Peruse this page to learn about our produce, how to prepare it, and other matters related to food, nutrition, agriculture, and the environment...
Winter squash actually grow in the summer, but (unlike summer squash) are eaten in their mature stage (large seeds and thick rinds), a time when most varieties can be stored for use during the winter. Whether it's spaghetti, delicata, acorn butterNUT, butterCUP or blue hubbard, these veggies are anti-oxidant powerhouses with vitamins A and C; cardio-protective (high potassium source) and contain fiber which promotes gut integrity. For best results, store uncut squash in a cool, dry spot. Cooked squash freezes well and can keep fresh for up to 1 year.
Winter Squash and Red Lentil Soup: Adapted from the New York Times Cooking, this seasonal soup is as palate-pleasing as it is pretty! A great blend of autumnal colors that contrast winter whites and grays combined with savory spices that fill your bowl and feed your senses this dish is delish. Use an immersion blender or food processor to create a smooth or chunkier finish. Great as a stand alone or serve with fresh bread and a side salad for a complete meal. We substituted olive oil for butter and used a full teaspoon of tumeric for a little extra flavor. The only choice now is this bowl or mug...
Food for Thought
At Nourse Farm we want folks to have a healthy relationship with food so we offer these resources where agriculture, nutrition, food preparation and people come together. Since we all eat food, let's become more connected with our food system together. Visit us on the farm or check out these recommended readings because food matters when we are able to make smart choices for healthy bodies and a healthy planet. The new edition of the Nourse Farm cookbook is READY. Download it here.