Comments on: Midtown Farmers’ Market: Week 21—On the Brink

By: September 21 Morning Roundup « The Heavy Table

September 21 Morning Roundup « The Heavy Table — Tue, 03 Nov 2009 22:20:38 +0000

[...] Postville, Iowa, vibrant food photography and sharp writing by Martha and Tom (pickled peppers and Midtown Farmers’ Market veggies), and a Marxfoods giveaway on Les Petites Images. var addthis_pub = “heavytable”; var [...]

By: Tom

Tom — Sun, 20 Sep 2009 16:31:27 +0000

I’ve used kuri squash to make soups. Here is what Deborah Madison says about this family of squash in Vegetarian Cooking for Everyone (which is a great reference on vegetables, even if the recipes should be taken with a grain of salt, or the addition of several thousand grains of salt): “…squat and round and usually dark green except for the Kuri, which is red-orange. All these squash have dense flesh, which is extraordinarily sweet. You’ll be asked if you added sugar to your soups.” Coming from Acorn squash, the Kuri is definitely more flavorful. For this week’s squash, I’m planning on doing a kind of Moroccan pie (bisteeya). Hopefully I will post it later this week.

By: Kim

Kim — Sun, 20 Sep 2009 14:02:09 +0000

I’d never known the red kuri squash before moving to Denmark. They’re known exclusively as hokkaido here and seem to be the most readily available squash around. I bought one and ended up baking then mashing it, not exactly high food art! I’d like to see what you do with the squash and maybe get a recipe out of you!