The workhorse of the vegetable world, winter squash holds its own in the pantry, on the stove and in the oven. It is perfect for casseroles, pancakes, custards, muffins, breads, doughnuts and almost any other dish a creative cook can conjure. These long-term keepers do best stored on thick pads of newspapers in a cool, dry, well-ventilated location. The squash is best used within three to six months. Be sure to occasionally check for soft spots or deterioration.
When shopping for the perfect squash, choose firm, well-shaped specimens that are heavy for their size. Tender rinds indicate immaturity so look for squash with tough skins. Prepare squash as you would potatoes by boiling or mashing the flesh or adding peeled cubes to your favorite soups, stews, beans, gratins and pasta dishes. Dress any cooked winter squash with butter and herbs, a cream or cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.
Save the seeds from this year’s Halloween pumpkin and turn them into a tangy, nutritious snack. To clean the seeds, separate them from the stringy membrane of the pumpkin and rinse in a colander until they are free of all membrane matter. Dry with a clean towel. Coat ½ cup of seeds with 1 teaspoon of any seasoning of your choice (or to taste). Cajun, Worcestershire sauce, soy sauce and garlic salt are all good candidates. Place seeds in a 250 degree oven for about 1 hour, stirring every 15 minutes. When the seeds are light brown and fragrant they are ready to eat. Store baked pumpkin seeds in an airtight container.
Look for these colorful winter squash varieties during your next trip to the market: Acorn, Ambercup, Autumn Cup, Banana, Butternut, Buttercup, Carnival, Delicata, Fairytail, Gold Nugget, Hubbard, Kabocha, Spaghetti, Sweet Dumpling and Turban.
If you’re in search of organic apples, applesauce, cider and hazelnuts, you’ll want to welcome David Landis of La Mancha Orchards from Sweet Home, Oregon, who is back at the Saturday market now through the end of the season.
Ruby Jewel Treats, already nationally famous for her delicious handmade ice cream sandwiches, is introducing ice cream pints and quarts in decadent fall flavors, including: cinnamon, vanilla bean, pumpkin, Portland Roasting Sumatra coffee chip, salted caramel maple pecan, butterscotch rum, dark chocolate peppermint, and candied ginger. The ice cream will be frozen solid (more so than from the grocery store) and stay frozen for at least a half hour. For longer journeys to your home freezer, they will pack the containers in dry ice for a small fee.
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Typhoon! restaurants and Food Services of America are generously donating pumpkins to anyone interested in carving a jack-o-lantern on-site to enter in the carving contest or to simply display at home. Participants will also enjoy complimentary hot chocolate topped with fresh Organic Valley whip cream. Taste the Place will dish up hazelnut pancakes from 9 to 1pm, and a children’s costume parade at noon will round out the fun. As a special treat for home cooks, Chef Andy Ricker of Pok Pok will lead a cooking demonstration at 10am on the market’s main stage.
The Great Pumpkin Event is sponsored by: |
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Bernie the Rabbit, the beloved mascot of Annie’s Homegrown, is taking a seat at the breakfast table with a new line of yummy cereals. To celebrate the launch, Annie’s Homegrown invites Portland families to come have Breakfast with Bernie at Portland Farmers Market on Saturday, Oct. 20, from 8:30am to 2pm. Attendees can munch on the new cereals, play games and have their picture taken in the Annie’s Photo Booth! |
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The downtown Wednesday market will conclude for the season on October 31. Come while you still can and enjoy farm-inspired lunchtime fare from your favorite grower or artisan food vendor. Bring a tote bag and load up on seasonal local produce, flowers, nursery stock and fresh baked goods for a mid-week feast. The Wednesday market will re-open next season in May. |
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The first American cookbook, published in 1796, advises cooks to use peas picked “carefully from vines as soon as the dew is off” and trout “caught under a fall.” This early appearance of Slow Food-like lyricism is one of many details that author, historian and avid gardener Ann Vileisis shares in her book Kitchen Literacy: How We Lost Knowledge of Where Food Comes From and Why We Need to Get It Back. Vileisis explores ideas of food throughout American history, from the rise of “natural foods” in the late 1800s to how “convenience foods” lost their stigma and received the Good Housekeeping seal of approval in the 1950s. Throughout, Kitchen Literacy offers a lens for us to consider our modern food system with new insight. No registration required. Call 503-467-0806 for more information. |
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