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Squash, Kabocha, Organic
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Root Down Farm
Root Down Farm is a family owned farm run by Steve and Erin Blabac located near the heart of Clarence Center. Started in the spring of 2011 to support 50 CSA shares, it has grown to serve 300 members and FreshFix customers! The farm consists of leased land throughout the town of Clarence; some of which is protected by the Western New York Land Conservancy.All of Root Down crops are grown without the use of conventional, synthetic or artificial fertilizers, pesticides, herbicides and fungicides. The farm grows many varieties of vegetables, using a careful rotation of crops to help mitigate pests and disease. The farm also strives to minimize its dependency on natural resources by converting a cultivating tractor to an electric motor and using drip irrigation.
Store it in a cool dry place. We usually leave ours right on the counter and it will easily last up to a month (but that will never happen because you are going to be so excited to eat it).
Preparation
When you are ready to work with your squash, give it a good rinse under some cold water and then grab a nice heavy sharp knife. Because it has a tough skin they can be tough to cut – so you want to be careful. Start by cutting it right down the middle. Get your weight over the top of the squash and then gently rock back and forth.
**PRO TIP** If you want to soften the skin before cutting, place the squash in the microwave for 2-4 minutes (depending on the size). This will make cutting into your squash a lot easier.
Once you have it open, you will see that it has seeds inside. These seeds can be roasted and eaten just like pumpkin seeds, so once you scoop them out be sure to save them if you want a yummy snack. Check out the recipe tab for inspiration!
Now if you want to keep your cutting to a minimum, you can stop right here, place the squash flesh side down on a rimmed baking sheet and bake at 400 for about 25-30 minutes and your squash would be cooked and ready to go.
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