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Last week, we got a new kind of squash: Delicata Squash – Also called Peanut squash and Bohemian squash – in case you’re wondering.

This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. Size may range from 5 to 10 inches in length. The squash can be baked or steamed. The thin skin is also edible.

The delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. Then it fell into obscurity for about seventy-five years, possibly because of its thinner, more tender skin, which isn’t suited to transportation over thousands of miles and storage over months.

Available year-round – is best late summer through early fall.

From What’s Cooking America website. (Thanks Angel for sending the info!)

As days get shorter and temperatures drop, our bodies need hearty foods. And so we welcome winter squashes. Who doesn’t like a creamy soup or a warm glass of apple cider? If you have a favorite recipe, send it our way! And read on for the complete

The vegetable share includes:
– Radishes
– Greens (Kale and chard)
– Fennel
– Winter squash
– Squash

And the fruits:
– Apples
– Pears
– Plums

See you all tonite!

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