squashes

  • A few crisp days strung together and sweat­shirts get pulled out of the closet. So too, do the recipes we love that cel­e­brate fall.

    Ingre­di­ents begin to shift and the land­scape changes in the mar­ket­place. There is more to autumn days than pump­kin spice and pump­kin lattes.

    Apples and pears are now being har­vested. It seems impos­si­ble, but true, new vari­eties seem to appear each year. Ver­sa­til­ity finds them a role in starters, sal­ads, entrees and desserts. Savory to sweet, scout out a fall favorite to switch up main menu plan­ning and lunchtime snacks.

    Tex­ture and taste give apples and pears the green light for pair­ing with cheeses, nuts, fresh greens and other part­ners. Both fruits com­pli­ment meat dishes and offer veg­e­tar­ian swaps in grain, pasta and rice prepa­ra­tions.

    Figs, pome­gran­ates and per­sim­mons are sig­na­ture fruits that fol­low apples and pears . They like that lit­tle cold snap that fol­lows hot weather. Cran­ber­ries will make an appear­ance by the end Sep­tem­ber. Once they debut, kiss sum­mer goodbye.


  • David John talks about what to do with Cal­abaza and Red Kuri Squash. Try it!


  • There is no deny­ing the visual cues of Autumn. Trees and leaves are turn­ing color. Darker morn­ings greet us with fewer day­light hours left for leisure. Farewell sum­mer.

    Crisper, cooler night­time and morn­ing tem­per­a­tures are just what is needed to bring on our most favorite fall fruits.

    A wide array of veg­eta­bles, décor items and flo­ral selec­tions vie for atten­tion this time of year. Think about col­or­ful and tasty first fall bites.

    Crunchy and crisp, juicy and sweet are descrip­tive words for the Hol­i­day Seed­less grapes that are just on the scene. They make grape fans of those look­ing for a sweet tooth solu­tion.

    Eat­ing pat­terns and cook­ing meth­ods fol­low the steady pro­gres­sion into fall food choices. Bak­ing, broil­ing and brais­ing, segue nicely from out­door bar­be­cu­ing and grilling. Cal­i­for­ni­ans will con­tinue to cook out­doors year-​round.

    Glide back into the kitchen with new crop apples, Brus­sels sprouts, pump­kins, per­sim­mons, hard squashes and pomegranates.
  • Shav­ing off sev­eral degrees from day­time tem­per­a­tures makes fall seem more real­is­tic. The ther­mome­ter is catch­ing up to the cal­en­dar.

    We’re on our way. So too is fall décor for plan­ning har­vest dis­plays, front porch vignettes and spe­cial work­place designs.

    Autumn col­ors gen­er­ate lots of inter­est in the DIY home and work dec­o­rat­ing ideas.

    From tablescapes to land­scapes, pump­kins, gourds, wreaths and foliage are ready paint the town red, orange, pur­ple and green.

    Sun­flow­ers, mums and wheat shafts com­bine with orna­men­tal mini corn and gar­lands of leaves, acorns and mini pump­kins for door hang­ings and handrail swags.
  • Tail­gat­ing Sea­son is well under­way. This great Amer­i­can tra­di­tion has moved to higher ground where food and sports take the field together.

    Sim­pler times called for pedes­trian sand­wiches, potato chips and cold drinks tossed into a tote bag. Move over Rover.

    Tail­gat­ing has become a lively, con­vivial event with a life of its own. This portable party binds game day good eats with an oppor­tu­nity for social­iz­ing with friends and other fans.

    The menu may be a bit more high art than high brow. Bring the gear and appetites for a day long feast. Game day? We’ve got you covered.

    Sips & Drinks: Go with cool quenchers for those Indian Sum­mer days to hot tod­dies for chill­ier ones around the cor­ner. Fresh cut mel­ons, cel­ery, cucum­bers and cit­rus deliver for bev­er­age gar­nishes. Dress up apple cider with spices, pear slices or even cran­ber­ries. Cheers to fresh lemon­grass or rose­mary skew­ers adding more drama to cock­tail bars.

  • Kabocha, pro­nounced “kah-​BOH-​chah”, is a win­ter squash encased in a dull, deep green, hard, mot­tled skin that is often­times lined with pale, uneven stripes.

    There are also some orange skinned cul­ti­vars, though the green is the most com­monly pro­duced. This time of year, they begin to appear on autumn tablescapes and in earthy fall menu items.

    The skin is tech­ni­cally edi­ble if cooked, though most com­monly, it is dis­carded. Round and squat, with a flat­tened top, it ranges from one to eight pounds. Gen­er­ally, aver­age weight is two to three pounds.

    Inside is a deep yel­low orange flesh sur­round­ing a small seed cav­ity. Cooked, Kabocha offers a finely grained, dry flesh with a but­tery and ten­der tex­ture. Rather sweet, the rich fla­vor resem­bles a com­bi­na­tion of sweet potato mixed with pump­kin.

    In Japan, Kabocha squash was tra­di­tion­ally eaten around the time of the win­ter sol­stice with shiruko (adzuki beans) in a sweet soup to boost the immune sys­tem and help pre­vent colds dur­ing the win­ter months.
  • When it comes to culi­nary charisma or dec­o­ra­tive charm, not all pump­kins are cre­ated equal.

    A trip to a local pump­kin patch will excite even the most senior pumpkin-​picker-​outers.

    Heir­loom vari­eties of this win­ter squash give every­one rea­son to find a new fall favorite.

    Orange is def­i­nitely not the only color in the box, though var­i­ous shades of orange run the full spec­trum. Unusual mark­ings and tex­tures, enchant­ing names and inter­est­ing shapes open pump­kin pos­si­bil­i­ties for cre­ative décor and dis­plays.

    Old school vari­etals break the mold on tra­di­tional orange orbs. Cool col­ors like salmon, white, blue, gray and green bring much more inter­est to the field. Bumps, stripes, streaks and warts give curios­ity a sat­is­fac­tory platform.

  • Zuc­chini and other sum­mer squash vari­eties seem to be every­where. What are we wait­ing for such a squash sur­plus at our fin­ger­tips?

    If pasta noo­dles are on the table at least once a week, this is the best sea­son to go for a light­ened up ver­sion with noo­dles cen­ter­plate.

    Alfredo, mari­nara and pesto clas­sics make for irre­sistible sauces on top of squash noo­dles.

    Grain free squash cut in either wide rib­bons or curly or flat thin noo­dles beckon to kitchen enthu­si­asts to explore all options. A sim­ple dressed up top­per of mint, basil, gar­lic and lemon juice keeps life sim­ple.

    Asian noo­dle bowls are a world apart from Italy. Pad Thai, lo mein, stir fries and broth­ier dishes meant to be slurped give way to robust flavors.
  • Zuc­chini is deli­cious on its own. Sim­ply grill and serve as a side with a driz­zle of olive oil. Add a shake or two of salt and pep­per. Zuc­chini per­fec­tion.

    That’s one rea­son­able way to approach this pro­lific sum­mer veg­etable when we have only a cou­ple of these lit­tle green ras­cals to con­tem­plate.

    Since the beloved squash is so com­pat­i­ble with other fresh pro­duce items (toma­toes, egg­plant, mush­rooms, etc.) we’ve learned to marry it in dishes like rata­touille, frit­tatas and soups.

    The case for Ital­ian squash abun­dance needs con­sid­er­a­tion. Between home gar­dens, farm­ers mar­kets and local farm pro­duc­tion, the mar­ket gets sat­u­rated with late sum­mer zuc­chini.

    Good then that inven­tive­ness is hard at work on the zuc­chini project. A bumper squash crop inspires swap outs in dishes that typ­i­cally call for higher carb ingre­di­ents like pasta, rice, tor­tillas and breads.