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HOW IT WORKS
1) Market offerings/prices finalized by Friday morning for the following week (*see below)
2) Customize your order until Sunday 12:00
3) Look for these icons about freshness and food miles:
|Harvest-to Order: The farmer doesn't harvest it until you order it.|
|Grown within 50 driving miles of the Space Needle. Map|
|Grown within 200 driving miles of the Space Needle. Map|
|Grown in the Cascadia Bioregion (WA, OR, ID, BC). Map|
*If you register and wait to receive the email on Friday announcing the market is open, make sure our emails don't go to your spam/promotions folder. We'll send you a welcome email after you register.
Both Slow Food USA and Slow Food International’s “Ark of Taste” have added Pioneer’s Farm Sugar Hubbard Squash to those seeds being preserved and shared around the country and the world. After the seed was first developed in the late
Slow Food’s “Ark of Taste” is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods we keep them in production and on our plates. There are more than 200 culturally significant foods in danger of extinction in their catalog. You can explore the catalog at http://
The puree is
Sugar Hubbard Squash Puree:
Bake the squash (cut side down) at 400 degrees for 1 hour plus, until a sharp knife goes through the meat without resistance (the skin/crust may offer resistance). Remove the meat from the shell (limiting the green component) and puree it using an immersion blender. Season to taste with salt and nutmeg (both seasonings bring out the sugar flavor). At this point, there may still be some moisture in the puree. Spread it into a baking dish, 2-3 inches deep, and bake again at 350 to 300 degrees for 1 to 2 hours, stirring every 15-30 minutes, to dry it out. Aim for the same texture found in canned pumpkin, maybe a little drier. At this point, the puree is ready to eat, freeze, or use in recipe preparation. It works beautifully in any recipe that uses canned pumpkin, and tastes much better!
Store it in the fridge and it'll be good for 7-10 days