Squash & More

This Week’s Produce

• Red, Purple, Yukon Golds, and Sweet Potatoes

• Sweet Purple and Candy Onions

• Delicata, Butternut (lg/sm), Patty Pans, and Spaghetti Squash

• Heirloom Tomatoes (yellow pear, larger zebra, and more)

• Sweet Lunch Box and Green Peppers

• Mixed Lettuce

• Swiss Chard and Kale

• Shiitake Mushrooms (fresh and many varieties of dried)

• And more!

Squash!

Fall means squash... So. Much. Squash. Come in and stock up!

The key to preparing squash, like all veggies, is having a good knife. There's nothing like a sharp knife to make dinner prep a breeze!

There are loads of easy butternut squash recipes online. Do you have a favorite squash recipe to share? Let us know below!

One of our favorites is roasting:

• Skin 1 butternut squash and chop it into 1-inch cubes

• Lightly coat with fat of choice — butter or bacon fat are delicious, but olive oil works, too

• Season with salt and pepper, or try one of our seasoning blends

• Spread out with plenty of breathing room on baking sheets lined with parchment for easy cleanup

• Roast at 400 for 45 - 60 minutes, flipping once

Add our pastured sausage for a wholesome weeknight dinner or make-ahead lunch.

Eat with the seasons, shop local, and be well!