Rock County Farm to School

Harvest of the Month Newsletter 

Volume 2, Issue 1
  


Did you know?
  • Winter squash varieties are rich sources of beta-carotene, vitamins A and C and are full of fiber and potassium.
  • Winter squash are members of the cucurbit family along with cucumbers, melons, pumpkins, and summer squash.
  • Most popular varieties of winter squash: acorn, butternut, Hubbard, pumpkin & spaghetti. 
  • Winter squash is harvested much later than summer squash, making its skin too hard to eat. But this protective skin lets you store winter squash for 3 months or longer!
  • Besides the fruit, other edible parts of squash plants include the seeds, shoots, leaves, tendrils, and blossoms.
  •  Native Americans planted corn, beans and squash together as the "Three Sisters" because the 3 crops benefit from each other.

  


 

Sources:

 

WI Fresh Produce http://www.wisconsinfreshproduce.org/index.php 

 

WI DPI Homegrown WI  http://ne.dpi.wi.gov/ne_homegrown 

Varieties of Winter Squash:
Image from Astoria Co-Op http://www.astoria.coop/wp

Selecting, Storing, & Eating Winter Squash: 
Selecting Winter Squash:
  • Winter squash is harvested when fully mature in September and October.
  • Choose squash that are firm and heavy.
  • Avoid squash that show signs of decay like cuts, punctures, sunken spots or moldy spots on the rind
  • A tender rind means that the squash is not ripe

Storing Winter Squash:

  • Store squash in a cool dry place for up to 3 months.
  • Storing squash with part of the stem still attached will help retain its moisture.
  • Once cut open, store squash wrapped in plastic in the refrigerator for 4-5 days.
  • Store cooked squash in an airtight container in the refrigerator for 4-5 days.
  • Cooked frozen squash will stay fresh for up to a year.
     

 

 

Ways to Eat  & Cook Winter Squash:
  • Bake, microwave, or steam winter squash for simple side dishes
  • Blend cooked butternut squash with milk for a creamy soup
  • Replace spaghetti noodles with cooked spaghetti squash and serve with tomato sauce
  • Roast squash seeds with olive oil for a crunchy snack
  • Stuff squash blossoms with cheese and bake or use them in Mexican dishes

  • Herbs and spices used to enhance the flavor of winter squash include garlic, nutmeg, ginger, cinnamon, basil, parsley and a pinch of ground cloves.

  • Sweeten squash pulp with maple syrup, honey, brown sugar, or orange juice concentrate.


 

Source:
 

PA Nutrition Education Network http://www.panen.org/snap/winter-squash 

 


Try these delicious squash recipes...

Super Simple Spaghetti Squash

 

Ingredients:

1 Spaghetti squash

Butter

Parmesan cheese

Salt, to taste

 

Directions:  

  1. Cut your spaghetti squash in half and place in a baking dish.  
  2. Bake at 400 degrees for about 30 minutes.
  3. Remove from oven.  Using a fork, begin to scrape the flesh away from the skin.
  4. Once all the flesh is scraped, stir in some butter, Parmesan cheese, and salt.

 

 

Sweet Roasted Acorn Squash Flowers

 

Ingredients:

1 acorn squash (4 inch diameter)

1 tablespoon - olive oil

2 oz - parmesan cheese

Salt, to taste 

 

Directions: 

  1. Turn Acorn squash it on it's side and cut cross-ways, so you get the flower shaped slices.
  2. Scrape the seeds out from the inside of each slice, and arrange on parchment paper on a baking sheet.
  3. Drizzle the top with olive oil, sprinkle with salt and Parmesan cheese.  
  4. Then bake at 425 degrees for 30 minutes.

 

 

Source: www.superhealthykids.com 


Do you want to help kids get healthy?
Opportunities to help make Rock County children   healthier include:

 Lunchroom tastings

 Classroom nutrition education lessons

 Maintaining school gardens

 Serving on the Rock County Farm to School Coalition

 

For more information please contact Rock County Farm to school at rockcountyf2s@gmail.com

 

 




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