Next Up in BBV Boxes? Kabocha Squash from Monetto

I am super excited about this time of the year!  I love the Fall season and all the beautiful second crops of Summer's harvest but especially of the sightings of the Fall and Winter squash that are now hitting the farmer's market.  I can't think of anything better to prepare for my family than soup; makes us all warm on cold days and you can throw just about anything into the soup pot to jazz it up. 

Kabocha squash is one of my favorite squashes and we at Brown Box Veggies first introduced the squash last year into our brown boxes.  Hailing all the way from Watsonia Farms in Monetto, SC these funny looking squash were a big hit.  They are about to make their return in a few weeks. 

In some parts of the world, kabocha squash is deemed an aphrodisiac.  At first glance, these knobbly, squatty and dull looking green squash are no head turner.  Not at all.  However, let the squash ripen on your counter and mature (about a month after harvest) to help with making the most delicious and sweet soup ever! 

Yes, you did read the words in parenthesis correct-it takes about a month after harvest to ripen these beauties.  Unlike other veggies, freshness is not important to this crazy squash.  When the kabocha has a very hard skin with a dry stem, you are ready to cut into the flesh.  See, letting it ripen allows the starch to convert to sugar and become ever so sweet.  Last  year when I made my first batch of kabocha soup, I complimenting the sweetness by throwing in some seared Ole Timey Meat Market spicy sausage.  It was the perfect touch and a must for my handsome husband, who wants meat in just about everything.  I will have to say, he went back for seconds. 

If you've never heard of Brown Box Veggies, you don't know what you're missing.  Take a peek at our website and you will be most surprised what we pack in our brown boxes for only $24!  http://www.brownboxveggies.com/

Grab an apple instead of candy this week. Apples are in season, you know!

Heather
BBV