Greenmarket Update

Do you stare at the lovely winter squash at the Windsor Terrace Greenmarket and wonder what you'd ever do with it? They might seem heavy and unwieldy, but they offer a lot of bang for the buck.

The butternut squash in particular is flavorful and inexpensive for all that you get, and it's also J. Glebocki Farms' veggie of the week. They have a soup recipe that couldn't be much easier, as well as tips on how to cut and peel the squash. Make sure you pick up a loaf at the Greenmarket from Bread Alone for dipping in the soup!

My own tip for this great winter squash is to buy two or three, cut them in half, scoop out the seeds, and roast them flesh-side down in a foil-lined baking sheet at about 400 degrees until they're tender. Remove them from the oven and let them cool slightly, scoop the flesh from the peel, and blend in a food processor or pass through a food mill. Allow to cool completely, then portion the smooth squash into freezer bags or other freeze-proof containers, and pop them in the freezer. Then you can grab a portion anytime you want to make soup, muffins, pancakes, pasta, whatever, all winter long.

Windsor Terrace Greenmarket
Prospect Park West at 15th Street, inside the entrance of Prospect Park
Wednesdays, 8am – 3pm