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Squash, Kabocha, Organic
Thorpe's Organic Family Farm
First-generation farmers, Mike and Gayle Thorpe, purchased the 2,300 acre farm on Route 78 in East Aurora, NY about 40 years ago when it was the site of a gravel mine and dairy. The family also owns a citrus grove in central Florida which produces citrus fruit, strawberries and melons they ship up north, and FreshFix delivers, when the ground is still frozen in Western New York.The Thorpes' six children - Naomi, Jeremiah, Abraham, Elijah, Abigail, and Hannah - also lend a hand on the certified organic farms. “Growing up we all helped but were encouraged to explore other career options. The farm was always my passion,” says Naomi Thorpe, who manages operations and sales.
The list of certified organic fruits and vegetables grown at Thorpes numbers in the hundreds and includes corn, greens, peppers, tomatoes and u-pick berries. They also grow grains such as organic oats, soybeans and hay for livestock. The farm is home to pigs, chickens and cows, as well as horses, goats and geese.
The Thorpes converted the farm to all organic in the late 1990s when Gayle discovered she had an allergy to treated seeds. In order to achieve the certified organic distinction, they do not use any chemical pesticides, herbicides, fungicides, fertilizers, or genetically modified organisms. In turn, this increases the soil's health allowing plants to thrive and produce food that is often more nutritionally dense than conventionally grown fruits and vegetables.
“Seeing how much my parents loved farming inspired me to stay and work here,” Naomi Thorpe says. She adds, “growing a healthy, beautiful product for customers keeps me coming back.”
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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