No, not THAT game…put down that odd little racket! But now that we’ve brought it up…there is NO correlation between the sport and the gourd. I know this because there is absolutely nothing you can ask The Google that someone else hasn’t already. Go ahead and try.
OK…moving on, class. Let’s talk gourds…squash if you will, and the many varied and exciting ways one can make use of them in all their diverse lumps, bumps and colors. We can hurry past the pumpkin, I think. We’re all familiar with the pies, the ghoulish grins and the never-ending ways it insinuates itself into every possible tastebud delivery system. Not that that’s a bad thing…but rather too much of a good thing, maybe?
Time to meet the rest of the family.
A trip to the pumpkin patch will get you exactly that…a pumpkin. But any October trip to a market stall will stop you in your tracks at the weird and wonderful world of squash. Time was when our forefathers (well, foremothers more like) would know exactly what to do with any of them. Eat ‘em…bumps and lumps be damned. Roasted, mashed or baked into breads and pies, they were a shelf-stable staple (say that 3 times) that kept the pioneer …and his livestock…fed all winter long.
Fast forward: Today squash is once again playing a starring modern-take role at many foodie tables. Hard to say anything mean about butternuts once the temperature drops. Pureed into soups or risotto, stuffed into ravioli*, or roasted and buttered and served up all by itself…it almost makes winter worth it.
Acorn squash is every bit as versatile…split and roasted with lots of butter and spices, or cut into rings and filled with savory sausage meat, sage or even topped with a fried or poached egg. Truth is, regardless of shape, color and differences in flavors and nutritional properties most squash**, from beauty to beast, have similar flesh and can often sub for one another in whatever you’re cooking’ up. There’s a ton of recipes out on The Google (I already asked). Look ‘em up and up your game.
*If you’re not into rolling out ravioli dough, wonton wrappers make a snappy substitute.
** The exception to the rule: spaghetti squash differs in texture and cooking techniques. But kids of all ages love to eat it like spaghetti with butter and parmesan. Or for an Asian flair, try tossing with a savory coating of peanut butter, teriyaki sauce and Chinese Five Spice.
Of course, if your bag is more crafting than cooking, there are non-edible ways to enjoy these gorgeous gourds, from bird houses to garlands to patio lights, and far beyond your door decor. Don’t take my word for it…ask Bob Vila. Then settle in and enjoy the season.
As the Market season draws toward its close, I’m going to remind everyone to make some room in the freezer and stock up on your favorite staples…whether it’s soups or pasta or baked goods. Candles and skin care products too! Come January, you’ll be oh so glad you did.
Be sure to read the rest of this LEDC newsletter so that you don’t miss out on anything going on ‘round town. And double check our FB page for any last minute updates.
Last Word: A HUGE round of applause for the team that made our 2021 Arts on the Avenue such a success, and to all of the volunteers. Also, thanks to Mother Nature for making us look so good.
I’m Lansdowne Proud,
Terry Baraldi