Acorn Squash

Acorn squash, a member of the winter squash family, is characterized by its small, dark green, or orange ribbed exterior, often with a distinctive acorn-like shape. Its sweet, yellow-orange flesh is dense and nutty. Whether stuffed, mashed, pureed into soups, or simply roasted with a drizzle of maple syrup, acorn squash is celebrated for its rich taste and nutritional value, adding warmth and vibrancy to fall and winter menus.

Prep

To prepare acorn squash, begin by washing the outer skin to remove any dirt or debris, the skin is edible. Then, carefully slice the squash in half, lengthwise. Scoop out the seeds (save the seeds for roasting) and stringy pulp using a spoon. Slice, dice, or roast the squash as desired for your chosen recipe, and it's ready to be used in various culinary creations, from savory soups and side dishes to sweet pies and casseroles.

Squash seeds can be roasted to create a delicious and nutritious snack. Preheat your oven to 300°F (150°C). After cleaning the seeds thoroughly, toss them with olive oil and your preferred seasonings. Spread the seeds in a single layer on a baking sheet and roast for about 15-20 minutes, stirring occasionally, until they turn golden brown and are crispy. Keep a close eye on them to prevent burning, as the exact time may vary based on the size of the seeds and your specific oven. Once roasted, let the seeds cool before enjoying this crunchy and nutritious snack.

Storing

Store uncut squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.

How to use:

• Roasted Acorn Squash Wedges: Slice the acorn squash into wedges, toss them with olive oil, salt, and pepper, and roast until golden brown and caramelized.
• Stuffed Acorn Squash: Halve the squash, scoop out the seeds, and fill the cavity with a stuffing mixture of grains, vegetables, and protein. Bake until the squash is tender.
• Acorn Squash Soup: Puree roasted acorn squash with broth, onions, and spices to create a comforting and flavorful soup.
• Mashed Acorn Squash: Boil or steam the squash until tender, then mash it with butter, herbs, and spices for a delicious side dish.
• Acorn Squash Rings: Slice the squash into rings, brush with maple syrup or honey, and bake for a sweet and savory side dish.
• Grilled Acorn Squash: Cut the squash into thick slices, brush with olive oil, and grill until grill marks appear.
• Acorn Squash Fries: Cut the squash into thin strips, toss with olive oil and your favorite seasonings, and bake until crispy for a healthier alternative to fries.
• Acorn Squash and Apple Bake: Combine acorn squash with apples, cinnamon, and a touch of brown sugar for a delicious baked dish.
• Acorn Squash Risotto: Incorporate diced roasted acorn squash into a creamy risotto for a rich and satisfying meal.
• Acorn Squash Desserts: Use mashed acorn squash in desserts like pies, muffins, or cakes for a unique twist and added moisture.

Recipes

31 Best Acorn Squash Recipes

Cabbage

Cabbage is characterized by its dense leaves and mild, slightly sweet taste. It can be enjoyed raw in coleslaw, pickled in sauerkraut, or cooked in numerous ways, such as in soups, stews, stir-fries, or stuffed cabbage rolls. Notable for its impressive nutritional profile, cabbage is a rich source of vitamins, particularly vitamin C, and dietary fiber. Its firm texture and subtle sweetness make it an ideal candidate for a wide range of culinary applications, adding both flavor and nutrition to an array of dishes.

Storage

To store cabbage and maintain its freshness, wait to remove any loose or damaged outer leaves, they will protect the cabbage in the refrigerator. Place the cabbage in the vegetable crisper drawer of your refrigerator. It can typically be stored in the fridge for several weeks, maintaining its crispness and flavor. If you've cut a portion of the cabbage, wrap the remaining part securely to prevent it from drying out.

Prep

Remove outer leaves. Rinse. Eat raw or cooked.

Preserving

• Blanching and Freezing: Blanch cabbage leaves in boiling water briefly, then cool them in an ice bath. Drain, pat dry, and freeze them for use in stuffed cabbage recipes and casseroles.
• Fermentation (Sauerkraut): Shred the cabbage finely, layer it with salt, and pack it tightly into a fermentation vessel. Leave it to ferment at room temperature for several weeks. The result is sauerkraut, a tangy and probiotic-rich condiment that can be stored in the refrigerator for an extended period.

How to use:

• Roasted Cabbage: Roasting cabbage wedges with olive oil, salt, and pepper can create a delicious and slightly caramelized side dish.
• Coleslaw: Coleslaw is a classic cabbage salad that combines shredded cabbage with a creamy dressing, often including mayonnaise or a vinaigrette. It's a favorite side dish at barbecues and picnics.
• Stir-Fries: Cabbage can be a star ingredient in stir-fry dishes. Its crunchy texture and ability to absorb flavors make it a great addition to stir-fried vegetables, proteins, and sauces.
• Stuffed Cabbage Rolls: Cabbage leaves can be stuffed with a mixture of ground meat and rice, then simmered in tomato sauce for a comforting and hearty dish.
• Kimchi: Kimchi is a traditional Korean fermented cabbage dish, often made with spicy seasonings. It's used as a side dish and a flavor enhancer in many Korean dishes.
• Cabbage Soup: Cabbage soup is a warming and hearty option. You can prepare it in various ways, including classic cabbage soup, stuffed cabbage soup, or borscht.
• Cabbage Gratin: Layered with cheese and cream, cabbage can be turned into a rich and satisfying gratin.
• Cabbage and Noodles: Sautéed cabbage and noodles, often referred to as "Haluski" in Eastern European cuisine, is a simple yet flavorful dish.
• Cabbage in Soups and Stews: Cabbage adds a hearty and slightly sweet element to soups and stews, such as the Irish dish "Colcannon."
• Cabbage Wraps: Use cabbage leaves as a wrapper for various fillings, similar to how you would use lettuce leaves for wraps. They work well with both Asian and Mediterranean-inspired fillings.
• Cabbage Chips: Bake cabbage leaves with olive oil and seasoning to create crispy cabbage chips.

Recipes

• Classic Sauerkraut
• Coleslaw

Frilly Leaf Bok Choy

Fun Jen, also known as Frilly Leaf Bok Choy or Fun Jen Pai Tsai, is a unique variety of Chinese cabbage that stands out for its delicate texture and vibrant appearance. Unlike traditional bok choy, which forms a compact head, Fun Jen features loosely clustered stems that sprout into semi-spreading, frilly leaves. These leaves are soft, wrinkled texture and ruffled edges, giving the plant a whimsical and visually appealing form. The elongated white stems, though firm, possess a satisfying crunch and contribute a subtle sweetness to the overall flavor profile.

Prep

Rinse. Remove leaves from the base, chop or add whole leaves. The leaves will cook faster than the stems. Eat raw or cooked. If the leaves start to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.

Storing

Keep the Frilly Leaf Bok Choy whole or chop it into smaller pieces if desired. Next, place it in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow. Alternatively, you can store it in the crisper drawer of your refrigerator. Frilly Leaf Bok Choy can stay fresh for up to a week when stored properly. Avoid washing before storing, as moisture can speed up spoilage. Remember to check on it regularly and discard any leaves that show signs of decay.

How to use:

• Stir-Fry: Frilly leaf bok choy is excellent for stir-frying. Cut the stalks into bite-sized pieces and sauté them with garlic, ginger, and your choice of protein. Add the leaves towards the end, as they cook quickly.
• Salads: Use raw frilly leaf bok choy in salads. The tender leaves add a refreshing crunch and mild, slightly peppery flavor.
• Sautéed Side Dish: Sauté the entire frilly leaf bok choy with some olive oil, garlic, and a splash of soy sauce. It makes a quick and tasty side dish.
• Soups: Add frilly leaf bok choy to soups, such as miso, just before serving. The leaves will wilt and add a lovely texture.
• Grilled: Brush the bok choy with oil and grill it for a smoky flavor and slightly charred edges.
• Asian Noodle Dishes: Incorporate frilly leaf bok choy into noodle dishes like ramen, lo mein, or pad Thai.
• Steam: Steam the entire bok choy for a simple and healthy side dish.
• Stuffed: Use frilly leaf bok choy as a wrapper for stuffed dishes. Fill the leaves with a flavorful mixture, roll them up, and steam or bake.

Pak Choy

Pak choy, similar to bok choy or Chinese cabbage, is a leafy green vegetable widely used in Asian cuisines. It features dark green, crinkled leaves with white, crunchy stalks. Pak choy has a mild, slightly peppery flavor, and both the leaves and stems are edible. It is highly versatile, commonly stir-fried, sautéed, or used in soups and stews. Pak choy's tender, succulent texture and earthy taste make it a popular choice for adding a nutritious, leafy green component to a wide range of Asian and international dishes.

Prep

Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.

Storage

It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.

How to Use

• Stir-Fry: One of the most common methods is to stir-fry pak choy. Cut it into bite-sized pieces, then sauté in a hot pan with garlic, ginger, and your choice of protein. Finish with a sauce of soy sauce, oyster sauce, or your preferred stir-fry sauce.
• Soups and Stews: Pak choy is a great addition to soups and stews. Add it toward the end of cooking to retain its crisp texture.
• Salads: Use raw or blanched pak choy leaves in salads. They add a refreshing crunch and mild flavor.
• Side Dish: Steam or blanch pak choy and serve it as a simple side dish with a drizzle of soy sauce and a sprinkle of sesame seeds.
• Grilled: Brush pak choy with olive oil and grill it for a smoky flavor and tender-crisp texture.
• Pickled: Pak choy can be pickled for a tangy and crunchy condiment or side dish.
• Braised: Braise pak choy in a flavorful broth with garlic, ginger, and soy sauce for a savory side dish.
• Asian Noodle Dishes: Add pak choy to noodle dishes like ramen or lo mein for a vegetable boost.
• Filling for Dumplings: Finely chop and sauté pak choy to use as a filling for dumplings, along with minced meat or tofu.
• Sandwiches and Wraps: Use whole or sliced pak choy leaves as a fresh and crunchy element in sandwiches or wraps.

Recipes

• Sauteed

Turnips with Greens

Turnip root and its leafy green tops. The root offers a mildly sweet, crisp, and earthy flavor with a white or purple-tinged skin, while the greens have a slightly peppery taste and a texture reminiscent of spinach or collard greens. The entire plant is edible. Turnip bulbs are often roasted, boiled, or mashed, while the greens can be sautéed, steamed, or used in soups and stews.

Prep

Rinse. The whole turnip is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.

Storing

Store the turnips and greens separately.

It's best to use leaves within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.

Turnip roots can keep for months in the refrigerator.

Preserving

• Freezing: Turnips can be blanched and frozen for long-term storage. Start by cutting the turnips into your desired shape (slices, cubes, or wedges). Blanch them in boiling water for a couple of minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry the turnips before packaging them in airtight freezer bags or containers. Label and date the packages, then store them in the freezer for up to 10 to 12 months.
• Fermenting: Fermenting turnips creates a tangy and flavorful product. Grate the turnips, then place them in a clean jar. Prepare a brine solution by dissolving salt in water (approximately 2 tablespoons of salt per quart of water). Pour the brine over the grated turnips, ensuring they are completely submerged. Place a weight on top to keep the turnips submerged and cover the jar loosely with a lid. Allow the turnips to ferment at room temperature for a few days to a week, depending on your desired level of fermentation. Taste after a few days. Once fermented, secure the lid tightly and store the jar in the refrigerator.
• Pickling: Turnips can be pickled to preserve their crispness and add a tangy flavor. Prepare a pickling brine by combining vinegar, water, salt, sugar, and your choice of spices. Bring the brine to a boil, then let it cool. Peel and slice the turnips, then pack them into sterilized jars. Pour the cooled brine over the turnips, ensuring they are fully submerged. Seal the jars with sterilized lids and store them in the refrigerator. Allow a few days for the flavors to develop before enjoying the pickled turnips.

How to use:

• Roasted: Toss turnip cubes or wedges with olive oil, salt, and pepper, then roast them in the oven until they are tender and slightly caramelized. I like to roast the leaves for the last few minutes of cooking. Full recipe below.
• Mashed: Cook peeled and cubed turnips until they are soft, then mash them with butter, milk or cream, and your choice of seasonings. This creates a creamy and flavorful alternative to mashed potatoes.
• Soups and stews: Add turnip chunks to hearty soups and stews for added texture and flavor. They absorb the flavors of the broth and provide a subtle earthiness to the dish. You can add leaves in the last few minutes.
• Salads: Slice or grate raw turnips and incorporate them into salads. They add a crunchy and slightly peppery element to the mix.
• Stir-fries: Cut turnips into thin matchsticks or slices and stir-fry them with other vegetables and proteins. Their firm texture holds up well to the heat, and they can provide a unique flavor and texture to your stir-fry.
• Pickled: Slice turnips thinly and pickle them in a mixture of vinegar, sugar, and spices. This preserves their crunchiness and adds a tangy, savory element that pairs well with sandwiches, burgers, or as a condiment.
• Leaves can be added to any of the above dishes. They don't need to be cooked long and should be added in the last few moments of cooking.

Winter Luxury Pumpkin

Winter Luxury pumpkin, a pie pumpkin, is a beloved heirloom variety prized for its pumpkin-like appearance and exceptional culinary attributes. This petite, round pumpkin exhibits a russet-colored, netted skin and sweet, vibrant orange flesh, which is perfect for crafting pies and other delectable desserts. Its flavor is frequently described as nutty, sweet and spicy, rendering it a superb choice for autumn and holiday recipes. The Winter Luxury pumpkin's fine-grained, tender flesh can be effortlessly puréed to create pies, soups, and custards, solidifying its status as a cherished component in the making of traditional seasonal delicacies and comforting dishes.

Prep

To prepare a Winter Luxury pumpkin, start by washing the outer skin to remove any dirt or debris. Carefully cut the pumpkin in half using a sharp knife, and scoop out the seeds and stringy pulp with a spoon. You can choose to peel the skin or leave it intact, depending on your recipe. Slice, dice, or roast the pumpkin as needed for your chosen culinary creation, such as pies, soups, or casseroles. The soft and sweet flesh of the Winter Luxury pumpkin is ready to be used in various delectable dishes, particularly those associated with the autumn and holiday seasons.

Squash seeds can be roasted to create a delicious and nutritious snack. Preheat your oven to 300°F (150°C). After cleaning the seeds thoroughly, toss them with olive oil and your preferred seasonings. Spread the seeds in a single layer on a baking sheet and roast for about 15-20 minutes, stirring occasionally, until they turn golden brown and are crispy. Keep a close eye on them to prevent burning, as the exact time may vary based on the size of the seeds and your specific oven. Once roasted, let the seeds cool before enjoying this crunchy and nutritious snack.

Storing

Store uncut squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.

How to use:

• Pumpkin Pie: The Winter Luxury pumpkin is often called the “Pie Pumpkin” for a reason. It’s a fantastic choice for making classic pumpkin pies. Roast the flesh, purée it, and then use it in your favorite pumpkin pie recipe.
• Pumpkin Soups: Create velvety, creamy pumpkin soups by puréeing the roasted pumpkin with herbs and spices. It’s perfect for comforting fall and winter soups.
• Muffins and Breads: Add roasted and mashed pumpkin to muffin or bread batter for a moist and flavorful twist on baked goods.
• Casseroles: Incorporate diced or puréed Winter Luxury pumpkin into casseroles, such as mac ‘n’ cheese, for an extra layer of flavor and nutrition.
• Ravioli Filling: Use the purée as a filling for homemade ravioli or other pasta dishes for a seasonal touch.
• Curries: Add chunks of roasted pumpkin to curries for a slightly sweet and hearty component.
• Side Dishes: Serve roasted pumpkin chunks as a side dish with a drizzle of olive oil and a sprinkle of herbs.
• Smoothies: Blend pumpkin purée into smoothies for added creaminess and nutrients.
• Desserts: Create a wide range of pumpkin-based desserts, from cheesecakes to puddings and tarts.
• Preserves: Use the pumpkin to make jams, jellies, or chutneys, which can be enjoyed throughout the year.