Look what I got at the farmer's market last week. Two heirloom's, potimarron and yokohama squash. Potimarron, as it's called in France, or
red kuri squash has a sweet chestnut like flavor.
Yokohama squash apparently has a wonderful complex flavor and the shape is a delight to gaze upon. I might even be inspired to make a squash like this in clay.
The two squash couldn't be more different. I've been reading about how to store winter squash. Apparently squash with the stem on is better. Let the squash cure for about a week till it develops a dry thickened skin and then store for up to six months in a cool dry location.
I love discovering and trying new foods. Now how to cook them. Any ideas? Thanks for reading and for all your comments.
