The fruits of fall

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The fruits of fall

Local farmers overcome challenges to deliver delectable autumn produce
Dave Banga of Banga’s Farm has a bumper crop of kabocha winter squash, a variety he favors for its excellent taste and texture.
Deb West, left, and Scott West visit the Adobe House Farm booth Saturday at the Durango Farmers Market. In back are Tim Gallahue, left, and Charlie Foster.
Winter squash and tomatoes draw a crowd Saturday at the James Ranch booth at the Durango Farmers Market.
Anabelle Parker, 9, goes home with dahlias from the James Ranch booth Saturday at the Durango Farmers Market. Anabelle is the daughter of Ehrin and Homer Parker.
Leslie Kerby of Kerby Orchard sells apples, pears, plums, grapes and fresh cider Saturday at the Durango Farmers Market.
Bell peppers are for sale Saturday at the Rohwer’s Farm booth at the Durango Farmers Market.

The fruits of fall

Dave Banga of Banga’s Farm has a bumper crop of kabocha winter squash, a variety he favors for its excellent taste and texture.
Deb West, left, and Scott West visit the Adobe House Farm booth Saturday at the Durango Farmers Market. In back are Tim Gallahue, left, and Charlie Foster.
Winter squash and tomatoes draw a crowd Saturday at the James Ranch booth at the Durango Farmers Market.
Anabelle Parker, 9, goes home with dahlias from the James Ranch booth Saturday at the Durango Farmers Market. Anabelle is the daughter of Ehrin and Homer Parker.
Leslie Kerby of Kerby Orchard sells apples, pears, plums, grapes and fresh cider Saturday at the Durango Farmers Market.
Bell peppers are for sale Saturday at the Rohwer’s Farm booth at the Durango Farmers Market.
Stuffed Squash Four Ways

Servings: 8 as a side dish or 2 as a main dish
Ingredients:
1 whole winter squash such as kabocha (or any similarly shaped winter squash)
For savory stuffing:
1 medium yellow onion, diced
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
¼ cup drained, chopped oil-packed sundried tomatoes
3 tablespoons olive oil
1 tablespoon soy sauce
For curry stuffing:
7.5 ounces canned coconut milk (if liquid and solid have separated, stir to blend before measuring)
½ medium onion, diced
2 large carrots, chopped fine
1-2 medium beets, chopped fine
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 teaspoon Thai curry paste (or more, to taste)
For Fig and Chevre stuffing:
1 cup dried Turkish figs, diced
¼ cup olive oil
1 tablespoon balsamic vinegar
½ cup crumbled herbed chevre cheese (to sprinkle over the top after baking)
For sweet stuffing:
2 medium apples (sweet variety), cored and diced
1/3 cup currants
1 teaspoon cinnamon
2 tablespoons maple syrup
Method:
Preheat oven to 350 F. Cut winter squash in half and scoop out the seeds. Place cut sides up in a glass baking dish with ¼ inch of water in bottom of dish.
Prepare one of the stuffings above by mixing the ingredients together. Fill each squash half with stuffing.
Bake, uncovered, for an hour or more, until squash pushes in easily when tested from the outside and edges are slightly browned.
Remove from oven and cool for 5-10 minutes. Cut each squash half into 4 pieces to serve as a side dish, or leave the two halves intact to serve as a main dish.
Recipe courtesy of Dave Banga of Banga’s Farm.

Roasted Tomatillo Salsa

Ingredients:
3 tomatillos
3 small tomatoes
5 hot peppers such as jalapeño or serrano, or use mild peppers if you prefer
3 cloves garlic
½ cup fresh cilantro
1 large or 2 small onions
2 teaspoons salt
Method:
Remove tomatillo husks and rinse under warm water to remove stickiness.
Broil peppers, garlic, tomatoes, and tomatillos on the rack of a broiler pan, 1 to 2 inches from heat. Turn once and cook until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and remove all pepper tops.
Puree all ingredients together in a blender.
Serve chilled.
Recipe courtesy of Adobe House Farms.

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