by TomRanz » Thu Sep 11, 2008 6:53 pm
I am a pharmacist, and part-time farmer. This year, I grew almost one acre of heirloom winter squash at a farm in Corydon, IN, and the harvest is in! I have been selling smaller winter squash at two local Farmers Markets. I believe the larger squash, however, are more suited to restaurant use. They all store very well, at least through the winter. I have Musquee de Provence, weighing from 15-25 lbs. each. This is a wonderful-tasting French squash, shaped like a large wheel of cheese. I have Winter Luxury Pie Pumpkin, which is acclaimed as the BEST pumpkin for use in fresh pumpkin pies. And I have Pink Banana (looks like its name) squash, a Guatemalan heirloom weighing from 15-30 lbs each (very large). This is also a great-tasting and long-storing winter squash, acclaimed by Amy Goldman in her book "The Compleat Squash" as one of the best. Are there any local chefs, Slow Fooders, or general foodies that believe in local food that might be interested in purchasing some of these squash? They are beautiful, really unique and really great tasting.
