Crop Talk, September 19: Week 16

Here Come the Squashes

   Winter squashes used to intimidate me: are you supposed to roast them face up or face down? Stuffed or empty? How long? How hot? And what do you do with the shell?

   With all that uncertainty, I used to lament the change from summer Zucchini, which you can add to any meal at a moment's notice, to the hard stuff.

   Then my sister started serving butternut squash with Brusell's sprouts and bacon at Thanksgiving, and after sucking down a couple of plates of that, I started looking for hard squashes everywhere.

   I also learned more about preparing them. The first revelation was that you don't have to put them in the oven for an hour, which was always a problem for me: I can't wait that long. So learning that you can peel them and steam them or even braise them was a liberating revelation.

   Peeling winter squashes takes some practice, however. Here's a link to a website with excellent instructions for handling hard squashes -- no matter what cooking method you choose.

   And here's a link to a website that explains what you get from winter squashes -- besides the great taste.

Lady Liberty Corn Maze Now Open!

Celebrate our freedom and the 130th Birthday of the Statue of Liberty with a challenging excursion in this year's corn maze. We've moved the maze to a new location this year so veteran maze-walkers can cover new ground.

We will be doing apple cider pressing demonstrations on Saturdays and Sundays through September at 11am, 1pm, and 3pm. Come and meet Farmer Jake and Pawpaw, and learn about making apple cider.  

We'll also have live music each weekend in September. This weekend we welcome Tony M. Music on both Saturday and Sunday from noon to 4:00.  

Great Country Farms | 540-554-2073 | |