There is only one Collingswood Farmers’ Market left to stock up on winter squash from Savoie Organic Farm. Winter squash arrived to the market during October in the forms of Blue Hubbard, Red Kuri, Delicata, Sweet Dumpling, Acorn, Butternut, and Candy Roaster. I have tried each variety of winter squash from Savoie Organic Farm and will use a combination of Blue Hubbard, Butternut, and Red Kuri for my signature Thanksgiving Pumpkin Chiffon Pie. Each squash was roasted until fork tender and tasted delicious without additional seasonings or flavors.
Savoie Organic Farm plants their winter squash seeds in May and harvests the actual crop in late August or by Labor Day. Carol and Barry Savoie shared that their winter squash are left to cure in a greenhouse to toughen up the skin, and that winter squash will last through February when stored in a cool, dry place. Winter squash is nutrient-dense with a mix of vitamin A and C, riboflavin, fiber, potassium, iron, calcium, and beta-carotene according to the Food and Fitness Advisor Journal. Below I’ve included a few of my favorite winter squash recipes that will warm up the coldest of winter evenings. Don’t forget to clean and roast the seeds!
Happy Holidays to the vendors and friends of the Collingswood Farmers’ Market! I am already looking forward to next May to share more stories and recipes. Many thanks for reading this season.