Marty Selling Squash

Growers at the SF Bay area farmers markets are displaying winter squash in new sizes, shapes and colors. AllStar Organics grows between 22-30 different varieties of winter squash. And they are pulling shoppers into their exciting world of European heirlooms. They will soon have you snubbing regular Butternut squash for the sweeter Butternut Rogosa Violina Gioia and toting home eight pound Galeux d'Eysines. These winter squash sprout tiny warts from sugar in their skin. Scoop out their centers, roast them and then serve filled with beef and tomato stew. Or buy a big, blue Jarrahdale Squash and fill it with coconut curried fish soup. The Musque de Provence, a staple in Southern France, just slice and roast.

Marty Jacobson of AllStar Organics explained that as a small farm, they want to grow things that are harder to find and more specialized. "Now you see lots of of the Rouge Vif d'Etampes, or Cinderella squash. But not many other people have varieties like the Argentine Primitive." He motioned to a ribbed green and orange variety. He credits their forays into new and wonderful winter squash with Baker Creek Heirloom Seeds, which opened a branch in downtown Petaluma this past year.

"Fifty percent of what we grow is inspiration," Marty said.

Marty's Tips for Growing Squash

1.) Learn about varietals and then pick the right genetic one.

2.) If you want a big squash, cut off all fruit on the vine but one, so it can get larger.

3.) Avoid overwatering, particularly late in the season. As harvest time nears, stop watering and your squash will have more flavor.

Annie at the Farmers Market

Holiday Squash Recipe from "Everyday Greens" by Annie Somerville, Executive Chef, Greens Restaurant

Butternut Squash Gratin
This rustic gratin is the perfect beginning to a simple autumn supper. It's also a great choice for a holiday meal because you can make it ahead and bake it at the last minute.

Serves 4 to 6

Ingredients
Parmesan Bread Crumbs (recipe follows), about ½ cup
1 large butternut squash, about 2½ pounds, cut in ¾-inch cubes, 5 to 6 cups
2 teaspoons minced garlic
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
½ teaspoon salt
Freshly ground pepper
½ cup half and half

Directions
• Preheat the oven to 375º F.
• Make the Parmesan Bread Crumbs and set aside.
• Place the squash in a large bowl and toss with the garlic, butter, flour, salt, and a couple of pinches of pepper. Butter a small baking dish and spoon the mixture into it. Pour the half and half over, cover, and bake for 30 minutes. Sprinkle the Parmesan bread crumbs evenly over the top and continue to bake, uncovered, until golden brown and crisp, about 15 minutes. Test for doneness with a paring knife or skewer; the squash should be completely tender. Let the gratin sit for a few minutes before serving.

Tip: Butternut squash loses its moisture towards the end of its season, so if you're making the gratin in late winter, increase the half and half to ¾ cup.

Parmesan Bread Crumbs: Makes about ½ cup
1½ tablespoons unsalted butter
½ cup bread crumbs
1 ounce Parmesan cheese, grated, about 1/3 cup

Melt the butter in a small sauté pan; add the bread crumbs and toast over medium heat until golden, 3 to 4 minutes. Cool and toss in a small bowl with the cheese.