squash, squash and more squash!

Come and get them! We have all kinds. It's time to make your favourite squash stew, roasted squash or soup.

Here is one of my favourite recipes. The best part is all of the ingredients can be sourced local and organic!

Squash stew

1/2 cup dried black bins or 1 can black beans, well rinsed and drained - if using dried soak for 8 hours, then cook for 1 hour
1 winter squash (hubbard, butternut etc.)
1 small red onion
5 cloves garlic, minced
Four ripe tomatoes (or 1 cup canned crushed tomatoes) Small bunch of basil or oregano chopped, or 2 tbsp dried Pinch of cayenne

Cut squash into chunks, removing seeds and skin. Steam them until a fork can be inserted (5-10 minutes, not too long since they will cook more later).
Saute the garlic and onions in a pot until soft. Cut the tomatoes into quarters and add to the pot. Then add the beans, squash and seasonings and simmer for about 10 minutes.

Thanksgiving Market and Gourds Workshop

Come out and enjoy the local, organic harvest. Apples, melons, potatoes, beets, carrots, cabbage, leeks, squash, pumpkins, fall decorative items and more...

Join us for our gourds workshop and squash swap from 10:00 am - noon.

Gourds are one of the oldest cultivated crops that are believed to have spanned the entire globe in prehistoric times. Gourds were most commonly used for storing supplies, hauling water, making cooking and eating utensils, musical instruments, bird feeders,bird houses, and rattles. Today gourds are still considered one of nature's greatest gifts to mankind.

Join us for a discussion of gourd growing and drying. Learn about the variety of vegetables in the cucurbits family and how to grow them organically. Bring a squash from your garden this season and swap it for a different variety.