Tag: vegetarian

Squash

November 12, 2025

Following a second night of hard freeze (28F/-2C or lower for several hours) temps are forecast to be in the 60’sF (15.5+C) and 70’sF (21+C) for the next week or two.  I had removed the sheets covering the last vegetables during the day between the freezes but permanently removed them yesterday as the daytime temps will remain well above freezing until we leave for a trip later in November.  By that time any 2nd crop vegetables that are going to produce fruit will have done so.   I already have a few peas (Pisum sativum), and the cabbage (Brassica oleracea) is beginning to curl into heads.  My garden activity got me motivated to make something with the butternut squash (Cucurbita moschata) I harvested several weeks ago.  The two ways I prefer to eat squash are roasted or in a cream soup.  I had a variety of vegetables in the refrigerator to go along with the squash, so I decided to make both.  

When I went online, I found squash, or Cucurbita (Latin ‘gourd’) is a genus of herbaceous fruits in the gourd family, Cucurbitaceae (also known as cucurbits or cucurbi), native to the Mesoamerica and the Andes.  The five edible species are variously known as squash, pumpkin, or gourd, depending on species, variety, and local jargon.  Other kinds of gourd, called bottle-gourds, are native to Africa and belong to the genus Lagenaria.  These are in the same family and subfamily as Cucurbita but in a different tribe.  The young fruits of bottle gourds are eaten like those of the Cucurbita species while the dried gourds are used as kitchen utensils.  There is debate about the taxonomy of the genus and the number of accepted species varies from 13 to 30.  The five domesticated species are Cucurbita argyrosperma, C. ficifolia, C. maxima, C. moschata, and C. pepo, all of which are called winter squash because the full-grown fruits can be stored for months.  Most squash species are herbaceous vines that grow several meters in length and have tendrils.  The yellow or orange flowers are either female (fruit) or male (pollen).  While botanical fruits, squash are cooked and eaten as vegetables.

I make my squash soup differently than most recipes (surprising, right?).  They suggest roasting squash and onion (Allium cepa) and adding it to a base of chicken broth and cream.  Nutmeg (Myristica fragrans) and sage (Salvia officinalis) then give the soup a sweeter taste.  I begin with roasting but add other vegetables and forego the spices.  Yesterday I roasted a sheet of baby carrots (Daucus carota), green bell peppers (Capsicum annuum), cauliflower (Brassica oleracea), potatoes (Solanum tuberosum), and red onions at 425F (218C) for 20 minutes to let them caramelize.  Next, I placed four small squashes, cut in half and seeded, on a sheet with salt, pepper (Piper nigrum), and olive (Olea europaea) oil.  I added a half cup of water (steam) and roasted them for 45 minutes.  During the last 20 minutes I added the same vegetables (minus the potatoes) to another sheet to roast.  I added the vegetables to the cream and broth base and used a hand mixer to puree the vegetables.  Melissa likes chunkier soup, so I did not make smooth puree.  I tasted the soup, and it seemed bland.  Melissa suggested more salt (tried to be low sodium) and black pepper (Piper nigrum) along with red pepper (Capsicum annuum) flakes.  That made it.

THOUGHTS: Melissa and I enjoyed the squash soup yesterday.  I kept some of the extra in a bowl for later this week and the rest went into a freezer bag, along with the two freezer bags of first batch roasted vegetables.  These went into the freezer for later meals.  Canning and freezing have become my go-to for excess produce and even leftovers.  While I enjoy the dishes I make, they are often too much for the two of us.  I also share as much as I am able with neighbors or the local food bank (produce).  Residential and community gardens can make a difference for those who face food insecurity.  Act for all.  Change is coming and it starts with you.

Roasted

October 28, 2024

I have continued to be amazed how productive our Kentucky pole beans (Phaseolus vulgaris, var.) have been this year.  They got a late start as the second sister and tarried through most of the summer, but the cooler temps have brought them on.  I gave my niece a bag of prepared beans on Thursday and picked another 3 cups of prepared beans on Sunday.  While I decided to flash freeze most of the quart bags of green beans for later use, I like the ability to go directly from garden to table.  We had decided to put a mini-split HVAC unit on the porch to protect the succulents this year and while moving the racks on Saturday to allow the technician access I noticed several of the Butternut squash (Cucurbita moschata) I had stored on the racks on the porch had started to rot on the stem ends (obviously too warm).  I ended up throwing two away but the other two were still good.  It seemed this might be a good time to make some roasted vegetables.

When I looked online, I found there are many benefits to making roasted vegetables.  This is not only a fairly hands-off method to prepare them, but you do not even need a recipe, just some good cooking oil and some salt.  Roasting adds a savory depth of flavor only achieved once the amino acids and reducing sugars creates melanoidins (Maillard reaction), the compounds that give browned food its distinctive flavor.  The bit of caramelization and crispy edges also add a textural delight.  Boiled vegetables tend to be mushy somewhat bland, while roasted ones are slightly charred and sweet.  Even salad greens like romaine can be roasted and transformed into more complex and intensely flavored versions of their fresh selves.  The easiest way to roast vegetables is to cut them into similar sized pieces (for uniform cooking), toss them in enough oil to completely coat them.  Lay them out on a baking sheet and sprinkle them with salt and pepper and cook them on the middle shelf in your oven at 400F to 450F (204C to 232C), until they are fork tender and have crisped up at the edges.  The timing varies depending on the hardiness of the vegetables and can range from 10 to 20 minutes for soft yellow squash to up to 60 minutes for carrots and winter squash.  The real length of time varies on how small you dice them.

I diced the squash into 1 inch (2.5 cm) pieces, cut up the last of my Yukon Gold potatoes (Solanum tuberosum, var.), peeled the smallest of my carrots (Daucus carota), and added a medium onion (Allium cepa) to round out the roasted vegetables.  We purchased several seasoning packets from a spice store in Wichita and I added a packet of Tuscan seasoning to three tablespoons of oil to coat the vegetables.  An online recipe suggested it only took 10 to 20 minutes to roast the mixture, but I was skeptical (see above).  I put them in for 15 minutes at 425F (218C) and then checked.  They were not done.  I raised the temperature to 450F (232C) and put them back for another 15 minutes.  They were perfect.  Prior to making the roasted vegetables I made a pot of green beans.  This was another simple recipe, with the beans mixed with two russet potatoes (store-bought and diced), another medium onion, crumbled bacon, and a Southwest seasoning mix.  Melissa made a small corn bread to accent the roasted vegetables.  The whole meal turned out delicious, and most of it was grown by me.

THOUGHTS: The roasted vegetables and pot of green beans were simple to make, but what made the meal truly satisfying was knowing it came (mostly) from my garden.  It was nice to have some wins out of the time and expense put into raising the crops.  Since I waffled on planting a fall crop, this is the time to start thinking about what will go into my garden next year.  Like most of life, this is a process.  Life seems to have times of frustration and times of satisfaction.  The key is to focus on the latter and let the former slide away.  Act for all.  Change is coming and it starts with you.