I talked about it in my post a few weeks back,  but Jenny wrote all about it and posted to her blog the other day.   Please check it out and get a non-farmgirl’s perspective on her experiences in the Black Dirt.  This Boston babe rocked Orange County liked nobody’s business!

As I promised, the recipe for Delicata Fries….   Since delicata is the only winter squash with an edible skin, I figured why not oven-fry it?  The Boy loves it (sans “weeds” – ie rosemary), and can eat an entire squash himself.  For what it’s worth, a woman in Pleasantville told me she made the fries following my advice and they were a big hit – just not with  her son, 5 year-old ‘pickle on a stick’ boy.  She also said she removed them from the oven a little too soon as she thought they were going to burn.  They weren’t… so be sure to leave them in until really golden and delicious.

 

 

 

Delicata Fries
1 Delicata Squash
olive oil, about 1 T
honey, about 1t
salt, pepper and minced rosemary

Cut squash in half and scoop out seeds with a spoon.  Remove ends, then cut into steak-fry wedges.  Combine oil and honey (amounts will depend upon size of squash), drizzle over squash and toss well.  Sprinkle with salt, pepper and rosemary, then spread on a greased baking sheet.  Roast at 425° for 35-45 minutes, or until fries are crisp around the edges, soft enough to pierce with a fork and caramelized.

Well, this week really kicked me in the dupa, so I’m done for now.   We’ve got a few more weeks of 3 weekly markets, then it’s down to CSA preparations and one weekly market plus wholesale business. 

It’ll be nice to not have to set the alarm for 3:15am.