Thursday, September 9, 2010
Ms. Paige brings a cushaw from a local farmer to the 8th grade boys class.
Do you know the main difference between a summer squash and a winter squash?
Ms. Polly splits it open and the cooking begins. We bake half with cinnamon, butter & honey, chop the other half into cubes to make a soup, and toast the seeds. The shredded skin goes into the compost... nothing is wasted.
Nathan, Casey & Ashton enjoy eating the toasted cushaw seeds sprinkled with sea salt.
A cushaw is a Cajun favorite hard-shelled squash harvested in the fall. Many locals eat it as a dessert. Here is a link to Chef John Folse's recipe (click on this). It is also listed as one of Slow Food's Ark of Taste foods (click on this)