or a vinaigrette, chopped fresh basil or parsley and salt and pepper.
- Add tomato chunks to summer soups and pasta sauces
- Sauté plum tomatoes and add to an omelet
- Hollow-out partially, stuff and bake or grill
- Roast halved tomatoes on a lightly oiled baking pan in a 250„a oven for 3 hours (season with minced garlic and fresh, chopped basil before you pop them in the oven)
Winter squash has 10 times more vitamin A than summer squash. Winter squash varieties are mostly interchangeable in recipes. Although the many different types of winter squash look quite different on the outside, their flesh is quite similar.
Storage Tips
- Winter squash will store at room temperature for at least a month
- Store for several months in a cool (50-55 degrees) and dry location
- Culinary Tips
- 1 lb of trimmed raw squash equals 2 cups cooked squash
- Boil or steam 1-2 cubes for 15-20 minutes. You can peel before or after cooking, but let it cool first.
- Mash cooked squash with butter
- Add chunks to stews and soups
- Cut in half carefully lengthwise, scoop out the seeds. Place flesh down in a baking dish. Bake at 350 degrees for 30- 60 minutes depending on size.
- Butternut squash are a good substitute for pumpkins in pie
- Add butter and maple syrup or brown sugar to bake squash
- Cook squash chunks along side roasting meats.