Wednesday, July 28, 2010

Week 8 of 2010 - Kabocha Squash!!??!!

It’s one of those fun CSA weeks! We got Kabocha Squash. I’ve already had some questions about how are you going to use that? What is it? I love weeks we get unfamiliar vegetables. See below for info on the Kabocha Squash.

What remains in my fridge…

Green Beans, Onions, Summer Squash, Zucchini

We got this week…

Bell Peppers, Chard, Cucumbers, Green Beans, Head Lettuce, Kabocha Squash, Mariachi Peppers, Sweet Corn, Summer Squash, Zucchini, Basil
Fruit – Peaches

Kabocha Squash
This squash is Japanese in origin and related to the Buttercup Squash. The flesh is dense and dry enough to be flaky. Can be cooked in the following manners…poached, baked, steamed and puréed. It has a shelf life of up to 6 months.
Information from “Produce: Identification, Fabrication, Utilization” by Brad Matthews and Paul Wigsten
Here are some ideas…

Mariachi Peppers
A quick Google search and I found out they are mildly hot chile peppers.

The woman writing "150 day within 150 miles" ( had a great tip about peaches...she went peach picking and learned that once they ripen put them in the fridge to prevent over-ripening.

My Plans…

This Thai Beef dish made with ground meat is a family favorite I discovered when we were getting lots of peppers last year.

I’m going to make a very simple pasta sauce based on this recipe.

Green Beans
Okay, these are getting ahead of me. Time to freeze. Don’t forget this helpful website.

Summer Squash and Zucchini
I never got to this stuffed squash recipe last week.
Here’s a great blog post from The Cooking Channel about Zucchini

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