Farmhouse Cooking Demonstration, Jan. 20, 2018

Farmhouse Cooking returns January 20, with Val Colvin, farmer’s wife and expert cook! 

She’ll be cooking up some Butternut Squash in several recipes (see below). If you’re intimidated by this squash, don’t be! First, do you know what it looks like? See if you can pick the Butternut out of this lineup:




Did you pick the one on the left? That’s BUTTERNUT!

Carefully cut the Butternut squash in half lengthwise, using a large knife. Here’s a safe way to cut a hard shelled squash. 

Place  cut squash on baking pan, cut side down, with enough water to put cover the bottom of the pan with about 1/2”. Bake at 350 degrees, until knife inserted easily pierces the skin, approximately 30-40 minutes. If you’re not pressed for time let the squash cool until you can handle it easily. 

Gently turn the squash over and carefully remove the seeds using an ice cream scoop or large spoon.  Mash by either putting into a mixer and whipping or by using a potato masher.  Add butter to taste. This makes a great side dish to replace potatoes or rice in a meal.


Butternut Squash Bake (featured at market Jan. 20)

  • 1/3 C. butter
  • 3/4 C. sugar
  • 2 eggs
  • 2/3 C. evaporated milk or cream
  • 1 tsp. vanilla
  • 1 tsp. pumpkin pie spice
  • 3 C. mashed butternut squash
  • 1/2 C. sugar
  • 1/2 C. chopped pecans
  • 1/3 C. flour
  • 3 T. melted butter
  • Cream butter and sugar. Beat in eggs, milk, vanilla and spice. Stir in squash. Pour into a buttered casserole dish. Combine remaining ingredients and sprinkle over casserole. Bake at 350 degrees for 45 minutes.

Cabin Fever Squash Casserole

  • 2 c. mashed winter squash
  • 4 slices of bacon
  • ½ c. chopped onion
  • 2/3 c. grated cheddar cheese
  • ¼ t. salt
  • dash Tabasco or black pepper
  • ¼ c. buttered bread crumbs

Bake winter squash on baking pan, cut side down with enough water to put about 1/2” in the pan. Bake until knife inserted easily pierces the skin. Gently turn the squash over and carefully remove the seeds. I use an ice cream scoop or large spoon to scoop out the soft flesh, leaving the tough outer skin of the shell.

Put the squash into medium bowl. Fry bacon until crisp; crumble into squash. Leave about 1 T. drippings in skillet. Fry onion in drippings until transparent; add to squash. Add cheese. Add salt and Tabasco sauce or pepper; mix well. Put in a buttered baking dish; top with bread crumbs. Bake at 350 degrees until heated through and crumbs begin to brown –about 25 minutes,

Butternut Squash Muffins

  • 3 eggs
  • 1 C. Colvin Family Farm Honey or Sorghum Molasses
  • 1/2 C. Coconut Oil
  • 1 tsp. vanilla
  • 2 C. grated raw butternut squash
  • 2 C.  soft whole wheat flour (unbleached can be used in a PINCH)
  • 1 t. baking soda
  • 1 t. salt
  • 1 1/2 t. cinnamon
  • 1/4 t. nutmeg
  • 1/2 C. chopped nuts (optional)

1. Peel and grate butternut squash. Set aside.
2. Crack eggs into a mixing bowl, whip.
3. Mix in next 3 ingredients. Mix well.
3. In a separate bowl mix dry ingredients.
4. Add dry ingredients all at once. Mix only until mixed as over mixing will create a tough muffin.
5. Remove the beaters from the mixer, and mix the squash and and nuts in by hand.
6. Fill greased muffin cups 3/4ths the way full if using whole wheat, 1/2 way if using white flour.
7. Bake approximately 20 minutes in a 350 degree oven. Cool on rack. Serve with fresh butter.

Other Creative Ways to Serve Butternut Squash:

1.    If desired add a small amount of sorghum molasses or brown sugar to taste.

2.   Brown fresh sausage and place on the bottom of a casserole dish. Put baked squash that has been removed from the skin and mashed on top of the crumbled, browned sausage. Top with any number of things such as buttered bread crumbs, chopped nuts, or dry oatmeal, nuts and brown sugar mixture that has melted butter drizzled over the top.

Customer Choice Awards

Vote for your favorite local vendor in January, and they could win some fun prizes.
Who’s your favorite local vendor?

Come to the market in JANUARY and vote (it’s free!) for your favorite vendor, and they could win some fun prizes!

Vote at every market in January, once per visit. There’s no online voting for this, you have to come spread the love in person!

It’s a way to say THANK YOU to our local farmers, bakers and artisans. 

Farmhouse Cooking Recipes

Join Val Colvin at the Winter Farmers Market Dec. 16, as she’ll be demonstrating how to make a filling winter meal with fresh, local produce. She’ll be cooking a Sweet Potato Casserole and a Wintery Wilted Kale Salad with Pomegranate Dressing (recipes below).

Thank you to our sponsors, Hank’s Market, and our farmers!

Sweet Potato Casserole

Makes 10 servings

  • 2½ pounds sweet potatoes, (3 medium), peeled and cut into 2-inch chunks
  • 2 large eggs
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • ½ cup low-fat milk
  • 2 teaspoons freshly grated orange zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup whole-wheat flour
  • cup packed brown sugar
  • 4 teaspoons frozen orange juice concentrate
  • 1 tablespoon canola oil
  • 1 tablespoon butter, melted

1.    Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)

2.   Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.

3.   Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.

4.   To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the casserole.

5.   Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes. 

Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 2 days.


Wintery Wilted Kale Sale

Serves 8, but recipe can easily be cut in half. 

  •  1 medium Butternut Squash (-3 lb.) peeled, seeded and chopped into 1” pieces
  • 4 cloves garlic, minced or pressed
  • 1 Tbsp. Olive Oil or Melted Coconut Oil
  • 2 Pinches of Sea Salt
  • 2 lb. Kale, thinly sliced
  • 3 Tbsp. Lemon Juice (juice from one lemon with the zest reserved for garnish if desired)
  •  2 Tbs. Extra Virgin Olive Oil
  • 1 tsp. White wine or Rice Vinegar
  • ¼ tsp. Sea salt, or to taste
  • 1 tsp. Honey
  • 1 tsp. Dijon Mustard
  • 1 Cup Pomegranate arils (from 1 large Pomegranate)
  • Zest from 1 Lemon

1.    In a medium bowl, combine butternut squash cubes with the oil, minced garlic and sprinkle with sea salt. Place on a parchment-lined baking sheet and spread into a single layer. Roast until fork-tender, but not falling apart. (around 30-40 minutes)

2.   Meanwhile, mix the kale, lemon juice, and salt with your hands in a large bowl. Massage it all together. It should wilt to half its volume in 3 minutes or so.

3.   Make dressing by whisking olive oil, vinegar of choice, salt, honey, and mustard. Pour over wilted kale, tossing to coat.

4.   When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. Add to kale and gently toss together. Stir in the pomegranate seeds, and garnish with lemon zest. Season to taste.

 This can easily be made ahead and store for the next day.