This week I will attempt to settle the seasonal question: Squash or gourd? And what about pumpkins? You’d be amazed at how much has been written on the subject. You’d probably also be bored out of your…uh…gourd. So I’ll be brief.
Boiled down and in brief…Squash are the edible members of the gourd family, among them your butternuts, acorns, and of course the pumpkin. Gourd is most often used to refer to those bumpy lumpy and colorful props found decorating doorways and tabletops from October to Thanksgiving. OK?
If that isn’t enough nerd-onomics for you, feel free to pursue on your own right here. There are whole dissertations on the subject. But I guarantee, you’ll still have questions. So here’s the exam key: For cookin’ it’s squash…for just lookin’…gourd. That way no one gets hurt.
Of course…the pumpkin seems to defy being typecast. Most people hear the word pumpkin…and by word association, the brain throws you “pie”…or possibly nowadays, “spice.” But how many of you buy a pumpkin with the express intent of turning its insides into a meal? Anyone? Bueller? That’s what I thought. Crickets. More likely you’re gonna treat it like a gourd, and it’ll sit on your front stoop until the squirrels recycle it for you.
Actually, those big strong, handsome jacks are not the chef’s go-to baking gourds. Nope…for that perfect pie you’ll need the perfect pumpkin. For the last word on that topic we went to the best source of all…the farmer’s wife, and with the right pumpkin, four and twenty blackbirds, and just a little (OK, quite a bit) of prep work, your pie will take the cake.
Speaking of pies, cakes and other sweet delights, just two weeks until the LFM BakeOff! We hope the bakers have been busy sharpening their knives and culinary skills. The suspense and the sugar highs culminate at the Marketing Tent Table at our final Oct. 28 market!
So, I finally got around to tango-ing with that butternut squash I bought a couple of markets ago. (That’s another gourd plus…a long shelf life.) Halved, roasted and a last-minute stuffing of savories*, and dinner is served.
*Totally up to you, but a stroll through the produce aisle is a great place for inspiration. My go-to herb in the colder months is sage. A few leaves heated up in the pan with the oil or butter adds extra bonus points.
Don’t forget all the other wonderful and strange autumn possibilities…besides apples, pears and grapes…give some thought to sweet potatoes, beets, and yes…even turnips. Just don’t put them in a pie.
This season’s Farmers Market has had an unusual share of bad weather events, and even though we are steadfastly rain or shine, it has meant a few cancellations in the Music Tent. We hate when that happens. Humans can stand a little rain, but instruments and equipment are not immersible.
Last Saturday we missed out on Gray Dog Down…and had gray skies instead.
So, with fingers crossed, In the Music Tent this week: Minas! Lansdowne gets to claim bragging rights to this world-traveled and world-class duo…Even better, we get to call them just Patricia and Orlando…we get to call them friends and neighbors.
Calling all kids! Don’t forget that the last Market is also Mayor Magda’s Halloween Spooktacular. Come costumed and ready to trick or treat along the midway.
Don’t forget to read all of this and every edition of The Lansdowne Link. There’s more stuff to see and do around town; the LEDC is an incubator of ideas and initiatives that can set you and your particular interests on a new course…maybe even a new business.
Lansdowne is a town ready to burst beyond its borders as a place to visit, or maybe a place to call home.
Be a part of the progress!
Terry Baraldi