Spring Veggies @ Denison...

Visit Denison Farms (booth #11) at the Corvallis Indoor Winter Market for a delightful taste of spring.

Early spring is the season for Raab--the tender, sweet flowering shoots of our overwintered kale, collards, cabbage, and tat soy greens. Raab is easy to use in the kitchen--it can be steamed, stir-fried, roasted, or used in a salad. You can use raab any way you might cook broccoli, except that it cooks quicker. 

As always, we offer free recipes at our booth. This week's recipes include Roasted Raab, Leek Pie, and Green Garlic Soup. See you at market!

Recipe: Roasted Butternut Squash

Here's a quick and easy recipe from Denison Farms, Booth #11, for Roasted Butternut Squash.

We're nearing the end of the season for Winter Squash, so come to the market and pick up a few before they're all gone!

Roasted Butternut Squash

• Start with 1 butternut squash
• Peel and cut into 1-inch cubes
• Place squash cubes in a large roasting pan
• Coat with a little olive oil (about 1 Tbs.), and 1 tsp. salt
• Roast uncovered in a 350 degree oven for about 1 hour, or until the squash pieces are tender and most of the liquid has cooked off
• Stir the squash cubes with a large spatula. Then increase the oven temperature to 375 degrees and continue roasting for another 20 - 30 minutes, stirring once after 15 minutes until the edges of some of the squash pieces are a little browned

 No need to add sugar, as the squash is naturally sweet, and roasting intensifies the sweetness!