Toasted Squash Seeds

Eating Seasonally

The Squashes of Winter have arrived and there are so so many ways to prepare them.

Squash Soup ~ Roasted Squash ~ Stuffed Squash Halves ~ Squash as a Vegetarian Entree ~ Squash as a Side Dish ~ Savory Squash ~ Sweet Squash ~ Squash Cake

We're sure to enjoy all of these concoctions over the next several months and had our first winter squash this week ~ Butternut Squash Soup.  A very basic and delicious soup of squash and broth and vegetables and herbs, but what we thoroughly enjoyed from this vegetable was the Roasty Toasty Squash Seeds.

Next time your preparing squash, set those seeds aside.  Cleaning them up is a breeze; rinse them in a colander or soak in water for a little bit (or even overnight) and the seeds will slip right through the pulp and fiber.

Rinse 'em; Shake 'em or pat them dry; Toss with a teaspoon of oil (olive for me) and a pinch of salt; Roast at 275-300 degrees until desired tastiness is reached.  15 minutes for some, 30 or so for us.

Enjoy this toasty little snack and if you've got any left over, 

toss them in your soup or salad.

  Squash and Pumpkin Seeds are rich in vitamins and minerals ~ 

    A & C, Folate, Potassium, Calcium and Iron, 

Magnesium and Zinc 

     

Garlic Scapes ~ How Do I Love Thee, Let Me Count the Ways

We've been growing garlic for a few years but it's always been soft neck garlic.
 Last fall we chose several varieties of soft neck and hard neck.  Only the hard neck garlic will produce a scape which means the plant is wanting to go to seed and flower. 
To transfer the energy to the bulb and produce a big healthy head of garlic, you cut off the scape.  What you get is a basket full of delightful squiggly green scapes   
We have added these scapes to virtually all of our meals; breakfast, lunch and dinner.   
It's a lighter hint of garlic and adds a wonderful amount of flavor.  
Try one or two here and there.  

Here's a few ideas

~ Scrambled Eggs
~ Salad Dressing
~ Mayonnaise
~ Chopped and Tossed in a Green Salad
~Chopped and Tossed in Chicken Salad
~ Sauteed with Vegetables

 ~ Garlic Scape Pesto ~ Here's A Cute Little Garlic Scape Pesto Video

You can find Scapes NOW at your Local Farmer's Market

Enjoy this Season of Fresh Food

Eat Seasonally, Buy Locally, Grow Your Own

Spring Asparagus

Asparagus ~ The First Vegetable Crop of the Season

It's been a cold spring and the asparagus harvest was delayed by a week or two. It starts out slow with two or three stalks a day, and soon, the asparagus noses are poking up through the earth with plenty of picking to be had. The prized asparagus season lasts a mere 4 to 6 weeks here in southern New England. 

For me, the only way to have this exceptional treat is tossed in a hot pan with oil or butter and a little salt.  Roll it around in that pan for a few minutes ~ maybe four minutes ~ probably no longer.  My family still prefers it roasted and that's good too.  In a hot oven or on the grill.  Whatever you do, don't overcook it.  The thick ends of the stalk will be just pierce~able with a knife or fork.  

To prepare asparagus, gently bend the spear and it will  it will break naturally at the tail end.  It snaps at the tender point a little above the stalk end.  Don't chuck those end pieces, if you're so inclined,  peel and cook in some broth and puree for asparagus soup.

If you've never had really fresh asparagus, don't let an opportunity pass you by.  Maybe you'll want to add an asparagus patch to your yard or garden.  A couple of things to consider is that the asparagus will require the space allotted permanently.  After it bolts, the asparagus ferns will be part of your landscape for the season; it's attractive, sometimes a little unruly but attractive.  A small patch can provide enough asparagus for your entire family and probably some to share as well.

If you're interested in growing your own, you'll need a little patience.  Asparagus will take three growing seasons to harvest.  The first spring, plant it and let it go.  The second spring, cut the old fern growth to the ground.  Keep the weeds away and watch for the asparagus to pop through.  In this year, you could take a few stalks into the house and onto the pan ~ just a few stalks though.  The third and consecutive springs, cut the old fern to the ground and harvest spears only thicker than a pencil.  Harvest early and often; while the buds or tips are still tight.  After harvest, let the ferns grow as this replenishes the plants nutrients for the next year's productions.  

Enjoy this season of fresh food.  If you don't grow your own, be sure to head to your local farmers market or farm stand.