Valley Bounty: Spaghetti Squash
Neil Pomeroy had never heard of spaghetti squash before he began getting requests to grow it a decade ago. These days, it’s Pomeroy who is[...]
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Valley Bounty: Delicata Squash
Although delicata squash is considered a winter squash in agricultural and culinary terms, it is actually a variety of the species Cucurbita pepo and is[...]
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Valley Bounty: Butternut Squash
I went out to dinner with a friend last week, and the restaurant featured pickled local butternut squash on their specials board. I was pretty[...]
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Valley Bounty: Pumpkins
For us 21st Century Americans, the pumpkin has a few different roles in our culture: besides being a stand-in for all things autumnal, the pumpkin[...]
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Valley Bounty: Spaghetti Squash
I did not really know anything about spaghetti squash for most of my life, other than that it had a funny name. Then, somehow, seemingly[...]
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Valley Bounty: Winter Squash
I am a fan of winter squash soup. I like how it’s possible to vary the flavors—add a celeriac, for example, or frozen peppers and[...]
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Valley Bounty: Pumpkins
Eating real pumpkins can sometimes get lost in the fall frenzy of pumpkin flavoring and pumpkin decorating. Searching out fresh sugar or pie pumpkins brings[...]
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Valley Bounty: Squash and Pumpkin Seeds
Winter squash and pumpkins are famous for their flesh—roasted, baked or used in soups and pies—but their seeds often go straight to the compost pile.[...]
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Valley Bounty, January 4, 2014: Winter Squash
Serving winter squash more often is an easy way to increase the local portion of your winter diet. Go simple: roast, mash, and eat, adding[...]
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Winter Menu: Movie Night!
Whether you’re snowed in or just feel like staying in, add a twist to your Movie Night this winter by using products locally grown in[...]
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Winter Menu: Valentine’s Day Meal
This year make your loved ones a special meal for Valentine’s Day using local ingredients. Nothing says “I love you” more than a home-cooked meal![...]
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Valley Bounty, November 16: Pies
If you’ve filled your holiday table with the fruits of local fields, orchards, and barnyards, there’s no reason to stop when it comes to dessert. [...]
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