September 3, 2020 Shelton Mason County Journal | ![]() |
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Page A—1 6 — Shelton-Mason County Journal — Thursday, Sept. 3, 2020
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Galactic view at Cushman
The core of the Milky Way shines above Lake CuShman in mid-
August. Photo courtesy of Cathy Weirather
MARKETWATGH
As season begins to change,
get ready for winter squash
r.[:‘he big leaf maple trees
are getting just a
tinge of bright yellow
in their leaves this week. I
think they must sense fall is
coming and cooler weather is
on its way. Summer seemed
to fly by so fast this year, but
I am already looking forward
favorite way to prepare Deli-
cata is to cut them in half,
scoop out the seeds, cut them
into crescent shapes and toss
with olive oil, maple syrup,
and cinnamon. Then I roast
them at 400 degrees for 15
minutes and serve them as a
side dish. My kids love them
to fall and all the wonderful By ANDREA and gobble them down.
things to prepare with the MILLER Another recipe to try
best fruit of the fall season — ‘ with Delicata is to stuff
Winter squash.
The winter squash, or pumpkin, is
a member of the Cucurbita maxima.
species. The plant is native to South
America and seeds found in Peru have
been dated to 1200 B.C.. The pump-
kin, or winter squash, is now grown
worldwide and prepared in many
different ways in many cultures. The
name “pumpkin” is thought to have
come from the old French word “pom-
pon,” which itself came fromthe an-
cient Greek word “pepon.”
Cultivars of winter squash include
" acorn, banana, buttercup, Kabocha,
hubbard and Delicata. In France, the
pumpkin is used almost exclusively
to-make soup. In Argentina, large
pumpkins are hollowed out and a
meat stew is cooked inside the gourd.
In the U.S., the most popular use is in
pies at Thanksgiving or as a roasted
or mashed side dish.
The first ofthe winter squash to be
found this time of year is the variety
called Delicata. They are unusual in
that they are somewhat of a bridge
between the summer squash like zuc—
chini and the riper winter squash like
a butternut. The Delicata squash has
a tender skin that can be eaten and
has a flesh that is more like a sweet
potato than other winter squash. My
them with your favorite
ingredients and roast them in the
oven. Start by cutting the squash in
half lengthwise and scooping out the
Seeds. Then brush the flesh with olive
oil and place face down on a roast-
ing pan. Roast the squash face down
at 350 degrees for about 30 minutes.
While the squash is roasting you can
prepare your filling. I like to have a
miiture of ground meat, leafy greens,
onions and seasoning but there are
many other yummy items you can add
to your filling from capers, to nuts,
to dried fruits. See what you like the
best. Once the squash is done roasting
and the filling is prepared, turn the
squash over and fill with the stuffing,
top with your favorite cheese and re—
turn to the oven to finish roasting just
enough to melt the cheese. Serve hot
and enjoy.
You can find Delicata and other
varieties ol‘winter squash. at markets
this month. Talk to’ the farmers and
ask them about their favorites and,
' how they like to prepare them. See
you at the market.
I Andrea Miller is on the Board
of the Shelton Farmers Market.
She can be reached at farmer@
SkokomishValleyFarnzs.c0m.