In Season
Butternut Squash — Beyond Soup
Dec 1st
Butternut Squash courtesy Forest & Kim Starr
Don’t get me wrong — I love butternut squash soup, and soup weather is certainly upon us. But the fact is, butternut squash remains an extremely versatile and greatly typecast gourd. Relatively simple recipes can be just as good as more elaborate preparations, but no matter the difficulty, the slightly sugary and nutty flavor of the squash (not to mention silky texture) lends itself equally well to both savory and sweet experiments.
Butternut squash can be steamed or boiled, but its flavor is best expressed if roasted. Simply split the squash, remove the seeds (don’t toss them! see below*), drizzle with olive oil, season with salt and pepper, and bake, flesh side down, at 425°F on a baking sheet lined with foil for 35-45 minutes, or until fork tender.
Once the squash is cooked, the possibilities are endless. Creamy Butternut Squash Risotto is an absolute favorite, as is Maple Mashed Butternut Squash. Donalyn Ketchum makes a simply stunning Butternut Squash Gratin, a new recipe I gave a whirl and instantly fell in love with. If your cravings are leaning towards the sweet side of the spectrum, impress your taste buds with a bowl of Ginger Butternut Squash Ice Cream if it’s too cold out for a frozen dessert, perhaps Butternut Squash Panna Cotta could somehow satiate your carnal cravings.
Whatever you end up making, don’t throw away the seeds! Read the rest of this entry »
In Season: Feijoa Guava
Nov 28th
Fresh Feijoa (photo courtesy Hort Research)
Guava season is coming upon us here in California, and I personally couldn’t be more thrilled. But besides the common apple guava, other cultivars manage to sneak their way into the market from time to time. The feijoa (pronounced “fay-YO-ah” or “fay-ZHO-ah”) is one such guava that has gained in popularity.
Also called the pineapple guava or less commonly the guavasteen, the feijoa has begun sprouting up more and more in produce marts and farmers markets. Its intoxicating aroma — redolent of pineapple and strawberry, with a hint of mint — and creamy pulp make it pretty easy to fall in love with.
While they are now coming into season in California, they also find a welcome home in South America, and have been widely planted and marketed in New Zealand. The feijoa’s delicate texture and tropical flavor lend themselves well to smoothies, salads, and desserts. The flesh of the feijoa, which is also edible, albeit slightly sour, is a great source of pectin which makes it perfect for making jelly and other preserves. It has gone a little mainstream, having been infused into 42 Below Feijoa Vodka, which makes for a killer screwdriver by the way.
If you are unable to find feijoa in your local market, it can also be ordered through White Dove Farm (via LocalHarvest.org).
