From the Garden – Gardner Rosy Smit
During the fall months, Camp Korey welcomes campers and their families to our annual Fall Festival and Family Weekends. As they participate in the joy, growth and healing of our programs and explore our organic garden, they also have the chance to taste many delicious meals created with our winter squash. Winter squash is harvested late in the growing season and eaten when the seeds inside have fully matured and the skin is hardened into a tough rind. Most winter squash can be stored for use throughout the winter. At Camp Korey, we grow many different varieties of winter squash including Red Kuri, Carnival, HoneyBoat Delicata, Thelma Sanders Sweet Potato, Sweet Dumpling, Galeux d’eysines, Gold Nugget and Sugar Pie Pumpkins. They are planted in our seedling greenhouse in May and transplanted out into the field in June, where campers watch them grow as they learn about the food cycle during our outdoor programs. We harvest our winter squash in late September or early October and it can keep in storage until March. At Camp, our winter squash is used for tasty soups and side dishes before winter has even begun.
Winter squash are an excellent source of Vitamin A, Vitamin C and dietary fiber. They are a low-calorie food that is a good source of complex vegetable carbohydrates. Unlike summer squash and zucchini, winter squash must be cooked. When choosing, always pick a heavy fruit for its size.
To the Table – Executive Chef Tana Mielke
Did you know that butternut squash (and other, less common squashes) actually make the best pumpkin pie? The flavor of squash is often times much stronger and the flesh much less fibrous than pumpkin, resulting in a greater quality puree for the American holiday classic. Although inherently sweet, there are countless savory dishes to be conceived from these bountiful fruits. Sautéed delicata rings, simply roasted cubes of red kuri with salt, pepper and olive oil to add to your salad, pureed Thelma Sanders Sweet Potato for a delicious sauce on whole grain pasta – a little Grana Padado or ricotta salata…Delicious! A favorite at Camp Korey fall Family Weekends and Fall Festival… Garden Squash Soup and Bread.
The great thing about making soup and bread is that it is a perfect opportunity to get your little campers in the kitchen to help out. I find here at camp that the more connected to the food the children are, the more likely they are to try it. If they see the squash growing, help harvest it or help out in the kitchen, they see the life cycle and get excited about eating something they helped grow, harvest or prepare. In these recipes, encourage them to get in there and gut squash, knead bread or help with measurements. Warning: It might get a little messy, but that is all part of the fun.