This week’s Whole Farm basket really does feel like it’s a little bit of everything we have coming in right now. You’ll get two tatuma squash (see below), a third of a pound of green beans, three cucumbers, snack bags of snow peas and mixed cherry and sun gold tomatoes, plus an herb of your choice.
Tatuma squash (also known as calabacita, or little pumpkin in Spanish), is an heirloom variety that’s rare among squashes in that it can be used as a summer or winter squash – most are strictly one or the other. However, this little squash apparently is at its best as a summer squash. It has the texture of zucchini and can be eaten like it, but given the shape, I think it just calls to be stuffed like an acorn squash. Parboil it whole for just a few minutes to ensure the skin is tender, cut it in half, scoop out the seeds, and roast it at 400 degrees until soft, then stuff with whatever you choose – savory or sweet, it’s sure to be delicious. I’ve made it as a dessert squash with a dash of brown sugar and a pat of butter in each half, yum!
This weekend marked the first of our preserving the excesses of this season’s bounty for later enjoyment. We put up 8 quarts of dill pickles, using our own cucumbers, jalapeno peppers, and dill. Throughout the remainder of the summer, we’re likely to preserve, pickle, or freeze blackberry jelly, plum and fig preserves, loads more pickles, okra, green beans, tomato sauce, peppers, eggplant, and zucchini, all of which we grew or picked. It’s a great way to keep from wasting what can’t be eaten now, and it’ll mean fewer grocery store visits later in the year when this season’s crop is long gone from the field. Throughout the season, we may be able to offer preserve-ready quantities of the veggies from the list above at a volume discount price, so let us know if you’d be interested in that.