WINTER SQUASH. North Dakota Harvest of the Month. Harvest of the Month. North Dakota Farm to School HISTORY OF WINTER SQUASH. Fun Facts about Squash:

Transcription

1 North Dakota Farm to School Harvest of the Month WINTER SQUASH HISTORY OF WINTER SQUASH The hard-shelled squash species are uniquely American. The earliest natives revered them, and gave them the honor of being one of the Three Sisters. Beans and corn completed the trio, and without those foods for sustenance, many ancient peoples would have ceased to exist. The Three Sisters were vital to many civilizations. The corn and the beans made a complete protein, the squash supplied beta carotene, Omega 3 s and Potassium. Whole communities could survive on these alone if game and other foods were scarce. They were also one of the first Companion Plantings, each contributing to the growth and well-being of the others. The corn supplied support for the beans to climb on, and shade for the squash plants during the heat of the day. The squash plants large leaves shaded the ground, prevented weeds, and deterred hungry wildlife that didn t like to walk through the fuzzy vines. The beans fixed nitrogen in the soil to feed the corn and the squash. The European conquerors carried the squash back across the Atlantic, and many varieties were created around the Mediterranean Basin. Winter squash never caught on in the more northern parts of Europe though, as the climate was too cool, and the season did not last long enough to properly grow them. France and Spain are two European countries which have embraced the squash, and raised its cultivation to an art form with many unique varieties springing from that area. Wonderful varieties have been developed in Australia also, as the climate there is quite hospitable to raising winter squash. Most people ask what the difference between a winter squash and a pumpkin is. A pumpkin is just another hard-shelled winter squash. And what makes a winter squash different from a summer squash you ask? It s simply in the time of year which they are eaten. The early American settlers gave them those designations. Summer squash are soft-skinned vegetables which grew quickly, and were eaten soon after harvest. Winter squash grew the thick, hard rinds that made them suitable for storing through the long winters when fresh vegetables were a precious commodity. Winter squash comes in many shapes, sizes, textures and flavors. Chances are, there will be one variety out there that will suit your family Read more: view/182/#ixzz2yr2apdnz Fun Facts about Squash: For pie, Pilgrims first hollowed out a pumpkin, filled it with apples, sugar, spices and milk, then put the stem back on and baked. Acorn squash is a type of winter squash that was named for its acorn-like shape. Acorn squash come in a variety of colors including: yellow, dark green, tan, and orange. North Dakota Harvest of the Month

2 North Dakota Farm to School Harvest of the Month WINTER SQUASH One of the first published recipes for pumpkin pie (Pompkin Pudding) was in Amelia Simmons 1796 cookbook, American cookery. This the first cookbook to be written by an American and published in the United States < An average pumpkin weighs pounds, though the Atlantic Giant variety can weigh pounds, enough for perhaps 300 pies! Presidents Washington and Jefferson grew squash in their gardens. The Hubbard squash was formally introduced to American gardens by James J. H. Gregory (1857) from Marblehead, Massachusetts. He became an authority on squashes, publishing in 1893, Squashes: how to grow them. Squashes are a good source of minerals, carotenes and vitamin A, with moderate quantities of vitamins B and C. Summer squash is high in water content, thus low in calories. SOURCE: html How to Select Hubbard Squash Choose squash that has a smooth, dry, and dull rind and is free of cracks or soft spots. Choose squash that has a deep color and is heavy for its size. Look for a firm, rounded, dry stem. How to Store Hubbard Squash Store squash in a cool dry place for up to 3 months. Nutrition Benefits of Hubbard Squash Low fat, cholesterol free, low in sodium, a good source of fiber, an excellent source of vitamins A and C. How to Select Buttercup Squash Select a squash that is firm, heavy for its size and has an even cream color. Avoid squashes that have soft spots, dull and wrinkled skin or that are extremely light for their size. How to Store Buttercup Squash Store squash in a cool dry place for up to 3 months. Nutrition Benefits of Buttercup Squash Fat free, saturated fat free, cholesterol free, sodium free and a good source of vitamin C. How to Select Butternut Squash Choose squash that is heavy for its size. How to Store Store butternut squash in a cool, dark place for up to a month. Once cut, refrigerate unused portion. Nutrition Benefits Fat free, cholesterol free, sodium free, good source of fiber, potassium and magnesium, excellent source of vitamins A and C. North Dakota Harvest of the Month

3 North Dakota Farm to School Harvest of the Month WINTER SQUASH How to Select Acorn Squash Select acorn squash that are dull and heavy for their size. Avoid squash with soft spots or cracks. How to Store Store acorn squash in a cool, dry area away from extreme temperatures and sunlight. Acorn squash can stay fresh for up to 3 months. Nutrition Benefits Fat free, saturated fat free, cholesterol free, sodium free and a good source of vitamin C. FREE RESOURCES FOR WINTER SQUASH Adventurous Activities: One page of simple things to do to celebrate squash. Activities/adventurous/cycle-II/Oct/oct_AA.pdf. Student classroom activities: Simple activities featuring squash and pumpkin. us/healthycalifornia/documents/wintersquash. pdf. Squash Handouts: Colorful sheets with recipes and activities and facts about squash. Fall/21712/Ed_News_Winter%20Squash.pdf. The Three Sisters Garden Concept taken from Native American Gardening By Michael J. Caduto and Joseph Bruchac In the northern plains, the Hidatsa, Mandan, and Arikara peoples gardened along the floodplain of the Missouri River in what is now called North Dakota. Most of the tribes in this region used the Hidatsa garden design (see Figure 4). Hidatsa gardens are designed to have alternating, staggered rows of corn and beans, with sunflowers growing along the north edge of the garden. Squash is planted after every fourth row of corn and beans and around the east, south, and west edges of the garden. Sunflowers are planted as soon as the threat of frost has passed. As in the Wampanoag garden, three sunflower seeds are planted in small mounds 3 feet apart along the north edge of the garden. The Hidatsa garden differs from the Wampanoag garden when it comes to seed arrangement - all three seeds are planted in one hole. Hidatsa varieties of sunflower produce black, red, white, and striped seeds. Plant squash indoors in peat pots or seed flats when the sunflowers are planted in the garden. Before planting in the garden, prepare the squash mounds (about 15 inches across at the base), with 4 feet between the centers of the mounds. The squash mounds are located along the east, west, and south edges of the garden in alignment with North Dakota Harvest of the Month

4 Figure 4: Hidatsa Garden Design Drawings by Mardi Dodson the rows of beans (see Figure 4). Squash seedlings are usually transplanted when they are about 4 inches tall and have put on their first set of true leaves (about two weeks after the corn is planted). To protect them from the heavy spring rains, four seedlings are planted on the sides of the mound in sets of two, 12 inches apart (see Figure 5). Figure 5: Hidatsa Squash Mound Bean seeds are planted on the south-facing slope of the mound. One seed is planted per hole, with a total of six seeds planted in each mound. In the Hidatsa garden, there are usually four corn mounds per row of corn. Note that the rows of corn are in alignment but are staggered in comparison to the beans (see Figure 4). Hidatsa corn mounds are constructed in the same way as the Wampanoag corn and beans mound. The differences are that only corn is planted in these mounds and eight seeds, instead of four, are planted in the top of each mound (see Figure 7). Growing corn together in bunches offers extra support and protection from wind and rain damage. Hidatsa flint corn is planted in May in North Dakota when the leaves of the Gooseberry shrubs have emerged and fully formed. Corn is planted a week or two after the sunflowers have been planted. This flint corn is a semiarid variety with a growing season of about 70 days. It is advisable to research which corn variety works best for your zone and climatic conditions. Beans are planted at the same time as corn. In a Hidatsa garden, beans are planted separately from the corn in their own mounds. The bean mounds are located between the rows of corn in a staggered, alternating pattern (see Figure 4). The mounds are rounded ovals, about 4 inches tall by 7 inches wide by 14 inches long. Traditionally, two people worked together to plant beans. The first person made six holes in the south-facing slope of the bean mound. This is done in one swift motion by thrusting both hands into the soil with the thumb and first two fingers extended to make two sets of holes spaced 6 inches apart (see Figure 6). The second person follows behind and plants one seed in each hole. A total of six seeds are planted in each bean mound. In a Hidatsa garden, eight seeds are planted atop each mound. Figure 7: Hidatsa Corn Mound Figure 6: Hidatsa Bean Mound North Dakota Harvest of the Month

5 North Dakota Farm to School Harvest of the Month WINTER SQUASH Family-sized Recipe for WINTER SQUASH PUFF Hands-on time: 20 minutes Time-to-table: 65 minutes See A Minute to Skin It handout to learn how to remove squash from its shell. Serves 6 INGREDIENTS 2 tablespoons butter 1 small onion, chopped (about 1/2 cup) 3 cups roasted winter squash 2 large eggs 1/4 cup half n half 3 tablespoons flour 1 teaspoon baking powder 1 teaspoon kosher salt 1/4 teaspoon pepper 1/4 cup hulled pumpkin seeds (pepitas) or sunflower seeds DIRECTIONS Preheat the oven to 375. Melt the butter in a small skillet over medium heat. Add the onion and slowly soften, about 10 minutes. Meanwhile, mash the squash with an electric mixer in a large bowl. Add the eggs one at a time, beating for a minute or so after each addition. Add the onion and remaining ingredients (except the pumpkin seeds) and combine well. Turn the mixture into a well-greased pie plate or quiche pan. Add the pumpkin seeds to the hot, still buttery skillet and toast for 2 3 minutes. Smooth the squash mixture and sprinkle pumpkin seeds over top. Bake for 45 minutes or until a knife inserted in the middle comes out clean.(note: Plan on an hour in the oven if the squash has been assembled in advance and is cold from the refrigerator.) NUTRITION ESTIMATE 162Cal; 9g Tot Fat; 4g Sat Fat; 17g Carb; 0g Fiber; 546mg Sodium; 96mg Cholesterol; Weight Watchers Old Points 4, PointsPlus 4 SOURCE: Dear families; This month s feature recipe for North Dakota s Harvest of the Month is Squash Puff. We hope you will try this recipe with your family. Other squash recipes were served to the students during lunch. Don t forget to look for squash at your local farmers market and/or local produce section of your grocery store in September, October and months beyond. Winter squash stores well. North Dakota Harvest of the Month

6 Baked Winter Squash Printed from COOKS.COM This recipe doesn t require peeling the squash, you can serve it in its own shell. 1 lg. winter squash 3 tbsp. butter Brown sugar Place winter squash, cut into fourth and seeded, into large baking dish. Fill with 1 inch of water. Cover with foil and bake in 375 degree oven for 1 to 1 1/2 hours or until tender. Drain off most of the water leaving a little in the bottom of pan. Sprinkle generously with brown sugar to cover squash entirely. Dot with the butter and continue to bake until the butter and sugar have melted. Approximately 15 minutes more. Roasting Pumpkin Seeds Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight. Preheat oven to 250 F. Line a baking sheet with non-stick foil. Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat. Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown. Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year. If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above. Compliments of: The foundation for sustainability. For more information: Phone: info@farrms.org Fifth Ave. SE, Medina, ND A Minute to Skin It... Not sure how to deal with beets, squash and pumpkin? Here s some helpful hints and simple recipes for those tough-skinned veggies! Preparing beets Beet juice stains. Wear rubber gloves and aprons and protect your counter tops if necessary. Wash and gently scrub beets. Cut off the greens about 1/2 inch above the beet s bulb. Leave about 1/4 inch on the root. This will help retain the beet s deep maroon color. Place beets in saucepan; add water to almost cover them. Bring water to a gentle boil on high heat, then immediately lower heat to simmer. For larger beets (2 1/2-inch diameter), simmer for about 10 minutes; for smaller beets, 5 to 8 minutes. The beet will not be cooked. This step loosens the skin and allows for its easy removal. Drain beets; discard cooking water. Allow beets to cool a few minutes before peeling. When beets are still warm but possible to handle, use paring knife to cut off remaining top and root even with bulb. The skin should easily rub off. Slice and saute in butter or use beets for your favorite recipes.

7 Orange Beet Salad Printed from COOKS.COM 1 (11 oz.) can mandarin orange sections, chilled and drained 1/2 of 16 oz. can Julienne beets, chilled and drained 1 apple, cored and sliced 1/4 c. salad oil 2 tbsp. frozen orange juice concentrate, thawed 1 tbsp. lemon juice 1/2 tsp. dry mustard Lettuce leaves Toss together orange sections, beets, and apple; cover and chill. In a screwtop jar combine oil, juice concentrate, lemon juice, dry mustard and 1/8 teaspoon salt. Cover, shake well and chill. At serving time, arrange fruit on bed of lettuce. Shake dressing and drizzle over all. Serves 4. Good winter salad. Preparing pumpkin or winter squash Fresh pumpkin makes great pies, bars and even soup; and squash is a healthy side dish to any meal. Preparing these vegetables is really quite simple. Using a sharp knife, split the vegetable in half and clean out the seeds. If you wash the membrane from the seeds, you can save them for roasting. Bake the two halves cut side down on a baking sheet in a 325-degree oven until you can pierce the meat easily with a fork. Allow to cool and the outer shell will easily peel off the pumpkin. Mash the pulp with a food processor, blender or a potato masher. Refrigerate the cooked, pureed or mashed pulp until ready to use. You can also freeze in batches of two to four-cups to use easily in recipes. Squash can be seasoned with salt and pepper or prepared with brown sugar or maple syrup for a tasty side dish to any harvest meal. Apple Pumpkin Bread Printed from COOKS.COM 2 cups all-purpose flour 1 teaspoon ground cinnamon 1 1/3 cups whole-wheat flour 1/2 teaspoon ground ginger 2 teaspoons baking powder Pinch each allspice, nutmeg, mace 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups fresh pureed pumpkin 4 eggs 3/4 cup sugar 1 cup apple sauce 1/2 cup honey 1/3 cup vegetable oil or melted butter 1/2 cup Granny Smith apples, peeled & chopped Preheat oven to 350 F. Grease two loaf pans with vegetable oil or non-stick spray. Mix both kinds of flour, baking powder, baking soda, spices and salt in the large bowl of an electric mixer. Stir together pumpkin, eggs, sugar, applesauce, honey, oil or melted butter in a large bowl. Combine pumpkin mixture with dry ingredients, stirring only until combined. Stir in apple. Pour half of the batter into each loaf pan and bake at 350 F for minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes before removing from pan. Care and keeping of tomatoes Put unripe tomatoes in a brown paper bag and leave them at room temperature until they ripen, usually in a day or two. Store ripe tomatoes in a cool place - around 55 degrees F. Stored this way, they should keep for five days. Avoid refrigerating tomatoes. Store cut tomatoes in the refrigerator and use as soon as possible.

8 Published on Lunchbox ( Recipe Name: Soup, Three Sisters Stew Category / Sub-Category: Serving Guidelines Elementary Serving Utensil: 8 oz ladle Secondary Serving Utensil: 8 oz ladle Elementary Cost per Serving: $0.81 Secondary Cost per Serving: $0.81 Recipe Total Yield Volume 3 gal, 1 pt Weight 25 lb Servings By Weight By Volume Each Total Elementary 8 oz 1 C N/A 50 Servings Secondary 8 oz 1 C N/A Servings Analysis Meat / Meat Alternate (oz) Grains / Breads (Servings) Elementary Secondary Vegetables / Fruits (Cups) Ingredients Instruction As Purchased Prepped by Weight Prepped by Volume Prepped Each Beans, Pinto Dry 11.2 lb 11.2 lb 1 gal, 3.5 qt WATER 2 gal Vegetable Oil 6 Tbsp 3 oz 6 Tbsp Onion, Yellow sliced 3.67 lb 3.35 lb 6 Tbsp Squash, Butternut peeled, whole 6 lb 5.5 lb Celery clean, sm dice lb lb 1 qt, 1.2 C Pepper, Green seeded, med dice 3.23 lb 2.63 lb Hominy White drained, from can 3.91 lb 2.63 lb 1 qt, 1.25 C Tomatoes, Diced Canned diced 6.47 lb 4 lb Cumin, Ground 0.42 oz 0.42 oz 2 Tbsp Sage, Fresh leaves, chopped 0.26 oz 0.16 oz 2 Tbsp Kale without stems, chopped 2.19 lb 1.31 lb Salt, Kosher 1.18 oz 1.18 oz 2 Tbsp Black Pepper, Ground 0.16 oz 0.16 oz 2 tsp Method 1. Pick through the beans for dirt and small stones. Rinse well. 2. Place beans and half the water to cover in pot. 3. Bring beans to a boil and reduce heat to a simmer. Cook beans until tender. Add other half of water as needed. 4. Drain, reserving the liquid, and cool. 5. Heat oil over medium heat in a pot large enough to hold all ingredients. Add onion, squash, celery, and bell pepper. 6. Saute 2-3 minutes. Add hominy, beans, tomatoes, cumin, sage and enough of bean cooking liquid to create a stew like consistency. 7. (4-6 cups bean cooking liquid per 5# batch) 8. Add greens, salt, and pepper. Page 1 of 2

9 Published on Lunchbox ( 9. Cook until greens are tender, about five minutes. 10. Serve or cool according to HACCP SOP. 11. Reheat, covered, in a 350 oven until internal temperature reaches 165 degrees. Shopping List Stock Number Case Description Loc. Cases Broken Units Unit Description 2507 BEANS, PINTO DRY 25# LB 1309 OIL VEGETABLE 6/1GAL GALLON (1) 2413 ONION YELLOW JUMBO # LB 2428 SQUASH, BUTTERNUT CS 40# 0 6 LB 2411 CELERY CS 24CT BUNCH(32 OZ) 2418 PEPPER GREEN MED 25# LB 2504 HOMINY WHITE, CANNED 6/ CAN (106 OZ) 2519 TOMATO, DICED CAN (106 OZ) 1026 SPICE, CUMIN GROUND OZ OZ 2410 SAGE PER LB LB (16 OZ) 2406 KALE 24 CT CASE BUNCH (20 OZ) 1011 SALT KOSHER BOX (3 LB) 1020 SPICE PEP BLK 18OZ OZ Source URL: Links: [1] [2] [3] [4] [5] [6] [7] [8] Soup, Three Sisters Stew.pdf Page 2 of 2

10 Soup, Three Sisters Stew INGREDIENTS: Water, Pinto Beans, Butternut Squash, diced tomatoes, Onion, Bell Pepper, white hominy, Celery, Kale, vegetable oil, kosher salt, Cumin, Sage, Pepper.

11 Published on Lunchbox ( Recipe Name: Butternut Squash Roasted Croutons Category / Sub-Category: Serving Guidelines Type of Pan: 2" Hotel Pan Elementary Serving Utensil: 6 oz. Spoodle Secondary Serving Utensil: 6 oz. Spoodle Elementary Cost per Serving: $0.60 Secondary Cost per Serving: $0.60 Recipe Total Yield Volume 2 gal, 1.37 qt Weight 12.3 lb Servings By Weight By Volume Each Total Elementary 3.9 oz 12 Tbsp N/A 50 Servings Secondary 3.9 oz 12 Tbsp N/A Servings Analysis Meat / Meat Alternate (oz) Grains / Breads (Servings) Elementary Secondary Vegetables / Fruits (Cups) Ingredients Instruction As Purchased Prepped by Weight Prepped by Volume Prepped Each Squash, Butternut Peeled, seeded, 1 in dice lb lb Sauce, Soy Light 1 pt, 5.49 Tbsp 1 pt, 5.49 Tbsp WATER 1 pt, 5.49 Tbsp Sesame Oil 1 qt, Tbsp 1 qt, Tbsp Red Pepper Flakes, Crushed 0.01 oz 1.17 tsp Method 1. Whisk together soy sauce, water, sesame oil, and red pepper flakes. 2. Toss squash in soy mixture and divide squash and liquid between four 2 inch full size hotel pans. 3. Roast squash in 350F oven (300F if convection) until tender and marinade reduces to glaze-like consistency. 4. Start checking for doneness after about 25 minutes. 5. Cool or hold hot according to HACCP SOP. 6. Can be served cold on salad bar. Shopping List Stock Number Case Description Loc. Cases Broken Units Unit Description 2428 SQUASH, BUTTERNUT CS LB 40# 1042 SAUCE SOY LIGHT JUG (64 FL OZ) 1307 OIL SESAM TST 4/1GAL GALLON (1) Page 1 of 2

12 Published on Lunchbox ( Stock Number Case Description Loc. Cases Broken Units Unit Description 1033 SPICE, PEPPER RED OZ CRUSHED 12 OZ Source URL: Links: [1] [2] [3] [4] [5] [6] [7] Butternut Squash Roasted Croutons.pdf Butternut Squash Roasted Croutons INGREDIENTS: Butternut squash, sesame oil, soy sauce, water, chili pepper. Contains Soy, Wheat. Page 2 of 2

13 Published on Lunchbox ( Recipe Name: Squash, Cider Glazed Category / Sub-Category: Recipe Total Yield Weight 8.76 lb Serving Guidelines Type of Pan: 2" Hotel Pan Number of Pans Needed: Amount Per Pan: 5 lb (Weight before cooking) Elementary Portions Per Pan: 29 Secondary Portions Per Pan: 29 Elementary Serving Utensil: spoon Secondary Serving Utensil: spoon Elementary Cost per Serving: $0.17 Secondary Cost per Serving: $0.17 Servings By Weight By Volume Each Total Elementary 1 C 2 50 Servings Secondary 1 C 2 Servings Analysis Meat / Meat Alternate (oz) Grains / Breads (Servings) Elementary Secondary Vegetables / Fruits (Cups) Ingredients Instruction As Purchased Prepped by Weight Prepped by Volume Prepped Each Squash, Acorn quartered, seeded lb lb 3 gal, 1.04 pt Vinegar, Apple Cider 2 Tbsp, 1.51 tsp 1.17 oz 2 Tbsp, 1.51 tsp Sugar, Light Brown 3.13 oz 3.13 oz 8 Tbsp, 2.29 tsp Vegetable Oil 3 Tbsp, 0.39 tsp 1.57 oz 3 Tbsp, 0.39 tsp Apple Cider 1 qt, 1.01 C 2.5 lb 1 qt, 1.01 C Salt, Kosher 0.31 oz 0.31 oz 1.88 tsp Black Pepper, Ground 0.08 oz 0.08 oz 0.16 tsp Method 1. Combine all ingredients except squash and oil in a large pot, steam jacketed kettle, or tilt skillet 2. Bring to a boil and cook for 30 minutes or until the liquid has reduced down to a glaze. 3. In an appropriate sized container, toss squash in oil, in batches if needed, then spread out in a single layer on parchment lined sheetpans. 4. Roast in a 350 degree oven until browned and tender. 5. Pour glaze over squash as needed to coat. 6. Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP. 7. Reheat, covered, in a 350 oven until internal temperature reaches 165 degrees. Shopping List Stock Number Case Description Loc. Cases Broken Units Unit Description 2427 SQUASH, ACORN 40# LB 1035 VINEGAR APPLE CIDER GALLON (1) Page 1 of 2

14 Published on Lunchbox ( Stock Number Case Description Loc. Cases Broken Units Unit Description 1207 SUGAR BRN LGT 24/1# BOX (1 LB) 1309 OIL VEGETABLE 6/1GAL GALLON (1) 2009 JUICE APPLE 8/64 OZ JUG(64 FL OZ) 1011 SALT KOSHER BOX (3 LB) 1020 SPICE PEP BLK 18OZ OZ Source URL: Links: [1] [2] [3] [4] [5] [6] [7] Squash, Cider Glazed.pdf Squash, Cider Glazed INGREDIENTS: Acorn squash, apple cider, brown sugar, vegetable oil, apple cider vinegar, kosher salt, pepper. Page 2 of 2

15 Published on Lunchbox ( Recipe Name: Soup, Autumn Harvest Category / Sub-Category: Recipe Total Yield Volume 3 gal, 1 pt Serving Guidelines Elementary Serving Utensil: 8 oz ladle Secondary Serving Utensil: 8 oz ladle Elementary Cost per Serving: $0.93 Secondary Cost per Serving: $0.93 Servings By Weight By Volume Each Total Elementary 1 C N/A 50 Servings Secondary 1 C N/A Servings Analysis Meat / Meat Alternate (oz) Grains / Breads (Servings) Elementary Secondary Vegetables / Fruits (Cups) Ingredients Instruction As Purchased Prepped by Weight Prepped by Volume Prepped Each Vegetable Oil 11 Tbsp, 0.34 tsp 11 Tbsp, 0.34 tsp Leeks white only, clean and thin sliced 1.67 lb oz 1 pt, Tbsp Carrot, Whole peeled, chopped 1.92 lb 1.56 lb 1 qt, 1.56 C Celery chopped 1.41 lb oz 1 pt, Tbsp Squash, Butternut peeled, cubed 6.58 lb 5.56 lb 1 gal, Tbsp Thyme, Fresh leaves, chopped 0.13 oz 0.08 oz 1 Tbsp, 2.56 tsp Garlic, Fresh minced 1.33 oz 1.17 oz 2 Tbsp, 2.33 tsp Parsley, Fresh minced 2.39 oz 0.94 oz 8 Tbsp, 1 tsp Soup Base, Vegetable 5.56 oz 5.56 oz WATER 1 gal, 1.56 qt Bulgur soaked in water til tender, drained oz oz 1 pt, 1.34 Tbsp Chard, Swiss leaves and stems, chopped 1.72 lb 1.56 lb 2 qt, 1.72 C Tomatoes, Diced Canned medium, small diced 3.65 lb 2.26 lb 1 qt, 1.56 C Salt, Kosher 0.69 oz 0.69 oz 2.78 tsp Black Pepper, Ground 1.94 oz 1.94 oz 1.39 tsp Method 1. Heat oil over medium high heat in a stock pot large enough to hold all the ingredients. 2. Add leeks, carrots and celery and sauté until vegetables begin to soften. 3. Add pumpkin, squash, thyme, garlic, parsley, salt and pepper. 4. Heat water. Combine soup base with hot water to make vegetable stock. 5. Stir in stock and bring to a simmer. Cook for minutes or until the pumpkin and squash are tender. 6. Add bulgur, chard, and tomatoes and simmer another 10 minutes. Page 1 of 2

16 Soup, Autumn Harvest INGREDIENTS: Water, butternut squash, tomatoes, carrots, swiss chard, celery, leeks, bulgur wheat, vegetable base, vegetable oil, parsley, garlic, kosher salt, thyme, pepper. Contains Wheat.

17 Published on Lunchbox ( 7. Season with salt and pepper and serve. 8. Hold hot for service or cool according to HACCP SOP. 9. Reheat, covered, in a 350 oven until internal temperature reaches 165 degrees. Shopping List Stock Number Case Description Loc. Cases Broken Units Unit Description 1309 OIL VEGETABLE 6/1GAL GALLON (1) 2407 LEEK 25# CASE LB 2414 CARROT LOOSE 25LB LB 2411 CELERY CS 24CT BUNCH(32 OZ) 2428 SQUASH, BUTTERNUT CS 40# LB 2429 THYME PER LB OZ 2416 GARLIC WHL PER LB LB 2408 PARSLEY, ITALIAN BUNCH (6 OZ) 1015 SOUP BASE VEGTRN EACH (16 OZ) 3552 WHEAT, BULGR ORGANIC LB 2402 CHARD, GREEN BUNCH (14 OZ) 2519 TOMATO, DICED CAN (106 OZ) 1011 SALT KOSHER BOX (3 LB) 1020 SPICE PEP BLK 18OZ OZ Source URL: Links: [1] [2] [3] [4] [5] [6] [7] Soup, Autumn Harvest.pdf Page 2 of 2

18 North Dakota Farm to School Harvest of the Month WINTER SQUASH HISTORY OF WINTER SQUASH The hard-shelled squash species are uniquely American. The earliest natives revered them, and gave them the honor of being one of the Three Sisters. Beans and corn completed the trio, and without those foods for sustenance, many ancient peoples would have ceased to exist. The Three Sisters were vital to many civilizations. The corn and the beans made a complete protein, the squash supplied beta carotene, Omega 3 s and Potassium. Whole communities could survive on these alone if game and other foods were scarce. They were also one of the first Companion Plantings, each contributing to the growth and well-being of the others. The corn supplied support for the beans to climb on, and shade for the squash plants during the heat of the day. The squash plants large leaves shaded the ground, prevented weeds, and deterred hungry wildlife that didn t like to walk through the fuzzy vines. The beans fixed nitrogen in the soil to feed the corn and the squash. The European conquerors carried the squash back across the Atlantic, and many varieties were created around the Mediterranean Basin. Winter squash never caught on in the more northern parts of Europe though, as the climate was too cool, and the season did not last long enough to properly grow them. France and Spain are two European countries which have embraced the squash, and raised its cultivation to an art form with many unique varieties springing from that area. Wonderful varieties have been developed in Australia also, as the climate there is quite hospitable to raising winter squash. Most people ask what the difference between a winter squash and a pumpkin is. A pumpkin is just another hard-shelled winter squash. And what makes a winter squash different from a summer squash you ask? It s simply in the time of year which they are eaten. The early American settlers gave them those designations. Summer squash are soft-skinned vegetables which grew quickly, and were eaten soon after harvest. Winter squash grew the thick, hard rinds that made them suitable for storing through the long winters when fresh vegetables were a precious commodity. Winter squash comes in many shapes, sizes, textures and flavors. Chances are, there will be one variety out there that will suit your family Read more: view/182/#ixzz2yr2apdnz Fun Facts about Squash: For pie, Pilgrims first hollowed out a pumpkin, filled it with apples, sugar, spices and milk, then put the stem back on and baked. Acorn squash is a type of winter squash that was named for its acorn-like shape. Acorn squash come in a variety of colors including: yellow, dark green, tan, and orange. North Dakota Harvest of the Month

19 North Dakota Farm to School Harvest of the Month One of the first published recipes for pumpkin pie (Pompkin Pudding) was in Amelia Simmons 1796 cookbook, American cookery. This the first cookbook to be written by an American and published in the United States < An average pumpkin weighs pounds, though the Atlantic Giant variety can weigh pounds, enough for perhaps 300 pies! Presidents Washington and Jefferson grew squash in their gardens. The Hubbard squash was formally introduced to American gardens by James J. H. Gregory (1857) from Marblehead, Massachusetts. He became an authority on squashes, publishing in 1893, Squashes: how to grow them. Squashes are a good source of minerals, carotenes and vitamin A, with moderate quantities of vitamins B and C. Summer squash is high in water content, thus low in calories. WINTER SQUASH Nutrition Benefits of Hubbard Squash Low fat, cholesterol free, low in sodium, a good source of fiber, an excellent source of vitamins A and C. How to Select Buttercup Squash Select a squash that is firm, heavy for its size and has an even cream color. Avoid squashes that have soft spots, dull and wrinkled skin or that are extremely light for their size. How to Store Buttercup Squash Store squash in a cool dry place for up to 3 months. Nutrition Benefits of Buttercup Squash Fat free, saturated fat free, cholesterol free, sodium free and a good source of vitamin C. SOURCE: html How to Select Hubbard Squash Choose squash that has a smooth, dry, and dull rind and is free of cracks or soft spots. Choose squash that has a deep color and is heavy for its size. Look for a firm, rounded, dry stem. How to Store Hubbard Squash Store squash in a cool dry place for up to 3 months. How to Select Butternut Squash Choose squash that is heavy for its size. How to Store Store butternut squash in a cool, dark place for up to a month. Once cut, refrigerate unused portion. Nutrition Benefits Fat free, cholesterol free, sodium free, good source of fiber, potassium and magnesium, excellent source of vitamins A and C. North Dakota Harvest of the Month

20 North Dakota Farm to School Harvest of the Month How to Select Acorn Squash Select acorn squash that are dull and heavy for their size. Avoid squash with soft spots or cracks. How to Store Store acorn squash in a cool, dry area away from extreme temperatures and sunlight. Acorn squash can stay fresh for up to 3 months. Nutrition Benefits Fat free, saturated fat free, cholesterol free, sodium free and a good source of vitamin C. WINTER SQUASH FREE RESOURCES FOR WINTER SQUASH Adventurous Activities: One page of simple things to do to celebrate squash. Activities/adventurous/cycle-II/Oct/oct_AA.pdf. Student classroom activities: Simple activities featuring squash and pumpkin. us/healthycalifornia/documents/wintersquash. pdf. Squash Handouts: Colorful sheets with recipes and activities and facts about squash. Fall/21712/Ed_News_Winter%20Squash.pdf. The Three Sisters Garden Concept taken from Native American Gardening By Michael J. Caduto and Joseph Bruchac In the northern plains, the Hidatsa, Mandan, and Arikara peoples gardened along the floodplain of the Missouri River in what is now called North Dakota. Most of the tribes in this region used the Hidatsa garden design (see Figure 4). Hidatsa gardens are designed to have alternating, staggered rows of corn and beans, with sunflowers growing along the north edge of the garden. Squash is planted after every fourth row of corn and beans and around the east, south, and west edges of the garden. Sunflowers are planted as soon as the threat of frost has passed. As in the Wampanoag garden, three sunflower seeds are planted in small mounds 3 feet apart along the north edge of the garden. The Hidatsa garden differs from the Wampanoag garden when it comes to seed arrangement - all three seeds are planted in one hole. Hidatsa varieties of sunflower produce black, red, white, and striped seeds. Plant squash indoors in peat pots or seed flats when the sunflowers are planted in the garden. Before planting in the garden, prepare the squash mounds (about 15 inches across at the base), with 4 feet between the centers of the mounds. The squash mounds are located along the east, west, and south edges of the garden in alignment with North Dakota Harvest of the Month

21 Figure 4: Hidatsa Garden Design Drawings by Mardi Dodson the rows of beans (see Figure 4). Squash seedlings are usually transplanted when they are about 4 inches tall and have put on their first set of true leaves (about two weeks after the corn is planted). To protect them from the heavy spring rains, four seedlings are planted on the sides of the mound in sets of two, 12 inches apart (see Figure 5). Figure 5: Hidatsa Squash Mound Bean seeds are planted on the south-facing slope of the mound. One seed is planted per hole, with a total of six seeds planted in each mound. In the Hidatsa garden, there are usually four corn mounds per row of corn. Note that the rows of corn are in alignment but are staggered in comparison to the beans (see Figure 4). Hidatsa corn mounds are constructed in the same way as the Wampanoag corn and beans mound. The differences are that only corn is planted in these mounds and eight seeds, instead of four, are planted in the top of each mound (see Figure 7). Growing corn together in bunches offers extra support and protection from wind and rain damage. Hidatsa flint corn is planted in May in North Dakota when the leaves of the Gooseberry shrubs have emerged and fully formed. Corn is planted a week or two after the sunflowers have been planted. This flint corn is a semiarid variety with a growing season of about 70 days. It is advisable to research which corn variety works best for your zone and climatic conditions. Beans are planted at the same time as corn. In a Hidatsa garden, beans are planted separately from the corn in their own mounds. The bean mounds are located between the rows of corn in a staggered, alternating pattern (see Figure 4). The mounds are rounded ovals, about 4 inches tall by 7 inches wide by 14 inches long. Traditionally, two people worked together to plant beans. Figure 6: Hidatsa Bean Mound The first person made six holes in the south-facing slope of the bean mound. This is done in one swift motion by thrusting both hands into the soil with the thumb and first two fingers extended to make two sets of holes spaced 6 inches apart (see Figure 6). The second person follows behind and plants one seed in each hole. A total of six seeds are planted in each bean mound. In a Hidatsa garden, eight seeds are planted atop each mound. Figure 7: Hidatsa Corn Mound North Dakota Harvest of the Month