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, a collective of summer-growing, but fall harvested and winter stored squashes—butternut, buttercup, delicate, spaghetti, pumpkin and a few others. Rich in vitamins and minerals, they can add color, flavor, and texture to a soup, sides, or sauces. Selection: look for a smooth, hard rind that is reasonably free from blemishes and/or bruises; choose one that is fairly heaving too. Nutrients: In general, winter squashes are powerhouses of anti-oxidants—vitamins A and C as well as potassium and fiber.
This veggie (also referred to as a fruit) can be enjoyed stuffed, baked, roasted, or in a soup for sides or mains. Winter squash keeps well, up to 3 months if stored in a cool, dry place. They store best with part of the stem still attached (to help retain moisture). Once raw squash has been cut, store the squash wrapped in plastic in the refrigerator for 4 to 5 days. If you decide to freeze your squash, do note that frozen cooked squash can stay fresh for up to 1 year. Click on our recipe for Pureed Winter Squash and Lentil Soup from our first Nourse Farm Cookbook (2014).
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 latest edition of the Nourse Farm cookbook is READY. Download it here.
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