Summer is dwindling, but there is still plenty of fantastic produce to be had at the DeKalb County Farmers Market behind Ace Hardware in Smithville. Turnip greens, potatoes, sweet potatoes, onions, winter squash, peas, peppers, grapes, apples, and pears are all in season and delicious.  There are a few more tomatoes, a handful of yellow squash, and you can still get green beans and okra. If you've been wanting to put up tomatoes and beans but haven't gotten to it yet, don't delay! While you're loading up on produce, try some locally roasted coffee, baked goods, canned goods, and mouth watering barbecue and smoked meats.
High in anti-oxidants, winter squash is an excellent source of vitamins A and C, as well as fiber, energy-providing B vitamins, and healthy omega-3 fats. This nutrient profile makes winter squash a powerful anti-inflammatory food, as well as a good blood sugar regulator.
One magnificent striped Cushaw will feed your whole congregation; a tiny acorn squash will make a single serving.  There are huge pumpkins, great for grinning Jack-o-lanterns, and yellow oblong spaghetti squash filled with stringy flesh that you can serve with tomato sauce.
A pot of piping hot winter squash soup is an easy and delicious way to use any variety. The most basic recipe calls for just four main ingredients: squash, butter or oil, stock, and onions.
Peel, seed, and cut the squash into one inch chunks.  Chop the onion and cook until translucent in a couple tablespoons of butter or coconut oil. Add squash and enough chicken stock to cover and simmer for 15-25 minutes. Use an immersion blender to puree, or transfer the squash cubes into a blender or food processor using a slotted spoon. Puree, return to the stock, and stir together. Or skip the pureeing and just use a potato masher to make a chunky soup. Season to taste with salt and pepper. Try adding a dash of nutmeg to each serving.
Use this basic recipe as a blank canvas. Here are a few of the variations I make throughout the winter to keep our meals varied, even though we're eating winter squash soup every week.
Make a heartier version by adding celery, carrots, garlic, and potatoes to the onions. Saute the squash with the rest of the veggies. Season with fresh or dried thyme, oregano, basil, or your favorite mix of herbs. Served with a hearty whole grain bread, this soup could be a meatless meal, but the carnivores in your family will enjoy the addition of a nice spicy sausage.
To impress your family and friends with your culinary prowess and fancy presentation, try  stuffing baked acorn squash.  Cut the squash in half and scoop out the seeds. Drizzle with olive oil or place about a teaspoon of butter in each half and sprinkle with salt and pepper. Bake, cut side up, in a 375 degree oven for 45 minutes, or until tender. Stuff with a combination of rice or quinoa, browned meat or vegetables, herbs, and season with salt and pepper. Try adding chopped dry fruit, a strong, creamy cheese, or nuts to the stuffing. Serve inside the baked squash, and enjoy.
Don't forget to try dry roasting the squash seeds. Remove the seeds, rinse, and pat dry. Toss in olive or coconut oil and a liberal dash of sea salt. Roast on a parchment or foil lined pan at 275 for 15 minutes or until the seeds start to pop. High in magnesium, zinc, copper, and healthy fats, winter squash seeds are definitely worth diverting from the compost pile.
Each of the numerous varieties of winter squash at the market are beautiful, unique, and available to you for an extremely reasonable price.  You can decorate your home for a few weeks, then feast all winter. Find your culinary inspiration in this huge collection of agricultural artwork!