In order to maintain a competitive edge, farmers and cultivators in theacorn squash market continue to innovate their organic farming techniques.

Summary: In order to maintain a competitive edge, farmers and cultivators in theacorn squash market continue to innovate their organic farming techniques.

First, cure all butacorn squash for a couple of weeks.

I'm proud to report that our little garden--just under an acre--is steadily producing 700 pounds of heirloom, beefsteak, and cherry tomatoes; 1,000 pounds of zucchini andacorn squash; 300 pounds of slicing cucumbers; and 100 pounds of various 'Anaheim,' bell, and jalapeno peppers.

Sausage-StuffedAcorn Squash INGREDIENTS 1 lb ground venison sausage 1/2 lb bacon, chopped 2acorn squashes, halved 1/2 cup olive oil 2 tbsp butter 1 onion, chopped fine 2 celery stalks, chopped 2 apples, diced 1/2 tsp sage 1/2 tsp ground bay leaves 1 cup panko bread crumbs 1 cup parmesan cheese * salt and pepper to taste PREPARATION Preheat oven to 300 degrees before adding whole squashes for 30 minutes.

Other orange-fleshed veggies also deliver calcium, with 45 mg in a half-cup ofacorn squash and 42 mg in butternut squash.

BAKED CRANBERRY-AND-WALNUT-STUFFEDACORN SQUASH Yields 4 servings.

There is one exception:acorn squash. Curing isn't recommended for this type of winter squash and it also isn't an exceptionally good keeper, so plan to consume anyacorn squash first.

The delicious and nutritious recipes range from Vegetable Samosas; Arugula Watercress Salad with Lemon Vinaigrette; Asian Chicken with Soy Sesame Glaze; and Grilled Turkey Burgers with Caramelized Onion Relish; to Pork Tenderloin with Soy Ginger Glaze; Grilled Corn and Roasted Red Pepper Salad; Tempeh Saute with Miso Dressing; and StuffedAcorn Squash with parsley Walnut Pesto.

INGREDIENTS (Serves 3-4) About 1kg squash, such as a medium butternut oracorn squash, or 1/2 Crown Prince 2tbsp olive or rapeseed oil 4-5 bay leaves, roughly torn 2 sprigs of rosemary, roughly torn A small handful of sage leaves, roughly torn (optional) 1tsp fennel seeds A pinch of dried chilli flakes 175g Brussels sprouts 2 medium eating apples 25g sunflower seeds (or other seeds of your choice) Sea salt and black pepper For the dressing: 2tbsp extra virgin olive or rapeseed oil 2tsp English mustard 1-2tsp sugar 1tbsp cider vinegar Sea salt and black pepper METHOD: 1.

"VitaMix Workshop," with Cassey, the NW VitaMix chef, shows participants what the blender can do and enhance their skills; menu: whole fruit margarita, Summer Blush smoothie, guacamole,acorn squash soup, fresh slaw fennel dressing, gazpacho soup, chocolate orange fondue, and Taste of Summer peach soy sherbet.