Hi Everyone,
This week’s tips include a few standard preparation tips:
We recommend washing all produce just before use, always.
Thanksgiving Trio Herb Blend {Rosemary, Sage, and Thyme} – The herbs are often
called a poultry blend when used together. They can certainly be used for non-poultry
items or cooked into a stuffing. Also they can be used separately of course. Sage goes
very well with squash, melting butter or organic margarine and adding chopped sage
makes a great topper for baked squash. Rosemary goes especially well in mashed
potatoes. Thyme is a great herb to make an elevated cranberry sauce as the floral
flavor contrasts nicely with sour/sweetness of the cranberries.
Kale mix – With all of the heavy and rich foods this time of year, a kale salad or sauteed
kale is a nice addition to the menu. Greens are traditional Thanksgiving dishes for many
families, if you haven’t included it in your menu before this is a great time to add it to
your list.
Huckleberry Gold Potatoes – Purple skins and yellow flesh. These potatoes have a
buttery flavor, high level of antioxidants and are said to have a lower glycemic index
compared to other potatoes. We will be washing and chopping ours and cooking with
skins on for added color and nutrition, but they can be peeled and mashed or roasted of
course. Also great for making brightly colored potato pancakes.
Sweet Dumpling Squash – Similar to acorn squash in size and shape, these are extra
sweet and tasty. The skin has a nice color, so cutting in half removing seeds and baking
is a great easy way to prepare these.
Butternut Squash – They make a better choice for making pie than sugar pie pumpkins
as their flesh is sweeter and has less moisture. They can also be peeled, cubed, and
cooked as candied butternut squash or cut in half and roasted.
What about squash seeds? Squash seeds are delicious and easy to prepare. A great source of
protein, healthy fats, and many nutrients – locally produced and certified organic. Simply
remove seeds from the squash, wash in a colander removing any flesh, let dry or pat dry with
paper towels. Put on a cookie sheet and bake at 300 F until they reach the desired roasty color.
You may want to bake for a few minutes, remove from the oven for a bit, then put back in the
oven to finish – slow roasting seems to be best and this method can help regulate the roasting
process. This is not only a healthy crunchy snack, it can be used as an entrée topper also.
They go great on a salad, can be combined with walnuts/pecans and sugar/maple syrup as
squash toppers etc.
