FROM OUR PUMPKIN PATCH THIS YEAR

               THE KABOCHA SQUASH

I love Kabocha Squash.  The flesh is dense and very sweet, the color is bright orange and vibrant, and the skin is totally edible and very nutritious- once it is cooked it becomes very soft and edible unlike other squashes.  I use Kabocha Sqush in soups, sauces or just eat them lightly steamed with just cinnamon.

KABOCHA, is pronounce kah-bow-cha, likened to the sweet taste of the sweet potato rather than a pumpkin.  You will recognize our new addition by its dark green color with some celadon color striping and its dull surface color.  It is similar in shape to a pumpkin, but the Kabocha is bit  more squat, has a grey stem, and is more dense than a pumpkin because of its smaller inside cavity.  It has an intense yellow- orange color.

This is a very healthy food.  The Kabocha Squash  is rich in beta carotene with iron, vitamins C, postassium and small amounts of calcium, folic acid and B vitamins.  Its a major nutrtional value  is its high carotenoids, the yellow to orange fat soluble pigments. Beta cartone is an important precuror to vitminan A an essential nutrient for eye developement .  Lutein, a carotenoid found in large amounts in squash is one of the principle pigments in the macular region of the retina and incresed dietary intake can reduce the incidence of age related macular degeneration. 

Beta carotene has been shown to have very powerful antioxidant and anti-inflammoatory proiperties.  Beta carotene is able to prevent the oxidation of cholesterol in the body.  Since oxidized cholesterol is the type that builds up in the blood vessel walls and contributes to the risk of heart attack and stroke, getting extra beta carotene in the diet may help prevent the progression of atherosclerosis.

It may also protect against diabetic heart disease.  Eating Kabocha Squashes rich in beta carotene may be beneficial in blood sugar regulation (eating it without added sugar).  eating foods high in beta carotene may be inversely associated with insulin resistance and high blood sugar levels.

Fiber found in squash reduces the reduce the risk of colon cancer, possibly protecting the cells from damaging effects of cancer-causing chemicals. Nutritional value of 3/4 cup of Kabocha Squash is 30 calories, 7 g Carbohydrates,1 gProtien, Og Fat, Og Sodium.

Quick Serve Idea:

 1.  Top pureed cooked Kabocha Squash with cinnamon and maple syrup. 2. Steam cubes of Kabocha Squash and dress with olive oil, salt, ginger,& pumpkins seeds.  3. Add cubes of Kobocha Squash to you favorite soup recipes.

KABOCHA SQUASH & SOUP:   medium squash,  onion diced,  Granny Smith apples, peeled and cut in slices,  1 teaspoon cinnamon,   25 oz Chichen stock,  3/4 cup of butter,  1/4 maple syrup,  1/4 teaspoon ginger,  1/4 teaspoon salt,  1/4 teaspoon nutmeg,  1/2 pint light cream.

Cut Kabocha Squash in half and scoop out seeds.  Bake at 350F with 1/2 inch of water for 50 minutes.  Place onion , apple , cinnamon in soup pot with a little olive oil.  Saute until onions are transluccent .  Add chicken stock and squash, cook 20 minutes longer.  Tranfer to food processor and puree, then return to pot.  Add the maple syrup, ginger butter, salt, nutmeg.  simmer for 10 to 15 minutes.  Add the cream and serve. (Optional -garnish with toasted , shelled pumpkin seeds).  Makes 4 servings.

We are pleased to have Barnyard Friends for the enjoyment of both young and old.  Our little baby calf, five goats , chickens and sheep will steal your heart.  And, you can see them up close and possibly even get to feed them.  Watch our goats as they climb their special made goat run that is 12 feet off the ground.   We welcome you who have never been on a farm before, and those that have, to come out and spend time enjoying county life with our farm family at Farmer Charley’s.

Farmer Charley’s with I-75 to the left.

A lovely view of the barn with tree in full bloom.
Taken Spring 2008 by Farmer Charley.  This old cherry tree produces the best sweet black cherries.  Farmer Charley’s wife makes cherry pies or she just gets a dish to fill with cherries to eat.  Zander, our 4 year old grandson, loves to come and pick the cherries for everyone to eat.

2 cups pumpkin puree
2 cups cream
3/4 tsp. cinnamon
3/4tsp. nutmeg
3/4 tsp. salt
3/4 tsp. sugar
3 eggs separated

Mix all ingredients except eggs.  Beat the whites of the eggs until stiff.  Fold in yolks and beat again.  Add this to the first mixture.  Pour into pie shell and bake 20 minutes at 425 degrees and then 40 minutes at 250 degrees.  Be sure to have the rim of pie crust built up high so that the filling is held in until the pie is baked.  Oh so good!

Here is another favorite of Farmer Charley

Frosty Pumpkin Pie

Crust:
3c. Kellogg’s cornflakes
3/4 whole pitted dates
1/4 c. water
1/4 c. butter
1T. sugar
1/3 c. chopped nuts

Measure cornflakes, crush into crumbs and set aside.  Combine dates and water, cook over low heat, stirring frequently, until soft paste is formed.  Stir in butter and mix well.  Remove from heat and add crushed cornflakes, sugar and nuts.  Mix thoroughly.  Using back of tablespoon, press mixture evenly and firmly around the bottom of 9 inch pie pan to form pie crust.  Chill.

Filling
1c. cooked pumpkin
1/2c. brown sugar, firmly packed
1/8 tsp. salt
1tsp. cinnamon
1/8tsp. ground cloves
1/4 nutmeg
1qt. vanilla ice cream, slightly softened

Combine pumpkin, brown sugar, salt and spices into mixing bowl and mix well.  Add ice cream and stir until smooth.  Pour into chilled cornflake pie crust.  Freeze about 3 hours or until firm.  Remove from freezer and let stand for 10 minutes before cutting into wedges.  Garnish with whipped topping, nuts and candied orange peel.  If wrapped tightly, you can store in freezer 3-4 days.

If you have a recipe you would like to share, please send it to me at margie@farmercharleys.com and we will post it on our website for others to enjoy.

Closed  today on August 27,due to the rain.  Always check with us on the weater here at the farm.  You could be raining and we could have sunshine .    Thanks, Farmer Charley