My favorite item this week is a buttercup winter squash (as opposed to butternut squash, which is a very different type of squash). Its name is a mouthful (Uncle David's Dakota Dessert Squash!) but it's a delicious mouthful! People often ask me if I grow pie pumpkins, and I have to tell them no. This squash is my reason why. It's much sweeter and drier than a pumpkin, so you can greatly reduce the amount of sweetener in your pie (I often cut it in half) and you can even use regular milk rather than that weird evaporated stuff that comes in a can. Try one this week, and you won't look for pie pumpkins anymore! (For instructions on how to make "pumpkin" puree with a raw squash, look here. Except skip the drying step at the end because you're not using a watery pumpkin!!)
|the perfect pie squash|
phacelia ("bee's friend") seed that I saved last year from my own field. With the recent moisture and continued mild temperatures, I'm excited to see how quickly everything sprouts!