Hello Week 19......I cannot believe we are on the brink of finishing the 2010 season!! One week to go and as you can see from the picture we are enjoying hearty greens including kale, collards and a sweet surprise – Swiss Chard. The squash family continues to provide great options for our dinner table including butternut, acorn and those cute pumpkin pie size pumpkins!
Now is a great time to roast your favorite pie making squash/melons and freeze in recipe quantities ahead of the fast approaching Holiday Season. For my family our choice for making holiday pies has always been to use a Cushaw Melon. A crookneck squash from the family Cucurbitaceae, fruits average 10 to 20 pounds, grow to be 12 to 18 inches long, and are roughly 10 inches in diameter at the bowl. The skin is whitish-green with mottled green stripes. The flesh is light-yellow; it is mild and slightly sweet in flavor; meaty in texture and fibrous. It is sometimes called cushaw pumpkin and is often substituted for the standard, orange, jack-o-lantern pumpkin in pie-making. The cushaw has a green summer squash flavor and scent to it. It has a smoky-ness in taste and is moist without being wet.
The Cushaw is very versatile as it can be used for both savory and sweet dishes! I've included a picture of this wonderful treat so you can more easily recognize it. In our area this is not easily found...typically it will be at a Farmer's Market or local CSA since this variety it typically grown in small batches. If you don't see them, ask, I'm sure local growers will know someone who has them available.
How to prepare squash for pie filling:
To prepare the squash/melon for use in pie recipes just wash the outside and dry. Cut into manageable pieces (4” to 6” chunks), remove seeds and then rub all over with olive oil. Place flesh side down on a sheet pan and bake in the oven at 350 degrees till they are fork tender. Remove from oven and scrape the flesh out with a spoon. Portion into pie recipe amounts and freeze in ziplock bags for later use.
NOTE: This is not just for pies, if you need a quick side dish – un-thaw, heat and add salt/pepper/butter and serve. You can also add to mashed potatoes for something a little different!
Cheryl, I met you and your husband at the Isaak Walton League during the WELO weekend and enjoyed your presentations of duck confit, pizza and venison. We discussed Moose also. I would appreciate it if you would respond to my private email: labbatej@yahoo.com since I lost your email. The moose will be in next month and I also have a question to ask. Thanks, Jan
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