Eat Local Later Now Because My CSA Did All the Work
Squash in a Bag
As often noted, my wife works for Tomato Mountain Organic Farm. Over her several years of employment there, she’s handled several duties. You will mostly find her in markets selling frost-kissed winter spinach and all the other TM stuff, but she has gone into the kitchen too. When the Tomato Mountain farmers cooked up their idea of a four season CSA, they knew they need to cook up a few things to have ready to meet the eat local needs of their winter customers. That’s how Sheila found herself, one time, in Brooklyn (Wisconsin), roasting butternut squashes. Her and others turned that roasted squash into puree and then stuck that puree into two quart bags, where it could arrive on a very cold night in February. Yes, I have a few winter squash laying around myself, but could I have a squash dish done in less than a half-hour.
Do you know what took the longest time? Defrosting the bag of squash. With foresight, I could have let the nature do the work. No, I decided around three pm, to bake a squash dish. It took at least 15 minutes of defrost cycles to get the squash soft enough to mix in the other ingredients. From there, I pretty much winged it. Two eggs, a small glug of maple syrup, about two tablespoons of butter–a combination of Nordic Creamery red pepper and Nordic Creamery cinnamon–grated nutmeg and a bam of salt. I greased the baking dish with a bit of oil. Topped the mix with some leftover pecan. The oven was hot from roasting vegetable earlier. At 350, it took about twenty minutes. I finished it under the broiler. You can see from that picture above, where I took a taste. That work ahead of time by my wife and Tomato Mountain paid off.