This Week in Veggies – What’s Fresh at Your Local Farmers Market

by Alice Magdziak • October 21, 2012 • Garden State • Comments (0) • 1945

This is the third year we’ve been a part of the Westfield CSA (community supported agriculture) group. Since our farmer also delivers to a few local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets this week.

This week we got salad turnips, broccoli, green and chili peppers, sweet and white potatoes, sweet dumpling squash and cilantro.

What is sweet dumpling squash? They are fairly small for squash so they are ideal for stuffing and baking individually. They are very attractive and cream colored with green speckles and some orange colouring between the ridges. They taste really good, too!

Here’s a recipe for baking them from Spark Recipes. You could also bake them and make it into pureed soup. Yum!

Sweet Dumpling Squash, 1

Cinnamon, ground, 1 tsp

Nutmeg, ground, .25 tsp

Fleischmann’s Olive Oil Spread, 1 tbsp

Maple Syrup, 1 tbsp

Directions

Preheat oven to 350 degrees. Cut the squash in half and remove seeds with a spoon. Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1″ of water to bottom of pan. Place 1 Tbsp. of butter, 1/8 tsp. of nutmeg and 1/2 tsp. of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each. Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft. Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner “as is.” Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.