Do you like to cook? Are you willing to share grandma's secrets? We are looking for apple recipes! Send your favorite via the email link below and we will include them on our website. Thanks in advance! Blue Hubbard Squash History:Seedsman James J. H. Gregory of Marblehead, Massachusetts introduced the Hubbard squash to the American market in 1854. He was vague as to its origins, but explained that he had received his seeds from a Mrs. Elizabeth Hubbard (“a very worthy lady”) who had obtained hers from a Captain Knott Martin. Since Mrs. Hubbard had been the first person to promote the nameless squash – she said it was the best squash she’d ever tasted. Gregory named it after her.
The original squash was green; Gregory later developed the creepy, but still tasty, blue variety. His business, fueled by Hubbard squash seeds, took off, and Gregory went on to make a name for himself in squashes, publishing, in 1893, an authoritative how-to book titled Squashes: How to Grow Them. Squash, in fact, paid so well that Gregory was able to donate a new library to the town of Marblehead and to establish the “Gregory Fund,” which provided every local family who gave birth to twins with a new carriage.
If you can get past the fact that Hubbard squash looks like something that might eat the household pets, Mrs. Hubbard was right on: It’s delicious. The orange flesh tastes like sweet potato with a hint of pumpkin. You can use it pretty much like any other winter squash, once you get it open. (source National Geographic, 11/16/15)
Recipe: The fun part is at the beginning, take the squash and put it in a strong trash bag and go outside and drop it on the walkway, or the garage floor (if you have a step or two all the better as the inedible shell is hard to break.
Once broken, wrap the pieces you are not going to cook at present in a clear wrap and put in the fridge, or cold root cellar.
Remove the seeds
Rub the lovely golden squash with some butter, and drizzle a little brown sugar over it
Place on a rimmed cookie sheet and bake in a 375 degree oven for 45 minutes (or until you can easily pierce with a cake tester). I like to put it in the oven shell side up, to keep the flesh moist.
Serve as is, or scoop from the hard shell and lightly mash
Note: The prepared squash freezes well if removed from the shell and frozen in an airtight container.
Apple Sauce - this is a variety with honey, instead of sugar
3 Pounds of apples, peeled, cored, and sliced/chopped (try a mix of our many varieties of apples)
1/2 cup cider (We like Mr. Price's fresh cider at the farm) Note: You can substitute water for cider
2 to 3 Tablespoons of honey - Come get some at the stand, or if you choose, substitute real maple syrup
1/2 rounded teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove (optional)
Place all ingredients in a medium size stock pot, cover and slowly simmer over a low medium heat until the apples are soft (about 25 minutes). Allow to cool for 10 minutes then mash the apples with a potato masher, or use an immersion blender for a smoother consistency.
Serve chilled or warm over some fresh vanilla ice cream.
Delicata Squash Fries - How about Dick’s Special Delicata Squash fries tonight?
Wash, do not peel a Delicata Squash
Cut the squash into thin wedges (lengthwise)
Place in a plastic bag and coat with olive oil
Bake on a cookie sheet turning once in a 425 degree oven for about 20/25 minutes (till fork tender)
Finish under the broiler for 1 to 2 minutes, for a little crunch.