Butternut Squash Done 6 Different Ways!

Butternut Squash Done 6 Different Ways!
Sarah Jacobson

I absolutely love winter squash! It’s warm, filling, and nutrient packed. My favorite variety lately has been delicata, because of its edible skin and ease of preparation. Yet, there are many other varieties, such as butternut that simply cannot be replaced! I find that for me it is best to cook in batches. This cuts down on cooking time, cleaning, and gives me lots of leftovers to use throughout the week or to freeze for later.

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Butternut is a classic winter squash that most people are familiar with. You will find them in abundance at fall and winter farmers’ markets. The bright yellow-orange skin is an indication that this squash is high in beta-carotene which is converted to Vitamin A in the body. Vitamin A is important for eye health and promotes healthy skin. Butternut is also an excellent source of vitamin C, which is used by the body for wound healing, gum health and also aids the body in the absorption of iron. While naturally low in calories, squash is also a dietary source of fiber, keeping your feeling full longer after eating. It is a perfect healthy addition to any meal – Try it roasted and cubed on a salad with cranberries and feta, add to your favorite stir fry rice bowl, or try it in a healthy breakfast hash!

Like most winter squash they have a thick tough outer skin. This is helpful when storing them over many months during the winter, but it can also be a task to cut through when cooking. Instead of spending time cubing and peeling, I simply cut my squash in half, scoop out the seeds, and bake them in their skins. Once cooked the flesh can be scooped out easily and either mashed as a side, or pureed to go in other dishes or soups. Check out the Seacoast Eat Local Pinterest page for Butternut for even more ideas!

butternut

Below I have some photos of  squash I roasted using very different spices and flavors. This was a fun way to cook the squash because I ultimately ended up with 6 different dishes, all of which were cooked at the same time and on the same pan! Talk about easy! All of the squash was cut in half, cleaned out, and drizzled with a bit of olive oil. We baked them at 375 degrees until tender. For the squash that we wanted to put “sauce” on  we scored the flesh with a fork – this helped keep the toppings in place so they could seep in as it cooked. If your squash is rolling away on your pan you can simply make a shallow, flat cut on the back side to create a flat surface.

The six varieties of seasonings are as follows (clock wise):
Sriracha & Brown Sugar
Minced Garlic, salt & pepper
Chinese 5 Spice
Ginger & Honey
Olive oil, salt & pepper
Maple Syrup, Cinnamon, Nutmeg & vanilla

Our favorite was the maple syrup with cinnamon and nutmeg. Next time I plan to use fresh grated ginger instead of dried and just a tad bit more honey. Feel free to experiment! Squash lends itself well to spicy and savory seasonings as well as sweet.

Posted in author: Sarah, nutrition, recipes | Leave a comment

Make it a Merry Christmas at the Winter Market

christmast-market

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Gift your time to a farmer, volunteer at the Winter Market

It’s amazing how much it means to the farmers and food producers who sell at the Winter Markets when you come and volunteer! It’s a fun and festive way to spend a few hours on a Saturday morning!

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Volunteer at the Winter Market 12/13/14

This Saturday the Winter Market is at Exeter High School. Farmers would sure appreciate your help getting ready! In the morning, volunteers help carry all the terrific foods to be sold that day inside. It’s a fun time and takes a big team to be ready for the day. It’s a little bit of exercise and a lot of fun. Sign up below!

 

 

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Beginning Beekeeping: Six Week Course

Beginning Beekeeping: Six Week Course
Greater Seacoast Permaculture Group
Barrington, NH
6 weeks (1/7, 1/14, 1/21, 1/28, 2/4, 2/11)
7 – 9 pm
Deposit: $25

The goal of the class will be to cultivate an understanding and respect for the amazing honey bee and learn how to get on the path to being a great bee steward! With an emphasis on natural methods, we will learn beekeeping terms, honey bee biology and behavior, equipment needed to get started, types of honeybees and how to get them, colony management and illness… and more! Class size will be limited so there will be lots of opportunities for questions and clarifications. Learning modalities will include: lecture, discussion, lots of visuals, and videos.

While we wouldn’t say that there is a specific “permaculture beekeeping” method, we will keep in touch with the ethics and principles of permaculture as we discuss choices in how to keep honey bees.

The class is going for 6 weeks (1/7, 1/14, 1/21, 1/28, 2/4, 2/11), with an optional 7th meeting (2/18) to watch and discuss “Queen of the Sun!”

For more information: www.meetup.com/GreaterSeacoastPermaculture/events/210063732/

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Eat It Up! Food Talks Holiday Finale with Chef James Haller, December 15

10471337_465246770285744_6501158126688566809_nThe Eat it Up! Food Talks Season Finale features special guest chef James Haller, co-founder of the legendary Blue Strawbery. On December 15th, Chef Haller and five area chefs will cook dishes that represent the 45 years of dining in the Seacoast area since Chef Haller first came to town in 1970:

Eat It Up! Food Talks Holiday Finale
Seacoast Repertory Theatre, Bow Street, Portsmouth, NH
Monday, December 15, 2014
6 – 8 pm

Eat it Up! Food Talks will be presenting its final event of the season Monday, December 15th, at the Seacoast Repertory Theatre with a special holiday event with guest chef James Haller, co-founder of the legendary Blue Strawbery, and author of the Blue Strawbery Cookbook. Storyteller James “Buddy” Haller will present on the progression of dining in Portsmouth from 1970 to today. All five chefs who spoke this past season will be preparing their own versions of Haller’s dishes for guests to enjoy. All proceeds from the evening’s event will benefit the Chefs Collaborative.

Chefs featured this year:

• Evan Hennessey (Stages at One Washington)
• Matt Louis (Moxy)
• Evan Mallett (Black Trumpet Bistro)
• Mark Segal (Tinios Pro Hospitality Group)
• Gregg Sessler (Cava)

Tickets include access to the special two hour event, five different dish samples from our guest chefs, beer tasting from Smuttynose, sparkling and still wine, and recipes from each of the chefs. $50 General Admission / $25 Industry discount.

For more information: www.chefscollaborative.org/connect/locals/nh-seacoast-local/

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Finish all your holiday shopping at the Winter Farmers’ Market!

giftswfm

The Winter Farmers’ Markets have continued to grow over the years and with them the local food offerings. Eating with the seasons is not only getting easier, it’s getting tastier and more creative! The Winter Markets offer a lot more than meal tips and local ingredients for your holiday feasts, they also bring together a wide variety of great items perfect for gifting around the holidays. Jams, syrups and soaps can top off any stocking with some local flair. The amazing market vendors also have lots of things packaged and ready to wrap or tuck into a gift bag. Handmade hats with local farm wool, bird boxes from farm squash, hand salves and balms are just a few of the items available. If you have an especially difficult to shop for friend, consider buying them Market Debit Tokens, they can be used like cash with all Winter Farmers’ Market vendors and never expire! Finish up your list and come over to the next Winter Farmers Market. We will be at Exeter High School this Saturday 12/13 from 10-2 and back at Wentworth Greenhouses in Rollinsford next Saturday 12/20 from 10-2. Visit our Winter Market Site for more info.

table items

Posted in Holiday Farmers' Markets, sources of local food, Winter Farmers Markets | Leave a comment

For the Love of… Wait, What Are Those?!?

For the Love of Local Farmers, Eat Your Produce!
Kayla Parker, Seacoast Eat Local Intern

For the Love of… Wait, What Are Those?!?

This week at the farmer’s market as I looked around, trying to figure out my next recipe idea, I started seeing a lot of new vegetables that I was unfamiliar with. With a long list of root vegetables at the farmers market, many customers can be confused about which vegetable is which! Taking this into consideration, I decided to veer from my usual format and create a blog about some of the different types of less commonly seen vegetables. You can find all of these veggies and many more at the Winter Farmers Markets all winter long.

Rutabaga
rutabaga

I have heard of this vegetable before, however I don’t think I have ever seen it or eaten it until now. I decided to take one of these home, cut it up and roast it. It tasted was very similar to a turnip, with a little more bitterness, so I was not at all surprised when I founnd out that it is classified in the same root vegetable group as a turnip, and is actually a hybrid of a cabbage and a turnip!

Scarlet Turnip (The red ones of course)
scarlet turnip

This next vegetable, I had guessed was a radish, I was wrong! I did take some home, and  after roasting the outside was a bit spicy like a radish, but the white flesh was nice and sweet on the inside. Turnip greens can also be used in soups or sautéed in a similar fashion to beet greens.

Watermelon Radishes
watermelon radish

Okay, so these ones are the radishes! (Maybe you can understand why now I was so perplexed by all of this!) I truthfully have never seen OR heard of these before. I spoke with Andre from Heron Pond Farm, who told me that the best way to eat these is shredded into a salad or pickled. This variety is much sweeter than a normal radish.

Adirondack Blue Potatoes VS Gold Potatoes
potatoes

Now these I have tried, and heard of! I must admit, I really just wanted a good excuse to bring these home because I love potatoes, and well, they are blue! So cool right?!? I was really curious as to what the difference might be between these and other potatoes in their usage and nutrient content, something that I did have to look up. In general, the blue potatoes have a similar carbohydrate, vitamin and mineral content, but due to the dark blue color they can be higher in antioxidants!

And Voila!

Roasted adirondack blue potatoes and scarlet turnips with rosemary, thyme, olive oil, salt, and pepper. Pretty, easy, quick to prepare and really nutritious!

Information from Health-care-clinic.org johnnyseeds.com healthyeating.sfgate.com

Posted in author: Sarah, recipes, Uncategorized | Leave a comment

Make a Donation to Seacoast Eat Local on #GivingTuesday

#GivingTuesdayTomorrow, December 2nd 2014, is the National Day of Giving, or #GivingTuesday. The day is meant to bring attention to this holiday season’s spirit and is a balm for our national soul after the frenzy of Black Friday and Cyber Monday. Here is a day to choose a charity and give.

I hope you’ll choose to give to Seacoast Eat Local.

You know Seacoast Eat Local for our Winter Farmers’ Markets, our annual food guide Seacoast Harvest, our SNAP/EBT Farmers’ Market program which connects low-income people with our growing local food supply, and our support of local food and agriculture in all forms through our website.

What you should also know about Seacoast Eat Local is that we do a lot with just a little, and donations go very far with us. We’re a grassroots and volunteer driven organization and in the past 3 months just got out first full-time employee, with plans (hopes!) for another this coming year. Our work is driven by our passion to change our community and the world for the better through tangible, concrete actions we can all take through choosing locally grown food.

Seacoast Eat Local is about more than food

Your choices of where you choose to spend your donation dollars each year, whether they be few or many dollars, have great impact on your community. When we support our local farmers and work to feed all of our community members healthy food, we can work on so many of our challenges at one time: we keep local space open, farm businesses viable, support the creation of good jobs,  address the environmental impacts of agriculture to make them positive, build community relationships and strong networks, create health, feed hungry people nutritious food, and build a resilient food future that will feed us all well in a changing world. We’d love to have you be part of this important work and make a meaningful difference in the greater Seacoast community.

Best wishes for a joyful and delicious holiday season,

Sara-Zoë Patterson
Board Chair, Seacoast Eat Local

Make Your Donation

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