Winter Squash

Filter by Name
Filter by Product

Winter Squash (0)

Filter

Sales: On-farm, variable hours; Gaia’s Basket grocery market in Auburn.
Hours: Please call for on-farm hours or information on farm tours.
Products: Located in Loomis, Belly Rub Farms features eggs (pasture raised, organic feed, soy free), Heirloom tomatoes, peppers (sweet & hot), greens, broccoli, cauliflower, pork, chicken, Heirloom, turkey (pasture raised, organic feed, soy free), herbs, basil, Stevia, lemons, pomegranate, summer & winter squash, melons lemon grass garlic, onions, piglets (Kune Kune and American Guinea Hog).

Serves 6 – recipe by Courtney McDonald

 Ingredients:

-6 Tbsp. Extra Virgin olive oil
-2 Tbsp. unsalted butter
-3 Tbsp. mild curry powder
-2 medium winter squash, such as acorn, turban, kabocha or butternut
-3 Tbsp. local honey
-salt and pepper, to taste

Make the curry oil:  Heat the olive oil, butter, curry powder in a small pot over low heat until the butter melts.  Season to taste with salt and pepper and simmer until the curry becomes very fragrant, about 5 minutes.  Set aside 4 Tbsp. curry oil for the chutney.

Preheat oven to 425.  Carefully cut the squash in half lengthwise and scoop out the seeds. Cut each half in half again lengthwise.  Lay out the squash on a rimmed baking sheet or large glass baking dish, cut side up.  Drizzle evenly with the remaining curry/butter/oil mixture and honey.  Season again lightly with salt, cover with foil and bake until squash is tender, 30-40 minutes.  Remove foil and allow to caramelize for another 5 minutes.  While the squash is roasting, make the persimmon chutney.

For the chutney:

Ingredients:

-4 Tbsp reserved curry oil from above recipe
-1 large yellow onion, finely diced
-3 cloves garlic, thinly sliced or minced
-4 firm-ripe fuyu persimmons, peeled and diced into ½ inch cubes
-3/4 cup golden raisins or other dried frit
-1/2 cup rinsed and drained capers
-salt and pepper, to taste

Heat the curry oil over medium-high heat in a medium pot.  Add the onions and garlic and cook, stirring occasionally, until onion are soft and translucent, about 15 minutes.  Add the diced persimmon and cook until barely softened, about 5 minutes.  Add the dried fruit, capers, and season to taste with salt and pepper.  Set aside until squash is finished roasting.

Transfer squash to a serving platter and top with a generous spoonful of the persimmon chutney, serve immediately.

Serves 6 with leftovers; recipe by Courtney McDonald

Ingredients:
-3 1/2 pounds butternut, kabocha or acorn squash, peeled, seeded, and cut
into 1-inch pieces
-2 tablespoons olive oil
-salt and pepper, to taste
-1 pound whole-milk ricotta cheese
-1 pkg no-boil lasagna noodles (you may not need all of them)
-1/2 cup heavy cream
-2 large egg yolks
-2 cups fresh mozzarella cheese, grated
-2 tablespoons unsalted butter
-2 Tbsp curry powder
-1/4 cup fresh thyme leaves
-1 1/4 cups chicken or vegetable broth
-1 cup finely grated Parmesan cheese
-1/2 cup crumbled goat cheese

Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, and mozzarella in a medium bowl. Season with salt.
Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, remove from heat and add curry powder and thyme. Set aside.
Place squash in a medium bowl and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in curry-butter mixture and broth. Season with salt and pepper.
Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture, and top with the crumbled goat cheese.
Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Sales: CSA, Farm stand
Hours: Farm stand open every Thursday and Friday from 2-7 pm, starting in June
Tours: Yes
Products: Arugula, basil, beans, beets, bok choi, broccoli, cabbage, carrots, cauliflower, celery, corn, cucumbers, eggplant, fennel, garlic, scallions, culinary herbs, kale, leeks, lettuce, melons, mustard greens, onions, peas, peppers, potatoes, pumpkins, radishes, salad mix, spinach, summer squash, swiss chard, tatsoi, tomatoes, turnips, watermelons, winter squash. We also raise Heritage hogs and sell the meat by half or whole.
Tours: Yes
About Us: We are located on the historic 150 acre Simpson Ranch in the heart of Meadow Vista. Vast meadows, Wooley Creek, and oak woodlands run through the property creating a delightful back drop for the farm as well as numerous trails that visitors are welcome to explore. Join our CSA and receive bountiful harvests weekly that are grown without the use of chemicals. Shop at our roadside stand, and find our produce at local farmers markets.

Sales: Farm stand, Farmers’ market at Rocklin Blue Oaks, Auburn Dewitt and Auburn Old Town.
Hours: Farm stand open the first week in June through the last week in Sept., Saturdays 8 am – 12 pm
Products: Arugula, basil, beets, bell peppers, broccoli, cabbage, cherry tomatoes, chives, cilantro, cucumber, eggplant, hot pepper, kale, lettuce, melon, micro greens, mint, onion, parsley, pole beans, radish, rosemary, sage, summer squash, sweet pepper, tomatoes, turnips, and winter squash.
About Us: Hillview Farms is a “neighborhood farm” providing the community with local, fresh food. Our goal is to bring people together through an appreciation for food and farming in fun and informative ways to support a healthy community. The farm uses sustainable practices to inspire the community to live a healthier lifestyle.
Hillview Farms accomplishes this goal by providing a farm stand to connect people to the land, and by selling produce at local farmers markets. We hope to encourage the community to be a part of the farm by volunteering and interacting with the farmers. We believe that healthy soil = healthy families = healthy communities.
Jeff and Estela Whamond started Hillview Farms with a passion for growing and sharing local foods with family and neighbors. They were concerned about the GMOs and chemically contaminated foods and wanted to provide themselves, their family, and friends with a healthy alternative.
In 2012 their son, Michael, and his girlfriend, Shanon, moved back to Auburn from San Diego to expand the farm to farmers markets and a farm stand at their farm. The family has taken the backyard garden and transformed it into a mini farm. Hillview Farms continues to work hard to keep the soil “alive” to grow great tasting produce.

drone-spring-shot

PLUM POSSUM FARM

3500 Gladding Road
Lincoln, CA 95648
Phone: 916-827-0614
Sales: Newcastle Produce, Tahoe Food Hub and Tahoe area restaurants
Email: PlumPossumFarm@gmail.com
www.PlumPossumFarm.com
Follow us on Facebook
Products: Cherry Tomatoes, Cucumbers, Summer Squash, Peppers, Padrons, Shishitos, Butternut, Winter Squash, Sweet Potatoes, Sunchokes, Turmeric, Sorghum, Luffa, Ashwagandha

About Us: Plum Possum is a small farm on the outskirts of Lincoln owned and run by Valerie and Jeff. Our fields are diverse, sustainably grown, and produce a wide range of colorful summer vegetables, winter roots, and year-round staples.
We grow some unusual crops, both to keep things interesting for ourselves and to challenge assumptions about what farm-fresh food encompasses. So many plants can be grown in our long summers and mild winters that are not widely available. The grocery store selection is just a small window into our many food options and broadening that window can increase the interest and enjoyment people get from their food. If there’s something you’d like to see grown locally, tell us about it!

Sales: The Fountains, Year-round, Tuesday mornings in the Whole Foods parking lot; R.C. Wiley Parking lot starting in May, Blue Oaks, Saturday mornings; Lincoln Hills at the Orchard Creek Dr. starting in May, Wednesday mornings; High Hand Nursery, Downtown Loomis, Thursday mornings.
Hours: Farm stand open during mandarin season Nov.-Jan. 7 days a week, 8am – 5pm
Products: Blackberries, blueberries, peaches, nectarines, plums, apples, pears, lemons, navel oranges, Satsuma mandarins, grapefruit, grapes, pomegranates, apricots, onions, potatoes, lettuce, tomatoes, summer squash, cucumbers, okra, beans, winter squash, eggplant, carrots, local raw honey and more.

Stay in touch with PlacerGROWN
2017 © PlacerGROWN. All rights reserved.