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February 06, 2012



That's a honking big squash, Chef. Truffles from Périgord?

Ms. Glaze

Oh yesssss!!! Truffles from Périgord!!! We are NOT growing these on the farm, but I'm sure you guessed that.

I'm totally smitten with this squash. They are easy to prepare and the yield makes it worth the trouble. I'm thinking we'll be selling more products this year and this will definitely be on the list. Maybe not in the truffled form, but some sort of Hubbard soup. Super tasty. A little more earthy than butternut squash in flavor, but also a little sweeter. If they weren't so watery, I'd say they'd make excellent pumpkin pack for pies. The water content can be cooked out of course. I'll have to wait until next fall though...

Farmer Jeff

Yep, mmmmm good!


That would certainly be one of the few vegetable purchases to come with instructions to "bend at the knees". Keep a limited production of truffled soup for the high rollers.

That beautiful orange color and the description makes me think it'd be an excellent ingredient to use and pair in a variety of dishes. I've got duck in mind but perhaps some of that farm-raised pork with crackling, or a squash tasting menu.

Ugh - now I'm drooling.


I don't think I've ever seen a blue hubbard squash, but they are beautiful! And huge.

I like the idea of "cracking them open by throwing them on cement." Brilliant. I also love taking out your aggression on the chopping block with an axe!

I really love your blog. I have been following for a while, but never commented till now. I do get very excited when I see my subscription email pop up in my inbox! Thanks for letting us into your world!

Ms. Glaze

Daisy! I've never seen a whole stadium built out of sandwiches – cool superbowl photos on your blog and yummy recipes! I'm hoping next fall Echo Valley Farm will have more of these to sell. They were sort of an experiment this year. But there are recipes out there for blue hubbards in the blogosphere so it's not totally unheard of. Thanks for dropping by!


Hello gorgeous - it's been so long that I've stopped by I've missed your delicious recipes. I will never forget that incredible meal you made with us in Paris. I hope we'll cross paths again soon. xo

Ms. Glaze

Comment ça va Gillian? Tu es ou maintenant? À Paris?!?! Tu me manque beaucoup et j'espère que tous les es bien. Gros bisous xox

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The local lobsters aren't quite available yet, but this will get a go once they are. Will also give time to practice making some pasta. Spring is sprung.

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