Red Kuri On The Way
As the rains have come over the last few days, the ground absorbs every nourishing water particle and the colors of the plants and crops invigorate instantaneously. It is a spectacular transformation; smells of the first rains on the dry, dusty fields are fragrant and overwhelming and appreciated by every living animal on the farm, including us humans!
We are thrilled to have the winter squash coming into their “Degrees Brix” as their sugar and starch become balanced and ready for cooking. Degrees Brix can be used as an indicator of vegetables and fruits quality as a function of how much sugar is present. The measurement works like this one degree Brix is = to 1 gram of sucrose in 100 grams of solution.
In winter squash, and although slightly varied depending on the variety, we look for an 8-10 Brix value for the best flavor. Brix value coupled with the squash’s dry matter, which evaluates the smooth texture as it pertains to starch content, are the two defining components for readiness. Our Delicata and Red Kuri are perfect and ready for harvest in the coming week, but the Acorn and Carnival will require a bit more time. As the plants die back with the current cooler temperatures and higher precipitation, we will carefully observe these highly anticipated veggies. Emily had an opportunity to take them all home and test them for the above variables and came back with sweet notes for the Delicata and delicious chestnut tones for the Red Kuri. It all sounds delectable and as fall has arrived in earnest, we are enthusiastic to embark on soups and baking. It’s lucky that we don’t have to wait until Thanksgiving for these sublime flavors of winter squash. We can start now in our roasting and steaming frenzy.
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